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Victorinox Fibrox & Swiss Classic Knives
This collection features two distinct lines from Victorinox, each engineered for specific purposes. The Victorinox Fibrox Pro series is designed for professional use, featuring a patented, non-slip thermoplastic (TPE) handle for a secure, ergonomic grip. Its high-carbon stainless steel blades are durable, resilient, and can be easily maintained with any rod or sharpening system. The Fibrox Pro line is NSF certified for use in commercial operations of every size. The Victorinox Swiss Classic collection of paring knives are beloved by cooks, tradesmen, and first responders. They are agile, convenient and razor sharp. Swiss Classic Paring Knives are lightweight, versatile tools, that have a million and one uses in and out of the kitchen. Sharp enough for precise work, but tough enough to be relied upon in life and death situations, Swiss Classic paring knives are a trusted tool that no one should go without. Both the Fibrox Pro and Swiss Classic lines are crafted in Switzerland, offering exceptional durability and performance for culinary professionals and home cooks alike.
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Victorinox Fibrox Pro 5-inch Straight Narrow Flexible Boning Knife
A flexible boning knife bends to follow the curve of a bone, which leaves more meat on the cut and less on the frame. This 5-inch Victorinox knife has a narrow, straight blade with that flex, and it is suitable for filleting fish as well as boning meats, pork and poultry.The shorter blade is easy to steer around a chicken thigh or along the backbone of a trout. Its flex keeps the edge flat against the bone, so the meat comes away cleanly without gouging.To remove silver skin, slide the tip under the membrane, angle the edge slightly up and draw the knife along the length of the tenderloin. For small fish, let the blade bend over the rib bones instead of pressing through them.The Fibrox Pro 6-inch Straight Narrow Flexible Boning Knife has more length for larger fish and pork. For a little more firmness at this size, see the Fibrox Pro 5-inch Semi-Flexible Boning Knife. Our Kitchen Knife Shapes guide compares the boning blades. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Straight Narrow Stiff Boning Knife
This 6-inch Victorinox boning knife has a straight, narrow blade with no flex. It gives strong control for deboning poultry and other meats, and the narrow profile slips into joints that a wide blade cannot reach.Its rigid design also makes it a reliable choice for firm filleting, where the cut has to stay straight through a thick fillet of salmon or halibut. The blade is stamped from high-carbon stainless steel and holds up to the daily use of a busy kitchen.On a pork loin or a beef tenderloin, run the point along the bone first to outline the cut, then make long strokes with the edge angled slightly toward the bone. The stiff blade keeps each stroke on the same line.For the same shape with a wood handle, see the Hardwood 6-inch Straight Narrow Stiff Boning Knife. The 5-inch narrow stiff is the shorter version, and the 6-inch semi-flexible adds a little bend. Our Kitchen Knife Shapes guide explains boning flex. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Straight Narrow Stiff Boning Knife
A narrow, stiff blade combines rigidity with the ability to turn. This 5-inch Victorinox boning knife has a slender profile that moves around bones and joints, and a stiff blade that stays on line when you push through tougher tissue.It is a strong choice for deboning chicken and other poultry, trimming fat and silver skin, and filleting smaller fish with a firm hand. Because the blade does not flex, you can guide it accurately and apply pressure exactly where it is needed.The shorter length makes it easy to control on a small board, which suits home cooks who break down whole chickens and pork tenderloins. Professional cutters use it for the fine trimming that follows the heavy work of a larger knife.For more reach, see the Fibrox Pro 6-inch Narrow Stiff Boning Knife. The Fibrox Pro 5-inch Stiff Wide Boning Knife has a wider blade at this length for heavier cuts. Our Kitchen Knife Shapes guide compares stiff and flexible boning knives. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Straight Narrow Semi-Flexible Boning Knife
A straight, narrow, semi-flexible blade is the most adaptable of the boning shapes. This 6-inch Victorinox knife turns tightly around poultry joints, bends just enough to follow a rib cage, and stays firm enough to cut cartilage without buckling.It debones poultry and meat with agility, and its moderate flex makes it a capable fillet knife for trout, snapper and other medium fish. Hunters use the same knife on deer backstraps and for trimming game, so one blade covers a lot of the kitchen and the field.Start each cut with the tip, keep the edge angled toward the bone and let the blade bend rather than forcing it. For silver skin, slip the point under the membrane and draw the knife along with the edge angled slightly up.Choose the Fibrox Pro 6-inch Narrow Stiff Boning Knife for heavier beef and pork work, or the Fibrox Pro 6-inch Flexible Boning Knife for more bend on fish and poultry. Our Kitchen Knife Shapes guide explains each boning blade. Learn More$35.00 -
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 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 5-inch Straight Stiff Wide Boning Knife
A stiff, wide blade gives steady control when you fabricate sub-primals and work through dense connective tissue. At 5 inches, this Victorinox boning knife keeps that control in a shorter, quicker package for seams, gristle and cuts close to the bone.The rigid blade lets you apply force where you need it without the edge bending away, which matters for accurate cuts around bone and through tough tendons. Follow the natural seams between muscles, trim away gristle, then use the point to free meat from the joint.Home cooks who break down pork loins and whole chickens will find it as useful as a professional meat room does. The shorter blade is easier to manage on a small board and in a crowded sink.For more reach on larger cuts, choose the Fibrox Pro 6-inch Straight Stiff Wide Boning Knife. The narrower 5-inch stiff boning knife gives more turning ability around poultry joints. Our Kitchen Knife Shapes guide compares the boning shapes. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Straight Stiff Extra-Wide Boning Knife
The extra-wide blade on this 6-inch boning knife makes it the sturdiest straight boning knife in the Fibrox Pro line. A taller blade resists twisting when you push through cartilage or pry along a heavy bone, and it gives the knuckles more clearance over the board.That width also lets it work as a flank and shoulder knife, cutting between muscle groups on a shoulder clod or a pork butt. And because there is more steel above the edge, the blade allows more resharpening over its working life before it becomes too narrow to use.Use it to debone poultry and larger cuts of meat with straight, controlled strokes, keeping the edge against the bone. For the same shape with a wood handle, see the Hardwood 6-inch Straight Stiff Extra-Wide Boning Knife. If you prefer a slimmer blade, the Fibrox Pro 6-inch Straight Stiff Wide Boning Knife turns more easily around joints, and our Kitchen Knife Shapes guide compares stiff and flexible boning knives. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Semi-Flexible Fillet Knife
This 6-inch Victorinox fillet knife has a semi-flexible blade that is a bit stronger than a fully flexible fillet knife. It is suitable for small to medium fresh and saltwater fish, such as trout, crappie, perch and small snapper, where a firm blade keeps the cut under control.The upswept tip mirrors the shape of a boning knife, which makes it just as useful for deboning poultry and frenching ribs. Run the tip along a rack of lamb to clean the bones, or use it to lift a chicken breast from the keel.To fillet, cut behind the gill plate down to the backbone, turn the blade toward the tail and let the slight flex ride over the rib bones. Finish by skinning from the tail end with the edge angled toward the skin.For a longer semi-flexible blade, see the Fibrox Pro 7-inch Semi-Flexible Fillet Knife. For more bend on thin fish, see the Fibrox Pro 7-inch Flexible Fillet Knife. The table in the Details compares the fillet knives. Learn More$32.00 -
Victorinox Fibrox Pro 5-inch Serrated Mini Chef’s Knife
The Victorinox Fibrox Pro 5-inch serrated mini chef’s knife is narrow, similar to a utility knife, with an upward angle to the handle for better knuckle clearance. The blade is comparable to a salami knife.It is good for tomatoes and cheese, and for any time you want the long-lasting bite of a serrated edge. The serrations catch the skin of a tomato or the rind of a salami and saw through without crushing, and the angled handle keeps the fingers off the board.Draw the knife back and forth with light pressure and let the serrations do the work. Pressing down on soft food defeats the purpose of the teeth.For a straight edge in the same shape, see the Fibrox Pro 5-inch Mini Chef’s Knife. For more length, the Fibrox Pro 7.5-inch Serrated Chef’s Knife carries the same serrated edge. Our Kitchen Knife Shapes guide compares small knives. Learn More$40.00
