Victorinox Fibrox & Swiss Classic Knives

The Victorinox 8-inch Granton edge butcher knife is designed for efficient slicing with little effort. Its scalloped Granton edge creates small air pockets that reduce friction, so meat releases cleanly from the blade and each slice is smoother and more consistent.The wide blade and large club end give good control, making it easy to keep slices straight and even when you break down or portion meat. The 8-inch size handles chops, steaks and stew meat without crowding the board.For the cleanest cuts, start at the heel and draw the knife through in one stroke. The hollows do the most good on fatty cuts such as pork shoulder and short ribs.Hone between jobs to keep the edge cutting cleanly; the steel comes back quickly on a fine cut rod.For the plain edge, see the Fibrox Pro 8-inch Butcher and Fishing Knife. The 10-inch and 12-inch are the longer Granton versions. Browse all Victorinox butcher knives. Learn More

This 10-inch Victorinox breaking knife is used to make thin, long cuts of beef, and the Granton hollows along the edge make those cuts cleaner. Meat has a harder time clinging to a hollow-ground blade, so each slice falls away and the next stroke starts clean.The longer blade suits whole briskets, rounds and loins, where a single stroke should cross the whole cut. It helps butchers and cooks finish cutting tasks quicker with better results, and it handles thin, fine cuts on pork and lamb as well.The steel takes and holds an edge and is very easy to sharpen and hone. Knife Merchant recommends a fine cut honing rod for this knife, and washing it by hand.For the plain edge, see the Fibrox Pro 10-inch Curved Breaking Knife. The 8-inch Granton is the shorter version, and the Dual Grip version puts this blade on a two-component handle. Browse all Victorinox breaking knives. Learn More

The Fibrox Pro Dual Grip breaking knives are designed for meat processing professionals who cut through a full shift. They use the same blades as the Fibrox Pro line and add an ergonomic, two-component, non-slip handle that gives more support and reduces hand and wrist fatigue.This one carries the 8-inch curved Granton edge breaking blade. The hollows keep meat from clinging to the blade, so thin, long cuts of beef come away cleanly, and the curve keeps the edge in contact through a long draw cut. The point opens seams between muscles for separating sub-primals.Use long strokes that start at the heel and finish at the point. The Dual Grip handle stays secure in a cold, wet meat room, and its shape keeps the wrist straighter during repetitive slicing.The longer Dual Grip blade is the Dual Grip 10-inch Granton Edge Breaking Knife. With the standard handle, see the Fibrox Pro 8-inch Granton Edge Breaking Knife. Browse all Victorinox breaking knives. Learn More

This 8-inch breaking knife adds Granton hollows to the Victorinox curved breaking blade. Butchers use it to cut thin, long cuts of beef, and the hollow edge makes for cleaner cuts because the meat has a harder time clinging to the blade.The result is quicker work with better results when slicing and portioning, especially on fatty cuts where a plain blade drags. Victorinox steel is known for taking and holding an edge, and this knife is very easy to sharpen and hone. Knife Merchant recommends a fine cut honing rod for it, and washing by hand.Draw the blade through the meat in one long stroke for each slice, starting at the heel and finishing at the point. The curve keeps the edge in contact throughout the cut.For the plain-edge version, see the Fibrox Pro 8-inch Curved Breaking Knife. The 10-inch Granton is the longer blade, and the Dual Grip version adds a two-component handle. Browse all Victorinox breaking knives. Learn More

This knife pairs the stiff, extra-wide straight blade of the Victorinox 6-inch boning knife with Granton hollows along both sides. Grantons, also called Kullenschliff, create small air pockets between the blade and the meat. The cut releases cleanly, which helps keep yield high when you are trimming and portioning large amounts of product.A stiff, wide blade is the right tool for the tougher sections of sinew and tendon. It provides the leverage and stability to cut with precision and to make long, uninterrupted straight strokes, and the pointed tip handles the fine work of opening joints so the meat separates cleanly from the bone.The blade is built for commercial kitchens, butcher shops and grocery meat departments, and it resharpens easily. For the same blade without Grantons, choose the Fibrox Pro 6-inch Straight Stiff Extra-Wide Boning Knife. The curved Granton boning knife adds a curve to the Granton blade for sweeping cuts along ribs and shoulders. Our Kitchen Knife Shapes guide explains how Granton hollows and blade width affect a boning knife. Learn More