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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 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 -
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 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 Serrated Slicer
The Victorinox Fibrox Pro 12-inch serrated slicer gives more control with its serrated edge, and it works very well as a cake knife for splitting pastry into layers and as a bread knife. The extra length over the 10-inch reaches across a large layer cake or a long loaf in one stroke.The serrations grip the crust of a roast or the bark of a brisket and slice through to the tender meat below without shredding it. For cake layers, keep the blade level and turn the cake against it in long, gentle strokes.Serrated edges keep their bite for a long time without honing, so the knife needs little attention between uses.It is also the length to use for a long sheet cake or a baguette sandwich for a crowd.For a shorter blade, see the Fibrox Pro 10-inch Serrated Slicer. The wood-handled version is the Hardwood 12-inch Serrated Slicer. The table in the Details compares the slicers. Learn More$64.00 -
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 12-inch Granton Edge Salmon Slicer
A salmon slicer has a long, thin, narrow blade for cutting a cured or smoked side of fish into slices thin enough to see through. This 12-inch Victorinox salmon slicer adds Granton hollows that keep delicate slices of lox and gravlax from sticking to the steel.Lay the side skin down, angle the blade low and draw it toward you in long, even strokes, so each slice comes away wide and whole. The length lets one stroke cross the full width of a large side.The same blade slices prosciutto, carpaccio and other thin cuts where the meat should not tear.Chill the fish well before slicing.For roasts and brisket, the Fibrox Pro 12-inch Granton Edge Slicer has a slightly wider blade. To fillet the fish before curing, see the Fibrox Pro 12-inch Semi-Flexible Carving Knife. The table in the Details compares the slicers, and our Kitchen Knife Shapes guide explains slicing shapes. Learn More$99.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Slicer
A 15-pound smoked brisket or a busy buffet line needs a slicer that does not stick. The Victorinox Fibrox Pro 12-inch Granton edge slicer has hollows along both sides of the blade that let air in between the steel and the meat, so moist slices fall away instead of clinging.The 12-inch length crosses a full brisket flat or a turkey breast in one stroke, and the slim blade gives clean, even slices for service. It cuts even brisket slices that keep their bark.Start each slice at the heel and draw toward you, keeping the blade upright. A few strokes on a honing steel between briskets keep the edge cutting cleanly.For the plain-edged version, see the Fibrox Pro 12-inch Slicer. The Hardwood 12-inch Wide Granton Edge Slicer has a wide blade in wood, and the 14-inch Granton slicer gives more reach. The table in the Details compares the slicers. Learn More$87.00 -
Victorinox Fibrox Pro 14-inch Granton Edge Slicer
The Victorinox Fibrox Pro 14-inch Granton edge slicer is built for carving large cuts of meat. The long blade gives the reach for single strokes across roasts, briskets and poultry, which helps keep every slice even.Granton hollows along the sides of the blade create air pockets between the steel and the food. That reduces friction and sticking, so slices come off cleaner and more uniform, especially on fatty or moist meats.Use a large board, keep the free hand behind the line of the cut and let the full length of the blade travel on each stroke. Store it in a deep block slot or a knife roll.The length also suits whole hams and turkey breasts on a buffet.For a shorter Granton blade, see the Fibrox Pro 12-inch Granton Edge Slicer. The Fibrox Pro 14-inch Slicer has a plain edge at this length. The table in the Details compares the slicers. Learn More$126.00 -
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 -
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
