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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 7-inch Flank Knife
USDA inspectors use the Victorinox flank knife to take a quick, clean cut between primal slabs and look inside to judge quality. It is slightly thicker than a carving knife and has an upswept tip, which gives it the rigidity to make a deep incision without the blade wandering.The upswept tip follows the contours of muscle groups without snagging on connective tissue, and the stiff blade holds a straight line through dense fiber. The same knife can still be used as a carver to slice fillets of meat, poultry and fish.At 7 inches, it is the more compact of the two Victorinox flank knives and easy to control on a cutting table. Use long, single strokes for the cleanest face on each cut.For more length, see the Fibrox Pro 8-inch Flank and Shoulder Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare related knives, and the Victorinox boning knives category covers boning shapes. Learn More$46.00 -
Victorinox Fibrox Pro 8-inch Flank and Shoulder Knife
The Victorinox flank and shoulder knife is a tool USDA inspectors rely on when they need a quick, clean cut to look between primal slabs and make a determination of quality. It is slightly thicker than a carving knife and has an upswept tip.The extra thickness makes the stiff blade hold its line through dense muscle, and the long, straight edge makes clean, precise cuts. It may still be used as a carving knife to slice fillets of meat, poultry and fish, and the extra inch over the 7-inch flank knife reaches across a full shoulder clod.Use the point to open a seam, then draw the knife along it in a single stroke. On cooked roasts, the straight edge carves even slices.For a shorter blade, see the Fibrox Pro 7-inch Flank Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare related knives. Learn More$46.00 -
Victorinox Fibrox Pro 3-inch Slant Point Boning Knife
A 3-inch blade with a slanted point is the smallest boning knife Victorinox makes, built for detail work on small fish and birds. The angled tip gives a clear view of the point as it travels along fine bones, and it reaches into the cavity of a trout or a game hen where a longer blade would be awkward.Use it to cut around the gills of small fish, open and clean the belly, and trim small birds at the joints. The short edge keeps the hand close to the work, which helps with the fast, repetitive cuts of a processing line or a big catch at the end of the day.For filleting, pair it with a longer, flexible blade such as the Fibrox Pro 7-inch flexible fillet knife. For small game with more meat on the bone, the Fibrox Pro 4-inch rabbit boning knife gives a little more length. Our Kitchen Knife Shapes guide compares boning and fillet shapes. Learn More$22.00 -
Victorinox Fibrox Pro 6-inch Straight Stiff Extra-Wide Boning Knife
The extra-wide blade on this 6-inch boning knife makes it the sturdiest straight boning knife in the Fibrox Pro line. A taller blade resists twisting when you push through cartilage or pry along a heavy bone, and it gives the knuckles more clearance over the board.That width also lets it work as a flank and shoulder knife, cutting between muscle groups on a shoulder clod or a pork butt. And because there is more steel above the edge, the blade allows more resharpening over its working life before it becomes too narrow to use.Use it to debone poultry and larger cuts of meat with straight, controlled strokes, keeping the edge against the bone. For the same shape with a wood handle, see the Hardwood 6-inch Straight Stiff Extra-Wide Boning Knife. If you prefer a slimmer blade, the Fibrox Pro 6-inch Straight Stiff Wide Boning Knife turns more easily around joints, and our Kitchen Knife Shapes guide compares stiff and flexible boning knives. Learn More$35.00 -
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 5-inch Straight Stiff Wide Boning Knife
A stiff, wide blade gives steady control when you fabricate sub-primals and work through dense connective tissue. At 5 inches, this Victorinox boning knife keeps that control in a shorter, quicker package for seams, gristle and cuts close to the bone.The rigid blade lets you apply force where you need it without the edge bending away, which matters for accurate cuts around bone and through tough tendons. Follow the natural seams between muscles, trim away gristle, then use the point to free meat from the joint.Home cooks who break down pork loins and whole chickens will find it as useful as a professional meat room does. The shorter blade is easier to manage on a small board and in a crowded sink.For more reach on larger cuts, choose the Fibrox Pro 6-inch Straight Stiff Wide Boning Knife. The narrower 5-inch stiff boning knife gives more turning ability around poultry joints. Our Kitchen Knife Shapes guide compares the boning shapes. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Straight Stiff Wide Boning Knife
This 6-inch stiff, wide boning knife is built for strength and stability. Its straight edge breaks through stubborn joints, trims around bones and cartilage, and slices individual chops from a loin, which covers much of the work at a butcher block.The rigid blade does not bow when you lean on it, so the cut goes where you aim it. That makes it a good knife for beef and pork, where the bones are heavy and the connective tissue is tough. It can also be used as a fillet knife on firm, thick fish.Keep the point against the bone and draw the knife toward you in long, steady strokes. On a pork loin, run the edge down the chine and along the ribs, then turn the knife to cut chops of even thickness.For the same blade with a wood handle, choose the Hardwood 6-inch Straight Stiff Wide Boning Knife. The extra-wide 6-inch adds more height, and the 5-inch is the shorter version. Our Kitchen Knife Shapes guide explains stiff and flexible boning blades. Learn More$35.00 -
Victorinox Fibrox Pro 3-inch Chicken Boning Knife
Chicken processing is fast, repetitive work, and a 3-inch blade keeps every cut small and close to the hand. This Victorinox boning knife has a short, sharp blade that slips into the joints of a chicken, frees the oyster from the back and scrapes meat cleanly from a thigh bone.Because the blade is so short, it also handles fruit and vegetable work as a paring knife, such as coring tomatoes and peeling apples in the hand. The Fibrox Pro handle gives a secure grip when the hands are wet from rinsing birds.To break down a whole chicken, cut through the skin between leg and body, pop the hip joint and follow the bone with the tip. Short, controlled strokes leave the most meat on the cut.For larger birds and turkey, the Fibrox Pro 5-inch Semi-Flexible Boning Knife has more length. The 4-inch rabbit boning knife is another compact choice for small game. Our Kitchen Knife Shapes guide describes each boning shape. Learn More$31.00 -
Victorinox Fibrox Pro 5-inch Straight Semi-Flexible Boning Knife
A semi-flexible blade sits between the rigid control of a stiff boning knife and the bend of a flexible one. This 5-inch Victorinox knife has a slender, straight blade with enough give to follow a bone and enough backbone to cut through a joint.Its slim profile and moderate flex make it especially good for boning out small fish, where the blade needs to ride over the rib bones without cutting through them. It handles poultry just as well, separating breast meat from the keel and thighs from the back.Hold the knife with the index finger along the spine for small fish and let the blade bend slightly against the frame. On poultry, use the tip to find the joint first, then cut through the cartilage rather than the bone.The Fibrox Pro 6-inch Narrow Semi-Flexible Boning Knife is the longer version for larger fish and pork. For a stiffer blade at this length, choose the Fibrox Pro 5-inch Narrow Stiff Boning Knife. Our Kitchen Knife Shapes guide compares boning flex. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Straight Narrow Semi-Flexible Boning Knife
A straight, narrow, semi-flexible blade is the most adaptable of the boning shapes. This 6-inch Victorinox knife turns tightly around poultry joints, bends just enough to follow a rib cage, and stays firm enough to cut cartilage without buckling.It debones poultry and meat with agility, and its moderate flex makes it a capable fillet knife for trout, snapper and other medium fish. Hunters use the same knife on deer backstraps and for trimming game, so one blade covers a lot of the kitchen and the field.Start each cut with the tip, keep the edge angled toward the bone and let the blade bend rather than forcing it. For silver skin, slip the point under the membrane and draw the knife along with the edge angled slightly up.Choose the Fibrox Pro 6-inch Narrow Stiff Boning Knife for heavier beef and pork work, or the Fibrox Pro 6-inch Flexible Boning Knife for more bend on fish and poultry. Our Kitchen Knife Shapes guide explains each boning blade. Learn More$35.00
