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Victorinox 4-inch Produce Knife
The Victorinox 4-inch produce knife is used by grocers to trim lettuce and to open fruit to judge or demonstrate ripeness. The blunt tip and single sharpened edge make it a safe, quick knife for a produce department, a farm stand or a busy kitchen.Use it to trim the outer leaves from a head of lettuce, cut a melon or a mango open for display and clean up stems and blemishes before shelving. The short blade is easy to control in the hand and on a cutting board.The blunt tip keeps the knife from piercing packaging or a hand when it is carried in an apron pocket.Hone the edge regularly; a sharp produce knife bruises less of the leaf it trims, which keeps a display looking fresh longer.For more blade, see the Victorinox 6-inch Produce Knife. For whole melons, the Victorinox 12-inch Watermelon Knife has the length. Our Kitchen Knife Shapes guide explains produce shapes. Learn More$15.45 -
Victorinox Swiss Classic 3.25-inch Spear Point Paring Knife, Black Handle
The 3.25-inch spear point parer is the basic Victorinox paring knife, and this one has a black Swiss Classic handle. Its pointed tip handles work in the hand, such as peeling, coring and hulling, and small jobs on the board, such as mincing a shallot or a clove of garlic.The blade tapers to a fine point that pierces skins and lifts out seeds accurately. The light, textured handle fits large and small hands and stays secure when it is wet.Hold the fruit in one hand and draw the blade toward your thumb in short, controlled strokes. On the board, use the tip for fine cuts and keep the edge flat for slicing.The same knife comes with a red or a white handle. For a straight edge and no point, see the Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, and for a little more length, the 4-inch black parer. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Swiss Classic 3-Piece Paring Knife Set
This Victorinox Swiss Classic set puts three paring knives with different edges in one package. It includes a 4.33-inch serrated paring knife with a rounded tip, a 4.33-inch straight-edge parer and a 3.15-inch serrated paring knife with a pointed tip.The straight-edged parer peels and trims, the pointed serrated knife cores tomatoes and slices citrus, and the round-tipped serrated knife handles soft fruit and works as a table knife. Together they cover the small jobs a chef’s knife is too large for.The Victorinox steel used in these paring knives gives a long-lasting edge that is durable and easy to maintain. The straight edge hones quickly, and the serrated edges keep their bite with no honing at all.The set also makes a practical gift for a new cook.Individual Swiss Classic parers include the Swiss Classic 3.25-inch Spear Point Paring Knife and the Swiss Classic 4-inch Serrated Paring Knife. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More$23.99 -
Victorinox Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, Red Handle
The Victorinox 3.25-inch red sheep’s foot paring knife is also called a vegetable knife, a straight paring knife or a kudamono paring knife. The flat bottom of the blade makes it a strong choice for trimming or peeling produce and chilies.Because the edge is straight from heel to tip, it meets the cutting board along its whole length. Slices of radish or strawberry come out even, and there is no sharp point to slip when you trim the stem from a pepper.The red handle is easy to spot on a busy counter and suits a kitchen that color-codes its tools. Draw the edge toward your thumb for peeling, and use a forward push on the board.The same knife with a black handle is the Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, Black Handle. For a serrated sheep’s foot, see the red serrated sheep’s foot parer. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Fibrox Pro 5-inch Lamb Skinning Knife
This 5-inch skinning knife is slightly smaller than a beef skinner for ease of use on smaller hides such as sheep and deer. The curved blade separates hide from carcass with short, controlled strokes, and the compact size keeps the edge close to the hand.Pull the hide back with the free hand and keep the edge angled toward the hide. The shorter blade turns easily around the legs and shoulders of a lamb or a whitetail, where a long skinner gets in the way.Sheep and goat processors use this pattern on the line, and hunters carry it for field work. Skinning dulls an edge quickly, so hone between animals and dry the knife before storing.For larger animals, see the Fibrox Pro 5-inch Beef Skinning Knife or the Western Beef Skinner. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip. Our Kitchen Knife Shapes guide compares related shapes. Learn More$44.00 -
Victorinox Fibrox Pro 6-inch Skinning Knife
The wide, upswept tip of this Victorinox skinning knife loosens hides on sheep, goats, deer and elk, and the Fibrox Pro handle provides a firm grip when the work gets wet.The upswept front of the blade carries a long, curved edge that slides between hide and carcass without the point digging in. Pull the hide back with the free hand and work the curve along the fascia in short strokes; the width of the blade keeps it steady.Field dressing and skinning are hard on an edge, since hair and hide carry grit. Bring a honing steel or a pocket sharpener and touch up the edge between animals. Clean the knife and dry it before storing.For a beef pattern, see the Fibrox Pro 6-inch Western Beef Skinner or the Fibrox Pro 5-inch Beef Skinning Knife. The Fibrox Pro 5-inch Lamb Skinning Knife is slightly smaller for sheep and deer. Our Kitchen Knife Shapes guide compares related shapes. Learn More$48.00 -
Victorinox Fibrox Pro 5-inch Beef Skinning Knife
The Victorinox 5-inch beef skinning knife is specialized for skinning cattle, hogs and other medium to large game. The curved blade follows the line between hide and carcass, and the short length keeps the hand close to the work for control.Use the belly of the blade in short, sweeping strokes while pulling the hide away with the other hand. Keeping the edge angled toward the hide rather than the carcass avoids scoring the meat and keeps the hide whole.Hunters who process their own deer and elk will find the 5-inch blade easy to manage in the field, and processors use it on the line where a longer skinner is unwieldy. Skinning dulls an edge quickly, so hone between animals.For more blade, see the Fibrox Pro 6-inch Western Beef Skinner. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip, and the Fibrox Pro 5-inch Lamb Skinning Knife suits sheep and deer. Our Kitchen Knife Shapes guide compares related shapes. Learn More$44.00 -
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 -
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 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
