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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 5-inch Beef Skinning Knife
The Victorinox 5-inch beef skinning knife is specialized for skinning cattle, hogs and other medium to large game. The curved blade follows the line between hide and carcass, and the short length keeps the hand close to the work for control.Use the belly of the blade in short, sweeping strokes while pulling the hide away with the other hand. Keeping the edge angled toward the hide rather than the carcass avoids scoring the meat and keeps the hide whole.Hunters who process their own deer and elk will find the 5-inch blade easy to manage in the field, and processors use it on the line where a longer skinner is unwieldy. Skinning dulls an edge quickly, so hone between animals.For more blade, see the Fibrox Pro 6-inch Western Beef Skinner. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip, and the Fibrox Pro 5-inch Lamb Skinning Knife suits sheep and deer. Our Kitchen Knife Shapes guide compares related shapes. Learn More$44.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Butcher Knife
This 12-inch Victorinox butcher knife pairs the longest blade in the range with Granton hollows. The scalloped edge creates small air pockets that reduce friction, so meat releases cleanly and each slice comes off smooth and consistent.The wide blade and large club end give control on long cuts, making it easy to keep slices straight when you break down or portion a whole loin, a brisket or a pork belly. The length lets each stroke cross the full width of the cut.Work on a large block with the free hand behind the line of the cut. Draw from heel to front in one pass, and hone between primals to keep the edge cutting cleanly.The long blade is also a good brisket slicer after the smoker.For the plain edge, see the Fibrox Pro 12-inch Butcher Knife. The Fibrox Pro 10-inch Granton Edge Butcher Knife is the shorter Granton version. Browse all Victorinox butcher knives. Learn More$129.00 -
Victorinox Fibrox Pro 10-inch Granton Edge Butcher Knife
The Victorinox 10-inch Granton edge butcher knife has a large club end for trimming fat caps and holding a straight cut when portioning steaks. The clubbed end of the blade also helps you see your cut and place the blade exactly where it should go.The hollow ground edge creates air pockets that reduce drag and sticking, so slices fall away as you work. On a strip loin or a ribeye roll, that means even steaks and less time wiping the blade between cuts.Hold the blade nearly flat to trim the fat cap to an even thickness, then turn it upright and use the club end as a guide for each portion. Ten inches crosses most sub-primals in a single stroke.Hone between sub-primals to keep the edge aligned.For the plain edge, see the Fibrox Pro 10-inch Butcher Knife. The 8-inch and 12-inch are the other Granton lengths. Browse all Victorinox butcher knives. Learn More$107.00 -
Victorinox Fibrox Pro 8-inch Granton Edge Butcher Knife
The Victorinox 8-inch Granton edge butcher knife is designed for efficient slicing with little effort. Its scalloped Granton edge creates small air pockets that reduce friction, so meat releases cleanly from the blade and each slice is smoother and more consistent.The wide blade and large club end give good control, making it easy to keep slices straight and even when you break down or portion meat. The 8-inch size handles chops, steaks and stew meat without crowding the board.For the cleanest cuts, start at the heel and draw the knife through in one stroke. The hollows do the most good on fatty cuts such as pork shoulder and short ribs.Hone between jobs to keep the edge cutting cleanly; the steel comes back quickly on a fine cut rod.For the plain edge, see the Fibrox Pro 8-inch Butcher and Fishing Knife. The 10-inch and 12-inch are the longer Granton versions. Browse all Victorinox butcher knives. Learn More$92.00 -
Victorinox Fibrox Pro 12-inch Butcher Knife
The 12-inch Victorinox butcher knife is made for butcher shops and meat rooms that cut large quantities at a time. Its long, wide blade slices through skin and cartilage, sections large cuts and trims fat in long, even strokes.The length lets one pass cross a whole strip loin, a brisket or a side of pork belly, so each portion comes off with a clean face and the work moves faster. The wide blade keeps the cut straight, and the stamped high-carbon stainless steel is easy to bring back to a sharp edge.Use a large block and keep the free hand behind the line of the cut. Draw the knife toward you from heel to front in a single stroke, then hone it between primals.For a shorter blade, see the Fibrox Pro 10-inch Butcher Knife. The Fibrox Pro 12-inch Granton Edge Butcher Knife adds Granton hollows to this length. Browse all Victorinox butcher knives. Learn More$83.00 -
Victorinox Fibrox Pro 10-inch Butcher Knife
The 10-inch length is the one to start with for a Victorinox butcher knife. It is useful for trimming fat caps, slicing and butterflying meat and pork, and it cuts large primals into individual portions with a straight, steady stroke.This type of work requires an extremely sharp knife, so the edge needs regular attention. A polishing, super fine or sapphire cut rod is appropriate to maintain the edge on this butcher knife; the Victorinox 10-inch round polish steel and the F. Dick 10-inch non-chromium polishing steel are both good choices.To butterfly a pork loin, lay the knife flat about a third of the way up the side and draw it along the length, unrolling the meat as you go. The wide blade holds a level plane, which keeps the thickness even.The Fibrox Pro 10-inch Granton Edge Butcher Knife adds Granton hollows for clean release. For a shorter or longer blade, see the 8-inch or the 12-inch. Browse all Victorinox butcher knives. Learn More$77.00 -
Victorinox Fibrox Pro 8-inch Butcher and Fishing Knife
The Victorinox 8-inch butcher knife is a multi-purpose knife for any butchery, and its size and shape have also made it a fishing knife. The wide, straight-edged blade widens toward the tip, which gives a long edge for slicing and enough width to steer a straight cut.In a meat room, use it to trim fat and sinew, cut steaks and chops from a loin and portion stew meat. On a boat or at a fish-cleaning table, it removes heads, splits larger fish and slices steaks from tuna and yellowtail, where its weight and width help the blade go straight through.The 8-inch length is easy to control on a crowded cutting board, and the Fibrox Pro handle stays secure when the hands are wet or cold. Keep it honed between jobs; the steel comes back quickly on a fine cut rod.For more reach, see the Fibrox Pro 10-inch Butcher Knife or the 12-inch Butcher Knife. The Fibrox Pro 8-inch Granton Edge Butcher Knife adds Granton hollows. Browse all Victorinox butcher knives. Learn More$56.00 -
Victorinox Fibrox Pro 12-inch Granton Edge Scimitar
This 12-inch Granton edge scimitar is built for professional butchers, serious hunters and anyone who handles whole animals. The long, curved blade gives leverage and reach for breaking down primal cuts, and the Granton hollows keep large portions of meat from sticking to the blade.The combination speeds up portioning and improves the quality of each cut. A single stroke crosses a full strip loin or a hindquarter muscle, and the hollows let the slice fall away so the next one starts clean. It also slices whole briskets and large roasts after cooking.Start each slice at the heel and draw toward you, keeping the blade upright. Hone between primals to keep the edge aligned.For a shorter blade, see the Fibrox Pro 10-inch Granton Edge Scimitar. The Fibrox Pro 12-inch Scimitar has no hollows, and the Hardwood 12-inch Granton Edge Scimitar has a wood handle. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$151.00 -
Victorinox Fibrox Pro 10-inch Granton Edge Scimitar
The Victorinox 10-inch Granton edge scimitar is a strong choice for professional butchers and serious hunters. Its curved blade gives leverage for breaking down large cuts, and the Granton hollows create air pockets so slabs of meat release cleanly instead of sticking.Use it to trim fat and sinew, portion strips and ribeyes into steaks, and carve roasts and other cooked meats into clean, even slices. The curve also helps with fish, lifting large fillets in long strokes.It fits the F. Dick Scimitar Knife Sheath, which protects the edge in a knife roll or on a belt.The 10-inch length suits a home kitchen as well as a meat counter, crossing a whole tri-tip or a pork loin in one stroke.For the plain-edge blade, see the Fibrox Pro 10-inch Scimitar. The Fibrox Pro 12-inch Granton Edge Scimitar is the longer Granton scimitar, and the Hardwood 10-inch Granton Edge Scimitar has a wood handle. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$133.00 -
Victorinox Fibrox Pro 14-inch Scimitar
At 14 inches, this is the longest scimitar Victorinox makes, built for butchers and processors who work with the largest primal cuts. The length gives the reach and leverage to cross a whole beef round or a large brisket in one pull.Long single strokes leave a smooth face on each slice and keep meat fibers intact, which matters for retail presentation. The curved blade also trims fat caps across the full width of a sub-primal without repositioning, and slices large roasts and whole briskets after cooking.A blade this long needs room. Work on a large block, keep the free hand well clear of the path of the curve and store the knife in a full-length sleeve or scabbard.Hone the edge between primals so the long blade keeps cutting cleanly from heel to tip.For a more compact scimitar, see the Fibrox Pro 12-inch Scimitar or the Fibrox Pro 10-inch Scimitar. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$113.00
