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Victorinox Fibrox Pro 8-inch Bread Knife
An 8-inch bread knife is the right size for sandwich loaves, baguettes and rolls on an everyday board. This Victorinox Fibrox Pro bread knife has pointed serrations that bite into a crust with very little downward pressure, so the loaf is cut rather than crushed.Start each slice at the far side of the crust with the tip, then saw back and forth with long, light strokes until the blade reaches the board. Let the teeth do the work; pressing down flattens a soft crumb.The same edge slices tomatoes and soft-skinned fruit cleanly, and it levels small cake layers and splits rolls for sandwiches. The textured handle stays secure when your hands are floured.For large rounds of sourdough, the Fibrox Pro 10.25-inch Bread Knife has more reach. The Fibrox Pro 7-inch Offset Bread Knife raises the handle for knuckle clearance, and the Hardwood 8-inch Bread Knife has a wood handle. The table in the Details compares all Victorinox bread knives. Learn More$47.00 -
Victorinox Hardwood 10-inch Bread and Cake Knife
The Victorinox Hardwood 10-inch bread and pastry knife slices cleanly through all varieties of bread and pastry. The bowed blade shape gives a smooth cutting motion that results in very clean, precise cuts, and the sharp wavy serrations produce very little crumb.This sharp, thin blade is used in many commercial baking operations, where it is trusted to slice delicate pastries and confections. Cook’s Illustrated has recommended this knife.Its handle comes from the line Victorinox sold for many years as Rosewood and now calls Victorinox Hardwood. The handle is modified maple stained in the traditional rosewood color.Use long, light strokes for bread, and keep the blade level for cake layers. For the same length with a synthetic handle, see the Fibrox Pro 10.25-inch Bread Knife. The Hardwood 10-inch Serrated Cake Knife is a 10-inch wood-handled cake knife with a different edge. The table in the Details compares the bread knives. Learn More$72.99 -
Victorinox Fibrox Pro 10.25-inch Bread Knife
The Victorinox Fibrox Pro 10.25-inch bread knife has a long, curved serrated blade for the biggest loaves on the counter. The serrations bite into a hard sourdough crust and saw through it while the soft interior stays intact, and the length crosses a large boule in one pass.The gentle curve of the edge lets the blade rock slightly through the end of each stroke, so the cut finishes cleanly at the board instead of tearing the bottom crust. The same knife levels and splits cake layers and cuts through thick-skinned squash and melons.Hold the loaf on its side for tall rounds, and draw the knife in long, even strokes with light pressure. The textured Fibrox Pro handle keeps a secure grip with floured hands.The wood-handled 10-inch is the Hardwood 10-inch Bread and Cake Knife. For a shorter blade, see the Fibrox Pro 8-inch Bread Knife, and for an offset handle, the Fibrox Pro 9-inch Offset Serrated Knife. The table in the Details compares the bread knives. Learn More$60.00 -
Victorinox Fibrox Pro 4-inch Rabbit Boning Knife
The rabbit boning knife puts the control of a stiff boning knife into a short, 4-inch blade. Poultry processors trust it for deboning thigh meat, and quail farms value it for the same reason. On a small carcass, a short, rigid blade goes exactly where it is pointed and does not wander.Use it to open the joints of a rabbit, separate legs from small game birds and lift meat from a chicken thigh bone in one or two strokes. The straight edge and fine point make short, accurate cuts, and the full-size Fibrox Pro handle gives a secure grip for a knife this small.It can also be used as a paring knife, which makes it a practical second knife for hunters who process small game at home. For larger birds and pork, step up to the Fibrox Pro 5-inch Narrow Stiff Boning Knife; for a curved blade with more give, see the Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains where each boning shape fits. Learn More$30.00 -
Victorinox Fibrox Pro 6-inch Straight Stiff Wide Boning Knife
This 6-inch stiff, wide boning knife is built for strength and stability. Its straight edge breaks through stubborn joints, trims around bones and cartilage, and slices individual chops from a loin, which covers much of the work at a butcher block.The rigid blade does not bow when you lean on it, so the cut goes where you aim it. That makes it a good knife for beef and pork, where the bones are heavy and the connective tissue is tough. It can also be used as a fillet knife on firm, thick fish.Keep the point against the bone and draw the knife toward you in long, steady strokes. On a pork loin, run the edge down the chine and along the ribs, then turn the knife to cut chops of even thickness.For the same blade with a wood handle, choose the Hardwood 6-inch Straight Stiff Wide Boning Knife. The extra-wide 6-inch adds more height, and the 5-inch is the shorter version. Our Kitchen Knife Shapes guide explains stiff and flexible boning blades. Learn More$35.00 -
Victorinox Fibrox Pro 3-inch Chicken Boning Knife
Chicken processing is fast, repetitive work, and a 3-inch blade keeps every cut small and close to the hand. This Victorinox boning knife has a short, sharp blade that slips into the joints of a chicken, frees the oyster from the back and scrapes meat cleanly from a thigh bone.Because the blade is so short, it also handles fruit and vegetable work as a paring knife, such as coring tomatoes and peeling apples in the hand. The Fibrox Pro handle gives a secure grip when the hands are wet from rinsing birds.To break down a whole chicken, cut through the skin between leg and body, pop the hip joint and follow the bone with the tip. Short, controlled strokes leave the most meat on the cut.For larger birds and turkey, the Fibrox Pro 5-inch Semi-Flexible Boning Knife has more length. The 4-inch rabbit boning knife is another compact choice for small game. Our Kitchen Knife Shapes guide describes each boning shape. Learn More$31.00 -
Victorinox Fibrox Pro 5-inch Straight Semi-Flexible Boning Knife
A semi-flexible blade sits between the rigid control of a stiff boning knife and the bend of a flexible one. This 5-inch Victorinox knife has a slender, straight blade with enough give to follow a bone and enough backbone to cut through a joint.Its slim profile and moderate flex make it especially good for boning out small fish, where the blade needs to ride over the rib bones without cutting through them. It handles poultry just as well, separating breast meat from the keel and thighs from the back.Hold the knife with the index finger along the spine for small fish and let the blade bend slightly against the frame. On poultry, use the tip to find the joint first, then cut through the cartilage rather than the bone.The Fibrox Pro 6-inch Narrow Semi-Flexible Boning Knife is the longer version for larger fish and pork. For a stiffer blade at this length, choose the Fibrox Pro 5-inch Narrow Stiff Boning Knife. Our Kitchen Knife Shapes guide compares boning flex. Learn More$33.00 -
Victorinox Hardwood 6-inch Curved Wide Semi-Stiff Boning Knife
The Victorinox wood-handled boning knives trace their shape to the knives used in Chicago steakhouses, which is why this one can also be used as a sturdy steak knife. The line was sold as Rosewood for many years; it is now called Victorinox Hardwood, with handles of modified maple in the traditional rosewood stain.In the kitchen, the curved, wide, semi-stiff blade gives smooth, controlled cuts around bones and joints. The curve follows the contour of the bone, the width adds stability, and the semi-stiff temper bends slightly so the edge stays against the frame. It is good for deboning poultry, trimming other meats and filleting fish.At the table, the same blade slices a thick rib steak or a pork chop cleanly. Wash it by hand and dry it after use, as you would any wood-handled knife.For a stiffer curved blade with a synthetic handle, see the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. The Hardwood Granton version adds Granton hollows to a stiff curved blade, and the Hardwood 6-inch Curved Semi-Stiff Boning Knife has a narrower curve. Our Kitchen Knife Shapes guide explains boning shapes. Learn More$47.99 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Boning Knife
Boning knives come in many shapes, and this one combines three features. The curve lets you make long, sweeping strokes that follow the contour of a bone, removing meat in larger sections with fewer cuts. The stiff blade gives power and control on larger cuts, and the width resists twisting under pressure.That combination suits beef, pork, lamb and game, where the bones are heavy and the cuts are large. Use the curve to sweep along a rib cage or around a shoulder blade, and the point to open joints. A wide blade also leaves more steel to resharpen over the years.Draw the knife toward you along the bone rather than pushing it, keeping the edge angled slightly toward the bone. The curve does much of the steering.For the same blade with Granton hollows, see the Granton edge version; with a two-component handle, the Dual Grip version. If you want some flex, compare the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains each shape. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, Blue Handle
This is the Victorinox curved semi-stiff boning knife with a blue Fibrox Pro handle. The blade is the same one Victorinox fits to its black handle; the color lets a kitchen dedicate this knife to one food group under a HACCP color-coding plan, so it never crosses into another station.The semi-stiff blade curves with the natural shape of the meat, making it easier to work around bones, tendons and fat. It is ideal for trimming fat and portioning meats and poultry, and it debones fish as well. The curve gives a smooth, gliding stroke, and the point makes deep cuts and opens joints.Draw the knife toward you along the bone and let the slight flex keep the edge in contact. The textured handle stays secure when the hands are wet or greasy.The same blade comes with a black, a red and a yellow handle, and in the Hardwood line. Our Kitchen Knife Shapes guide compares boning flex. Learn More$35.00
