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Victorinox 47520 Chef's Knife 8" 2" width at handle nylon handle, US $180 – Picture 0
Victorinox 47520 Chef's Knife 8" 2" width at handle nylon handle, US $180 – Picture 0

Victorinox 47520 Chef's Knife 8" 2" Width At Handle Nylon Handle

US $180

  • Monroe, Connecticut, United States
  • Jun 15th
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Finance Options Bid Request Menu Commercial Cooking Beverage & Ice Cream Food Preparation Commercial Refrigeration Dishwashers, Tables & Sinks Table Top Facility Supplies Fixtures & Furniture Material Handling Parts & Attachments Product Details Victorinox 47520 Chef's Knife 8" 2" width at handle nylon handle Preferred by culinary professionals worldwide, this commercial-quality Swiss knife is a mainstay in any kitchen. Perfect for prepping everything from meats, fish and poultry to vegetables, fruits and herbs. With its curved handle this knife rocks effortlessly over the cutting board for efficient chopping, mincing, dicing and slicing. Mirror-polish high-carbon stainless-steel blade is laser-tested for unrivaled sharpness. Durable, lightweight Fibrox handle is textured for a secure, nonslip grip. Made in Switzerland by Victorinox, manufacturers of the original Swiss Army knives. This NSF-certified knife meets the high-level hygiene standards for commercial kitchens. Dishwasher safe. Chef's Knife, 8", 2" width at handle, Fibrox nylon handle, clamshell/peggable package, slip resistant, NSF Shipping Policies We have some of the lowest shipping prices in the country. Please contact us for the most accurate shipping quote, however, we will get you the best price we can. Shipping is offered via UPS and Freight, and is based on the weight and dimensions of your shipment. Return Policies Returns are available for 14 days. There is a 20-30% re-stocking fee, which varies from manufacturer to manufacturer. Featured Brands Commercial Cooking Beverage & Ice Cream Food Preparation Commercial Refrigeration Dishwashers, Tables & Sinks Table Top Facility Supplies Fixtures & Furniture Material Handling Parts & Attachments Privacy About FAQs

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