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Victorinox Fibrox Pro 7.5-inch Chef’s Knife
The 7.5-inch Victorinox Fibrox Pro chef’s knife is an all-purpose knife for everything in the kitchen, from cutting meat to vegetables and fruit. It is a half-inch shorter than the 8-inch, which makes it a little quicker to steer and easier to manage on a small board.The curved edge rocks through herbs and garlic, the flatter heel chops onions and carrots, and the point handles trimming and scoring. The stamped blade is light, and the textured handle stays secure when the hands are wet.Choose this length if an 8-inch knife feels long in your hand or overhangs your cutting board. Honed regularly, the edge stays keen between sharpenings.It also makes a sensible first good knife for a new cook, light enough to control and easy to keep sharp with a few strokes on a steel before each use.For the standard length, see the Fibrox Pro 8-inch Chef’s Knife. The wood-handled version is the Hardwood 7.5-inch Chef’s Knife. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$47.00 -
Victorinox Fibrox Pro 10-inch Chef’s Knife
The chef’s knife is the workhorse of the kitchen, the knife you use for most of your cutting, so it is important to pick one you will enjoy using. The Victorinox Fibrox Pro 10-inch chef’s knife minces, dices, slices and chops everything from vegetables to fish.Victorinox chef’s knives are a great choice for working professionals and for anyone who wants a sharp blade that does not need to be babied. It is not the prettiest knife on the market. It is tough, durable and very easy to maintain. You can get this knife very sharp with just a honing steel, and the longer you can go between sharpenings, the longer your knife will last.The benefits of a 10-inch knife are versatility and efficiency. The longer blade processes more food with each cut, which speeds up your work.The same blade comes in an 8-inch length and in a 10-inch Hardwood version. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$70.00 -
Victorinox Hardwood 8-inch Chef’s Knife
This is the Victorinox 8-inch chef’s knife with a wood handle. For many years Victorinox sold this line as Rosewood; it is now called Victorinox Hardwood, and the handle is modified maple stained in the traditional rosewood color.The blade is precision-stamped from high-carbon stainless steel, which gives a thinner, lighter profile than a forged knife. It moves through ingredients with less resistance and reduces fatigue during long prep, while giving the control needed for fine slicing and high-volume chopping.There is no bolster, so the full length of the edge cuts and can be sharpened, and the handle supports a comfortable pinch grip. The edge is easy to maintain with regular honing.The same blade with a synthetic handle is the Fibrox Pro 8-inch Chef’s Knife. For more reach, see the Hardwood 10-inch; for a smaller knife, the Hardwood 7.5-inch. Our Kitchen Knife Shapes guide explains chef’s knife shapes. Learn More$74.99 -
Victorinox Fibrox Pro 8-inch Chef’s Knife
America’s Test Kitchen names the Victorinox Fibrox Pro 8-inch Chef’s Knife the winner of its chef’s knife review. It is a strong choice for cooks who want one dependable blade for nearly every job in the kitchen.The 8-inch blade curves gently toward the tip for a rocking motion through herbs and garlic, and the flatter heel chops onions and carrots cleanly. The blade is wide enough to give the knuckles clearance over the board and to scoop chopped food into a pan.Because the blade is stamped rather than forged, the knife is light and quick in the hand, with no bolster at the heel. The whole edge cuts and can be sharpened, and the steel comes back to a keen edge on a honing steel in a few strokes.For HACCP color coding, the same knife comes with a blue or a green handle. The wood-handled version is the Hardwood 8-inch Chef’s Knife. Our Kitchen Knife Shapes guide explains how the chef’s knife compares with a santoku. Learn More$62.00 -
Victorinox Hardwood 8-inch Curved Breaking Knife
A breaking knife has a long, curved, pointed blade for separating large cuts of meat, and this 8-inch Victorinox version carries a wood handle. The Hardwood line was sold as Victorinox Rosewood for many years; its handles are now modified maple in the traditional rosewood stain. Browse the full Victorinox Hardwood collection for matching knives.The 8-inch breaking knife can be used as a boning knife or a scimitar, which makes it one of the most versatile blades in a butcher’s kit. The point opens seams and joints like a boning knife, and the curved belly slices and trims like a scimitar. It also fillets large fish, using the curve to follow the frame.Use the tip to start each cut, then draw the curve through the meat in long strokes. On a pork loin or a brisket, the 8-inch length reaches across the cut in one pass.For more reach, see the Hardwood 10-inch Curved Breaking Knife. The same blade with a synthetic handle is the Fibrox Pro 8-inch Curved Breaking Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare these shapes. Learn More$64.99 -
Victorinox Hardwood 10-inch Curved Breaking Knife
Breaking knives were developed for breaking primal cuts from hanging sides of beef, and this 10-inch Victorinox knife still does that job. It has also earned a place on the sport fishing boats of San Diego, our original hometown, and in commercial fisheries across the West Coast, where its curve handles large saltwater fish with more control than a standard fillet knife.The handle comes from the line Victorinox sold for many years as Rosewood and now calls Victorinox Hardwood: modified maple stained in the traditional rosewood color, with a warm feel in the hand.The long, curved blade is built for long, single draw cuts, which reduce sawing and keep muscle fibers intact. On a tuna or a yellowtail, start behind the head, follow the backbone with the point and let the curve carry the fillet off in a few strokes. The steel comes back quickly on a honing rod, which matters on a deck or at a busy cutting table.For a shorter blade, see the Hardwood 8-inch. With a synthetic handle, the same blade is the Fibrox Pro 10-inch Curved Breaking Knife. Our Kitchen Knife Shapes guide explains each shape. Learn More$79.99 -
Victorinox Fibrox Pro 8-inch Curved Breaking Knife
The Victorinox 8-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is just as useful for dressing out wild game such as deer and elk.It is also my choice of knife for filleting large saltwater fish. The blade is semi-flexible, so you can feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On a yellowtail or a large rockfish, the curve follows the frame from head to tail in long, controlled strokes.In the meat room, use the point to open the seams between muscles and the curved belly to draw through them. The 8-inch length suits sub-primals and game, and the Fibrox Pro handle stays secure in wet, cold conditions.For the longer version, see the Fibrox Pro 10-inch Curved Breaking Knife. With a wood handle, the same blade is the Hardwood 8-inch Curved Breaking Knife, and the yellow-handled version adds a high-visibility handle. Browse all Victorinox breaking knives. Learn More$56.00 -
Victorinox Fibrox Pro 10-inch Curved Breaking Knife
This 10-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is useful in dressing out wild game like deer and elk. The extra length over the 8-inch reaches across a full round or a whole loin in one stroke.It is also my choice of knife for filleting large saltwater fish. The semi-flexible blade lets you feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On tuna and large yellowtail, the length lets each stroke run the full side of the fish.Keep the point against the bone and draw the knife in long strokes, using the curve to carry the meat away. The steel takes an edge quickly on a honing rod, which matters on a long day at the cutting table or on a boat.For the same blade in wood, see the Hardwood 10-inch Curved Breaking Knife. The Fibrox Pro 8-inch is the shorter version, and the Fibrox Pro 10-inch Granton Edge Breaking Knife adds Granton hollows. Browse all Victorinox breaking knives. Learn More$64.00 -
Victorinox Fibrox Pro 8-inch Curved Breaking Knife, Yellow Handle
This is the Victorinox 8-inch curved breaking knife with a yellow Fibrox Pro handle. It is ideal for breaking down and portioning proteins, and the long, curved blade slices meat without tearing it.Victorinox uses steel that is very easy to hone, which makes this knife a good one for users in the field such as hunters and fishermen, where a few strokes on a steel bring the edge back between animals or fish. The yellow handle is easier to keep track of at work, on a boat deck or in tall grass, and it fits a HACCP color-coding plan.Use the point to open seams and the curve for long draw cuts. On large fish, the semi-flexible blade follows the frame; on deer and elk, it separates the quarters and trims the backstrap.The same blade with a black handle is the Fibrox Pro 8-inch Curved Breaking Knife, and with a wood handle the Hardwood 8-inch Curved Breaking Knife. Browse all Victorinox breaking knives, and see our Kitchen Knife Shapes guide for related shapes. Learn More$56.00 -
Victorinox Fibrox Pro 10-inch Scimitar
This 10-inch Victorinox scimitar is used for trimming fat, portioning steaks and slicing carne asada. A real workhorse, it is sized for the everyday cutting at a meat counter and long enough to cross a strip loin in one stroke.The wide, curved blade puts more edge in contact with the meat on every stroke. Trim the fat cap with the curve held nearly flat, then turn the knife on edge to portion. For carne asada, slice flank or skirt across the grain in thin, even strips. It also breaks down larger cuts through muscle and fat and slices cooked roasts.It fits the F. Dick Scimitar Knife Sheath, which protects the edge and your hand when the knife travels between the walk-in and the block.For more length, see the Fibrox Pro 12-inch Scimitar. The Granton version adds Granton hollows, the Hardwood 10-inch Scimitar has a wood handle and the red-handled version a red one for color coding. Our Kitchen Knife Shapes guide compares shapes. Learn More$79.00
