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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 10-inch Serrated Slicer
The Victorinox Fibrox Pro 10-inch serrated slicer started as a beef slicer and works very well as a cake knife for splitting pastry into layers and as a bread knife. Its serrated edge grips a tough exterior and cuts through a soft interior without crushing it.Use it to carve large roasts with a crust, to slice crusty loaves and to split sponge and chiffon cakes into even layers. On a cake, rest the blade level on the board and turn the cake against it with long, gentle strokes.The serrations keep their bite for a long time, which makes the knife a practical choice for a busy bakery or a carving station.Wipe the blade between cuts through frosting.For more length, see the Fibrox Pro 12-inch Serrated Slicer. The Hardwood 10-inch Serrated Cake Knife has a wood handle and a 10-inch serrated blade. The table in the Details compares the slicers. Learn More$58.00 -
Victorinox Fibrox Pro 12-inch Serrated Slicer
The Victorinox Fibrox Pro 12-inch serrated slicer gives more control with its serrated edge, and it works very well as a cake knife for splitting pastry into layers and as a bread knife. The extra length over the 10-inch reaches across a large layer cake or a long loaf in one stroke.The serrations grip the crust of a roast or the bark of a brisket and slice through to the tender meat below without shredding it. For cake layers, keep the blade level and turn the cake against it in long, gentle strokes.Serrated edges keep their bite for a long time without honing, so the knife needs little attention between uses.It is also the length to use for a long sheet cake or a baguette sandwich for a crowd.For a shorter blade, see the Fibrox Pro 10-inch Serrated Slicer. The wood-handled version is the Hardwood 12-inch Serrated Slicer. The table in the Details compares the slicers. Learn More$64.00 -
Victorinox Fibrox Pro 10-inch Serrated Carving Knife
The Victorinox Fibrox Pro 10-inch serrated carving knife is used for slicing melons, filleting whole salmon and as a bread knife. It is wider and sturdier than a slicer, so it handles dense roasts, poultry and game as well as large, tough-skinned fruit.On a watermelon or a pineapple, the serrations bite through the rind and the length crosses most of the fruit. On a whole salmon, they grip the skin and let the blade travel along the frame.Use long strokes with light pressure and let the teeth do the work. The serrated edge keeps its bite for a long time, which suits a catering kitchen that cuts fruit by the case.Its width also lifts sliced fruit from the board.For a narrow serrated slicer, see the Fibrox Pro 10-inch Serrated Slicer. For a dedicated melon knife, the Victorinox 12-inch Watermelon Knife. The table in the Details compares the slicers and carvers. Learn More$58.00 -
Victorinox Fibrox Pro 10-inch Semi-Flexible Carving Knife
The Victorinox Fibrox Pro 10-inch semi-flexible carving knife has a straight, slender blade with a pointed tip. It slices roasted poultry and large cuts of meat such as ham and barons of beef, and the point works around the joints of a turkey.The slight flex and pointed tip also make it good for delicate jobs such as filleting and skinning fish and separating individual chops from a roast. The blade bends just enough to follow a rib cage or the backbone of a fish.For carving, steady the roast with a fork and draw the knife toward you in long strokes. For skinning a fillet, start at the tail, angle the edge slightly toward the skin and push forward while pulling the skin back.For more reach, see the Fibrox Pro 12-inch Semi-Flexible Carving Knife. The Fibrox Pro 10-inch Round Tip Slicer has a round tip for a carving station. The table in the Details compares the slicers and carvers. Learn More$58.00 -
Victorinox Fibrox Pro 12-inch Semi-Flexible Carving Knife
The Victorinox Fibrox Pro 12-inch semi-flexible carving knife is used for slicing turkey, chicken, ham and roasts, and it is also an excellent fish fillet knife. Its long, slender blade glides through meat for clean, even cuts.The slight flexibility makes it a strong performer for filleting fish, especially skinning pre-cut sides and breaking down large saltwater species. On a side of salmon or a big yellowtail, the length lets the blade travel the full fillet in one pass.For carving, steady the roast with a fork set well away from the line of the cut. For skinning, start at the tail and keep the edge angled slightly toward the skin.Hone between fish to keep the edge cutting cleanly.For a shorter blade, see the Fibrox Pro 10-inch Semi-Flexible Carving Knife. The Fibrox Pro 12-inch Granton Edge Slicer adds Granton hollows to a 12-inch slicer. The table in the Details compares the slicers and carvers. Learn More$66.00 -
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 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 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 4-inch Rabbit Boning Knife
The rabbit boning knife puts the control of a stiff boning knife into a short, 4-inch blade. Poultry processors trust it for deboning thigh meat, and quail farms value it for the same reason. On a small carcass, a short, rigid blade goes exactly where it is pointed and does not wander.Use it to open the joints of a rabbit, separate legs from small game birds and lift meat from a chicken thigh bone in one or two strokes. The straight edge and fine point make short, accurate cuts, and the full-size Fibrox Pro handle gives a secure grip for a knife this small.It can also be used as a paring knife, which makes it a practical second knife for hunters who process small game at home. For larger birds and pork, step up to the Fibrox Pro 5-inch Narrow Stiff Boning Knife; for a curved blade with more give, see the Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains where each boning shape fits. Learn More$30.00 -
Victorinox Fibrox Pro 9-inch Churrasco Carving Knife
Churrasco, the Brazilian style of grilling, is carved at the table straight from the skewer, and the knife for it has to slice grilled meat quickly and cleanly. The Victorinox Fibrox Pro 9-inch churrasco knife is built for that work, and it suits any grilled or barbecued cut.Use it to carve picanha from the skewer in thin slices, to slice a smoked brisket or a pork shoulder, and to portion grilled chicken. The 9-inch blade is long enough for one stroke across most grilled cuts and short enough to control at the grill.Hold the skewer upright on a board and slice down and away from the hand, letting each slice fall to the board. Keep the edge honed between cooks.For longer roasts, see the Fibrox Pro 10-inch Round Tip Slicer or the Fibrox Pro 12-inch Granton Edge Slicer. The table in the Details compares the slicers and carvers. Learn More$60.00
