You have no items in your shopping cart.
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.
-
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife
If you are buying one boning knife and have no single job in mind, this is the one we recommend, and it is our best-selling all-purpose boning knife. The curved, semi-stiff blade handles anything from frenching lamb chops to breaking down a chicken, with enough reach for larger cuts such as a pork shoulder. It is as useful on a fishing trip or for dressing a deer as it is in the kitchen, and precise enough to lift silver skin from a leg of veal.A semi-stiff blade stays on line along a bone and still gives a little around joints, which is why it covers so much ground. The textured Fibrox Pro handle keeps a secure grip through a long session.
Shorter or More Flexible?For close work on poultry and small cuts, the Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife is easier to control. The Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife bends further around joints and suits trimming fat and sinew. For beef and pork, where heavy bones call for a wide, stiff blade, see the Victorinox Fibrox Pro 6-inch Straight Stiff Extra-Wide Boning Knife.Our Kitchen Knife Shapes guide explains how boning knife shapes differ. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, Yellow Handle
This yellow-handled Victorinox boning knife is great for deboning poultry and other meats and for filleting fish. The curved blade gives a gliding slicing motion, and the semi-stiff temper has enough give to follow the bone without losing control.The yellow Fibrox Pro handle supports HACCP color coding, letting a kitchen keep this knife on one food group. It is also easy to spot on a crowded cutting table, in a tackle box or on the tailgate at the end of a hunt.Start at the joint with the point, then draw the curve along the bone in long strokes. For poultry, follow the keel bone to lift each breast whole; for fish, let the blade ride along the backbone.The same blade comes with a black, a red and a blue handle. For a flexible yellow-handled blade, see the Fibrox Pro 6-inch Curved Flexible Boning Knife, Yellow Handle. Our Kitchen Knife Shapes guide explains each boning shape. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife
Silver skin, chicken thighs and small fish all call for a blade that bends with the work. The Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife has a thin, narrow blade with a flexible spine, so it follows a curved bone closely and slips under a membrane without cutting into the meat beneath. Victorinox designs it for trimming fat and sinew as much as for boning.In our experience, a flexible blade gives up some edge retention, so it needs a steel more frequently than a stiffer knife. For heavy, repetitive boning, the semi-stiff version holds up better. The textured Fibrox Pro handle stays secure when your hands are wet.
Flexible or Semi-Stiff?The Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife has the same length with a firmer blade for poultry processing and heavier cuts. If you need more reach, the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife offers the same flex in a longer blade, and the Victorinox Hardwood 5-inch Curved Flexible Boning Knife pairs this blade shape with a wooden handle.Our Kitchen Knife Shapes guide explains boning knife flex. Learn More$33.00 -
Victorinox Fibrox Pro Dual Grip 5-inch Curved Flexible Boning Knife
This 5-inch curved, flexible boning knife pairs a Fibrox Pro blade with the Fibrox Pro Dual Grip handle, a two-component, non-slip grip built to reduce hand and wrist fatigue over a long shift.The narrow, curved blade bends to separate meat from bone with fluid control. It is a good knife for poultry, for delicate boning and trimming, and for removing silver skin from a tenderloin. The short length keeps the tip close to the hand for detail work.To remove silver skin, slip the point under the membrane, angle the edge slightly up and draw along its length. On poultry, follow the curve of the breastbone and let the blade flex against it.The longer version is the Dual Grip 6-inch Curved Flexible Boning Knife. With the standard handle, the same blade is the Fibrox Pro 5-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide explains boning flex. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife
A long, flexible blade earns its place when a cut calls for long, even strokes. The curve of the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife lets the blade glide along a bone or under a skin, so it works for skinning and filleting fish as well as breaking down poultry and small game. Victorinox designs it for trimming fat and sinew.Because the blade flexes, it follows the contour of a bone closely and leaves less meat behind. That flexibility costs some edge retention, so plan to hone it regularly and choose a semi-stiff blade for heavier work. For carrying it to a lake or a hunting camp, the same knife is sold with a sheath as the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife with Leather Sheath.
Which 6-inch Boning Knife?The Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, our best-selling all-purpose boning knife, keeps this length with a firmer blade. For smaller birds and tighter joints, the Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife gives the same flex in a shorter blade.Our Kitchen Knife Shapes guide explains boning knife flex. Learn More$35.00 -
Victorinox Fibrox Pro Dual Grip 6-inch Curved Flexible Boning Knife
The 6-inch curved, flexible Fibrox Pro boning blade is built for control when working with meat, poultry or fish, and this version adds the Fibrox Pro Dual Grip handle. Its two-component, non-slip grip gives more support to the hand and wrist and stays secure when wet.The slender, curved blade flexes to glide along bones and joints for the most yield. Use it for deboning and for removing silver skin, and to lift fillets from medium-sized fish. The extra inch over the 5-inch version gives longer strokes on larger cuts.Keep the edge angled slightly toward the bone and let the blade bend rather than forcing it. Long, smooth strokes along flat bone and short ones around joints leave the cleanest cuts.For a shorter blade, see the Dual Grip 5-inch. The Dual Grip 6-inch Curved Super Flex Boning Knife has even more bend. With the standard handle, the same blade is the Fibrox Pro 6-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide compares boning flex. Learn More$36.00 -
Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife, Yellow Handle
The Victorinox 6-inch curved flexible boning knife with a yellow handle is an excellent choice for removing bones from poultry, fish, beef or pork. The curved tip gives a real advantage when working around the edges of bones, and the flexible blade bends to stay close to them.The yellow handle is easy to spot when working in the field and easy to recognize as your own knife in an industrial environment. It also suits anyone who keeps knives separated to avoid allergen cross-contact, since the color marks the knife for one use under a HACCP plan.Keep the edge angled slightly toward the bone and let the blade flex rather than levering it. Short, controlled strokes around joints, followed by long strokes along flat bone, leave the most meat on the cut.The same blade with a black handle is the Fibrox Pro 6-inch Curved Flexible Boning Knife, and with a wood handle the Hardwood 6-inch Curved Flexible Boning Knife. For a firmer yellow-handled blade, see the semi-stiff yellow version. Our Kitchen Knife Shapes guide compares flex. Learn More$35.00 -
Victorinox Fibrox Pro Dual Grip 6-inch Curved Super Flex Boning Knife
The super flex blade is the most flexible in the Victorinox boning range. It is easily maneuvered for excellent control, and the extra bend helps you come closer to the bone when cutting, which raises yield on every carcass.The Fibrox Pro Dual Grip handle is designed to offer maximum support and reduce fatigue, which is essential for professionals who use this knife for many hours on end. The two-component grip is non-slip and shaped to support the hand through repetitive cuts.Let the blade bend along the bone rather than pushing it. The super flex temper rewards a light touch; leave heavy joints and cartilage to a stiff knife such as the Dual Grip 6-inch Curved Stiff Wide Boning Knife.Super flex blades suit trimming lines and high-volume poultry and pork work, where the cutter makes the same close cut thousands of times a shift.For a little less bend, see the Dual Grip 6-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide explains where each boning flex fits. Learn More$36.00 -
Victorinox Fibrox Pro 8-inch Curved Breaking Knife
The Victorinox 8-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is just as useful for dressing out wild game such as deer and elk.It is also my choice of knife for filleting large saltwater fish. The blade is semi-flexible, so you can feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On a yellowtail or a large rockfish, the curve follows the frame from head to tail in long, controlled strokes.In the meat room, use the point to open the seams between muscles and the curved belly to draw through them. The 8-inch length suits sub-primals and game, and the Fibrox Pro handle stays secure in wet, cold conditions.For the longer version, see the Fibrox Pro 10-inch Curved Breaking Knife. With a wood handle, the same blade is the Hardwood 8-inch Curved Breaking Knife, and the yellow-handled version adds a high-visibility handle. Browse all Victorinox breaking knives. Learn More$56.00 -
Victorinox Fibrox Pro 10-inch Curved Breaking Knife
This 10-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is useful in dressing out wild game like deer and elk. The extra length over the 8-inch reaches across a full round or a whole loin in one stroke.It is also my choice of knife for filleting large saltwater fish. The semi-flexible blade lets you feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On tuna and large yellowtail, the length lets each stroke run the full side of the fish.Keep the point against the bone and draw the knife in long strokes, using the curve to carry the meat away. The steel takes an edge quickly on a honing rod, which matters on a long day at the cutting table or on a boat.For the same blade in wood, see the Hardwood 10-inch Curved Breaking Knife. The Fibrox Pro 8-inch is the shorter version, and the Fibrox Pro 10-inch Granton Edge Breaking Knife adds Granton hollows. Browse all Victorinox breaking knives. Learn More$64.00
