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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 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 6-inch Semi-Flexible Fillet Knife
This 6-inch Victorinox fillet knife has a semi-flexible blade that is a bit stronger than a fully flexible fillet knife. It is suitable for small to medium fresh and saltwater fish, such as trout, crappie, perch and small snapper, where a firm blade keeps the cut under control.The upswept tip mirrors the shape of a boning knife, which makes it just as useful for deboning poultry and frenching ribs. Run the tip along a rack of lamb to clean the bones, or use it to lift a chicken breast from the keel.To fillet, cut behind the gill plate down to the backbone, turn the blade toward the tail and let the slight flex ride over the rib bones. Finish by skinning from the tail end with the edge angled toward the skin.For a longer semi-flexible blade, see the Fibrox Pro 7-inch Semi-Flexible Fillet Knife. For more bend on thin fish, see the Fibrox Pro 7-inch Flexible Fillet Knife. The table in the Details compares the fillet knives. Learn More$32.00 -
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 -
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 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 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
