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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 Serrated Carving Knife
The Victorinox Fibrox Pro 10-inch serrated carving knife is used for slicing melons, filleting whole salmon and as a bread knife. It is wider and sturdier than a slicer, so it handles dense roasts, poultry and game as well as large, tough-skinned fruit.On a watermelon or a pineapple, the serrations bite through the rind and the length crosses most of the fruit. On a whole salmon, they grip the skin and let the blade travel along the frame.Use long strokes with light pressure and let the teeth do the work. The serrated edge keeps its bite for a long time, which suits a catering kitchen that cuts fruit by the case.Its width also lifts sliced fruit from the board.For a narrow serrated slicer, see the Fibrox Pro 10-inch Serrated Slicer. For a dedicated melon knife, the Victorinox 12-inch Watermelon Knife. The table in the Details compares the slicers and carvers. Learn More$58.00 -
Victorinox Fibrox Pro 10-inch Serrated Slicer
The Victorinox Fibrox Pro 10-inch serrated slicer started as a beef slicer and works very well as a cake knife for splitting pastry into layers and as a bread knife. Its serrated edge grips a tough exterior and cuts through a soft interior without crushing it.Use it to carve large roasts with a crust, to slice crusty loaves and to split sponge and chiffon cakes into even layers. On a cake, rest the blade level on the board and turn the cake against it with long, gentle strokes.The serrations keep their bite for a long time, which makes the knife a practical choice for a busy bakery or a carving station.Wipe the blade between cuts through frosting.For more length, see the Fibrox Pro 12-inch Serrated Slicer. The Hardwood 10-inch Serrated Cake Knife has a wood handle and a 10-inch serrated blade. The table in the Details compares the slicers. Learn More$58.00 -
Victorinox Fibrox Pro 10-inch Round Tip Slicer
A slicer has a long, narrow blade that cuts cooked meat in single strokes, and this 10-inch Victorinox version has a round tip. The rounded end keeps the knife safe on a carving station and in front of guests, and it lets the blade travel the full width of a roast without catching.Use it for roast beef, ham, turkey breast and pork loin. Draw the knife toward you in one long stroke from heel to tip for each slice; sawing back and forth tears the surface. The narrow blade has little drag, so thin slices come off whole.The textured Fibrox Pro handle keeps a secure, relaxed grip through a long service at the carving station.For Granton hollows at this length, see the Fibrox Pro 10-inch Granton Edge Slicer. The Fibrox Pro 12-inch Slicer gives more reach, and the Fibrox Pro 10-inch Semi-Flexible Carving Knife carves and fillets with a pointed tip. The table in the Details compares every Victorinox slicer. Learn More$56.00 -
Victorinox Fibrox Pro 7-inch Meat Cleaver
The Victorinox Fibrox Pro 7-inch meat cleaver weighs about 10 ounces, which makes it a lighter, quicker cleaver for poultry joints, ribs and other soft bones. It cuts cleanly through a chicken back or a rack of spareribs without the heft of a full-size butcher’s cleaver.The textured Fibrox Pro handle gives a secure grip when it is wet or greasy, which matters for every high-force task, and it keeps the hand comfortable through a session of breaking down birds.Use a heavy board, set the joint under the blade and chop with a firm, controlled stroke. The lighter weight rewards accuracy over force, so aim for the joint rather than through the middle of a bone.It is also a good first cleaver for home cooks.For thick bones and dense squash, the heavier Hardwood 1.5 lb Meat Cleaver carries more weight. For vegetables, see the Chinese vegetable cleaver. The table in the Details compares the cleavers. Learn More$78.00 -
Victorinox Fibrox Pro 7-inch Super Flexible Fillet Knife
The Victorinox Fibrox Pro 7-inch super flexible fillet knife has the most bend in the Victorinox fillet range. The blade hugs the contour of a fish, so it follows the backbone closely and separates skin from flesh with very little pressure.It is the knife for thin, delicate fish such as trout, perch and small flounder, where a firmer blade cuts into the bones. The flex also makes it a good skinning knife, keeping the edge flat against the skin so the fillet stays whole.Use a light touch. Let the blade bend over the rib bones instead of pushing through them, and draw it in long, smooth strokes toward the tail.Rinse it in fresh water after use around salt water.For a little more firmness, see the Fibrox Pro 7-inch Flexible Fillet Knife. For thick fillets and boning, the Fibrox Pro 7-inch Semi-Flexible Fillet Knife. The table in the Details compares the fillet knives. Learn More$48.00 -
Victorinox Fibrox Pro 8-inch Flexible Fillet Knife
The flexible 8-inch blade of this Victorinox fillet knife moves around delicate bones and through soft flesh, which makes it a strong choice for salmon. Its agility also suits flat fish such as sole, flounder and halibut, where you work from the center line outward.On a flat fish, cut along the lateral line to the bone, then lay the blade nearly flat and let it bend over the frame toward the edge of the fish, lifting each quarter fillet in long strokes. On a round fish, the flex follows the rib cage closely for the most yield.Skin the fillets from the tail end with the edge angled toward the skin, letting the flex keep the blade flat.For a firmer 8-inch blade, see the Fibrox Pro 8-inch Semi-Flexible Fillet Knife. The Fibrox Pro 7-inch Super Flexible Fillet Knife is shorter and bends even more. The table in the Details compares the fillet knives. Learn More$50.00 -
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 -
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 10.25-inch Bread Knife
The Victorinox Fibrox Pro 10.25-inch bread knife has a long, curved serrated blade for the biggest loaves on the counter. The serrations bite into a hard sourdough crust and saw through it while the soft interior stays intact, and the length crosses a large boule in one pass.The gentle curve of the edge lets the blade rock slightly through the end of each stroke, so the cut finishes cleanly at the board instead of tearing the bottom crust. The same knife levels and splits cake layers and cuts through thick-skinned squash and melons.Hold the loaf on its side for tall rounds, and draw the knife in long, even strokes with light pressure. The textured Fibrox Pro handle keeps a secure grip with floured hands.The wood-handled 10-inch is the Hardwood 10-inch Bread and Cake Knife. For a shorter blade, see the Fibrox Pro 8-inch Bread Knife, and for an offset handle, the Fibrox Pro 9-inch Offset Serrated Knife. The table in the Details compares the bread knives. Learn More$60.00 -
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
