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Victorinox Slicing Knives
Flawless Slices, Every Time: Victorinox Round-Tip Slicing Knives
For picture-perfect presentation of your largest cuts of meat, nothing performs like a Victorinox round-tip slicing knife. Expertly designed for carving roasts, brisket, ham, and turkey, the long, narrow blade allows you to create beautiful, uniform slices in a single, smooth stroke. The distinctive round tip enhances safety and prevents the blade from piercing or tearing the meat as you slice.
Many knives in this collection feature a Granton (or fluted) edge, with hollowed-out grooves that create air pockets between the blade and the meat. This brilliant design reduces friction and prevents delicate, thin slices from sticking, ensuring your hard work looks as good as it tastes. Paired with the legendary sharp edge of Swiss steel and an ergonomic, non-slip handle for maximum control, these slicers are the essential tool for any holiday feast or barbecue.
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Victorinox Hardwood 14-inch Slicer
On a large roast, sawing back and forth tears the meat and spills its juices. The Victorinox Hardwood 14-inch slicer has the reach to finish each cut in a single, smooth pull, which keeps the slices intact on a slow-smoked brisket or a holiday prime rib.Its wood handle comes from the line Victorinox sold for many years as Rosewood and now calls Victorinox Hardwood. The handle is modified maple stained in the traditional rosewood color, which suits a carving board brought to the table.Steady the roast with a fork set away from the line of the cut, start at the heel of the blade and draw toward you. Keep the blade upright for even slices.For the same length with a synthetic handle, see the Fibrox Pro 14-inch Slicer. For Granton hollows in wood, see the Hardwood 12-inch Granton Edge Slicer. The table in the Details compares the slicers. Learn More$78.99 -
Victorinox Fibrox Pro 10-inch Round Tip Slicer
A slicer has a long, narrow blade that cuts cooked meat in single strokes, and this 10-inch Victorinox version has a round tip. The rounded end keeps the knife safe on a carving station and in front of guests, and it lets the blade travel the full width of a roast without catching.Use it for roast beef, ham, turkey breast and pork loin. Draw the knife toward you in one long stroke from heel to tip for each slice; sawing back and forth tears the surface. The narrow blade has little drag, so thin slices come off whole.The textured Fibrox Pro handle keeps a secure, relaxed grip through a long service at the carving station.For Granton hollows at this length, see the Fibrox Pro 10-inch Granton Edge Slicer. The Fibrox Pro 12-inch Slicer gives more reach, and the Fibrox Pro 10-inch Semi-Flexible Carving Knife carves and fillets with a pointed tip. The table in the Details compares every Victorinox slicer. Learn More$56.00 -
Victorinox Fibrox Pro 12-inch Slicer
The Victorinox Fibrox Pro 12-inch slicer makes clean cuts through large roasts, poultry and substantial vegetables. The 12-inch blade has the length to cross a prime rib or a whole turkey breast in a single, smooth stroke, which avoids tearing and gives a neat face on every slice.Start each slice at the heel and draw the knife toward you, letting the length of the blade do the work. Keep the blade upright for even thickness from top to bottom.Hold the roast with a carving fork set away from the line of the cut. The slim blade also cuts thin slices of cured meats and gravlax.A 12-inch slicer suits a buffet or a holiday table, where the roast is large and the slices should look the same from first to last.For Granton hollows at this length, see the Fibrox Pro 12-inch Granton Edge Slicer. The 10-inch round tip slicer is shorter, and the 14-inch is longer. The table in the Details compares every Victorinox slicer. Learn More$66.00 -
Victorinox Fibrox Pro 14-inch Slicer
The Victorinox Fibrox Pro 14-inch slicer is the blade to use on oversized roasts such as a gooseneck round. Its long edge delivers smooth, consistent slices, and shawarma cooks use it to shave thin slices from a rotating spit where speed and a fine edge both matter.A blade this long lets one pull cross the widest roast, which gives the cleanest face on each slice. It also slices a whole smoked brisket across the grain without repositioning.Work on a large board, keep the free hand behind the line of the cut and let the blade travel its full length on each stroke.Hone the edge before each carving session so the long blade cuts cleanly from heel to tip.For Granton hollows at this length, see the Fibrox Pro 14-inch Granton Edge Slicer. The wood-handled 14-inch is the Hardwood 14-inch Slicer, and the 12-inch slicer is easier to manage on a small board. The table in the Details compares the slicers. Learn More$76.00
