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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 Dual Grip 8-inch Curved Granton Edge Breaking Knife
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$73.00 -
Victorinox Fibrox Pro 8-inch Curved Granton Edge Breaking Knife
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$68.00 -
Victorinox Fibrox Pro 8-inch Curved Breaking Knife, Yellow Handle
This is the Victorinox 8-inch curved breaking knife with a yellow Fibrox Pro handle. It is ideal for breaking down and portioning proteins, and the long, curved blade slices meat without tearing it.Victorinox uses steel that is very easy to hone, which makes this knife a good one for users in the field such as hunters and fishermen, where a few strokes on a steel bring the edge back between animals or fish. The yellow handle is easier to keep track of at work, on a boat deck or in tall grass, and it fits a HACCP color-coding plan.Use the point to open seams and the curve for long draw cuts. On large fish, the semi-flexible blade follows the frame; on deer and elk, it separates the quarters and trims the backstrap.The same blade with a black handle is the Fibrox Pro 8-inch Curved Breaking Knife, and with a wood handle the Hardwood 8-inch Curved Breaking Knife. Browse all Victorinox breaking knives, and see our Kitchen Knife Shapes guide for related shapes. Learn More$56.00 -
Victorinox Fibrox Pro 10-inch Curved Breaking Knife
This 10-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is useful in dressing out wild game like deer and elk. The extra length over the 8-inch reaches across a full round or a whole loin in one stroke.It is also my choice of knife for filleting large saltwater fish. The semi-flexible blade lets you feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On tuna and large yellowtail, the length lets each stroke run the full side of the fish.Keep the point against the bone and draw the knife in long strokes, using the curve to carry the meat away. The steel takes an edge quickly on a honing rod, which matters on a long day at the cutting table or on a boat.For the same blade in wood, see the Hardwood 10-inch Curved Breaking Knife. The Fibrox Pro 8-inch is the shorter version, and the Fibrox Pro 10-inch Granton Edge Breaking Knife adds Granton hollows. Browse all Victorinox breaking knives. Learn More$64.00 -
Victorinox Fibrox Pro 8-inch Curved Breaking Knife
The Victorinox 8-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is just as useful for dressing out wild game such as deer and elk.It is also my choice of knife for filleting large saltwater fish. The blade is semi-flexible, so you can feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On a yellowtail or a large rockfish, the curve follows the frame from head to tail in long, controlled strokes.In the meat room, use the point to open the seams between muscles and the curved belly to draw through them. The 8-inch length suits sub-primals and game, and the Fibrox Pro handle stays secure in wet, cold conditions.For the longer version, see the Fibrox Pro 10-inch Curved Breaking Knife. With a wood handle, the same blade is the Hardwood 8-inch Curved Breaking Knife, and the yellow-handled version adds a high-visibility handle. Browse all Victorinox breaking knives. Learn More$56.00 -
Victorinox Fibrox Pro 6-inch Straight Stiff Extra-Wide Granton Edge Boning Knife
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$40.00 -
Victorinox Fibrox Pro 8-inch Flank and Shoulder Knife
The Victorinox flank and shoulder knife is a tool USDA inspectors rely on when they need a quick, clean cut to look between primal slabs and make a determination of quality. It is slightly thicker than a carving knife and has an upswept tip.The extra thickness makes the stiff blade hold its line through dense muscle, and the long, straight edge makes clean, precise cuts. It may still be used as a carving knife to slice fillets of meat, poultry and fish, and the extra inch over the 7-inch flank knife reaches across a full shoulder clod.Use the point to open a seam, then draw the knife along it in a single stroke. On cooked roasts, the straight edge carves even slices.For a shorter blade, see the Fibrox Pro 7-inch Flank Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare related knives. Learn More$46.00 -
Victorinox Fibrox Pro 7-inch Flank Knife
USDA inspectors use the Victorinox flank knife to take a quick, clean cut between primal slabs and look inside to judge quality. It is slightly thicker than a carving knife and has an upswept tip, which gives it the rigidity to make a deep incision without the blade wandering.The upswept tip follows the contours of muscle groups without snagging on connective tissue, and the stiff blade holds a straight line through dense fiber. The same knife can still be used as a carver to slice fillets of meat, poultry and fish.At 7 inches, it is the more compact of the two Victorinox flank knives and easy to control on a cutting table. Use long, single strokes for the cleanest face on each cut.For more length, see the Fibrox Pro 8-inch Flank and Shoulder Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare related knives, and the Victorinox boning knives category covers boning shapes. Learn More$46.00 -
Victorinox Fibrox Pro 9-inch Churrasco Carving Knife
Churrasco, the Brazilian style of grilling, is carved at the table straight from the skewer, and the knife for it has to slice grilled meat quickly and cleanly. The Victorinox Fibrox Pro 9-inch churrasco knife is built for that work, and it suits any grilled or barbecued cut.Use it to carve picanha from the skewer in thin slices, to slice a smoked brisket or a pork shoulder, and to portion grilled chicken. The 9-inch blade is long enough for one stroke across most grilled cuts and short enough to control at the grill.Hold the skewer upright on a board and slice down and away from the hand, letting each slice fall to the board. Keep the edge honed between cooks.For longer roasts, see the Fibrox Pro 10-inch Round Tip Slicer or the Fibrox Pro 12-inch Granton Edge Slicer. The table in the Details compares the slicers and carvers. Learn More$60.00 -
Victorinox Fibrox Pro 10-inch Semi-Flexible Carving Knife
The Victorinox Fibrox Pro 10-inch semi-flexible carving knife has a straight, slender blade with a pointed tip. It slices roasted poultry and large cuts of meat such as ham and barons of beef, and the point works around the joints of a turkey.The slight flex and pointed tip also make it good for delicate jobs such as filleting and skinning fish and separating individual chops from a roast. The blade bends just enough to follow a rib cage or the backbone of a fish.For carving, steady the roast with a fork and draw the knife toward you in long strokes. For skinning a fillet, start at the tail, angle the edge slightly toward the skin and push forward while pulling the skin back.For more reach, see the Fibrox Pro 12-inch Semi-Flexible Carving Knife. The Fibrox Pro 10-inch Round Tip Slicer has a round tip for a carving station. The table in the Details compares the slicers and carvers. Learn More$58.00
