Victorinox Fibrox Pro 10" Chef's Knife (Red) — 5.2001.25
The large-format 10" Fibrox Pro blade in red — the colour standard HACCP colour-coding assigns to raw meat prep in commercial kitchens. This is the size for butchery-adjacent stations and high-volume meat processing, where the extra reach means fewer strokes trimming, portioning and slicing through larger cuts than a shorter chef's knife allows.
The blade is identical in construction to every knife in the Fibrox Pro line — high-carbon stainless steel, stamped from a single sheet rather than forged, then conically ground full-length for a thin edge with minimal drag through food. On meat work specifically, that thinness translates directly into cleaner trims and less resistance following the natural lines of muscle and fat. The stamped construction also keeps the 10" notably lighter than a forged blade of equivalent length, meaningfully reducing fatigue across a long meat-prep shift.
The red Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial food-service use and dishwasher-safe, staying secure in the hand even when wet or slick from raw meat — a genuine safety feature on a station where grip matters. Hand-washing and thorough drying immediately after use remains the best habit, both for hygiene and edge longevity.
Who This Knife Is For
Meat prep and butchery-adjacent stations in professional kitchens running HACCP colour-coding, high-volume catering operations, and serious home cooks who process larger cuts of meat regularly and want the extra reach of a 10" blade.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Pro Chef's / Cook's Knife |
| SKU / Article No. |
5.2001.25 |
| 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, red (HACCP colour-coding: typically raw meat) |
| 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 meat prep, trimming, portioning larger cuts |
Frequently Asked Questions
Is this suitable for breaking down whole carcasses?
For trimming, slicing and portioning boneless or semi-boneless cuts, yes — but for close bone work and breaking down whole animals, pair it with a dedicated Victorinox Fibrox butcher's knife or boning knife, which are purpose-built for that job.
Why is the 10" a common choice for meat stations specifically?
The extra blade length means fewer strokes through larger roasts, briskets and whole muscle groups, which matters over a high-volume prep shift where efficiency adds up.
How do I maintain the edge with heavy meat use?
Hone before each use with a sharpening steel, and expect to fully re-sharpen more often than lighter-duty vegetable knives if you're processing meat daily — the good news is the X50CrMoV15 steel is genuinely easy to re-sharpen at home or on a commercial sharpening service.
Is the red handle purely cosmetic?
The blade underneath is identical to every other colour — red exists specifically for HACCP colour-coding, so kitchens can visually confirm a knife has only touched raw meat.
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, blue and yellow Fibrox Pro 10" Chef's Knives, plus butcher's and boning knives, in our full Victorinox collection.
