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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 Breaking Knife, Yellow Handle
This is the Victorinox 8-inch curved breaking knife with a yellow Fibrox Pro handle. It is ideal for breaking down and portioning proteins, and the long, curved blade slices meat without tearing it.Victorinox uses steel that is very easy to hone, which makes this knife a good one for users in the field such as hunters and fishermen, where a few strokes on a steel bring the edge back between animals or fish. The yellow handle is easier to keep track of at work, on a boat deck or in tall grass, and it fits a HACCP color-coding plan.Use the point to open seams and the curve for long draw cuts. On large fish, the semi-flexible blade follows the frame; on deer and elk, it separates the quarters and trims the backstrap.The same blade with a black handle is the Fibrox Pro 8-inch Curved Breaking Knife, and with a wood handle the Hardwood 8-inch Curved Breaking Knife. Browse all Victorinox breaking knives, and see our Kitchen Knife Shapes guide for related shapes. Learn More$56.00 -
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 Dual Grip 8-inch Curved Granton Edge Breaking Knife
The Fibrox Pro Dual Grip breaking knives are designed for meat processing professionals who cut through a full shift. They use the same blades as the Fibrox Pro line and add an ergonomic, two-component, non-slip handle that gives more support and reduces hand and wrist fatigue.This one carries the 8-inch curved Granton edge breaking blade. The hollows keep meat from clinging to the blade, so thin, long cuts of beef come away cleanly, and the curve keeps the edge in contact through a long draw cut. The point opens seams between muscles for separating sub-primals.Use long strokes that start at the heel and finish at the point. The Dual Grip handle stays secure in a cold, wet meat room, and its shape keeps the wrist straighter during repetitive slicing.The longer Dual Grip blade is the Dual Grip 10-inch Granton Edge Breaking Knife. With the standard handle, see the Fibrox Pro 8-inch Granton Edge Breaking Knife. Browse all Victorinox breaking knives. Learn More$73.00 -
Victorinox Fibrox Pro 10-inch Curved Granton Edge Breaking Knife
This 10-inch Victorinox breaking knife is used to make thin, long cuts of beef, and the Granton hollows along the edge make those cuts cleaner. Meat has a harder time clinging to a hollow-ground blade, so each slice falls away and the next stroke starts clean.The longer blade suits whole briskets, rounds and loins, where a single stroke should cross the whole cut. It helps butchers and cooks finish cutting tasks quicker with better results, and it handles thin, fine cuts on pork and lamb as well.The steel takes and holds an edge and is very easy to sharpen and hone. Knife Merchant recommends a fine cut honing rod for this knife, and washing it by hand.For the plain edge, see the Fibrox Pro 10-inch Curved Breaking Knife. The 8-inch Granton is the shorter version, and the Dual Grip version puts this blade on a two-component handle. Browse all Victorinox breaking knives. Learn More$74.00 -
Victorinox Fibrox Pro Dual Grip 10-inch Curved Granton Edge Breaking Knife
This 10-inch Granton edge breaking knife pairs a Fibrox Pro blade with the Dual Grip handle. Victorinox designed the two-component, non-slip handle to give maximum support and reduce hand and wrist fatigue, which makes the knife feel more like an extension of the hand over a long day.The long, curved blade breaks down large cuts efficiently. Granton hollows reduce friction so slices release cleanly, and the length lets a single stroke cross a whole brisket, round or loin. Use the point to open the seams between muscles, then draw the curve through in one pass.The blade takes and holds an edge and hones quickly, so a few strokes on a fine cut rod between sides of beef keep it cutting cleanly.The shorter Dual Grip blade is the Dual Grip 8-inch Granton Edge Breaking Knife. With the standard handle, see the Fibrox Pro 10-inch Granton Edge Breaking Knife. Browse all Victorinox breaking knives. Learn More$80.00 -
Victorinox Fibrox Pro 10-inch Scimitar
This 10-inch Victorinox scimitar is used for trimming fat, portioning steaks and slicing carne asada. A real workhorse, it is sized for the everyday cutting at a meat counter and long enough to cross a strip loin in one stroke.The wide, curved blade puts more edge in contact with the meat on every stroke. Trim the fat cap with the curve held nearly flat, then turn the knife on edge to portion. For carne asada, slice flank or skirt across the grain in thin, even strips. It also breaks down larger cuts through muscle and fat and slices cooked roasts.It fits the F. Dick Scimitar Knife Sheath, which protects the edge and your hand when the knife travels between the walk-in and the block.For more length, see the Fibrox Pro 12-inch Scimitar. The Granton version adds Granton hollows, the Hardwood 10-inch Scimitar has a wood handle and the red-handled version a red one for color coding. Our Kitchen Knife Shapes guide compares shapes. Learn More$79.00 -
Victorinox Fibrox Pro 12-inch Scimitar
The 12-inch Victorinox scimitar is built for professional butchers and hunters who break down whole animals and portion large cuts. The long, curved blade gives leverage and reach, so each stroke crosses a full strip loin or a hindquarter muscle.Use the curve for long, single-stroke slices that leave a clean face on each steak, and the upswept tip to finish the cut without dragging. The extra length over the 10-inch also handles whole briskets and large roasts, where a shorter blade would need two or three strokes.Keep the blade moving in one direction through each slice rather than sawing back and forth. A few strokes on a honing steel between primals keep the edge aligned for clean cuts.For a shorter blade, see the Fibrox Pro 10-inch Scimitar. The Fibrox Pro 12-inch Granton Edge Scimitar adds Granton hollows, and the Fibrox Pro 14-inch Scimitar gives the most reach in the line. Our Kitchen Knife Shapes guide compares butchery shapes. Learn More$96.00 -
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 -
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 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
