Victorinox Carving Knives

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

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

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

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