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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 6 inch Straight Stiff Boning Knife with Leather Sheath
The Powerhouse for Serious Butchery When the job calls for power and leverage, the Victorinox Fibrox 6-inch Stiff Boning Knife is the only tool you need. While flexible knives excel at delicate work, this rigid blade is engineered for breaking down large primal cuts of beef, pork, and venison with unwavering control and confidence. The foundation of its performance is the completely rigid, straight blade. This design prevents the knife from flexing or bending as you push through tough cartilage, dense muscle, and challenging joints. It gives you the power to make deep, precise cuts with maximum force and minimal effort, ensuring you can separate bone and muscle cleanly and efficiently. The sharp, pointed tip is perfect for piercing thick hides and initiating cuts with surgical accuracy. Paired with Victorinox's legendary non-slip Fibrox Pro handle, you get a secure, comfortable grip that won’t fail you, even during the most demanding butchering tasks. Now bundled with a durable leather sheath, this Swiss-made workhorse is built to provide a lifetime of reliable performance for hunters, butchers, and serious home cooks. Learn More -
Victorinox Fibrox 6 in. Straight Flex Boning Knife with Leather Sheath
The Ultimate Tool for Precision Butchery For tasks that demand surgical precision, the Victorinox Fibrox 6-inch Flexible Boning Knife is the undisputed champion. Engineered to be an extension of your hand, this knife is the go-to choice for professional butchers and chefs who need to debone poultry, trim silver skin off a tenderloin, or break down large cuts of meat with minimal waste. The magic is in the blade’s controlled flexibility. The narrow, razor-sharp edge is rigid enough to pierce through cartilage and skin, yet limber enough to bend and pivot effortlessly around bones and joints. This allows you to make clean, precise cuts that preserve the most valuable meat, a feat that is nearly impossible with a standard chef's knife. As with all Victorinox Fibrox Pro cutlery, safety and comfort are paramount. The iconic non-slip handle provides a confident grip, even when your hands are greasy or wet. Lightweight, NSF-certified, and now bundled with a protective leather sheath, this Swiss-made knife delivers the performance and reliability that professionals have trusted for decades. Learn More -
Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife with Leather Sheath
This set pairs the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife with the Victorinox leather sheath made for 6-inch blades, so the knife can travel on a belt or in a tackle box or knife roll with its edge covered.The knife’s curved, flexible blade follows a bone or slips under a skin, which suits filleting and skinning fish, breaking down poultry and small game, and trimming fat and sinew. Like any flexible blade, it gives up some edge retention, so bring a steel for long sessions. The sheath keeps the thin edge from contact with other gear and protects your hand when you reach into a bag.
Other Knife and Sheath SetsFor a firmer blade and a wooden handle, choose the Victorinox Hardwood 6-inch Curved Semi-Stiff Boning Knife with Leather Sheath. The Victorinox Hardwood 6-inch Flexible Boning Knife with Leather Sheath offers flex with a wooden handle, and the Victorinox Fibrox 6-inch Straight Flexible Boning Knife with Leather Sheath has a straight blade for longer, flatter cuts. Both pieces of this set are also sold on their own, the sheath as the Victorinox 6-inch Leather Sheath for Fillet Knives. Learn More -
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 5-inch Mini Chef’s Knife
Chef’s knife, or a utility knife with good knuckle clearance? The Victorinox Fibrox Pro 5-inch mini chef’s knife is a little of both. It is a great choice for use on the cutting board or for in-hand tasks, and the angle of the handle permits a comfortable pinch grip.The compact blade has the curve of a full chef’s knife, so it rocks through a clove of garlic or a handful of herbs, and it is wide enough to keep the fingers clear of the board. It suits small ingredients and tight workspaces.Use it for a shallot, a lemon or a single chicken breast, and save the long knife for big batches. It also makes a good travel knife for a cabin or a rental kitchen.For a serrated version, see the Fibrox Pro 5-inch Serrated Mini Chef’s Knife. For more blade, the 6-inch and 7.5-inch are the next sizes up. Our Kitchen Knife Shapes guide compares small knives. Learn More$34.00 -
Victorinox Fibrox Pro 6-inch Chef’s Knife
Victorinox calls this a 6-inch chef’s knife, but with a blade width of 1.25 inches it really works as a utility knife. That narrow blade is an advantage. With less surface area, starchy foods such as potatoes tend not to cling to it.It is a good all-purpose small knife for dicing, chopping and mincing, and a practical size for restaurant and catering prep. The pointed tip cuts through tough skins and rinds, and the slight curve of the edge lets you chop quickly.It is light enough to use for an hour of small prep without tiring the wrist, and it fits a small board or a crowded station. Pair it with an 8-inch chef’s knife, the 6-inch taking the quick jobs and the longer knife the big ones.For a wider, full chef’s profile, see the Fibrox Pro 7.5-inch Chef’s Knife or the 8-inch. Our Kitchen Knife Shapes guide compares the chef’s knife with the utility knife. Learn More$43.00 -
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 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
