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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 8 in. Flexible Fillet Knife with Leather Sheath
The Gold Standard for Precision Filleting Whether you’re on the boat or in the kitchen, the Victorinox Fibrox 8-inch Flexible Fillet Knife is the definitive tool for processing fish with speed and precision. Trusted by commercial fishermen and professional chefs alike, this knife is engineered to make a difficult task feel effortless. The secret lies in its blade: a razor-sharp, high-carbon stainless steel edge with exceptional flexibility. It bends and glides perfectly along the backbone and under the skin, allowing you to separate delicate fillets with minimal waste. Unlike rigid blades that can tear the flesh, this knife’s controlled flex gives you the tactile feedback needed to achieve paper-thin, bone-free cuts every time. Victorinox’s legendary non-slip Fibrox Pro handle ensures a secure grip, even when your hands are wet and slimy—a critical safety feature for this line of work. Lightweight, perfectly balanced, and now paired with a durable leather sheath, this knife is built to perform reliably for a lifetime. This set includes the Victorinox Fibrox 8 inch Flexible Fish Fillet Knife and the Victorinox 8 inch Leather Sheath. Learn More -
Victorinox Fibrox Pro 7.5-inch Chef’s Knife
The 7.5-inch Victorinox Fibrox Pro chef’s knife is an all-purpose knife for everything in the kitchen, from cutting meat to vegetables and fruit. It is a half-inch shorter than the 8-inch, which makes it a little quicker to steer and easier to manage on a small board.The curved edge rocks through herbs and garlic, the flatter heel chops onions and carrots, and the point handles trimming and scoring. The stamped blade is light, and the textured handle stays secure when the hands are wet.Choose this length if an 8-inch knife feels long in your hand or overhangs your cutting board. Honed regularly, the edge stays keen between sharpenings.It also makes a sensible first good knife for a new cook, light enough to control and easy to keep sharp with a few strokes on a steel before each use.For the standard length, see the Fibrox Pro 8-inch Chef’s Knife. The wood-handled version is the Hardwood 7.5-inch Chef’s Knife. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$47.00 -
Victorinox Fibrox Pro 9-inch French Chef’s Knife
The Victorinox 9-inch chef’s knife is narrower at the heel than either the 8-inch or the 10-inch model. It is more of a classic French chef’s knife shape, with the tip centered along the length of the blade.The blade is about 1.5 inches wide at the heel, where 2 inches would be normal for a German chef’s knife profile. The French shape has slightly less knuckle clearance than the wider designs, but the profile creates a very comfortable, easy rocking movement across the cutting board.The shape also works very well for push or pull cutting, which is more typical of the flatter Asian profiles. Cooks who slice as much as they chop will find it a natural fit, and the extra inch over an 8-inch helps with long cuts through a roast or a melon.For a wider blade, see the Fibrox Pro 8-inch Chef’s Knife or the 10-inch. Our Kitchen Knife Shapes guide explains the differences between French, German and Japanese profiles. Learn More$65.00 -
Victorinox Fibrox Pro 10-inch Chef’s Knife
The chef’s knife is the workhorse of the kitchen, the knife you use for most of your cutting, so it is important to pick one you will enjoy using. The Victorinox Fibrox Pro 10-inch chef’s knife minces, dices, slices and chops everything from vegetables to fish.Victorinox chef’s knives are a great choice for working professionals and for anyone who wants a sharp blade that does not need to be babied. It is not the prettiest knife on the market. It is tough, durable and very easy to maintain. You can get this knife very sharp with just a honing steel, and the longer you can go between sharpenings, the longer your knife will last.The benefits of a 10-inch knife are versatility and efficiency. The longer blade processes more food with each cut, which speeds up your work.The same blade comes in an 8-inch length and in a 10-inch Hardwood version. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$70.00 -
Victorinox Fibrox Pro 8-inch Chef’s Knife, Blue Handle
This is the Victorinox Fibrox Pro 8-inch chef’s knife with a blue handle. The blue color lets a kitchen dedicate the knife to one food group under a HACCP color-coding plan, so it never crosses to another station.The knife uses Swiss martensitic steel known for its edge retention, toughness and ability to be resharpened. The best aspect of this knife is how well it responds to a honing or polishing steel. When the edge rolls over from continuous use, the burr can be easily aligned because the steel is slightly softer and tougher than other brands.The wide blade lifts and moves chopped food, and the 8-inch length cuts large amounts of product at a time. The handle’s contours fit the hand comfortably through a long prep shift.The same knife comes with a black or a green handle. Our Kitchen Knife Shapes guide compares the chef’s knife with other shapes. Learn More$62.00 -
Victorinox Fibrox Pro 8-inch Chef’s Knife
America’s Test Kitchen names the Victorinox Fibrox Pro 8-inch Chef’s Knife the winner of its chef’s knife review. It is a strong choice for cooks who want one dependable blade for nearly every job in the kitchen.The 8-inch blade curves gently toward the tip for a rocking motion through herbs and garlic, and the flatter heel chops onions and carrots cleanly. The blade is wide enough to give the knuckles clearance over the board and to scoop chopped food into a pan.Because the blade is stamped rather than forged, the knife is light and quick in the hand, with no bolster at the heel. The whole edge cuts and can be sharpened, and the steel comes back to a keen edge on a honing steel in a few strokes.For HACCP color coding, the same knife comes with a blue or a green handle. The wood-handled version is the Hardwood 8-inch Chef’s Knife. Our Kitchen Knife Shapes guide explains how the chef’s knife compares with a santoku. Learn More$62.00 -
Victorinox Fibrox Pro 8-inch Chef’s Knife, Green Handle
The green-handled Victorinox Fibrox Pro 8-inch chef’s knife suits kitchens that color-code their tools. A green handle can mark a knife for fruits and vegetables under a HACCP plan, keeping it away from raw meat and poultry.The knife uses Swiss martensitic steel known for its edge retention, toughness and ability to be resharpened. The best aspect of this knife is how well it responds to a honing or polishing steel. When the edge rolls over from continuous use, the burr can be easily aligned because the steel is slightly softer and tougher than other brands.Chop and slice fruits and vegetables with it. The wide blade lifts and moves chopped ingredients, and the 8-inch length handles large amounts of product at a time.The handle stands up to the hot washing and sanitizing a color-coded kitchen gives its tools between shifts.The same knife comes with a black or a blue handle. Our Kitchen Knife Shapes guide compares the chef’s knife with other shapes. Learn More$62.00 -
Victorinox Fibrox Pro 7-inch Semi-Flexible Fillet Knife
The Victorinox Fibrox Pro 7-inch semi-flexible fillet knife has a blade with more rigidity than a fully flexible fillet knife, which gives control for filleting small to medium freshwater and saltwater fish. The extra inch over the 6-inch handles bass, walleye and medium snapper with longer strokes.Its upswept tip mirrors a boning knife, so it also debones chicken and turkey and frenches racks of ribs. The firm blade keeps a straight line through a thick fillet and does not wander on a tough skin.Start behind the gills, cut to the backbone and turn the blade toward the tail, keeping the edge angled slightly toward the bones. For skinning, hold the tail end and push the blade forward between skin and flesh.For a shorter blade, see the Fibrox Pro 6-inch Semi-Flexible Fillet Knife. The Fibrox Pro 7-inch Flexible Fillet Knife bends more for thin fish. The table in the Details compares the fillet knives. Learn More$37.00 -
Victorinox Fibrox Pro 7-inch Flexible Fillet Knife
The Victorinox Fibrox Pro 7-inch flexible fillet knife has just the right amount of flex, without being overly yielding. It glides through fish to separate flesh from bone and skin, and it is just as useful for boning out poultry, pork and other meats.The flexible blade bends along the backbone and over the rib cage, so the fillet comes away whole and very little meat stays on the frame. On the skinning pass, the flex keeps the edge flat against the skin.To fillet, cut behind the gill plate to the backbone, turn the blade toward the tail and draw it along the spine in long, smooth strokes. Let the blade bend rather than forcing it.For a firmer blade, see the Fibrox Pro 7-inch Semi-Flexible Fillet Knife. For the most bend, the Fibrox Pro 7-inch Super Flexible Fillet Knife. The wood-handled version is the Hardwood 7-inch Flexible Fillet Knife. The table in the Details compares the fillet knives. Learn More$43.00 -
Victorinox Fibrox Pro 8-inch Semi-Flexible Fillet Knife
The Victorinox 8-inch semi-flexible fillet knife is an excellent choice for filleting fish and trimming meats. The semi-flexible blade gives firm support for boning while staying agile enough to follow contours, and its flexibility makes removing difficult skin easy.The 8-inch length suits larger fish such as salmon, striped bass and yellowtail, where each stroke should run the full side. The firmness helps on thick-skinned species, and the blade works beneath the skin to lift it in one piece.Start behind the gills, cut down to the backbone and turn the knife toward the tail in long strokes. For trimming meat, use the length to remove silver skin from a whole tenderloin in one pass.For more bend at this length, see the Fibrox Pro 8-inch Flexible Fillet Knife. For a shorter semi-flexible blade, the Fibrox Pro 7-inch Semi-Flexible Fillet Knife. The table in the Details compares the fillet knives. Learn More$44.00
