expiredphoinix | Staff posted Apr 12, 2026 07:55 AM
Item 1 of 2
Item 1 of 2
expiredphoinix | Staff posted Apr 12, 2026 07:55 AM
8" Victorinox Fibrox Curved Breaking Knife
$22
$42
47% offAmazon
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Deal Details
Amazon has 8" Victorinox Fibrox Curved Breaking Knife (Black) for $21.88. Shipping is free with Prime or on $35+ orders.
Thanks to Deal Hunter phoinix for sharing this deal.
Product Details:
Thanks to Deal Hunter phoinix for sharing this deal.
Product Details:
- An excellent choice for butcher work, this breaking knife was made to easily break down meat into smaller roasts and pieces.
- The added weight from the wider blade makes uniform slicing easier, while also preventing meat from falling apart or tearing.
- A superior and lightweight Swiss made knife with a high-carbon stainless steel edge.
- Easy to clean, extremely sharp and the prefect gift for everyday use or the culinary professional.
- Contemporary, textured handle with a non-slip grip -- even when wet.
- The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip.
- Hygienic, dishwasher safe, slip-resistant and NSF approved.
- These exceptional knives are weighted and balanced for easy handling.
Editor's Notes
Written by ValPal2011 | Staff- About this deal:
- 4.8 out of 5 stars rating on Amazon based on 3,960+ customer reviews.
- Our research indicates that this deal is $34.12 less (39% savings) than the next best available price from a reputable merchant with prices starting from $56 at the time of this post.
- About the store:
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
- Please see the original post for additional details & give the WIKI and additional forum comments a read for helpful discussion.
Product Info
Community Notes
About the Poster
Deal Details
Product Info
Community Notes
About the Poster
Amazon has 8" Victorinox Fibrox Curved Breaking Knife (Black) for $21.88. Shipping is free with Prime or on $35+ orders.
Thanks to Deal Hunter phoinix for sharing this deal.
Product Details:
Thanks to Deal Hunter phoinix for sharing this deal.
Product Details:
- An excellent choice for butcher work, this breaking knife was made to easily break down meat into smaller roasts and pieces.
- The added weight from the wider blade makes uniform slicing easier, while also preventing meat from falling apart or tearing.
- A superior and lightweight Swiss made knife with a high-carbon stainless steel edge.
- Easy to clean, extremely sharp and the prefect gift for everyday use or the culinary professional.
- Contemporary, textured handle with a non-slip grip -- even when wet.
- The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip.
- Hygienic, dishwasher safe, slip-resistant and NSF approved.
- These exceptional knives are weighted and balanced for easy handling.
Editor's Notes
Written by ValPal2011 | Staff- About this deal:
- 4.8 out of 5 stars rating on Amazon based on 3,960+ customer reviews.
- Our research indicates that this deal is $34.12 less (39% savings) than the next best available price from a reputable merchant with prices starting from $56 at the time of this post.
- About the store:
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
- Please see the original post for additional details & give the WIKI and additional forum comments a read for helpful discussion.
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Top Comments
The steel is excellent, and the grip is fantastic. Are there better knives? Sure. But this is a professional kitchen's "workhorse" brand, and you can do FAR worse than buying a Victorinox. This brand will last a home cook for decades of casual use, if maintained well.
The grip is made from a very nice non-slip material (similar to the micro-texture on a dbrand steamdeck "killswitch" case), and it has all the fancy curves in the handle to keep your hand from slipping forward or backwards.
This particular knife is meant for small-scale butchering work. It'll be somewhat awkward to use for daily kitchen use, but if you buy meats in bulk from stores like Scam's Club or Cost Corporation...it'll be useful in portioning them so you can freeze them in smaller packages. This is due to the blade being long yet skinny, with a solid spine that's extremely inflexible, with a slight curve leading to a clip point (instead of a straight blade with a drop-point).
The price is also excellent -- normally it's a $40-50 knife, and it doesn't typically go on sale.
----------
Other knife thoughts:
- If you're working with poultry, I'd suggest getting a flexible 6" curved boning knife instead -- it gives you the wiggle room to work around numerous bones in turkey and chicken.
- If you're looking for a regular general purpose kitchen knife, I'd suggest getting a 6" or 8" chef's knife -- whatever size you're more comfortable handling. If unsure about the size, try them out if you can.
- Small paring knife --> excellent for finer work.
- Offset-blade serrated bread knife --> I can't stress the offset part enough. It really does make that big of a difference with bread.
- Oh, don't forget kitchen shears/scissors that you can separate the blades. Those are handy. There are many good ones, mine are made by Fiskars.
And there ya go -- those are all the knives you "need". Boning + chef + paring + bread + scissors. Everything else is just extra or highly specialized. Avoid generic knife sets full of blades you don't need.
And for the love of a honed edge, do NOT store them loose in a drawer....or toss them in a dishwasher ...or use glass cutting boards. Keep them in a wooden knife block or on a magnetic bar. Handwash only. Cutting boards should be wood or plastic, never glass.
A dull knife is a dangerous knife. Keep them sharp.
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Our community has rated this post as helpful. If you agree, why not thank LavenderPickle7682
The steel is excellent, and the grip is fantastic. Are there better knives? Sure. But this is a professional kitchen's "workhorse" brand, and you can do FAR worse than buying a Victorinox. This brand will last a home cook for decades of casual use, if maintained well.
The grip is made from a very nice non-slip material (similar to the micro-texture on a dbrand steamdeck "killswitch" case), and it has all the fancy curves in the handle to keep your hand from slipping forward or backwards.
This particular knife is meant for small-scale butchering work. It'll be somewhat awkward to use for daily kitchen use, but if you buy meats in bulk from stores like Scam's Club or Cost Corporation...it'll be useful in portioning them so you can freeze them in smaller packages. This is due to the blade being long yet skinny, with a solid spine that's extremely inflexible, with a slight curve leading to a clip point (instead of a straight blade with a drop-point).
The price is also excellent -- normally it's a $40-50 knife, and it doesn't typically go on sale.
----------
Other knife thoughts:
- If you're working with poultry, I'd suggest getting a flexible 6" curved boning knife instead -- it gives you the wiggle room to work around numerous bones in turkey and chicken.
- If you're looking for a regular general purpose kitchen knife, I'd suggest getting a 6" or 8" chef's knife -- whatever size you're more comfortable handling. If unsure about the size, try them out if you can.
- Small paring knife --> excellent for finer work.
- Offset-blade serrated bread knife --> I can't stress the offset part enough. It really does make that big of a difference with bread.
- Oh, don't forget kitchen shears/scissors that you can separate the blades. Those are handy. There are many good ones, mine are made by Fiskars.
And there ya go -- those are all the knives you "need". Boning + chef + paring + bread + scissors. Everything else is just extra or highly specialized. Avoid generic knife sets full of blades you don't need.
And for the love of a honed edge, do NOT store them loose in a drawer....or toss them in a dishwasher ...or use glass cutting boards. Keep them in a wooden knife block or on a magnetic bar. Handwash only. Cutting boards should be wood or plastic, never glass.
A dull knife is a dangerous knife. Keep them sharp.
[edit: no idea about the downvotes. I guess "big knife" saw my post and felt threatened that I'd hurt their sales of generic knife sets?]
The steel is excellent, and the grip is fantastic. Are there better knives? Sure. But this is a professional kitchen's "workhorse" brand, and you can do FAR worse than buying a Victorinox.
The grip is made from a very nice non-slip material (similar to the micro-texture on a dbrand steamdeck "killswitch" case), and it has all the fancy curves in the handle to keep your hand from slipping forward or backwards.
This particular knife is meant for small-scale butchering work. It'll be somewhat awkward to use for daily kitchen use, but if you buy meats in bulk from stores like Scam's Club or Cost Corporation...it'll be useful in portioning them so you can freeze them in smaller packages.
The price is also excellent -- normally it's a $40-50 knife, and it doesn't typically go on sale.
----------
Other knife thoughts:
- If you're working with poultry, I'd suggest getting a flexible 6" curved boning knife instead -- it gives you the wiggle room to work around numerous bones in turkey and chicken.
- If you're looking for a regular general purpose kitchen knife, I'd suggest getting a 6" or 8" chef's knife -- whatever size you're more comfortable handling.
- Small paring knife --> excellent for finer work.
- Offset-blade serrated bread knife --> I can't stress the offset part enough. It really does make that big of a difference with bread.
- Oh, don't forget kitchen shears/scissors that you can separate the blades. Those are handy. There are many good ones, mine are made by Fiskars.
And there ya go -- those are all the knives you "need". Boning + chef + paring + bread + scissors. Everything else is just extra or highly specialized. Avoid generic knife sets full of blades you don't need.
DM me when they get the chef's knife on a similar sale, I'll be all over it
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Edit: These are more for butchering large cuts of meat - overkill for just chicken thighs
https://www.amazon.com/dp/B016BRB...tle_2
https://a.co/d/07bbkm2j
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Would love not to need to clutter up with both but this seems foolish to count on alone.
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