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Victorinox Fibrox Pro 6-inch Curved Stiff Wide Granton Edge Boning Knife
This is the Victorinox curved, stiff, wide boning knife with a row of Granton hollows ground into each side of the blade. The hollows trap a thin layer of air as the knife moves through meat, so fat and lean slip off instead of clinging. That makes a difference on large, fatty cuts such as pork shoulder and brisket, where a plain blade drags on every stroke.The stiff blade holds a clean line while you work, which keeps cuts even, and the 6-inch length is easy to steer around joints and along the rib cage. The curve lets each stroke sweep along the bone rather than stabbing at it.Granton hollows are most useful to cutters who work with this knife all day. If you would rather have the same blade without them, we also carry the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. For a firm blade with a little give, the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife is the one to compare.The Details compare every Victorinox boning blade, from stiff to super flex. Learn More$40.00 -
Victorinox Fibrox Pro 6-inch Western Beef Skinner
The Western beef skinner is built for control when processing large animals. Its curved blade separates hide from muscle cleanly, which makes it a strong choice for beef, elk and other big game.Hold the hide taut with the free hand and keep the curve of the blade against the inside of the hide, using short, sweeping strokes. The belly of the blade does the work, so the point stays clear of the hide and the meat. The Fibrox Pro handle stays secure in wet, cold conditions, in the shop or the field.Skinning dulls an edge quickly, since hair carries grit. Keep a honing steel or a small sharpener nearby and touch up the edge between animals.For a shorter beef skinner, see the Fibrox Pro 5-inch Beef Skinning Knife. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip for sheep and deer, and the 5-inch lamb skinner suits smaller hides. Our Kitchen Knife Shapes guide and the table in the Details compare butchery shapes. Learn More$48.00 -
Victorinox 12-inch Oval Diamond Sharpening Steel
The Victorinox 12-inch oval diamond sharpening steel is a 600 grit steel with a hollow rod coated in diamond. Diamond removes metal, so this steel sharpens a dull edge rather than only realigning it.The oval shape gives more contact between the steel and the edge of the blade on each stroke. The black nylon handle is non-slip and comfortable in either hand. It is made in the USA.Use light pressure; diamond cuts quickly, and a few strokes on each side are usually enough. Follow with a fine cut steel or a ceramic rod to smooth the edge.Rinse the rod and wipe it dry after use to keep metal filings from clogging the diamond surface. Never use oil on a diamond steel.For a round, solid-core diamond rod, see the Victorinox 12-inch Round Solid Core Diamond Steel. For daily honing after sharpening, the Victorinox 12-inch Fine Cut Honing Steel. Our Honing Rod Guide explains diamond steels. Learn More$49.40 -
Victorinox Bone Dust Scraper
The Victorinox bone dust scraper brushes down meat during butchering. Its soft polypropylene blade works much like a dental tongue scraper, removing bone fragments, bone dust and meat scraps from the surface of freshly cut meat.After a band saw cut through chops or a rack of ribs, a few strokes leave the surface clean for wrapping and display. A bone duster can also be used to remove the film from dry-aged beef before portioning, which cleans the face of the cut without wasting meat.Draw the scraper across the meat in one direction with light pressure, wiping the blade between passes. Keep it with the Fibrox Pro 10-inch Scimitar and the rest of the cutting tools at the block, and sanitize it with them at the end of the shift.It is light and easy to keep clean, so one can sit at every cutting station alongside the knives and the honing steel.Browse our Victorinox butcher knives for the knives that work alongside it. Learn More -
Victorinox Hardwood 4.75-inch Paring and Utility Knife
When a 3.25-inch paring knife feels too small and a 6-inch utility knife too large, this 4.75-inch Victorinox knife fills the gap. The extra length gives the leverage for clean, single-pass cuts while staying small enough for work in the hand.Use it for deveining shrimp, segmenting citrus and trimming silver skin from a tenderloin, or for halving cherry tomatoes and slicing a shallot on the board. The straight edge and fine point make it a good detail knife for a prep station.Its wood handle is from the line Victorinox called Rosewood for many years and now calls Victorinox Hardwood. The handle is modified maple in the traditional rosewood color.For a serrated version, see the Hardwood 4.75-inch Wavy Edge Utility Knife. A longer blade for sandwiches and cheese is the Hardwood 6-inch Utility Knife, and the Hardwood 3.25-inch Paring Knife is the classic parer. The table in the Details compares these sizes. Learn More$44.00 -
Victorinox Hardwood 7.5-inch Chef’s Knife
A 7.5-inch chef’s knife is a little shorter and quicker than an 8-inch, which suits smaller hands and smaller cutting boards. This Victorinox version has a wood handle from the line long sold as Rosewood and now called Victorinox Hardwood, with modified maple in the traditional rosewood color.It is an all-purpose knife for meats, vegetables and fruit. The curve toward the tip rocks through herbs and garlic, the flatter heel chops firm vegetables, and the point trims and scores.The stamped Swiss blade is light and easy to steer, and with no bolster the whole edge can be used and sharpened. A few strokes on a honing steel keep it cutting cleanly between sharpenings.Wash the wood handle by hand and dry it at once to keep it in good condition.For an extra half-inch, see the Hardwood 8-inch Chef’s Knife. The synthetic-handled version is the Fibrox Pro 7.5-inch Chef’s Knife. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$63.99 -
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 4.75-inch Wavy Edge Utility Knife
The wavy edge of this 4.75-inch Victorinox utility knife grips and slices cleanly through delicate fruit and crusty bread without squashing either. It moves from a precision paring tool to a sharp table knife, which makes it one of the most useful small knives in the kitchen.Use it to slice tomatoes, citrus and sausages, cut a crusty roll or a bagel, and trim produce in the hand. At the table it works as a steak knife.The handle comes from the line Victorinox sold for decades as Rosewood and now calls Victorinox Hardwood, with modified maple stained in the traditional rosewood color.The straight-edged version is the Hardwood 4.75-inch Paring and Utility Knife. For a round-tipped serrated table knife, see the Swiss Classic 4.5-inch Round Tip Steak and Tomato Knife, and for a pair of wood-handled steak knives, the Hardwood 2-Piece Steak Knife Set. The table in the Details compares these knives, and our Kitchen Knife Shapes guide explains utility knives. Learn More$44.00 -
Victorinox Fibrox Pro 7.5-inch Serrated Chef’s Knife
The Victorinox Fibrox Pro 7.5-inch serrated chef’s knife handles the jobs where a straight edge slips. It works as a deli or panini knife, cutting a pressed sandwich cleanly without crushing it, and its serrations cut through crusty breads and slice ripe tomatoes.It is also a good knife for meats, where the teeth grip a roast or a sausage and slice it evenly. The serrated edge keeps its bite for a long time, which makes it a low-maintenance knife for a busy line.Use a gentle sawing stroke and let the serrations do the work. On bread, start at the crust with the tip and draw the blade back and forth until it reaches the board.For a straight edge at this length, see the Fibrox Pro 7.5-inch Chef’s Knife. The Hardwood 7.5-inch Serrated Chef’s Knife is the wood-handled serrated version, and the 10-inch serrated has more reach. Our Kitchen Knife Shapes guide explains serrated shapes. Learn More$47.00
