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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 -
Victorinox Hardwood 10-inch Granton Edge Slicer
The 10-inch Victorinox Hardwood Granton edge slicer is long enough to make clean, single-pass cuts through a turkey or a prime rib, yet nimble enough for smaller roasts, hams and large cakes. The Granton hollows along the blade reduce friction and keep meat from clinging, so slices come out uniform.The handle belongs to the Victorinox Hardwood line, sold for many years as Victorinox Rosewood. It is modified maple in the traditional rosewood color and suits carving at the table.Steady the roast with a fork, start each slice at the heel and draw the knife toward you. Wash the wood handle by hand and dry it after carving.The 10-inch length is easy to manage on a home cutting board and still crosses a turkey breast or a ham in one stroke, which keeps each slice smooth and whole.For more reach, see the Hardwood 12-inch Granton Edge Slicer. Pair it with the Hardwood 6-inch Straight Tine Fork. The table in the Details compares the slicers. Learn More$86.99 -
Victorinox Hardwood 12-inch Granton Edge Slicer
The long, 12-inch blade of this Victorinox Hardwood slicer makes single, clean strokes through the largest roasts, hams and fish, so each slice stays intact. Granton hollows along the blade create air pockets between the knife and the food, which reduces friction and keeps meat from tearing or sticking.The handle comes from the line Victorinox sold for decades as Rosewood and now calls Victorinox Hardwood. It is modified maple stained in the traditional rosewood color.Hold the roast with a fork set well away from the knife and let the full length of the blade carry each slice. On a side of smoked salmon, angle the blade low for thin, wide slices.Hone it before each carving session to keep the edge aligned.For a shorter blade, see the Hardwood 10-inch Granton Edge Slicer. The Hardwood 12-inch Wide Granton Edge Slicer has a wider blade for straight lines. The table in the Details compares the slicers. Learn More$102.99 -
Victorinox Hardwood 12-inch Serrated Slicer
The Victorinox Hardwood 12-inch serrated slicer carves roasts and poultry with a sharp serrated edge, and it handles crusty bread and large cakes as well. The serrations grip the crust of a roast or a turkey skin and slice through without tearing the meat below.Its 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 and gives a comfortable, stable grip over a long carving session.Draw the knife in long strokes with light pressure. In front-of-house carving, the 12-inch blade crosses a whole roast in one pass, which keeps slices neat on the platter.Wash the wood handle by hand and dry it after carving.The synthetic-handled version is the Fibrox Pro 12-inch Serrated Slicer. For a 10-inch serrated blade in wood, see the Hardwood 10-inch Serrated Cake Knife. The table in the Details compares the slicers. Learn More$76.99 -
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 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
