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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 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 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 Semi-Flexible Carving Knife
The Victorinox Fibrox Pro 12-inch semi-flexible carving knife is used for slicing turkey, chicken, ham and roasts, and it is also an excellent fish fillet knife. Its long, slender blade glides through meat for clean, even cuts.The slight flexibility makes it a strong performer for filleting fish, especially skinning pre-cut sides and breaking down large saltwater species. On a side of salmon or a big yellowtail, the length lets the blade travel the full fillet in one pass.For carving, steady the roast with a fork set well away from the line of the cut. For skinning, start at the tail and keep the edge angled slightly toward the skin.Hone between fish to keep the edge cutting cleanly.For a shorter blade, see the Fibrox Pro 10-inch Semi-Flexible Carving Knife. The Fibrox Pro 12-inch Granton Edge Slicer adds Granton hollows to a 12-inch slicer. The table in the Details compares the slicers and carvers. Learn More$66.00 -
Victorinox Fibrox Pro 14-inch Slicer
The Victorinox Fibrox Pro 14-inch slicer is the blade to use on oversized roasts such as a gooseneck round. Its long edge delivers smooth, consistent slices, and shawarma cooks use it to shave thin slices from a rotating spit where speed and a fine edge both matter.A blade this long lets one pull cross the widest roast, which gives the cleanest face on each slice. It also slices a whole smoked brisket across the grain without repositioning.Work on a large board, keep the free hand behind the line of the cut and let the blade travel its full length on each stroke.Hone the edge before each carving session so the long blade cuts cleanly from heel to tip.For Granton hollows at this length, see the Fibrox Pro 14-inch Granton Edge Slicer. The wood-handled 14-inch is the Hardwood 14-inch Slicer, and the 12-inch slicer is easier to manage on a small board. The table in the Details compares the slicers. Learn More$76.00 -
Victorinox Fibrox Pro 12-inch Slicer
The Victorinox Fibrox Pro 12-inch slicer makes clean cuts through large roasts, poultry and substantial vegetables. The 12-inch blade has the length to cross a prime rib or a whole turkey breast in a single, smooth stroke, which avoids tearing and gives a neat face on every slice.Start each slice at the heel and draw the knife toward you, letting the length of the blade do the work. Keep the blade upright for even thickness from top to bottom.Hold the roast with a carving fork set away from the line of the cut. The slim blade also cuts thin slices of cured meats and gravlax.A 12-inch slicer suits a buffet or a holiday table, where the roast is large and the slices should look the same from first to last.For Granton hollows at this length, see the Fibrox Pro 12-inch Granton Edge Slicer. The 10-inch round tip slicer is shorter, and the 14-inch is longer. The table in the Details compares every Victorinox slicer. Learn More$66.00 -
Victorinox Fibrox Pro 12-inch Chef’s Knife
Sized for commercial kitchens and serious cooks, the Victorinox Fibrox Pro 12-inch chef’s knife can do it all, cutting meat, vegetables and fruit in volume. The long blade covers more of the board with each stroke, which matters when the job is a case of onions or a crate of cabbage.The extra length gives long draw cuts through a boneless roast or a large melon, and the height of the blade keeps the knuckles clear when chopping. The stamped blade stays light for its size.A 12-inch knife needs a large, stable board. Use long, smooth strokes from heel to tip and keep the guiding hand well clear of the edge. On a small board, a 10-inch is easier to manage.For a shorter blade, see the Fibrox Pro 10-inch Chef’s Knife. The wood-handled version is the Hardwood 12-inch Chef’s Knife. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$83.00
