Victorinox Fibrox Pro 10" Chef's Knife (Blue) — 5.2002.25
The large-format 10" Fibrox Pro blade, finished in blue for kitchens running HACCP colour-coded protocols where blue conventionally denotes fish and seafood prep. This is the size professional fish stations reach for when portioning whole fish, breaking down larger catches, or working through high volumes — the extra length gives longer, cleaner slicing strokes with fewer passes than a shorter blade.
Construction is identical to every knife in the Fibrox Pro range: high-carbon stainless steel, stamped from a single sheet and conically ground full-length for a thin, low-drag edge. That thinness is a genuine advantage on fish work specifically, letting you follow the natural lines of a fillet with more precision than a thicker, heavier blade allows. Despite the 10" length, the stamped construction keeps the knife lighter than its size suggests, which matters over a long service on a busy fish station.
The blue Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial kitchens and dishwasher-safe, staying secure even when hands are wet — a near-constant state on a fish station. Hand-washing and drying immediately after use is still the better long-term habit for the blade's edge.
Who This Knife Is For
Fish and seafood stations in professional kitchens and processing operations running HACCP colour-coding, and any commercial kitchen building out a full colour-coded 10" set across meat, poultry, fish and produce.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Pro Chef's / Cook's Knife |
| SKU / Article No. |
5.2002.25 |
| Blade Length |
10" / 25cm |
| Blade Steel |
High-carbon stainless steel (X50CrMoV15) |
| Blade Hardness |
55–56 HRC (Rockwell) |
| Blade Construction |
Stamped, conically ground, double-bevel edge |
| Handle Material |
Fibrox TPE, blue (HACCP colour-coding: typically fish/seafood) |
| Dishwasher Safe |
Yes (hand-wash 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 fish and seafood prep, filleting, large-scale portioning |
Frequently Asked Questions
Is this better suited to fish than a dedicated filleting knife?
For portioning, trimming and general fish prep, this excels — but for genuinely flexible fillet work following the bone closely, a dedicated Victorinox flexible filleting knife offers more blade flex specifically built for that task.
Why blue specifically?
Standard HACCP colour-coding convention assigns blue to fish and seafood, keeping it separated visually from meat (red), poultry (yellow), produce (green) and dairy (white) to reduce cross-contamination risk in commercial kitchens.
Is a 10" too long for filleting?
For portioning larger fish or working through high volume, the extra length is an advantage. For delicate fillet work on smaller fish, a shorter, more flexible blade may feel more precise — many fish stations keep both on hand.
How should I clean it between different fish or seafood?
Rinse and wipe down between different proteins where cross-contamination is a concern, and always finish with a full hand-wash in hot soapy water at the end of prep, drying thoroughly before storage.
Why Buy From Red Rhino Kenya?
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100% genuine Victorinox — sourced through authorised channels
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Fast delivery across Nairobi and shipping countrywide
- Backed by Victorinox's lifetime warranty
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Trusted Kenyan retailer for genuine international kitchen brands
Building a full colour-coded 10" set? See black, red and yellow Fibrox Pro 10" Chef's Knives, plus dedicated filleting knives, in our full Victorinox collection.
