Butcher Knife Victorinox Fibrox V-5.74 03.25 — 25 cm blade, black handle

Victorinox Fibrox V-5.74 03.25 butcher knife features a 25 cm straight blade and a black ergonomic Fibrox handle, engineered for cutting and portioning large pieces of meat. The long, narrow profile of the blade enables precise slicing and controlled portioning, while the slip-resistant handle supports sustained use in busy kitchens. The knife is intended for tasks where a combination of length, control and resilience is required.

Advantages

The high-carbon stainless-steel blade ensures consistent edge retention and corrosion resistance suitable for frequent use. The full-tang-style construction and balanced weight distribution improve control during long slicing strokes. The Fibrox handle provides a secure, non-slip grip when handling wet or greasy products and is designed to be comfortable during extended periods of use. The blade geometry and length reduce the need for repeated sawing motions, enabling cleaner cuts and improved yield.

Suitable for

• Portioning primal cuts and large roasts
• Slicing through cooked or raw meat into even portions
• Carving large joints at the table or in professional kitchens
• Preparing meat for further trimming or boning

Key specifications

• Blade length: 25 cm
• Blade type: straight-edge chef/butcher style
• Handle material: Fibrox, textured for slip resistance
• Handle color: black
• Intended use: cutting and portioning large pieces of meat

How to use

Hold the knife with a firm, comfortable grip on the Fibrox handle and position the blade at the desired angle to the meat. Use long, smooth slicing strokes along the length of the blade for even portions; avoid excessive sawing motion. For carving at the table, stabilize the joint with a fork or carving tool and draw the blade in controlled slices. After use, hand wash the blade with warm soapy water, dry immediately and store in a knife block or magnetic strip to protect the edge.

Lifestyle tips for use

Maintain the cutting edge with periodic honing and professional sharpening as needed; avoid cutting on hard surfaces such as ceramic or glass to preserve blade sharpness. Keep the handle clean and inspect regularly for damage to ensure safe, reliable performance in both home and professional settings.