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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 6-inch Curved Stiff Wide Granton Edge Boning Knife
This is the Victorinox curved, stiff, wide boning knife with a row of Granton hollows ground into each side of the blade. The hollows trap a thin layer of air as the knife moves through meat, so fat and lean slip off instead of clinging. That makes a difference on large, fatty cuts such as pork shoulder and brisket, where a plain blade drags on every stroke.The stiff blade holds a clean line while you work, which keeps cuts even, and the 6-inch length is easy to steer around joints and along the rib cage. The curve lets each stroke sweep along the bone rather than stabbing at it.Granton hollows are most useful to cutters who work with this knife all day. If you would rather have the same blade without them, we also carry the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. For a firm blade with a little give, the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife is the one to compare.The Details compare every Victorinox boning blade, from stiff to super flex. Learn More$40.00 -
Victorinox Fibrox Pro Dual Grip 6-inch Curved Stiff Wide Boning Knife
Victorinox built the Fibrox Pro Dual Grip line for meat processing professionals who cut for hours at a time. The knives use the same blades as the Fibrox Pro line and add a two-component, non-slip handle that gives the hand more support and reduces hand and wrist fatigue.This one carries the curved, stiff, wide boning blade. The curve follows the bone in long, sweeping strokes, the stiff blade gives power on large cuts, and the width resists twisting under pressure. It is a strong choice for beef, pork and lamb, where the bones are heavy and the cuts are large.Draw the knife toward you along the bone, keeping the edge angled slightly toward it, and use the point to open joints. The handle’s grip stays secure when it is coated in fat.The same blade with the standard handle is the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife, and with Granton hollows the Granton edge version. For more flex in a Dual Grip handle, see the Dual Grip 6-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide compares boning blades. Learn More$36.00 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Boning Knife
Boning knives come in many shapes, and this one combines three features. The curve lets you make long, sweeping strokes that follow the contour of a bone, removing meat in larger sections with fewer cuts. The stiff blade gives power and control on larger cuts, and the width resists twisting under pressure.That combination suits beef, pork, lamb and game, where the bones are heavy and the cuts are large. Use the curve to sweep along a rib cage or around a shoulder blade, and the point to open joints. A wide blade also leaves more steel to resharpen over the years.Draw the knife toward you along the bone rather than pushing it, keeping the edge angled slightly toward the bone. The curve does much of the steering.For the same blade with Granton hollows, see the Granton edge version; with a two-component handle, the Dual Grip version. If you want some flex, compare the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains each shape. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Straight Narrow Flexible Boning Knife
Cook’s Illustrated, part of America’s Test Kitchen, named the Victorinox Fibrox Pro flexible boning knife a Co-Best Buy in its review of flexible boning knives. This 6-inch knife has a straight, narrow blade that bends to follow the bone, so it bones meat with very little waste.The same flex makes it suitable for filleting fish. The blade rides along the backbone of a salmon or a rockfish and lifts the fillet in long strokes, then slips under the skin to remove it. On pork and poultry it traces joints and the curve of a rib cage with a light touch.Let the blade do the bending. Keep the edge angled slightly toward the bone, use the full length of the blade in each stroke and avoid levering the tip against hard bone, which a flexible blade is not built for.For the same blade in a blue handle for color-coded kitchens, see the Fibrox Pro 6-inch Flexible Boning Knife, Blue Handle. The 5-inch is the shorter version, and the curved 6-inch flexible adds a curve. Our Kitchen Knife Shapes guide explains boning flex. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Straight Narrow Flexible Boning Knife
A flexible boning knife bends to follow the curve of a bone, which leaves more meat on the cut and less on the frame. This 5-inch Victorinox knife has a narrow, straight blade with that flex, and it is suitable for filleting fish as well as boning meats, pork and poultry.The shorter blade is easy to steer around a chicken thigh or along the backbone of a trout. Its flex keeps the edge flat against the bone, so the meat comes away cleanly without gouging.To remove silver skin, slide the tip under the membrane, angle the edge slightly up and draw the knife along the length of the tenderloin. For small fish, let the blade bend over the rib bones instead of pressing through them.The Fibrox Pro 6-inch Straight Narrow Flexible Boning Knife has more length for larger fish and pork. For a little more firmness at this size, see the Fibrox Pro 5-inch Semi-Flexible Boning Knife. Our Kitchen Knife Shapes guide compares the boning blades. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Straight Narrow Stiff Boning Knife
This 6-inch Victorinox boning knife has a straight, narrow blade with no flex. It gives strong control for deboning poultry and other meats, and the narrow profile slips into joints that a wide blade cannot reach.Its rigid design also makes it a reliable choice for firm filleting, where the cut has to stay straight through a thick fillet of salmon or halibut. The blade is stamped from high-carbon stainless steel and holds up to the daily use of a busy kitchen.On a pork loin or a beef tenderloin, run the point along the bone first to outline the cut, then make long strokes with the edge angled slightly toward the bone. The stiff blade keeps each stroke on the same line.For the same shape with a wood handle, see the Hardwood 6-inch Straight Narrow Stiff Boning Knife. The 5-inch narrow stiff is the shorter version, and the 6-inch semi-flexible adds a little bend. Our Kitchen Knife Shapes guide explains boning flex. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Straight Narrow Stiff Boning Knife
A narrow, stiff blade combines rigidity with the ability to turn. This 5-inch Victorinox boning knife has a slender profile that moves around bones and joints, and a stiff blade that stays on line when you push through tougher tissue.It is a strong choice for deboning chicken and other poultry, trimming fat and silver skin, and filleting smaller fish with a firm hand. Because the blade does not flex, you can guide it accurately and apply pressure exactly where it is needed.The shorter length makes it easy to control on a small board, which suits home cooks who break down whole chickens and pork tenderloins. Professional cutters use it for the fine trimming that follows the heavy work of a larger knife.For more reach, see the Fibrox Pro 6-inch Narrow Stiff Boning Knife. The Fibrox Pro 5-inch Stiff Wide Boning Knife has a wider blade at this length for heavier cuts. Our Kitchen Knife Shapes guide compares stiff and flexible boning knives. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Straight Narrow Semi-Flexible Boning Knife
A straight, narrow, semi-flexible blade is the most adaptable of the boning shapes. This 6-inch Victorinox knife turns tightly around poultry joints, bends just enough to follow a rib cage, and stays firm enough to cut cartilage without buckling.It debones poultry and meat with agility, and its moderate flex makes it a capable fillet knife for trout, snapper and other medium fish. Hunters use the same knife on deer backstraps and for trimming game, so one blade covers a lot of the kitchen and the field.Start each cut with the tip, keep the edge angled toward the bone and let the blade bend rather than forcing it. For silver skin, slip the point under the membrane and draw the knife along with the edge angled slightly up.Choose the Fibrox Pro 6-inch Narrow Stiff Boning Knife for heavier beef and pork work, or the Fibrox Pro 6-inch Flexible Boning Knife for more bend on fish and poultry. Our Kitchen Knife Shapes guide explains each boning blade. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Straight Semi-Flexible Boning Knife
A semi-flexible blade sits between the rigid control of a stiff boning knife and the bend of a flexible one. This 5-inch Victorinox knife has a slender, straight blade with enough give to follow a bone and enough backbone to cut through a joint.Its slim profile and moderate flex make it especially good for boning out small fish, where the blade needs to ride over the rib bones without cutting through them. It handles poultry just as well, separating breast meat from the keel and thighs from the back.Hold the knife with the index finger along the spine for small fish and let the blade bend slightly against the frame. On poultry, use the tip to find the joint first, then cut through the cartilage rather than the bone.The Fibrox Pro 6-inch Narrow Semi-Flexible Boning Knife is the longer version for larger fish and pork. For a stiffer blade at this length, choose the Fibrox Pro 5-inch Narrow Stiff Boning Knife. Our Kitchen Knife Shapes guide compares boning flex. Learn More$33.00 -
Victorinox Fibrox Pro 3-inch Chicken Boning Knife
Chicken processing is fast, repetitive work, and a 3-inch blade keeps every cut small and close to the hand. This Victorinox boning knife has a short, sharp blade that slips into the joints of a chicken, frees the oyster from the back and scrapes meat cleanly from a thigh bone.Because the blade is so short, it also handles fruit and vegetable work as a paring knife, such as coring tomatoes and peeling apples in the hand. The Fibrox Pro handle gives a secure grip when the hands are wet from rinsing birds.To break down a whole chicken, cut through the skin between leg and body, pop the hip joint and follow the bone with the tip. Short, controlled strokes leave the most meat on the cut.For larger birds and turkey, the Fibrox Pro 5-inch Semi-Flexible Boning Knife has more length. The 4-inch rabbit boning knife is another compact choice for small game. Our Kitchen Knife Shapes guide describes each boning shape. Learn More$31.00
