Victorinox Fibrox Filleting Knife 8" Flexible Blade — 5.3703.20
Filleting fish rewards precision over power, and this 8" flexible-bladed filleting knife is built entirely around that principle. Unlike a boning knife's slightly stiffer flex, a dedicated filleting blade is genuinely thin and springy along its full length, letting it bend and follow the natural curve of a fish's spine and rib bones closely — the single biggest factor in getting a clean fillet with minimal wasted flesh left on the carcass.
The narrow, tapered blade slides between flesh and bone with minimal resistance, and the flex lets you make subtle adjustments mid-cut as you feel the bone structure change beneath the blade — something a rigid knife simply can't do. Whether you're filleting tilapia, Nile perch, or any other fish common on Kenyan tables, this knife noticeably reduces waste compared to using a general chef's or boning knife for the job.
The Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial food-service use and secure in the hand even when wet — which, on a filleting knife, is essentially all the time. Dishwasher-safe, though hand-washing and drying immediately after use is the better habit, both for hygiene around raw fish and for protecting the thin, precise edge this knife depends on.
Who This Knife Is For
Anyone who regularly buys or catches whole fish and wants to fillet it themselves with minimal waste, fishmongers and fish processing staff, and home cooks tired of losing good flesh to an imprecise general-purpose knife.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Filleting Knife |
| SKU / Article No. |
5.3703.20 |
| Blade Length |
8" / 20cm |
| Blade Flexibility |
Flexible — follows fish bone and skin contours |
| Blade Steel |
High-carbon stainless steel |
| Handle Material |
Fibrox TPE |
| Dishwasher Safe |
Yes (hand-wash recommended for edge longevity) |
| Certification |
NSF International certified for commercial kitchen use |
| Country of Manufacture |
Switzerland |
| Warranty |
Victorinox lifetime guarantee against material and manufacturing defects |
| Best Uses |
Filleting fish, removing skin, following bone structure with minimal waste |
Frequently Asked Questions
How is this different from a boning knife?
A filleting knife is thinner and more flexible along its entire length, purpose-built for fish specifically, whereas boning knives (even flexible ones) are built with meat and poultry joints in mind and tend to be slightly stiffer.
What fish is this best suited for in Kenya?
It handles tilapia, Nile perch, and most other common whole fish sold locally with excellent control, minimising the wasted flesh that comes from filleting with a general kitchen knife.
Can it also remove skin cleanly?
Yes — the thin, flexible blade is well suited to skinning fillets after boning, sliding just above the skin with minimal flesh loss.
How do I keep the flexible blade in good condition?
Avoid twisting or prying with it — let the natural flex do the work rather than forcing the blade, and store it protected (blade guard or knife roll) since a thin, flexible edge is more vulnerable to nicks than a rigid one.
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
Need a knife for meat boning too? See the Victorinox Fibrox Boning Knife range, or explore the full Victorinox collection at Red Rhino.
