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Victorinox 5.7300.31 12" Cimeter Knife with Wood Handle
Product Highlights
Victorinox 5.7300.31 12" Cimeter Knife with Wood Handle Canada
- 12-inch curved stamped blade ideal for slicing, trimming, and portioning large cuts of meat
- Granton edge reduces friction and prevents meat from sticking to the blade
- Pointed tip allows for precise and controlled cutting
- Made from high-carbon stainless steel for long-lasting sharpness and durability
- Brown wood handle offers a comfortable, secure grip with a classic look
- Designed for professional butchers and chefs, but ideal for home cooks as well
- Swiss made – trusted quality and performance
Product Overview
12" Cimeter Knife with Wood Handle
The Victorinox 5.7300.31 12" Cimeter Knife with Wood Handle is a powerful, professional-grade tool designed for heavy-duty kitchen tasks like trimming, slicing, portioning, and breaking down large cuts of meat. Crafted in Switzerland, this high-carbon stainless steel knife features a curved, 12-inch stamped blade with a pointed tip and Granton edge, allowing for smooth, controlled cuts without food sticking to the blade.
The ergonomic brown wood handle provides a secure, comfortable grip and adds a touch of elegance to its rugged performance. Whether you're a professional butcher or an ambitious home chef, this versatile cimeter knife delivers exceptional balance, durability, and cutting precision.
UPC: 7611160504050
Specifications
Victorinox 5.7300.31 12" Cimeter Knife with Wood Handle Canada
| Manufacturing origin | Switzerland |
|---|---|
| Exterior Material | Wood |
| Net Length | 12" |
| MFR # | 5.7300.31 |
| Brand | Victorinox |
Frequently Asked Questions
What blade steel does the Victorinox 5.7300.31 12" Cimeter Knife with Wood Handle use and why does it matter for a commercial butcher station?
High-carbon stainless steel, hand-finished in Switzerland, offers a blade that resists staining without sacrificing the hardness needed for a lasting edge. The steel is specially ground and tempered to allow repeated re-sharpening across thousands of portioning cycles without losing blade geometry.
How does the curved design of the Victorinox 5.7300.31 12" Cimeter Knife improve meat portioning compared to a straight slicer?
The curved blade follows the natural arc of a butchering stroke, keeping more edge in contact with the meat through each pass. The wider blade toward the tip adds downward weight for penetration, while the pointed tip allows precise entry for deep cuts, reducing the need to switch tools mid-portion.
Which proteins and cuts is the Victorinox 5.7300.31 12" Cimeter Knife best suited for in a Canadian restaurant or butcher setting?
Primarily designed for breaking down large primal cuts and portioning steaks, roasts, and chops from beef and pork. Also well suited for slicing turkey, ham, and other large proteins. The 12" blade handles full beef sirloins and large pork loins comfortably for steakhouses, hotel kitchens, and deli operations.
What should I avoid when caring for the Victorinox 5.7300.31 12" Cimeter Knife with Wood Handle?
To protect both blade and wood handle: • Do not put this knife in a commercial dishwasher; heat and detergents dry out and crack the maple wood handle. • Do not soak the handle in water, which causes wood to swell and loosen around the rivets. • Do not use a honing rod harder than the blade steel, which can chip the edge. • Do not store loose in a drawer; use a knife block, roll, or magnetic strip to protect the edge.
Does the Victorinox 5.7300.31 12" Cimeter Knife require professional sharpening or can staff maintain it in-house?
Staff can maintain the edge with regular honing before or after each service. For full re-sharpening, a whetstone or professional service every few months is recommended depending on frequency of use. The Victorinox lifetime warranty against material and workmanship defects does not cover edge wear from normal use.
How do I clean the Victorinox 5.7300.31 12" Cimeter Knife after a butchering session to meet Canadian food safety standards?
Hand wash only with warm soapy water immediately after use. Rinse thoroughly, then dry with a cloth before storing. Lightly oil the maple wood handle periodically to prevent drying and cracking. Sanitize the blade with an approved food-contact sanitizer between raw protein types to prevent cross-contamination.
How does the wood handle on the Victorinox 5.7300.31 12" Cimeter Knife reduce hand fatigue during a long portioning shift?
Maple wood provides a naturally comfortable grip that absorbs vibration better than metal or hard-plastic handles during repetitive cutting tasks. The ergonomic carving fills the hand without pressure points, reducing fatigue in long sessions. For a full selection of professional butchery and prep knives, browse knives and knife sets at Zanduco, or explore the broader commercial kitchen knives selection.
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