Victorinox Fibrox Butcher's Knife 10" Wide Tip (Yellow) — 5.7408.25
The wide-tip 10" butcher's knife in yellow — the colour HACCP colour-coding assigns to raw poultry prep. While poultry work is more commonly associated with the smaller boning knives in the Fibrox range, high-volume poultry processing operations breaking down large batches of birds or working with bigger poultry (turkey, duck) benefit from the extra reach and reinforced tip this size and profile provide.
The blade is high-carbon stainless steel, and the wide tip gives extra cutting surface and strength near the point — useful when working through denser sections, joints, or bone-adjacent cuts on larger poultry where a standard narrow tip would need more effort. Combined with the classic curved butcher's stroke, it handles both efficient large-scale portioning and the tougher moments a high-volume poultry line inevitably encounters.
The yellow Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial food-service use and secure in the hand even when wet or greasy from poultry handling. Dishwasher-safe, though hand-washing and thorough drying immediately after use is strongly recommended, both for hygiene around raw poultry and for the blade's long-term edge performance.
Who This Knife Is For
High-volume poultry processing operations running HACCP colour-coding, and catering companies or processors working with large batches or bigger birds who need more reach and cutting power than a standard boning knife provides.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Butcher's Knife |
| SKU / Article No. |
5.7408.25 |
| Blade Length |
10" / 25cm |
| Blade Profile |
Wide tip curved breaking blade |
| Blade Steel |
High-carbon stainless steel |
| Handle Material |
Fibrox TPE, yellow (HACCP colour-coding: typically raw poultry) |
| Dishwasher Safe |
Yes (hand-wash strongly recommended for blade longevity) |
| Certification |
NSF International certified for commercial kitchen use |
| Country of Manufacture |
Switzerland |
| Warranty |
Victorinox lifetime guarantee against material and manufacturing defects |
| Best Uses |
High-volume poultry processing, larger birds, general large-format cutting |
Frequently Asked Questions
Isn't a boning knife more typical for poultry?
Yes, for detail joint work a boning knife remains the standard tool. This larger butcher's knife serves a different purpose — high-volume portioning and trimming after the initial breakdown, particularly useful on bigger birds or bulk processing lines.
Is this too much knife for chicken specifically?
For standard chicken, likely more knife than needed day-to-day — a boning knife or shorter butcher's knife covers that work well. This size shines on turkey, duck, or high-volume batch processing.
Why is yellow used here specifically?
Under HACCP colour-coding, yellow is assigned to raw poultry, and this knife is designated for that station even though its primary large-format role often extends into general processing.
How should I clean this between poultry batches?
Rinse and wipe down between batches where practical, and always finish with a full hand-wash in hot, soapy water, drying thoroughly before storage to prevent bacterial buildup.
Why Buy From Red Rhino Kenya?
-
100% genuine Victorinox — sourced through authorised channels
-
Fast delivery across Nairobi and shipping countrywide
- Backed by Victorinox's lifetime warranty
-
Trusted Kenyan retailer for genuine international kitchen brands
Building a colour-coded set? See Victorinox Fibrox 10" Wide Tip Butcher's Knives in black, red and white, plus boning knives, in our full Victorinox collection.
