Swiss army butcher knives

Swiss army butcher knives DEFAULT

"For knife size, it really depends on what you're using it for, but because I personally do not buy huge cuts of meat for myself, I find that you don't really need a super long knife," says chef Judy Joo. "My knives generally range from six to 12 inches or so."

For those who want to butcher a lot of meat at home, a cimeter knife is great [because] it has a curved blade and almost looks like a little machete, says Joo. A knife made with high carbon stainless steels or galvanized steels are great for cutting meat as well.

"When I do use a butcher's knife, the one I use is a basic Victorinox knife," she says. "These knives are good for if you're really cutting into a ton of meat because they help break through all that tough skin."

Miami chef Cesar Zapata agrees. "I love it because it maintains its sharpness, has a comfortable handle and grip, the blade is flexible to give you better control when cutting and slicing. The price is also great!"

Buy: $45,


Victorinox Swiss Army Butcher Knives

Butcher Knives - Slice Through Meat Like it’s Butter

These specialty tools are designed to make the butcher’s life easier. A set of good butcher knives will carry even the most inexperienced butcher through the steps of meat processing. In the hands of an experienced butcher, these can make some of the most arduous tasks look easy. Butcher knives are some of the most resilient knives in the foodservice industry and you can find them with granton or straight edges. These edges are available in varying lengths to accommodate your needs. The blades themselves are usually made of heavy-duty stainless steel and are meant to last a long time. To complement the heavy-duty blades, their handles come in materials like fibrox and polypropylene to make them non-slip and easy to work with. You can pick one or build your own complete set of knives as a quick and easy way to service your high-volume business. The style of knife you should pick depends on the kind of work you will be doing with the meat. Granton edges create a space between the blade and the meat, making working with beef and ham extremely smooth. Boning knives make deboning your meats a breeze and can easily penetrate thick layers of protein. For chopping work, breaking knives have the heft that can put any other knife style to shame. Many high-quality butchering knives are NSF certified so that water and juices do not stay around the handles. This ensures minimal bacterial growth, leading to safer, better-processed meats.,

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Fibrox® Pro Butcher Knife

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Available in

  • black

$ 86.20excl. taxIn stock

Key features

  • Perfect to navigate each cut of meat with pro butcher dexterity
  • Swiss made butcher's knife with straight edge
  • With an ergonomic fibrox handle and stainless steel blade
Item number 5.7303.31
Length of blade 12.2 in
Weight 8.6 oz

Trim, Portion And More

The workhorse of the kitchen, the Fibrox® Pro 12" Butcher Knife is uniquely suited to multiple tasks, large and small. Solid and strong, the butcher knife is at hand when trimming, portioning, slicing and more. Swiss Made.



Height 0.9 in
Net weight 8.6 oz


Blade Properties curved 
Length of blade 12.2 in
Handle material thermoplastic elastomers (TPE) 
Type of edge normal straight edge 
Dishwasher safe Yes 


Warranty & Service

Victorinox AG guarantees all knives and tools to be of first class stainless steel and also guarantees a life time against any defects in material and workmanship (save for electronic components 2 years). Damage caused by normal wear and tear, misuse or abuse are not covered by this guarantee.

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Victorinox Swiss Army Cutlery Fibrox Pro Curved Cimeter Knife, 10-Inch Reviews


Knives swiss army butcher


Victorinox Swiss Army Cutlery Fibrox Pro Curved Cimeter Knife, 10-Inch Reviews


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