Victorinox Fibrox Pro 10" Chef's Knife (Yellow) — 5.2008.25
The large-format 10" Fibrox Pro blade finished in yellow — the colour standard HACCP colour-coding assigns to raw poultry prep. This is the size for high-volume poultry stations: breaking down cases of chicken, portioning whole birds, and trimming with fewer strokes than a shorter chef's knife requires. If your kitchen processes serious volumes of poultry and runs formal colour-coded protocols, this is the blade to stock at that station.
The blade is built exactly like every other knife in the Fibrox Pro range — high-carbon stainless steel, stamped from a single sheet rather than forged, then conically ground full-length for a thin, low-drag edge. That thinness makes a real difference in poultry work, letting the blade follow joints and trim skin and fat cleanly rather than tearing. Despite its length, the stamped construction keeps the 10" notably lighter than a forged equivalent, which matters over long shifts of repetitive cutting.
The yellow Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial kitchens and dishwasher-safe, staying secure in the hand even when wet or greasy from poultry handling. Hand-washing and drying thoroughly straight after use remains the recommended habit, both for hygiene around raw poultry specifically and for protecting the edge long-term.
Who This Knife Is For
Poultry processing and prep stations in professional kitchens running HACCP colour-coding, high-volume catering operations working through cases of chicken, and any commercial kitchen standardising a full colour-coded knife set.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Pro Chef's / Cook's Knife |
| SKU / Article No. |
5.2008.25 |
| 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, yellow (HACCP colour-coding: typically raw poultry) |
| 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 poultry prep, portioning, jointing, trimming |
Frequently Asked Questions
Is 10" practical for processing whole chickens?
Yes, particularly for high-volume work — the extra length means fewer cuts and strokes across a full case of birds. For precise joint separation, many kitchens pair it with a dedicated Victorinox poultry shear for cutting through bone quickly and cleanly.
Why is yellow specifically used for poultry?
Under HACCP colour-coding convention, yellow denotes raw poultry, kept visually separate from red meat (red), fish (blue), produce (green) and dairy (white) to reduce cross-contamination risk in professional kitchens.
Does the extra length help with efficiency on a busy line?
Yes — longer strokes mean fewer repetitions per bird, which adds up meaningfully across a full shift of high-volume poultry prep.
How do I keep this hygienic between batches?
Wipe down and rinse between batches where practical, and always finish with a full hand-wash in hot soapy water at the end of prep. The non-porous Fibrox handle won't harbour bacteria the way a wooden handle can, which is a genuine hygiene advantage for raw poultry specifically.
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 full colour-coded 10" set? See black, blue and red Fibrox Pro 10" Chef's Knives, plus poultry shears, in our full Victorinox collection.
