Victorinox

A rock-solid heritage, an exacting commitment to Swiss precision, and a consistent focus on quality and innovation are the absolute cornerstones of our business. With operations in over 120 countries worldwide, we are founded on a foundation of integrity and family values.

Victorinox chef’s knives are extremely sharp and perfectly balanced. You will almost feel as if everything is being cut for you if you are able to obtain one of these master pieces. A successful chef understands this secret.

We are able to source a large variety of Victorinox Knives. If you are looking for a specific knife, please contact us.

• 5.6603.12 Curved Semi-Stiff Boning Knife: The Victorinox boning knife from the Fibrox collection is specifically made for cutting meat off bones, such as chicken, duck, and spare ribs. Although the blade is strong enough for this purpose, it is important to note that it cannot be used to cut through bones.
• 5.4233.25 Slicer Knife 25 cm: The Victorinox pastry/bread knife from the Fibrox collection has a 25 cm blade and a fully serrated edge, making it ideal for slicing cake, pies, and bread.
• 5.7403.25 Butcher Knife: This Victorinox butcher's knife from the Fibrox collection has a 25 cm blade. This knife is perfect when cutting meat. The extra-large head ensures that your fingers are safe.
• 5.6613.15 Boning knife: This Victorinox Fibrox carving knife 15 cm is a razor-sharp knife with an excellent price-quality ratio. Carving will be a piece of cake with this razor-sharp edge.
• 5.6006.15 6" Straight Boning Knife - Rosewood Handle: This Victorinox boning knife with a rosewood handle is designed to offer lean and appropriately portioned cuts of red meat, fish, and poultry with its extra wide and stiff straight blade.