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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 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 3.25-inch Spear Point Paring Knife, Red Handle
This is the Victorinox Swiss Classic 3.25-inch spear point paring knife with a red handle. The classic pointed tip is designed for jobs that need precision and piercing, such as seeding jalapeños, coring tomatoes and peeling apples.The red handle is easy to find in a crowded drawer or on a busy station, and its slip-resistant texture keeps the grip secure through a long prep session. The blade is light and quick in the hand.For coring, insert the point at an angle beside the stem and turn the fruit against the blade. For peeling, choke up on the handle and draw the edge toward your thumb.The 3.25-inch blade is small enough to keep in a lunch kit or a picnic basket in its pouch, and light enough for long sessions of peeling.The same knife comes with a black or a white handle, and the red Swiss Classic serrated parer has a serrated edge. Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Victorinox Swiss Classic 2.5-inch Bird’s Beak Paring Knife
The curved blade of the Victorinox 2.5-inch bird’s beak paring knife peels round fruits and vegetables with delicate precision, removes blemishes and shapes produce as desired. It is the knife for turned vegetables and decorative garnishes.The curve keeps a short section of edge in contact with the food, so it follows the shape of an apple or a potato and removes very little flesh. The small blade is easy to maneuver and extremely sharp.Hold the food in one hand and draw the curve toward your thumb, rotating the food as you go. Short strokes give the smoothest surface.Ease of sharpening matters for a bird’s beak, which is very difficult to sharpen on a stone; the Details explain how to keep it keen. For a straight paring knife, see the Swiss Classic 3.25-inch Spear Point Paring Knife. Our Kitchen Knife Shapes guide explains the bird’s beak shape. Learn More -
Victorinox Swiss Classic 3.25-inch Serrated Sheep’s Foot Paring Knife, Red Handle
A sheep’s foot blade has a flat edge and a spine that curves down to meet it, so there is no sharp point. The whole edge meets the board at once, which makes this knife quick at trimming and slicing produce, and the rounded end makes it comfortable for peeling toward your thumb. Cooks also call the shape a vegetable knife or a kudamono knife.The wavy edge grips the skins of chilies and tomatoes without slipping, and it holds up to work in the garden as well as the kitchen. Trade buyers and home cooks order this knife in about equal numbers.
Serrated or Straight Edge?The Victorinox Swiss Classic 3.25-inch Sheep's Foot Paring Knife, Red Handle has the same shape with a plain edge, which gives cleaner slices on firm vegetables and can be honed like any straight blade. For a pointed tip and the same serrated edge, choose the Victorinox Swiss Classic 3.25-inch Serrated Paring Knife, Red Handle.Our Kitchen Knife Shapes guide compares sheep’s foot and spear point parers. Learn More -
Victorinox Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, Black Handle
A sheep’s foot parer, also called a vegetable knife, a straight paring knife or a kudamono, has a straight edge and a rounded spine that drops to the tip. The flat edge makes full contact with the cutting board, which gives clean, even slices and control when trimming.Use it for peeling an apple, trimming chilies and julienning ginger. With no sharp point to wander, it is a safe, steady knife for in-hand work and for cooks who are new to paring.On the board, slice with a forward push so the whole edge meets the board at the end of each cut. In the hand, rest the thumb on the food and draw the straight edge toward it.The same knife with a red handle is the Swiss Classic 3.25-inch Sheep’s Foot Paring Knife, Red Handle. For a pointed tip, see the Swiss Classic 3.25-inch Spear Point Paring Knife. Our Kitchen Knife Shapes guide compares sheep’s foot and spear point parers. Learn More -
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 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 3-inch Slant Point Boning Knife
A 3-inch blade with a slanted point is the smallest boning knife Victorinox makes, built for detail work on small fish and birds. The angled tip gives a clear view of the point as it travels along fine bones, and it reaches into the cavity of a trout or a game hen where a longer blade would be awkward.Use it to cut around the gills of small fish, open and clean the belly, and trim small birds at the joints. The short edge keeps the hand close to the work, which helps with the fast, repetitive cuts of a processing line or a big catch at the end of the day.For filleting, pair it with a longer, flexible blade such as the Fibrox Pro 7-inch flexible fillet knife. For small game with more meat on the bone, the Fibrox Pro 4-inch rabbit boning knife gives a little more length. Our Kitchen Knife Shapes guide compares boning and fillet shapes. Learn More$22.00 -
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
