Victorinox Fibrox Slicing/Larding Knife 14" Wavy Edge — 5.4233.36
The longest wavy-edge slicer in the Fibrox range, purpose-built for the largest cured and smoked cuts — whole sides of salmon, large hams, substantial salami logs — where even the 12" wavy slicer doesn't quite give you the reach for a genuinely single, uninterrupted stroke. The scalloped edge is what makes this possible on dense, often slightly sticky surfaces: it reduces friction against the food, letting the blade glide through cleanly instead of dragging or sawing.
At 14", this is the knife for serious charcuterie work and large-format serving — a full side of smoked salmon sliced in continuous, wafer-thin sheets, or a large ham portioned for a substantial gathering, all with the clean, professional presentation that a shorter or plain-edged blade struggles to match on these particular textures.
The Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial food-service use and secure in the hand through extended slicing sessions on dense, sometimes slippery cuts. Dishwasher-safe, though hand-washing and drying immediately after use protects the wavy edge that this knife's entire performance depends on.
Who This Knife Is For
Delis, charcuterie boards, and catering operations working with large quantities of cured or smoked meat, and hosts wanting genuinely professional, paper-thin slices from a substantial ham or side of salmon.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Slicing/Larding Knife |
| SKU / Article No. |
5.4233.36 |
| Blade Length |
14" / 36cm |
| Blade Edge |
Wavy (scalloped) |
| Blade Steel |
High-carbon stainless steel |
| Handle Material |
Fibrox TPE |
| Dishwasher Safe |
Yes (hand-wash recommended for edge longevity) |
| Certification |
NSF International certified for commercial kitchen use |
| Country of Manufacture |
Switzerland |
| Warranty |
Victorinox lifetime guarantee against material and manufacturing defects |
| Best Uses |
Whole sides of smoked salmon, large hams, substantial cured meats |
Frequently Asked Questions
Is 14" necessary, or would the 12" wavy edge suffice?
For most home charcuterie work, the 12" is genuinely sufficient. The 14" is worth the extra length specifically for whole sides of salmon or very large hams where a truly single, uninterrupted stroke matters most.
Can this handle a whole smoked salmon side in one pass?
Yes — this is precisely the scale of task this knife is built for, producing the long, continuous, wafer-thin slices associated with professional salmon presentation.
Does the wavy edge work equally well on ham and salmon?
Yes — both benefit from the same friction-reducing mechanism, though salmon in particular rewards the wavy edge's ability to glide through delicate, oily flesh without tearing.
How do I store a blade this long and delicate safely?
A dedicated knife roll, block slot, or blade guard is strongly recommended given both the length and the specialised wavy edge, which is more vulnerable to damage than a plain blade if handled carelessly.
Why Buy From Red Rhino Kenya?
-
100% genuine Victorinox — sourced through authorised channels
-
Fast delivery across Nairobi and shipping countrywide
- Backed by Victorinox's lifetime warranty
-
Trusted Kenyan retailer for genuine international kitchen brands
Need a more everyday size? See the Victorinox Fibrox Slicing/Larding Knife 12" Wavy Edge, or explore the full Victorinox collection at Red Rhino.
