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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 10-inch Granton Edge Slicer
The Victorinox Fibrox Pro 10-inch Granton edge slicer is an excellent choice for slicing meat, fish and poultry. Its round tip and Granton hollows give thin slices that release from the blade instead of clinging to it.The hollows trap a thin layer of air between the steel and the food, which matters on moist, fatty cuts such as brisket and smoked salmon. Each slice falls away, so the next stroke starts clean.Draw the knife toward you in one long stroke and let the blade’s length do the work. The textured handle stays secure when it is wet.The round tip keeps the knife safe on a carving station in front of guests.For the wood-handled version, see the Hardwood 10-inch Granton Edge Slicer. The Fibrox Pro 10-inch Round Tip Slicer is the plain-edged round tip slicer, and the 12-inch Granton slicer gives more reach. The table in the Details compares the slicers. Learn More$67.00 -
Victorinox 12-inch Watermelon Knife
The Victorinox 12-inch watermelon knife takes on large summer melons and tough produce. Made in the United States to Victorinox specifications, it has the length and strength to make short work of thick rinds on watermelons, pumpkins and winter squash.The wide blade has a smooth edge and a square tip. Its height keeps the cut straight through a large melon, and the length lets one stroke cross most of the fruit.Cut the ends off the melon first so it sits flat on the board, then work the blade down through the center with a steady rocking motion. For rind removal, stand each half on its cut face and follow the curve of the rind.For melons and pineapples with a serrated edge, see the Fibrox Pro 10-inch Serrated Carving Knife. The Victorinox 4-inch produce knife is a smaller produce knife. Our Kitchen Knife Shapes guide explains produce shapes. Learn More$51.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Butcher Knife
This 12-inch Victorinox butcher knife pairs the longest blade in the range with Granton hollows. The scalloped edge creates small air pockets that reduce friction, so meat releases cleanly and each slice comes off smooth and consistent.The wide blade and large club end give control on long cuts, making it easy to keep slices straight when you break down or portion a whole loin, a brisket or a pork belly. The length lets each stroke cross the full width of the cut.Work on a large block with the free hand behind the line of the cut. Draw from heel to front in one pass, and hone between primals to keep the edge cutting cleanly.The long blade is also a good brisket slicer after the smoker.For the plain edge, see the Fibrox Pro 12-inch Butcher Knife. The Fibrox Pro 10-inch Granton Edge Butcher Knife is the shorter Granton version. Browse all Victorinox butcher knives. Learn More$129.00 -
Victorinox Fibrox Pro 10-inch Granton Edge Butcher Knife
The Victorinox 10-inch Granton edge butcher knife has a large club end for trimming fat caps and holding a straight cut when portioning steaks. The clubbed end of the blade also helps you see your cut and place the blade exactly where it should go.The hollow ground edge creates air pockets that reduce drag and sticking, so slices fall away as you work. On a strip loin or a ribeye roll, that means even steaks and less time wiping the blade between cuts.Hold the blade nearly flat to trim the fat cap to an even thickness, then turn it upright and use the club end as a guide for each portion. Ten inches crosses most sub-primals in a single stroke.Hone between sub-primals to keep the edge aligned.For the plain edge, see the Fibrox Pro 10-inch Butcher Knife. The 8-inch and 12-inch are the other Granton lengths. Browse all Victorinox butcher knives. Learn More$107.00 -
Victorinox Fibrox Pro 12-inch Butcher Knife
The 12-inch Victorinox butcher knife is made for butcher shops and meat rooms that cut large quantities at a time. Its long, wide blade slices through skin and cartilage, sections large cuts and trims fat in long, even strokes.The length lets one pass cross a whole strip loin, a brisket or a side of pork belly, so each portion comes off with a clean face and the work moves faster. The wide blade keeps the cut straight, and the stamped high-carbon stainless steel is easy to bring back to a sharp edge.Use a large block and keep the free hand behind the line of the cut. Draw the knife toward you from heel to front in a single stroke, then hone it between primals.For a shorter blade, see the Fibrox Pro 10-inch Butcher Knife. The Fibrox Pro 12-inch Granton Edge Butcher Knife adds Granton hollows to this length. Browse all Victorinox butcher knives. Learn More$83.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Scimitar
This 12-inch Granton edge scimitar is built for professional butchers, serious hunters and anyone who handles whole animals. The long, curved blade gives leverage and reach for breaking down primal cuts, and the Granton hollows keep large portions of meat from sticking to the blade.The combination speeds up portioning and improves the quality of each cut. A single stroke crosses a full strip loin or a hindquarter muscle, and the hollows let the slice fall away so the next one starts clean. It also slices whole briskets and large roasts after cooking.Start each slice at the heel and draw toward you, keeping the blade upright. Hone between primals to keep the edge aligned.For a shorter blade, see the Fibrox Pro 10-inch Granton Edge Scimitar. The Fibrox Pro 12-inch Scimitar has no hollows, and the Hardwood 12-inch Granton Edge Scimitar has a wood handle. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$151.00 -
Victorinox Fibrox Pro 10-inch Granton Edge Scimitar
The Victorinox 10-inch Granton edge scimitar is a strong choice for professional butchers and serious hunters. Its curved blade gives leverage for breaking down large cuts, and the Granton hollows create air pockets so slabs of meat release cleanly instead of sticking.Use it to trim fat and sinew, portion strips and ribeyes into steaks, and carve roasts and other cooked meats into clean, even slices. The curve also helps with fish, lifting large fillets in long strokes.It fits the F. Dick Scimitar Knife Sheath, which protects the edge in a knife roll or on a belt.The 10-inch length suits a home kitchen as well as a meat counter, crossing a whole tri-tip or a pork loin in one stroke.For the plain-edge blade, see the Fibrox Pro 10-inch Scimitar. The Fibrox Pro 12-inch Granton Edge Scimitar is the longer Granton scimitar, and the Hardwood 10-inch Granton Edge Scimitar has a wood handle. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$133.00 -
Victorinox Fibrox Pro 14-inch Scimitar
At 14 inches, this is the longest scimitar Victorinox makes, built for butchers and processors who work with the largest primal cuts. The length gives the reach and leverage to cross a whole beef round or a large brisket in one pull.Long single strokes leave a smooth face on each slice and keep meat fibers intact, which matters for retail presentation. The curved blade also trims fat caps across the full width of a sub-primal without repositioning, and slices large roasts and whole briskets after cooking.A blade this long needs room. Work on a large block, keep the free hand well clear of the path of the curve and store the knife in a full-length sleeve or scabbard.Hone the edge between primals so the long blade keeps cutting cleanly from heel to tip.For a more compact scimitar, see the Fibrox Pro 12-inch Scimitar or the Fibrox Pro 10-inch Scimitar. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$113.00 -
Victorinox Fibrox Pro 12-inch Scimitar
The 12-inch Victorinox scimitar is built for professional butchers and hunters who break down whole animals and portion large cuts. The long, curved blade gives leverage and reach, so each stroke crosses a full strip loin or a hindquarter muscle.Use the curve for long, single-stroke slices that leave a clean face on each steak, and the upswept tip to finish the cut without dragging. The extra length over the 10-inch also handles whole briskets and large roasts, where a shorter blade would need two or three strokes.Keep the blade moving in one direction through each slice rather than sawing back and forth. A few strokes on a honing steel between primals keep the edge aligned for clean cuts.For a shorter blade, see the Fibrox Pro 10-inch Scimitar. The Fibrox Pro 12-inch Granton Edge Scimitar adds Granton hollows, and the Fibrox Pro 14-inch Scimitar gives the most reach in the line. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$96.00 -
Victorinox Fibrox Pro Dual Grip 10-inch Curved Granton Edge Breaking Knife
This 10-inch Granton edge breaking knife pairs a Fibrox Pro blade with the Dual Grip handle. Victorinox designed the two-component, non-slip handle to give maximum support and reduce hand and wrist fatigue, which makes the knife feel more like an extension of the hand over a long day.The long, curved blade breaks down large cuts efficiently. Granton hollows reduce friction so slices release cleanly, and the length lets a single stroke cross a whole brisket, round or loin. Use the point to open the seams between muscles, then draw the curve through in one pass.The blade takes and holds an edge and hones quickly, so a few strokes on a fine cut rod between sides of beef keep it cutting cleanly.The shorter Dual Grip blade is the Dual Grip 8-inch Granton Edge Breaking Knife. With the standard handle, see the Fibrox Pro 10-inch Granton Edge Breaking Knife. Browse all Victorinox breaking knives. Learn More$80.00
