Patented Fibrox handles are hygienic, dishwasher safe and slip-resistant
Blades are hardened, tempered, ground, polished, etched and finished
High carbon, stainless steel blades stamped from a single sheet of metal
Slicers are often more flexible and better suited for thin slices of ham or fish
Hand finished in Switzerland by skilled craftsmen; lifetime warranty
Fibrox Knives are cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade. Stamped knives are easier to produce and therefore less expensive and can be resharpended over and over again.. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A stamped knife can usually be identified by the absence of a bolster. Our patented Fibrox handles are hygienic, dishwasher safe and slip-resistant. Victorinox manufactures a complete range of stamped blades with our unique Fibrox handle and are considered the greatest value knife range in the industry.
Questions & Answers
Watch & Learn
Chicken home butchering how-to video featuring Pat La Frieda
Learn how to properly break down a whole chicken with Victorinox Fibrox Knives.
Lamb home butchering how-to video featuring Pat La Frieda
Learn how to cut an entire American Leg of Lamb with Victorinox Fibrox Knives.
Steak home butchering how-to video featuring Pat La Frieda
Learn how to cut an entire Tomahawk Steak using only 3 Victorinox Fibrox Knives.
Victorinox Cutlery in action
Watch a demonstration and up close view of every single knife in the Victorinox line of cutlery
The Victorinox Factory
Watch a fun video that gives you an inside look at the making of Victorinox products from the perspective of its workers.