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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 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 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 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 14-inch Granton Edge Slicer
The Victorinox Fibrox Pro 14-inch Granton edge slicer is built for carving large cuts of meat. The long blade gives the reach for single strokes across roasts, briskets and poultry, which helps keep every slice even.Granton hollows along the sides of the blade create air pockets between the steel and the food. That reduces friction and sticking, so slices come off cleaner and more uniform, especially on fatty or moist meats.Use a large board, keep the free hand behind the line of the cut and let the full length of the blade travel on each stroke. Store it in a deep block slot or a knife roll.The length also suits whole hams and turkey breasts on a buffet.For a shorter Granton blade, see the Fibrox Pro 12-inch Granton Edge Slicer. The Fibrox Pro 14-inch Slicer has a plain edge at this length. The table in the Details compares the slicers. Learn More$126.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Slicer
A 15-pound smoked brisket or a busy buffet line needs a slicer that does not stick. The Victorinox Fibrox Pro 12-inch Granton edge slicer has hollows along both sides of the blade that let air in between the steel and the meat, so moist slices fall away instead of clinging.The 12-inch length crosses a full brisket flat or a turkey breast in one stroke, and the slim blade gives clean, even slices for service. It cuts even brisket slices that keep their bark.Start each slice at the heel and draw toward you, keeping the blade upright. A few strokes on a honing steel between briskets keep the edge cutting cleanly.For the plain-edged version, see the Fibrox Pro 12-inch Slicer. The Hardwood 12-inch Wide Granton Edge Slicer has a wide blade in wood, and the 14-inch Granton slicer gives more reach. The table in the Details compares the slicers. Learn More$87.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Salmon Slicer
A salmon slicer has a long, thin, narrow blade for cutting a cured or smoked side of fish into slices thin enough to see through. This 12-inch Victorinox salmon slicer adds Granton hollows that keep delicate slices of lox and gravlax from sticking to the steel.Lay the side skin down, angle the blade low and draw it toward you in long, even strokes, so each slice comes away wide and whole. The length lets one stroke cross the full width of a large side.The same blade slices prosciutto, carpaccio and other thin cuts where the meat should not tear.Chill the fish well before slicing.For roasts and brisket, the Fibrox Pro 12-inch Granton Edge Slicer has a slightly wider blade. To fillet the fish before curing, see the Fibrox Pro 12-inch Semi-Flexible Carving Knife. The table in the Details compares the slicers, and our Kitchen Knife Shapes guide explains slicing shapes. Learn More$99.00 -
Victorinox Fibrox Pro 7-inch Granton Edge Santoku
A santoku has a flatter edge and a taller, blunter-tipped blade than a Western chef’s knife, which suits push cuts and straight up-and-down chopping. This 7-inch Victorinox santoku adds Granton hollows along both sides of the blade.The hollows reduce friction and help keep slices of potato, cucumber and other moist foods from sticking. The flat edge stays in contact with the board through each cut, so a stack of scallions or a row of carrot sticks separates completely.Slice with a forward push, or lift the blade and bring it straight down for each cut. The tall blade gives the knuckles clearance and scoops chopped food off the board.The 7-inch length suits small boards and smaller hands.For a wood handle, see the Hardwood 7-inch Granton Edge Santoku. If you rock through herbs, the Fibrox Pro 8-inch Chef’s Knife has more curve. Our Kitchen Knife Shapes guide compares the santoku with the chef’s knife. Learn More$62.00
