Collection: Victorinox Spatulas

An offset spatula steps the handle up above the blade, so a hand clears a hot pan or bench and the blade can lie flat under food. Bakers and pastry chefs use one for icing, lifting and levelling.

A flexible blade bends to slide under delicate food such as fish or a folded omelette, and to scrape a bowl clean. A firmer blade holds its shape when turning heavier items on a grill or flat top.

Nylon handles are moulded and non-porous, which suits high-frequency washing on a busy line. Wood handles give a warmer grip that many chefs prefer for feel. Victorinox lists spatulas with both handle materials.

A straight blade runs flat along its length and suits spreading, levelling and scraping. A shaped blade is contoured or tapered to slide under and lift food, so it works better as a turner than as a spreader.

Fifteen Victorinox spatulas are listed at Hospitality Connect, spanning flexible and firm blades, straight, shaped and offset forms, and nylon and wood handles. They are supplied to Australian commercial kitchens at trade pricing.