Victorinox Fibrox Pro Sticking Knife 16 cm Black (5.5603.16-X1)

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Victorinox Fibrox Pro Sticking Knife 16 cm Black (5.5603.16-X1)

Name: Victorinox Fibrox Pro Sticking Knife 16 cm Black (5.5603.16-X1)
Brand: Victorinox
SKU: JPRIME-HOME-VTNX-STICKING16-BLK
Price: 51.76 USD
Availability: InStock
Rating: 4.3 (18 reviews)

Brand Victorinox

$51.76

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Brand Attributes

Victorinox

Founded 1884Headquartered in ibach, switzerlandCross & shield emblem since 1909

Knife: Black 16 cm

Black 16 cm

Our Fibrox Pro sticking knife has a thick 16 cm straight stainless blade and a black non-slip handle. A slipping, flexing knife makes meat work hard. This one stays secure and carries force to the tip. Cutting feels controlled.

Available in stock

100% authentic
Made in Japan
Crafted in Japan

Vendor:Victorinox

Questions? Ask Victorinox →

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Estimated delivery:Oct 17 - Oct 21

Victorinox Fibrox Pro Sticking Knife 16 cm Black (5.5603.16-X1)

$51.76

Brand	Victorinox
Type	Fibrox Pro sticking knife 5.5603.16-X1
Blade Length	16 cm
Overall Length	29.2 cm
Weight	124 g
Material	Stainless steel blade; synthetic (TPE) handle
Edge	Straight, plain
Care	Dishwasher compatible
Colour	Black

A thick, strong blade that carries force to the tip
The blade is 16 cm of straight, plain-edge stainless steel with a thick profile, built to carry your force right to the tip. It is heat-treated for strength and sharpness, giving a lasting edge that is simple to resharpen, and one owner uses it to separate meat from the bone.
A non-slip handle for a secure grip
The black Fibrox handle is ridged and non-slip, so the knife stays secure even when your hands are wet or greasy. A secure grip keeps portioning large pieces of meat calm, controlled and safe from the first cut to the last.
A light 124 g body that is easy to hold
The knife weighs 124 g and is 29.2 cm long overall. A professional cook calls it light and easy to hold, and uses it mainly to trim meat, which suits long sessions where a heavier knife would tire the wrist.
Made to go in the dishwasher
The listing marks this knife as dishwasher compatible, a compact working knife that cleans up without fuss after meat work. Hand washing and drying at once is still the gentlest way to protect the edge and handle if you want it to last for years.
Honest notes on how long the edge lasts
One owner reports the edge dulled after only a few uses, while others find it cuts well and is easy to use. Keep the edge keen with a whetstone or sharpener, and cut on a wood or soft board so the blade stays sharp for longer.
Founded in 1884 in Ibach, Switzerland
We were founded in 1884 in Ibach, Switzerland, and we have carried our Cross and Shield emblem since 1909. Every Fibrox Pro knife follows our working-knife tradition, and your knife ships directly from Japan to your door with tracking.

STORAGE

Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

SHELF LIFE

Durable kitchen tool with no expiry date.

PREPARATION

No preparation required — ready to use as packaged.

IMPORTANT

The blade is very sharp. Keep out of reach of children. Dry the knife after washing, and avoid bones and frozen food, which can damage the edge.

Specifications

Brand: Victorinox
Type: Fibrox Pro sticking knife 5.5603.16-X1
Blade Length: 16 cm
Overall Length: 29.2 cm
Weight: 124 g
Material: Stainless steel blade; synthetic (TPE) handle
Edge: Straight, plain
Care: Dishwasher compatible
Colour: Black

Features

16 cm Straight Plain Blade: A thick profile for meat.

Stainless Steel Blade: Heat-treated for strength and sharpness.

Black Non-Slip Handle: A secure grip.

124 g, 29.2 cm Overall: Light and easy to hold.

Dishwasher Compatible: Easy cleaning.

Fibrox Pro Range: A working-knife family.

Benefits

A thick, strong blade that carries force to the tip: The blade is 16 cm of straight, plain-edge stainless steel with a thick profile, built to carry your force right to the tip. It is heat-treated for strength and sharpness, giving a lasting edge that is simple to resharpen, and one owner uses it to separate meat from the bone.

A non-slip handle for a secure grip: The black Fibrox handle is ridged and non-slip, so the knife stays secure even when your hands are wet or greasy. A secure grip keeps portioning large pieces of meat calm, controlled and safe from the first cut to the last.

A light 124 g body that is easy to hold: The knife weighs 124 g and is 29.2 cm long overall. A professional cook calls it light and easy to hold, and uses it mainly to trim meat, which suits long sessions where a heavier knife would tire the wrist.

Made to go in the dishwasher: The listing marks this knife as dishwasher compatible, a compact working knife that cleans up without fuss after meat work. Hand washing and drying at once is still the gentlest way to protect the edge and handle if you want it to last for years.

Honest notes on how long the edge lasts: One owner reports the edge dulled after only a few uses, while others find it cuts well and is easy to use. Keep the edge keen with a whetstone or sharpener, and cut on a wood or soft board so the blade stays sharp for longer.

Founded in 1884 in Ibach, Switzerland: We were founded in 1884 in Ibach, Switzerland, and we have carried our Cross and Shield emblem since 1909. Every Fibrox Pro knife follows our working-knife tradition, and your knife ships directly from Japan to your door with tracking.

How to Use

Cut on a wood or soft plastic board

Wash after meat work

Dry the knife

Sharpen when the cut softens

Who Is This For

The Home Meat Prep Cook: You want to portion a large piece of meat without fighting the knife. A thin blade flexes, and a smooth handle slips when your hands are wet or greasy, which makes every cut slower and less safe. Our Fibrox Pro sticking knife gives you a thick, 16 cm straight stainless blade that carries force to the tip, a ridged black non-slip handle and a light 124 g body. It is dishwasher compatible, so one dependable knife can handle your meat prep.

Product Story

We were founded in 1884 in Ibach, Switzerland, by Karl Elsener, who named the company after his mother Victoria and the invention of stainless steel, giving us our name. We have carried our Cross and Shield emblem since 1909. Our Fibrox Pro knives bring that working-knife tradition to the kitchen, with strong blades, non-slip handles and a simple, practical design that cooks trust.

What's Inside

Victorinox Fibrox Pro Sticking Knife 16 cm 5.5603.16-X1

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Dry the knife after washing, and avoid bones and frozen food, which can damage the edge.

Ingredients and Materials

Stainless steel: Blade material

Synthetic material (TPE): Handle material

Comparison

Quick Answer

Our Fibrox Pro sticking knife has a thick 16 cm straight stainless steel blade and a black non-slip handle. It weighs 124 g, measures 29.2 cm overall and is dishwasher compatible, made for portioning large and bone-in cuts of meat.

The Bone-In-Meat Cook

You work with bone-in and whole cuts. One owner uses this knife to separate meat from the bone and finds it easy to use, with a thick blade carrying force.

The Meat Trimming Cook

You trim meat all day. A professional cook says it is light and easy to hold, and mainly uses it for trimming meat in long sessions.

The Secure-Grip Cook

You want a handle that never slips. This knife has a ridged non-slip handle, so your hands stay secure through greasy meat work from first cut to last.

The Easy-Cleanup Cook

You wash every knife straight after meat work. The listing marks it dishwasher compatible, but one owner found the edge dulled after a few uses, so resharpen when needed.

Frequently Asked Questions

What is a sticking knife used for?

A sticking knife is a working knife for cutting large, whole and bone-in pieces of meat. Our 16 cm blade is thick and straight, so it carries your force to the tip. One owner uses it to separate meat from bone-in cuts, and a professional cook uses it mainly to trim meat, which is the everyday job it is built for.

What is it made of?

The blade is stainless steel with a straight, plain edge, heat-treated for strength and sharpness, and 16 cm long. The handle is black synthetic material that is ridged and non-slip. The knife weighs 124 g and is 29.2 cm long overall, so it stays light and easy to hold through long jobs of meat work at home.

How sharp is it and how long does the edge last?

Owners say it cuts well and is easy to use, and the heat-treated blade is easy to resharpen. One owner reports the edge dulled after only a few uses, so we suggest cutting on a soft board, avoiding bones and frozen food, and using a whetstone or sharpener when the cut softens, which keeps the edge dependable.

Can it go in the dishwasher?

The listing marks this knife as dishwasher compatible, so it can go in the dishwasher after meat work. For the longest edge life, washing by hand with a soft sponge and drying it at once is gentler on the blade and the handle, and it keeps the knife bright and ready for many more jobs.

Where is it made?

The listing does not state a country of origin for this knife, so we do not claim one. We were founded in 1884 in Ibach, Switzerland, and carry our Cross and Shield emblem since 1909. We ship every knife directly from Japan, with tracking, packed carefully so the blade arrives safely and ready for use.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Any item with a shelf life ships with a minimum of 6 months remaining. Tracking is provided so you can follow your parcel from our shipping point to your door. Your knife is packed carefully so the blade arrives safely and ready for your kitchen.