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Victorinox Hardwood 3 Pc Butcher Set
This set includes the 3 most poplar wood handled meat cutting knives made by Victorinox: the Victorinox Hardwood 6 in. Semi-Stiff Boning Knife (5.6606.15) the Victorinox Hardwood 10 in. Scimitar (5.7300.25) the Victorinox Hardwood 8 in. Curved Breaking Knife (5.7200.20) Learn More -
Victorinox 6 inch Straight Stiff Boning Knife with Leather Sheath
The Powerhouse for Serious Butchery When the job calls for power and leverage, the Victorinox Fibrox 6-inch Stiff Boning Knife is the only tool you need. While flexible knives excel at delicate work, this rigid blade is engineered for breaking down large primal cuts of beef, pork, and venison with unwavering control and confidence. The foundation of its performance is the completely rigid, straight blade. This design prevents the knife from flexing or bending as you push through tough cartilage, dense muscle, and challenging joints. It gives you the power to make deep, precise cuts with maximum force and minimal effort, ensuring you can separate bone and muscle cleanly and efficiently. The sharp, pointed tip is perfect for piercing thick hides and initiating cuts with surgical accuracy. Paired with Victorinox's legendary non-slip Fibrox Pro handle, you get a secure, comfortable grip that won’t fail you, even during the most demanding butchering tasks. Now bundled with a durable leather sheath, this Swiss-made workhorse is built to provide a lifetime of reliable performance for hunters, butchers, and serious home cooks. Learn More -
Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife with Leather Sheath
This set pairs the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife with the Victorinox leather sheath made for 6-inch blades, so the knife can travel on a belt or in a tackle box or knife roll with its edge covered.The knife’s curved, flexible blade follows a bone or slips under a skin, which suits filleting and skinning fish, breaking down poultry and small game, and trimming fat and sinew. Like any flexible blade, it gives up some edge retention, so bring a steel for long sessions. The sheath keeps the thin edge from contact with other gear and protects your hand when you reach into a bag.
Other Knife and Sheath SetsFor a firmer blade and a wooden handle, choose the Victorinox Hardwood 6-inch Curved Semi-Stiff Boning Knife with Leather Sheath. The Victorinox Hardwood 6-inch Flexible Boning Knife with Leather Sheath offers flex with a wooden handle, and the Victorinox Fibrox 6-inch Straight Flexible Boning Knife with Leather Sheath has a straight blade for longer, flatter cuts. Both pieces of this set are also sold on their own, the sheath as the Victorinox 6-inch Leather Sheath for Fillet Knives. Learn More -
Victorinox Fibrox 8 in. Flexible Fillet Knife with Leather Sheath
The Gold Standard for Precision Filleting Whether you’re on the boat or in the kitchen, the Victorinox Fibrox 8-inch Flexible Fillet Knife is the definitive tool for processing fish with speed and precision. Trusted by commercial fishermen and professional chefs alike, this knife is engineered to make a difficult task feel effortless. The secret lies in its blade: a razor-sharp, high-carbon stainless steel edge with exceptional flexibility. It bends and glides perfectly along the backbone and under the skin, allowing you to separate delicate fillets with minimal waste. Unlike rigid blades that can tear the flesh, this knife’s controlled flex gives you the tactile feedback needed to achieve paper-thin, bone-free cuts every time. Victorinox’s legendary non-slip Fibrox Pro handle ensures a secure grip, even when your hands are wet and slimy—a critical safety feature for this line of work. Lightweight, perfectly balanced, and now paired with a durable leather sheath, this knife is built to perform reliably for a lifetime. This set includes the Victorinox Fibrox 8 inch Flexible Fish Fillet Knife and the Victorinox 8 inch Leather Sheath. Learn More -
F. Dick ErgoGrip 6-Piece Butcher Set
This ErgoGrip set gathers six butcher knives that cover slaughter and processing from start to finish, in a roll-up pouch for carrying between jobs. It suits a hunter who processes his own game, a small farm or a butcher starting a new kit.The set includes a 5-inch narrow boning knife for deboning small cuts and working around joints, and a 7-inch trimming knife for fat and connective tissue. Two sticking knives, at 6 and 7 inches, handle bleeding and serve as general-purpose blades. A 7-inch butcher knife breaks down smaller primals, and a 9-inch butcher knife takes on larger cuts and disjointing.Individual knives in the set are also sold separately, including the 6-inch sticking knife and the 9-inch butcher knife. For hunters, the Master Grip 3 Piece Field Dressing Kit is a lighter starter kit, and a EuroCut 12-inch Round Regular Cut Steel keeps the edges aligned. Learn More$131.30 -
Victorinox Folding Baker’s Knife (Lame), 2.5-inch Serrated
Scoring is the final step before a loaf goes into the oven, and it controls how the bread opens during oven spring. The Victorinox folding baker’s knife scores dough with a 2.5-inch serrated blade in a hawksbill, or bird’s beak, shape, which takes the place of a razor-blade lame.The fine serrations bite into the skin of risen dough without dragging, which helps on high-hydration doughs where a straight blade can snag. The curve of the blade follows the shape of a round boule or an oblong batard, and it also cuts baker’s twine.The blade folds into a red aluminum (Alox) handle the size of a pocket knife, so it travels in an apron pocket and stays safe in a drawer. Score with one quick, confident stroke at a shallow angle; hesitating drags the dough.For a bread knife to slice the finished loaf, browse our Victorinox bread knives, and see our Kitchen Knife Shapes guide for the full range of shapes. Learn More$25.50 -
Suncraft Senzo Black 6.5-inch (165mm) Bunka Knife
Suncraft’s catalog describes the bunka as an old-fashioned multipurpose knife whose design feature is the angled tip of the blade. The 6.5-inch Senzo Black bunka combines the straight edge of a traditional nakiri for vegetable prep with a K-tip, or reverse tanto, point for scoring and fine mincing. It is a versatile knife for vegetables, fruit, fish and meat, and the long flat edge makes full contact with the board on each cut, which suits chopping and draw cuts.Suncraft lists it at about 150g, light enough for long prep sessions. A VG10 center layer forms the edge, and the dark cladding shows a deep wave pattern above it. Its octagonal pakkawood handle with a white ring matches the rest of the series. Shoppers searching for a Suncraft bunka will find this a distinctive version of the shape, and a fine gift for a cook who prefers one knife for many tasks. Pair it with a petty knife for a compact two-knife kit.
Larger BunkaThe 7.9-inch Bunka Knife adds length for larger produce. Learn More -
Shun Kanso 7-inch Asian Utility Knife
The 7-inch Kanso Asian utility knife has a tall, nearly rectangular blade in the style of a Chinese cleaver, but thin and light enough for slicing. It chops vegetables for a stir-fry, slices meat thinly for hot pot and scoops the cut food from the board on its broad face.The flat of the blade also crushes garlic or ginger with one press. Its single-steel AUS10A edge is keen and easy to maintain, and the contoured Tagayasan handle balances the tall blade. Cooks who prefer a cleaver-style knife for everyday work will find it a versatile primary blade, and it makes a distinctive gift.
Vegetable Knife OptionsThe 6.5-inch Hollow Ground Nakiri is a dedicated vegetable knife. Learn More$164.95 -
Minonokuni Matsu 8.3-inch (210mm) Yanagiba
The 210mm yanagiba is the length for a home kitchen or a small sushi station, where a longer slicer would overhang the board. It is long enough to cut a block of tuna or salmon for sashimi in a single pull, which leaves a clean, glossy face on each slice.Matsu is the top of the three standard Minonokuni lines, forged from blue steel. That steel holds a fine edge longer than white steel, and it is also harder and less forgiving of a twist or a knock against a plate. A sushi cook who already sharpens single-bevel knives will get the most from it.
How It CutsStart the slice at the heel and draw the knife toward you, letting the full length pass through the fish. A sawing motion tears the flesh, and pressing down crushes it. The flat back keeps each slice from sticking to the blade, and the single bevel steers the cut slightly away from the fish so the slice falls cleanly.
Other Lengths and LinesFor a longer stroke on larger blocks, see the Matsu 240mm yanagiba, the standard length at a sushi counter. Left-handed cooks need the Matsu 210mm left-handed yanagiba. To learn the technique on softer steel first, the Take 210mm yanagiba is the sensible step. Our knife shapes guide compares the yanagiba with the sujihiki and other slicers. Learn More$295.00 -
MAC Japanese Series 6.5-inch Nakiri
A nakiri has a straight edge from heel to tip, so the whole edge meets the board at once and cuts all the way through a carrot or a scallion without the accordion effect of a curved blade. The MAC JU-65 is a 6.5-inch nakiri for cooks who prep a lot of vegetables.The thin, light blade makes clean, straight cuts for julienne, chiffonade of greens and paper-thin cucumber. The square tip is safe to work with and gives a broad face for carrying prep to the pan.For a nakiri with a bolster, see the Professional MJU-65. For a tall blade with a slight curve, the vegetable cleaver. Our Kitchen Knife Shapes guide explains the nakiri and usuba. Learn More$97.95
