Victorinox

The Victorinox Fibrox slicing knife is a straight-edged, long-bladed knife designed for clean, controlled slicing of cooked meats, charcuterie, fish, and similar preparations. The blade is manufactured from ice-tempered high carbon stainless steel, which helps it hold a working edge through regular daily use without requiring constant attention from a steel or sharpening stone.

In a busy kitchen environment, a reliable slicing knife earns its place quickly. The Fibrox handle is a practical choice for professional use — the textured nylon grip is designed to remain secure when hands are wet or greasy, which matters during a long service. The knife is dishwasher safe, though hand washing and prompt drying will prolong edge life, as is the case with any quality blade.

• Secure grip reduces fatigue during repetitive slicing tasks
• Dishwasher-safe construction supports efficient kitchen hygiene routines
• Edge retention suited to daily prep and service use
• Lightweight at 130g, reducing hand strain over extended use

At 25.4cm, the blade length is well suited to portioning larger joints and whole fish without requiring multiple passes. It is a practical mid-range slicing knife commonly found in hotel kitchens, contract catering operations, and restaurants where a dependable, easy-to-maintain blade is more important than a premium handle finish.

If you are equipping a full brigade or need guidance on building out a knife set for a specific kitchen type, our team is happy to talk through what works in practice.

This is a compact paring knife from Victorinox's Swiss Classic range, fitted with a pointed tip and a serrated edge on an 8cm stainless steel blade. It is designed for close-control prep work — peeling, trimming, segmenting, and detail cuts where a larger knife would be unwieldy. The black handle offers a secure grip and is straightforward to identify on a busy prep bench.

In a working kitchen, a knife this size earns its place during prep service. The serrated edge holds its cutting ability well on soft-skinned produce and delicate proteins where a plain edge might drag or compress. The pointed tip allows precise entry for scoring or trimming without needing to swap to a different tool.

• Compact size suits close-control prep and detail work
• Serrated edge performs consistently on soft produce and delicate proteins
• Pointed tip allows accurate scoring and trimming
• Lightweight at 20g — low fatigue across extended prep sessions
• Stainless steel blade is straightforward to maintain and keep hygienic

At this size and price point, it is worth having several in rotation — one paring knife shared across a prep section quickly becomes a bottleneck. The black handle assists with colour-coding protocols where kitchens run allergen or cross-contamination controls, though operators should confirm this fits their own scheme.

This knife suits any commercial kitchen needing a dependable paring option — from small independent kitchens to larger operations stocking out their prep stations. If you are equipping a full brigade or want to discuss knife sets and handle colour options, the team is happy to help you work through what makes sense for your setup.

The Victorinox Fibrox boning knife with a curved, narrow flexible blade is a reliable workhorse in professional butchery and kitchen prep. At 15cm, the blade length sits in a practical middle ground — long enough to work efficiently around larger joints, compact enough to maintain control on smaller cuts. The stainless steel blade is designed to flex as you work, which is particularly useful when following the contours of bone or cartilage without tearing the surrounding meat.

In a busy kitchen environment, this knife earns its place through consistency. The blade holds a workable edge well under regular use, and the Fibrox handle — a nylon-based material Victorinox developed specifically for professional use — provides a secure, non-slip grip even when hands are wet or greasy. That grip matters during long prep shifts when fatigue sets in.

Practically, this knife suits a range of prep tasks beyond straightforward deboning:

• Removing sinew and silver skin from joints and portions
• Breaking down poultry with precision
• Filleting large round fish where a flexible blade is beneficial
• Trimming fat from larger cuts before portioning

Cleaning is straightforward — the handle construction does not trap food in seams, and the knife is dishwasher safe, though hand washing will preserve the edge longer. It is worth noting that this is not a heavy-duty butcher's knife for splitting carcasses or working through dense bone; it is intended for the more precise work of separating meat cleanly from bone.

This knife is well suited to professional kitchen prep teams, catering butchers, and anyone who regularly handles whole or bone-in cuts. If your operation runs very high volumes of butchery work, it may be worth discussing whether a wider range of blade profiles or a heavier specification would serve you better — the team is happy to advise.

The Victorinox Fibrox carving knife is a long-established workhorse in professional kitchens. Produced by Victorinox in Switzerland, it is built around an ice-tempered high carbon stainless steel blade that holds a reliable edge through repeated daily use. The Fibrox handle — Victorinox's textured nylon grip — provides a secure hold even when hands are wet or greasy, which matters considerably during a busy service.

At 30.5cm, the blade length is well suited to carving larger joints, portioning roasts, or working through whole birds with clean, controlled strokes. The balance and rigidity of this knife make it a practical choice for prep and service use alike, and its weight of 270g sits comfortably for extended periods without causing undue fatigue.

In a commercial kitchen environment, a few practical points are worth noting:

• Ice-tempered blade retains a sharp edge under sustained daily use
• Fibrox handle rated dishwasher safe, supporting standard kitchen hygiene routines
• Non-slip grip reduces handling risk when working with wet hands or fats
• Blade length supports clean single-stroke carving on larger cuts
• Lightweight enough for prolonged use during high-volume service periods

This knife is dishwasher safe, which simplifies cleaning and helps kitchens maintain hygiene standards without relying on hand-wash-only protocols. That said, regular honing will extend the edge life and reduce the frequency of professional sharpening.

The Victorinox Fibrox range is a sensible choice for most professional kitchen settings — from hotel restaurants and pub kitchens through to contract catering operations. It is particularly well regarded where value and reliability matter more than premium aesthetics. For kitchens requiring specialist boning, filleting, or portioning knives, the wider Victorinox range offers complementary options worth considering alongside this one.

If you are equipping a kitchen and want guidance on building a practical knife kit, the team is happy to help you work out what you actually need.

The Victorinox Fibrox filleting knife is a professional-grade blade designed for breaking down fish and preparing fillets in a commercial kitchen environment. The 15.2cm blade is narrow and flexible enough to follow the contour of a fish carcass closely, reducing waste and improving yield on each portion.

Victorinox manufacture the blade from ice-tempered high carbon stainless steel, which holds an edge well under repeated daily use and resists the corrosion that comes with constant exposure to fish, moisture, and acidic marinades. The flexibility of the blade is deliberate — it allows the cook to work with precision around bones and skin rather than forcing cuts, which matters when fish preparation is high-volume or portion control is closely managed.

The Fibrox handle is one of the reasons this knife is widely used in professional kitchens. The nylon construction is non-slip even when wet or greasy, which is a practical safety consideration during a busy service. It is also dishwasher safe, which simplifies end-of-service cleaning routines.

• Flexible blade suited to filleting round and flat fish
• Good edge retention reduces the frequency of resharpening during service
• Non-slip Fibrox handle remains secure in wet conditions
• Lightweight at 90g, reducing hand fatigue during extended prep sessions
• Dishwasher safe construction supports kitchen hygiene standards

This knife is well suited to professional kitchens where fish preparation is a regular part of the menu — from restaurant kitchens and fishmongers to hotel operations. It is a practical, reliable choice at this size, though kitchens handling larger whole fish regularly may find a longer blade more efficient for that specific task.

If you are building out a knife kit for a new kitchen or replacing existing prep knives, we are happy to talk through what works best for your specific prep requirements.

The Victorinox Fibrox slicing knife is a straight-forward, well-regarded professional kitchen knife designed for portioning and slicing cooked and raw proteins. The blade is produced from ice-tempered high carbon stainless steel, which holds an edge reliably through regular service use, and the handle is made from Victorinox's Fibrox nylon — a material chosen specifically for its grip in wet and greasy conditions.

In a working kitchen environment, a dependable slicing knife earns its place quickly. The Fibrox handle is genuinely non-slip when hands are wet or oily, which matters during a busy service. The blade length suits most portioning tasks — from slicing roasted joints and ham through to fish fillets — without being unwieldy on a standard prep bench.

• Ice-tempered blade retains sharpness through regular heavy use
• Fibrox handle provides secure grip in wet kitchen conditions
• Dishwasher safe, simplifying end-of-service cleaning routines
• Lightweight enough for extended prep sessions without fatigue
• Well suited to meat, fish, and poultry portioning tasks

As with any professional knife, it will require periodic honing and occasional sharpening depending on frequency of use and the surfaces it contacts. Dishwasher-safe construction is a practical advantage in catering environments where thorough, efficient cleaning is a requirement rather than an option.

This knife suits most professional kitchen settings — from pub kitchens and café operations through to contract catering and hotel banqueting prep. It is a solid everyday working knife rather than a specialist or heavy-duty tool. Operations with extremely high throughput or specific butchery requirements may find a heavier or longer blade better suited to the work.

If you are building out a knife set for a new kitchen or replacing ageing stock and would like guidance on what works well in practice, we are happy to help.

The Victorinox wooden handled carving knife is a long-established professional kitchen tool, widely used in commercial kitchens for portioning roasted meats, poultry, and larger cuts. The 30.5cm blade provides the reach needed to carve cleanly through full joints in a single stroke, reducing the ragged edges and lost yield that come from shorter or less rigid blades.

The blade is produced from ice-tempered high carbon stainless steel, a construction that supports a fine, lasting edge under the repeated use typical of busy service periods. High carbon content aids edge retention, while the stainless element provides corrosion resistance in a kitchen environment. The blade will take a keen edge when dressed on a steel, and responds well to regular honing as part of a knife maintenance routine.

The riveted wooden handle offers a secure, balanced grip during extended carving work. It is worth noting that wooden handles are not suitable for dishwasher cleaning — hand washing and drying after service is the correct method, which also helps preserve the handle over time.

• Long blade suited to carving full joints cleanly and efficiently
• High carbon steel construction supports a sharp, durable cutting edge
• Traditional riveted handle provides grip and balance during extended use
• Straightforward to maintain with a hand steel as part of daily prep
• A practical choice where a reliable, well-made carving knife is needed daily

This knife is well suited to restaurant kitchens, hotel operations, and catering teams where carving is a regular part of service. For sites requiring a full carving set or a range of professional knives, it is worth discussing the wider Victorinox range with the team.

If you have questions about which blade length or handle type best suits your kitchen's workflow, we are happy to help before you order.

The Victorinox Fibrox steak and butcher's knife is a straight-bladed, general-purpose knife designed for portioning and trimming meat in professional kitchen environments. With a 25.4cm blade manufactured from ice-tempered carbon stainless steel, it holds a keen edge under regular daily use and is a well-established choice across butchery counters, prep kitchens, and busy service operations.

In practice, this knife performs reliably through repetitive cutting tasks — breaking down cuts, trimming fat, and portioning steaks — without the blade fatigue associated with lower-grade alternatives. The ice-tempered steel resists dulling during sustained prep work, which matters when the knife is in near-constant use during a busy service shift.

The Fibrox handle is the defining practical feature of this range. The textured nylon grip remains secure even with wet or greasy hands, which is a genuine safety consideration in a working kitchen. It is also dishwasher safe, which supports consistent hygiene standards without adding to hand-wash workload.

• Secure, non-slip grip reduces handling fatigue during extended prep
• Dishwasher-safe construction supports kitchen hygiene protocols
• Ice-tempered blade retains sharpness through high-volume use
• Lightweight relative to blade length, reducing operator fatigue

This knife is well suited to professional kitchens of any size where a reliable, easy-to-maintain butcher's knife is needed for daily meat prep. It is a practical choice for commis and senior chefs alike. If your operation requires heavier-duty knives for larger carcass work or more specialist butchery tasks, it is worth considering a broader knife selection.

If you are equipping a new section or refreshing your knife kit and would like guidance on which Victorinox profiles suit your prep requirements, the team is happy to help you work through the options.

The Victorinox V-Shape Sharpener is a compact, handheld tool designed to maintain and restore the cutting edge of kitchen knives between professional sharpenings. It uses V-shaped carbide plates set at a fixed angle within a polymer housing, so operators can draw a blade through the slot in a few short strokes to bring back a working edge without needing any sharpening skill or additional equipment.

In a working kitchen, knives lose their edge quickly under daily use, and a blade that isn't cutting cleanly slows prep work and increases the effort — and risk — involved in every cut. This sharpener is well suited to the kind of quick touch-up that keeps knives performing through a busy service. The carbide plates work on both straight and serrated edges, which makes it a practical choice for kitchens running a mixed knife set. The built-in finger guard reduces the risk of contact with the blade during use.

Key practical points worth noting:

• Carbide plates restore an edge quickly with minimal passes
• Fixed-angle slot removes the guesswork from sharpening angle
• Works on both straight-edged and serrated blades
• Finger guard reduces the risk of accidental contact
• Compact enough to keep at the prep station or in a knife roll

It is worth being clear about what this tool is and isn't. It is a maintenance sharpener — useful for keeping a reasonable working edge on a knife used daily. It won't replace a full whetstone or professional re-grind for a knife that is genuinely worn down or damaged. For kitchens with higher sharpening demands or a preference for more controlled edge work, a sharpening steel or bench stone may sit alongside it rather than replace it.

If you're building out a knife kit and want some guidance on what maintenance tools make sense alongside it, we're happy to help you think it through.

The Victorinox wooden handled carving knife is a short-bladed carving knife designed for portioning and serving cooked meats at the pass or front-of-house. The 12cm stainless steel blade is well proportioned for carving joints such as pork, beef, gammon, or poultry, offering enough length to work cleanly through smaller cuts without the unwieldiness of a full-length carving knife.

Victorinox knives are widely used across professional kitchens and catering operations, and this model carries the same reliable edge retention and blade quality the brand is known for. The shorter blade suits situations where control and precision matter more than stroke length — a busy carvery station, a hot counter service, or a chef portioning to order during service.

The wooden handle gives a traditional aesthetic that works well in front-of-house or open-kitchen settings where presentation counts. It is comfortable to hold during repetitive carving tasks, though it is worth noting that wooden handles are not suitable for dishwasher cleaning and will require hand washing and careful drying to maintain condition over time.

• Consistent edge retention suited to regular professional use
• Comfortable grip during repetitive carving tasks at service
• Compact blade length for controlled portioning of smaller joints
• Traditional wooden handle suited to carvery or front-of-house presentation
• Stainless steel blade resists staining and is straightforward to maintain

This knife is well suited to carvery operations, pub kitchens, and catering functions where a practical, good-quality carving knife is needed without the need for a longer blade. If your operation involves carving very large joints continuously through extended service periods, a longer-bladed or more heavy-duty option may be worth considering.

If you are building out a knife kit and want to make sure you are selecting the right blades for the work your kitchen does, we are happy to talk it through.

The Victorinox Fibrox Extra Broad Carving Knife is a professional-grade carving knife designed for the demands of commercial food preparation. The 20.3cm carbon stainless steel blade is wider than a standard carving knife, giving the cook more surface area to support and control larger joints, roasts, and whole birds during slicing.

In a busy kitchen environment, the extra broad blade earns its keep during service. The additional width reduces the number of passes needed to slice cleanly through large cuts of meat, and the blade geometry helps produce consistent, even slices with less tearing — useful when presentation matters and pace is required simultaneously. The carbon stainless steel construction holds a working edge well under regular use, and the blade responds reliably to routine honing between services.

The Fibrox handle is a practical feature worth noting in a commercial context. It is designed to remain secure when wet or greasy, which matters when handling fatty cuts or working quickly through a busy service period. The handle also meets food safety requirements for professional use and withstands repeated cleaning without deteriorating.

• Extra broad blade supports controlled slicing of large joints and whole cuts
• Carbon stainless steel blade holds a reliable working edge with regular honing
• Fibrox handle provides a secure grip in wet or greasy conditions
• Lightweight build at 190g reduces fatigue during extended prep and carving sessions
• Straightforward to clean and maintain as part of daily kitchen hygiene routines

This knife is well suited to professional kitchens where carving is a regular part of service — carvery operations, event catering, pub kitchens, and hotel restaurants will find it a practical everyday tool. It is a single-purpose knife rather than an all-rounder, so kitchens looking for a more versatile blade should consider a different profile alongside it.

If you are building out a knife kit or want to discuss which profiles suit your kitchen's prep workload, the team is happy to help you work through the options.

The Victorinox Fibrox Serrated Carving Knife is a 25.4cm professional carving knife built for everyday use in commercial kitchens. It combines an ice-tempered high carbon stainless steel blade with a serrated edge, making it well suited to carving roasted meats, poultry, and larger cuts where a clean slice matters as much as speed of service.

In a busy kitchen environment, the serrated edge does consistent work across a range of proteins — particularly useful where carving is done at pace during service and the knife may not be resharpened between sittings. The Fibrox handle is a practical choice for professional settings: the non-slip nylon construction maintains grip even when wet or greasy, which matters during prolonged carving stints or high-turnover service periods.

A few practical points worth noting for kitchen teams considering this knife:

• Ice-tempered high carbon stainless steel blade holds an edge well under regular use
• Serrated edge reduces the need for frequent resharpening in busy service conditions
• Non-slip Fibrox handle performs reliably when hands are wet or greasy
• Lightweight at 210g, reducing fatigue during extended prep or carving work
• Dishwasher safe, supporting standard kitchen hygiene routines

At this size, the knife is appropriate for most professional kitchens handling meat carving as part of regular service — from pub kitchens and hotel restaurants through to contract catering operations. It is a practical, mid-weight option rather than a heavy-duty butchery tool; operations carving very large volumes at high frequency may want to consider a broader range of blade profiles alongside this one.

If you are equipping a new section or reviewing your knife kit, our team is happy to talk through what works well in different kitchen environments.

This Victorinox six-piece knife set brings together a practical selection of kitchen knives in a single roll-up wallet, making it a straightforward option for chefs who need a reliable everyday set without assembling individual pieces. The kit includes a cook's knife, fillet knife, palette knife, slicer, paring knife, and honing steel — covering the core tasks that make up most prep and service work. The majority of knives carry Victorinox's characteristic rosewood handles with full riveted construction, with the exception of the paring knife which uses a nylon handle.

Victorinox blades are well regarded in professional kitchens for holding a workable edge under regular use. The carbon stainless steel construction offers a reasonable balance between edge retention and ease of resharpening, and the included steel supports routine edge maintenance between sessions. These are working knives designed for daily use rather than occasional display.

The roll-up wallet keeps the set organised and protected during storage or transit, which is particularly practical for chefs moving between sites or working in kitchens where personal knife storage is limited. Key practical points worth noting:

• Rosewood handles with riveted construction on the main knives
• Carbon stainless steel blades across the set
• Honing steel included for on-the-go edge maintenance
• Roll-up wallet supplied for safe storage and transport
• Paring knife has a nylon handle rather than rosewood

This set suits chefs looking for a competent, well-rounded starter or everyday kit. For those who require heavier-use specialist knives or a larger set with extended blade options, it is worth exploring broader knife ranges before committing.

If you are unsure whether this set matches your requirements, or want to discuss knife selection for a specific role or kitchen environment, the team is happy to help.

This is a standard 25.4cm honing steel from Victorinox, designed for day-to-day edge maintenance on professional kitchen knives. It realigns the blade's edge between sharpenings rather than removing metal, keeping knives cutting cleanly through a busy service without the need to reach for a whetstone each time.

In a working kitchen, a good honing steel is used constantly — before prep, between tasks, and whenever a blade starts to drag rather than glide. The Victorinox steel is well suited to this routine use. At 385mm overall length it gives enough clearance for confident technique whether you're honing on the board or using a free-hand raised-steel method.

• Keeps knife edges aligned between full sharpenings
• Comfortable for repeated daily use during prep and service
• Suited to the full range of standard chef's knives
• Straightforward to clean down at the end of service

As with any honing steel, it works best when used regularly rather than as a last resort. It will not restore a significantly blunted edge — for that, a sharpening stone or professional resharpening is the appropriate step. It is also worth considering whether a longer steel might suit chefs working predominantly with larger blades.

This steel is a practical everyday tool for most professional kitchen environments — from small independent restaurants through to larger brigade kitchens where multiple chefs need their own kit. If you're equipping a full brigade or have questions about matching the right steel length to your knife range, the team is happy to help.

This Victorinox set pairs a 25cm chef's knife with six supporting pieces — a fillet knife, palette knife, boning knife, paring knife, sharpening steel, and peeler — all housed in a fabric wallet. Together they cover the core cutting tasks a professional kitchen relies on throughout the day, from butchery and fish preparation through to fine prep and general vegetable work.

The blades are made from ice-tempered high carbon stainless steel, a material selected for its balance of edge retention and corrosion resistance in wet kitchen environments. Ice-tempering helps the steel maintain a working edge through sustained use, which is relevant in any section where knives are in near-constant rotation across a service. The handles are shaped to sit comfortably through extended prep periods, reducing hand fatigue on long shifts.

In day-to-day use, this set works well in several practical roles:

• Starter kit for a new section chef taking on their first professional role
• Training knives for commis staff where consistent quality across all pieces matters
• Reliable backup set when primary knives are away for professional sharpening
• Portable option for chefs working across multiple sites, kept compact in the wallet

Maintenance is straightforward — Victorinox knives respond well to regular honing on the included steel, with periodic professional sharpening to restore the edge properly. This set is not intended to replace a fully specified knife roll at head chef level, but it performs reliably for section and junior use without compromise on blade quality.

If you are equipping a brigade and want to talk through whether this set is the right fit for how your kitchen operates, the team is glad to help.

The Victorinox Fibrox range is one of the most consistently used professional knife lines in commercial kitchens across the UK. This 15.2cm chef knife is the shorter option within the Fibrox chef knife line, making it a practical choice where a full-length blade would feel unwieldy — particularly for prep cooks working with smaller produce, or operators who prefer a more controlled cutting motion during detailed work.

The blade is carbon stainless steel, which holds a working edge reliably under daily use without being difficult to maintain. In a busy kitchen environment, that balance matters: a blade that dulls quickly slows prep, while one that is overly hard to sharpen disrupts routine maintenance. Victorinox occupies a sensible middle ground that experienced kitchen teams tend to appreciate.

The Fibrox handle is the defining practical feature of this range. It is designed to remain secure in wet or greasy hands — a real consideration in active service environments where safety and grip consistency directly affect both speed and risk.

• Shorter blade length suits detailed prep work and smaller produce
• Carbon stainless steel holds a working edge through regular daily use
• Fibrox handle provides a secure, non-slip grip in wet conditions
• Lightweight at 90g, reducing hand fatigue during extended prep sessions
• Straightforward to maintain and sharpen as part of routine kitchen practice

At 15.2cm, this knife is not a general-purpose workhorse for bulk butchery or heavy breaking-down tasks — for that, a longer blade would be more appropriate. It is best suited to prep stations, garde manger, or as a secondary knife for cooks who carry their own kit.

If you are equipping a full brigade or want to talk through knife selection for a specific operation, the team is happy to help you work through the options.

The Victorinox Fibrox boning knife with a straight, wide 15cm blade is a reliable workhorse for meat preparation in professional kitchens. It is designed to separate meat cleanly from bone, trimming sinew and working through joints with a level of control that a general-purpose chef's knife cannot offer. The wide blade profile provides additional rigidity, which is useful when applying lateral pressure during butchery work.

In a busy kitchen environment, this knife handles repetitive butchery tasks without fatigue becoming a significant factor. The Fibrox handle is made from textured nylon that maintains grip even when hands are wet or greasy — a practical consideration during long prep shifts. Victorinox knives are widely used in professional kitchens and catering colleges, and this model reflects that proven track record.

• Straight wide blade gives rigidity for controlled lateral cuts along bone
• Fibrox nylon handle provides secure grip during wet and greasy prep work
• Stainless steel blade resists corrosion and responds well to regular honing
• Lightweight overall feel reduces hand fatigue during extended meat prep
• Straightforward to clean and suitable for commercial dishwasher use with care

There are no complex installation requirements — this is a hand tool. It is worth noting that the wide blade makes it better suited to beef and pork butchery than fine poultry work, where a narrower, more flexible boning knife would typically be the preferred choice.

This knife is well suited to professional kitchen brigades, butchery counters, and catering operations where general meat preparation is a regular part of service. Kitchens with heavier or more specialist butchery demands may find value in a broader selection of blade profiles. If you are equipping a section from scratch or unsure which blade style suits your prep requirements, the team is happy to talk it through.

The Victorinox Fibrox carving knife is a professional-grade knife designed for slicing and portioning cooked meats, poultry, and other proteins in a commercial kitchen environment. The blade is manufactured from carbon stainless steel, ground to a fine edge that handles repetitive cutting tasks cleanly and consistently. It is part of Victorinox's long-established Fibrox range, which has been a reliable choice in professional kitchens for many years.

In service, this knife holds up well under the repeated use that a busy kitchen demands. The blade retains a working edge through consistent daily use, and the Fibrox handle — Victorinox's textured nylon grip — performs reliably whether hands are dry or wet, which matters during a busy service period when conditions are rarely ideal.

• Carbon stainless steel blade takes and holds a sharp edge well
• Fibrox handle provides a secure grip in wet or greasy conditions
• Lightweight at 140g, reducing fatigue during extended prep work
• Dishwasher safe, supporting kitchen hygiene standards
• Consistent blade geometry suits repetitive portioning and carving tasks

At 21.6cm, the blade length is practical for most carving applications without being unwieldy. It is worth noting that this knife is suited to carving and slicing duties rather than heavy butchery or bone work — for those tasks, different blades are more appropriate. The dishwasher-safe construction is a practical consideration for kitchens where knife hygiene protocols require machine washing, though hand washing and prompt drying will extend the blade's working life.

This knife is a sensible everyday choice for catering operations, contract caterers, and kitchen teams who need a dependable carving knife that is straightforward to maintain. If you are equipping a full section or have questions about knife selection for a specific role, we are happy to help you choose the right tools.

The Victorinox Fibrox rigid boning knife is a compact, purpose-built blade designed for close, controlled work around bone and cartilage. The 12.7cm blade is stiff rather than flexible, which suits tasks where precision and resistance are more useful than give — deboning poultry, trimming joints, and working through tougher cuts where a flexible blade would deflect rather than follow the cut cleanly.

Victorinox has produced professional kitchen knives for well over a century, and the Fibrox range reflects that background: ice-tempered high carbon stainless steel that holds an edge reliably under daily use, without the brittleness associated with harder exotic steels. In a busy prep kitchen, that translates to a blade that stays sharp through a long service without demanding constant attention.

The Fibrox handle is worth noting in a professional context. The textured nylon grip is designed to remain secure when wet or greasy — a practical consideration during prep work — and the handle is dishwasher safe, which simplifies end-of-service cleaning and supports HACCP compliance without additional handling requirements.

• Rigid blade gives controlled, accurate cuts close to bone
• Ice-tempered steel holds a working edge through heavy prep sessions
• Fibrox handle stays secure in wet or greasy conditions
• Dishwasher safe — straightforward to clean and sanitise
• Compact blade length suits detailed butchery and jointing work

This knife is well suited to professional kitchens, butchery counters, and prep operations where a reliable, no-fuss boning knife is needed day to day. It is a practical workhorse rather than a specialist or premium blade — if your operation involves very high-volume butchery or a preference for heavier, forged knives, it is worth considering whether a different specification would better suit your team's needs.

If you have questions about building out your knife kit or matching blades to specific prep tasks, our team is happy to help you think it through.

The Victorinox bar knife is a compact, purpose-built cutting tool designed for bar and front-of-house prep work. At 12.7cm, the blade sits at a practical length for slicing citrus, trimming garnishes, and handling smaller prep tasks where a full chef's knife would be unwieldy. It is part of Victorinox's professional range, which has been a reliable choice in commercial kitchens and bars for many years.

The blade is produced from ice-tempered high carbon stainless steel, which gives it good edge retention under regular daily use while remaining straightforward to resharpen when needed. At 30g it is notably light, which suits tasks requiring precision and control rather than force — slicing fruit wedges, peeling, or preparing bar accompaniments over a long service period without hand fatigue.

In practical terms, this knife suits bar environments, café counters, and front-of-house prep stations well. It is not intended as a primary kitchen workhorse for heavy butchery or large-volume vegetable prep — for those tasks a longer, heavier blade from the same range would be more appropriate. Where its size and weight are matched to the job, it performs consistently and holds up well to daily commercial use.

Care is straightforward: hand washing is recommended to preserve the blade, and regular honing will maintain a sharp working edge. Victorinox knives are compatible with standard knife rolls and block storage.

If you are equipping a full bar station or putting together a knife set for a new operation, the team are happy to advise on which sizes and blade profiles will suit your specific prep requirements.

The Victorinox Fibrox larding knife is a long, slender serrated blade designed primarily for piercing and threading fat, herbs, or aromatics through joints of meat before roasting or braising. The serrated edge also makes it a practical choice for slicing bread, cooked roasts, and other items where a clean draw-cut is needed without tearing. At 35.6cm blade length, it offers the reach required for larger joints and whole cuts.

Victorinox blades are ice-tempered from high carbon stainless steel, which helps the edge hold its sharpness through regular commercial use. The serrated profile means the knife requires minimal re-sharpening in day-to-day service, making it a practical tool for kitchens where edge maintenance time is limited. The Fibrox handle is injection-moulded nylon with a textured, anti-slip grip that remains secure even when hands are wet or greasy — a consideration worth taking seriously in a busy prep environment.

• Serrated edge reduces the need for frequent re-sharpening in daily use
• Non-slip Fibrox handle performs reliably under wet and greasy conditions
• Dishwasher safe, supporting straightforward end-of-service cleaning routines
• Suitable for larding, slicing roasts, and general long-blade prep tasks

This is a straightforward, well-made knife from a manufacturer with a long-standing reputation in professional kitchens. It is dishwasher safe, though hand washing and prompt drying will extend blade life. At 150g it is light enough for extended prep sessions without fatigue.

If you are equipping a section from scratch or are unsure whether this blade profile suits your prep requirements, we are happy to talk it through.

The Victorinox wooden handled peeler is a straightforward, well-made prep tool designed for daily use in professional kitchens. It features a double-sided stainless steel swivel blade and a rosewood handle, combining reliable cutting performance with a comfortable, balanced grip during extended prep sessions.

In a busy kitchen environment, the quality of a peeler is felt most during high-volume prep — peeling large quantities of root vegetables, brassicas, or fruit to a consistent standard without hand fatigue. The stainless steel blade holds its edge well under regular use, and the rosewood handle provides enough weight and grip to work efficiently without strain.

• Double-sided stainless steel blade for versatile peeling direction
• Rosewood handle offers a secure, comfortable grip during bulk prep
• Lightweight at 20g — easy to handle for prolonged use
• Suitable for a wide range of vegetables and fruit
• Swiss-made to Victorinox's established professional standards

As with any wooden-handled utensil, it is worth noting that rosewood handles should not be left submerged in water or put through a dishwasher for extended cycles, as this can cause the wood to swell or crack over time. Hand washing and prompt drying will extend the working life of the handle considerably.

This peeler is well suited to any professional kitchen where prep quality and comfort matter — from small independent restaurants to hotel and contract catering operations. It is a practical, reliable choice for sections handling consistent vegetable prep. If you have questions about equipping a prep section or selecting the right smallwares for your team, we are happy to help.

The Victorinox Swiss Classic paring knife is a short-bladed, pointed-tip knife designed for close-control prep work. At 10cm, it sits in the most commonly used size range for detail tasks — peeling, trimming, coring, deseeding, and cutting small garnishes or intricate vegetable work where a larger blade would be impractical.

In a busy kitchen environment, a reliable paring knife earns its place through consistent edge retention and a handle that holds up under repeated washing and daily use. The stainless steel blade is straightforward to sharpen and maintain, and the black polypropylene handle is designed to be non-slip even when hands are wet — a practical consideration during service.

From an operational standpoint, this knife suits the kind of prep work that happens across every section:

• Precise peeling and trimming without removing excess product
• Deseeding peppers, chillies, and similar small vegetables cleanly
• Coring and portioning small fruit for pastry or garnish work
• Fine detail cuts for plating and presentation
• General close-control tasks where a chef's knife is too large

There are no installation requirements — this is a hand tool. It is dishwasher safe, though hand washing and prompt drying will extend blade life, as is the case with most professional knives. The lightweight build at 28g keeps fatigue low during extended prep sessions.

This knife is well suited to any professional kitchen as part of a standard prep kit. It is particularly useful in high-volume operations where dedicated prep sections need reliable, easily replaced tools. For operations needing a broader range of blade shapes or sizes, Victorinox produce a wide range of complementary knives worth considering alongside this one.

If you are building out a knife kit for a new kitchen or want guidance on which blade profiles suit your prep style, the team are happy to help you put together a practical selection.

The Victorinox Fibrox boning knife with a 15cm narrow curved blade is a reliable, purpose-built tool for removing meat from bone cleanly and efficiently. The narrow profile allows the blade to follow the contours of joints closely, reducing waste and improving yield — a practical consideration in any kitchen where meat cost matters.

In a busy prep environment, control and consistency matter as much as sharpness. The curved blade suits tasks such as breaking down poultry, trimming primal cuts, and working around rib and shoulder joints, where a broader blade would lose precision. The stainless steel blade holds a good working edge under regular use, and the nylon Fibrox handle is designed to maintain grip even when wet or in contact with fat — reducing slip during repetitive prep work.

• Narrow curved blade for close, controlled work around bone
• Fibrox handle provides a secure grip in wet prep conditions
• Lightweight at 128g, reducing fatigue during extended prep sessions
• Stainless steel blade is straightforward to maintain and re-edge
• Suitable for poultry, lamb, pork, and beef butchery tasks

At 284mm overall length, this is a standard-sized boning knife well suited to most prep tasks. It is not a heavy-duty butchery knife for processing large carcasses at volume — for that kind of throughput, a longer or more robust blade may be more appropriate. This knife sits comfortably in the day-to-day prep toolkit for a restaurant, hotel kitchen, or contract caterer.

If you are equipping a new section or want guidance on building out a knife set for a specific operation, the team is happy to help you think it through.

The Victorinox 15cm filleting knife is a straightforward, reliable tool designed for the precise, controlled work that fish preparation demands. The blade is carbon stainless steel — a material that takes and holds a keen edge well, while remaining practical to maintain and resharpen in a working kitchen. The riveted rosewood handle gives a secure, comfortable grip during the repetitive lateral cuts and fine work that filleting requires.

In practice, a knife of this length suits a broad range of fish work: portioning smaller round fish, skinning fillets, and trimming. The 15cm blade offers enough length to work along a spine cleanly without being so long that precision is compromised. The handle balance and riveted construction are consistent with what professional kitchens expect from this end of the Victorinox range.

• Carbon stainless steel blade takes a sharp edge and maintains it under regular use
• Riveted rosewood handle provides a stable, comfortable grip during detail work
• Blade length suited to a wide range of filleting and trimming tasks
• Lightweight at 70g, reducing fatigue during extended prep sessions
• Straightforward to resharpen with standard professional sharpening equipment

This knife is well suited to professional kitchens where fish preparation is a regular part of the prep schedule — from restaurant kitchens to fishmongers and catering operations. It is not intended for heavy-duty butchery or breaking down large whole fish; for that, a longer or more robust filleting or boning knife would be more appropriate.

If you are building out a prep knife set or are unsure which blade profile best fits your specific fish work, our team is happy to help you choose correctly.

The Victorinox 20.3cm palette knife is a straight-bladed, flexible finishing tool used across pastry sections, bakery operations, and general kitchen work. The blade is manufactured from carbon stainless steel, offering a balance of flexibility and edge retention suited to spreading, lifting, and smoothing tasks.

In day-to-day kitchen use, the flexible blade makes it practical for spreading icings, ganaches, and sauces cleanly and evenly. The length gives enough reach for working across larger trays or boards without the blade being unwieldy. The Fibrox handle is a familiar choice in professional kitchens — it provides a secure grip even when hands are wet or greasy, and the nylon construction holds up well to repeated washing.

• Suitable for spreading, smoothing, and lifting across a range of prep tasks
• Anti-slip Fibrox handle maintains grip during wet or messy service
• Flexible carbon stainless steel blade resists corrosion under regular use
• Lightweight at 60g, reducing hand fatigue during repetitive work
• Easy to clean and suitable for commercial dishwasher use

There are no particular installation or infrastructure requirements for a hand tool of this type. It is worth noting that, at 20.3cm blade length, this is a mid-sized palette knife — those needing a shorter tool for more detailed work, or a longer blade for larger-scale production, should consider whether a different size within the range would better suit their output.

This knife is well suited to pastry chefs, bakers, and kitchen staff who need a reliable everyday palette knife for spreading and finishing work. It is a practical, no-fuss tool from a manufacturer with a long-standing reputation in professional kitchens.

If you are equipping a new section or replacing knives across a team and want to talk through the right sizes for your operation, our team is happy to help.

The Victorinox Fibrox Safety Grip Boning Knife is a purpose-built professional boning knife designed specifically for meat preparation work. The 15.2cm carbon stainless steel blade offers the length and rigidity needed to work cleanly around joints and bones, while remaining light enough — at 90g — for extended use during prep shifts.

In a busy kitchen or butchery environment, control and safety during repetitive cutting tasks matter as much as edge quality. The defining feature of this knife is the elongated safety nose on the Fibrox handle, which acts as a positive stop between the hand and the blade. This significantly reduces the risk of the grip hand sliding forward onto the edge — a real concern when working with wet or greasy product at speed. The textured Fibrox handle itself provides a secure hold even in damp conditions, which is typical of a meat prep station.

Key practical points for kitchen use:

• Carbon stainless steel blade holds a working edge well and resharpens reliably
• Elongated safety nose reduces slip risk during wet or repetitive work
• Lightweight construction supports extended prep sessions without fatigue
• Fibrox handle is dishwasher safe and straightforward to sanitise
• Well suited to boning, filleting, and close trimming work

At 15.2cm, this is a mid-length boning knife. It suits most general boning and trimming applications, though those working primarily on larger carcasses or requiring greater blade flex may want to consider alternatives within the Victorinox range. It is also worth noting this product carries an age-restricted sale requirement.

If you are equipping a prep kitchen or building out a knife kit and want guidance on which profiles and sizes to prioritise for your operation, the team is happy to talk it through.

The Victorinox Fibrox flexible boning knife is a 15cm working knife designed for breaking down meat, poultry, and fish in a professional kitchen environment. The blade is made from carbon stainless steel, offering a balance of edge retention and straightforward resharpening. The flexible blade allows the cook to follow bone contours and work around joints without tearing the meat, which reduces trim waste during prep.

In practice, this is the kind of knife that earns its place on a prep bench through consistency. It handles repetitive butchery tasks reliably across a full prep shift without the blade fatiguing the user's hand, and the steel holds an edge well enough to see through a service without constant honing. It is well suited to kitchens where boning work is a regular part of daily prep rather than an occasional task.

The Fibrox handle is one of the more practical design features here. It is textured for grip retention when hands are wet or greasy, and the elongated safety bolster between handle and blade reduces the risk of the hand slipping forward onto the edge — a meaningful consideration in fast-paced prep environments where concentration on the knife itself is not always possible.

• Flexible blade for close-contact work around bone and cartilage
• Carbon stainless steel holds a working edge through extended prep sessions
• Fibrox handle stays secure in wet or greasy conditions
• Lightweight at 90g, reducing hand fatigue during repetitive tasks
• Safety bolster reduces slip risk during heavy use

At 15cm this is a standard boning knife length, appropriate for most poultry and fish work as well as smaller cuts of meat. Kitchens handling large primal cuts regularly may find a longer or stiffer blade more practical for certain tasks.

If you are building out a knife kit or want guidance on matching blade flex and length to your prep requirements, we are happy to talk it through.

The Victorinox Swiss Classic Paring Knife is a short-bladed, pointed tip knife designed for close-control prep work. At 8cm, it sits in the standard range for a paring knife and is used across professional kitchens for tasks that require precision rather than power — trimming, peeling, coring, segmenting, and fine vegetable work where a larger blade would be unwieldy.

In a busy kitchen environment, a reliable paring knife earns its place through consistency. The stainless steel blade holds a working edge well under daily use and is straightforward to resharpen when needed. At just 20g, it causes minimal fatigue during extended prep sessions, which matters when staff are working through high volumes of mise en place. The pointed tip allows accurate detail work — removing pepper cores, hulling strawberries, scoring skin — without the awkwardness of a blunt-ended blade.

Practically, this knife suits a range of roles on the prep section:

• Peeling and trimming small vegetables and fruit
• Coring and seeding with the pointed tip
• Fine knife work requiring close hand-to-blade control
• Light portioning and segmenting tasks

The black handle is a practical choice for kitchens operating colour-coded systems, though it is worth confirming how it fits within your own allergen or contamination control protocols before issuing it to a specific section.

This knife is well suited to professional kitchens of any size as a standard prep tool, and equally practical as a replacement or backup for an existing set. It is not intended for heavier cutting tasks — for those, a larger utility or chef's knife is the more appropriate choice.

If you are building out a knife kit for a new kitchen or reviewing what your prep section needs, the team is happy to talk through what works well in practice.

This Victorinox set brings together eleven professional knives and tools in a single roll wallet, covering the core tasks a working chef encounters across a full service. The selection includes two cooks knives, a slicer, fillet knife, boning knife, paring knife, turning knife, palette knife, carving fork, sharpening steel, and a peeler — a practical spread that handles everything from butchery prep through to fine work and plate finishing.

Victorinox knives are a long-established choice in professional kitchens, and for straightforward reasons: the stainless steel blades hold a reliable edge under daily use, and the Fibrox handles provide a secure grip in wet or greasy conditions without becoming slippery. The handles are dishwasher safe, which matters in a busy kitchen where knives need to cycle through the pot wash without a lengthy hand-cleaning routine. The roll wallet keeps the set organised, protects the edges during storage or transit, and is practical for chefs who move between sites.

• Two cooks knives cover a range of general prep work and chopping tasks
• Fillet and boning knives suited to butchery and fish preparation
• Sharpening steel included for maintaining edge between professional sharpenings
• Fibrox handles remain secure under wet and greasy kitchen conditions
• Roll wallet protects blades and keeps the set organised for storage or travel

This set is well suited to a chef starting out in a professional kitchen, a kitchen that needs a reliable backup set, or a catering operation equipping a new member of the brigade. It is a broad kit rather than a specialist one, so operations with highly specific cutting requirements — such as a dedicated sushi kitchen or a large butchery section — may find it more practical to complement with task-specific blades.

If you are unsure whether this set covers your team's requirements or would like guidance on building out a knife kit for a specific kitchen role, we are happy to help you work through it.