Victorinox Knives

Victorinox Knives deliver the precision, balance and reliability that busy Irish kitchens depend on every day. This range covers compact paring and shaping knives, tomato and utility knives, boning and carving blades, plus specialist Fibrox and Rosewood handled options. Ideal for restaurants, hotels, butchers, delis and caterers, these professional knives support fast, accurate prep from breakfast through to late service. High quality stainless steel blades and ergonomic handles help maintain hygiene, reduce fatigue and keep your team working safely and efficiently.

• Wide choice of Victorinox paring, shaping, tomato and utility knives for detailed prep work.
• Fibrox nylon handled knives with non-slip grip for secure handling in busy, wet kitchen environments.
• Rosewood handled knives offering a premium, traditional look for open kitchens and front of house carving.
• Boning, carving and filleting knives designed for butchers, carveries and high volume meat or fish prep.
• High quality stainless steel blades engineered for long lasting sharpness and consistent cutting performance.
• Single knives and multi-piece Victorinox knife sets to equip new kitchens or expand existing knife collections.

How to choose the right Victorinox Knives

• Match blade style to task: choose paring and shaping knives for fine work, tomato and utility knives for general prep, and boning or filleting knives for meat and fish.
• Consider handle type: Fibrox handles give maximum grip and comfort for long shifts, while Rosewood offers a classic finish for open kitchens and service.
• Select blade length to suit your menu and staff, from compact 6-8cm paring knives to longer carving and filleting blades for larger joints and fish.
• Think about volume of use: busy restaurants, hotels and butchers should invest in multiple knives of key styles to keep service running smoothly.
• Plan for storage and safety by pairing your Victorinox Knives with suitable knife blocks, racks or guards to protect blades and staff.
• Balance budget and quality by combining everyday Fibrox knives with a few premium pieces where presentation matters most.

Care and maintenance

• Wash knives promptly after use with warm, mild detergent and dry thoroughly to protect the stainless steel and prevent staining.
• Avoid abrasive pads or harsh chemicals that can damage the blade edge or mark Fibrox and Rosewood handles.
• Use professional knife steels or sharpeners regularly to maintain a keen cutting edge and reduce the risk of slips.
• Store knives in a dedicated rack, magnetic strip or protective sheaths to keep edges sharp and minimise accidents.
• Do not leave knives soaking in sinks or stacked with other utensils, as this can dull blades and create safety hazards.
• Inspect handles and blades frequently for damage, and replace any knife that shows cracks, deep chips or loose fittings.

Complete your setup with our wider chefs knives, knife storage, cutting boards and food preparation tools to support every stage of service.

Need help choosing? Call Caterboss on (01) 687 5772.