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Victorinox Cutlery 4-Inch Rabbit Utility Knife, Black Fibrox Handle

50 customer reviews
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  • With its small, narrow blade for use on small game and delicate meats, the 4-inch Rabbit Knife is a great tool for butchers and all-around meat lovers
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland. Swiss item #5.5103.10 printed on the Blade.
15 new from $18.80 2 used from $11.00

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Frequently Bought Together

  • Victorinox Cutlery 4-Inch Rabbit Utility Knife, Black Fibrox Handle
  • +
  • Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20
  • +
  • Victorinox 47513 6-Inch Flex Boning Knife with Fibrox Handle
Total price: $80.26
Buy the selected items together

Product Description

Victorinox Swiss Army Cutlery

Who is Victorinox?
About Victorinox Cutlery

Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.

Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.

Who is R.H. Forschner?

Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York's R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America's dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan.

As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name "RH Forschner by Victorinox" and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox's 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the "RH Forschner" name from all blades. Blades thenceforth only include the "Victorinox" name.

What is a stamped blade?

A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed.

Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry.

What knives do I need to own?

Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows:

  • Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.
  • Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend.
  • Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.
  • Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
  • Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.
  • Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.
  • Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.
  • Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.
  • Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
  • Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.
What are the different knife edges and what do they do?
  • Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.
  • Serrated: An edge designed with small, jagged teeth along the edge.
  • Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.
  • Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.
How should I care for my cutlery?

After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.

Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.

How do I keep my knives sharp?

All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.

How to "Steel" a Knife
How to Steel A Knife
Steeling a Knife
  1. Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
  2. Hold the knife in your right hand and place on top part of steel as shown.
  3. Raise back of blade one-eighth inch.
  4. Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
  5. Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
  6. Repeat five or six times.
How should I store my knives?

Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.

Product Details

  • Product Dimensions: 15 x 3.8 x 1 inches
  • Shipping Weight: 1 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
  • ASIN: B0019X3I3S
  • Item model number: 47811
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (50 customer reviews)
  • Amazon Best Sellers Rank: #39,727 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By SirStinky on October 28, 2009
I bought this from [...] in a set of four Forschner Fibrox knives.

This is a 4-inch "rabbit" utility/paring knife. It's a little big for a paring knife, and the blade is shaped a little funny, but it does that job pretty good. I used it to pare and chop small fruits, peel, cut vegetables, and trim meats. This is a very high-quality knife. Don't let the price fool you one bit. Forschner is made by Victorinox, who know a thing or two about cutlery. I own other Forschner knives and they are very well-made. I own a 4-inch Henckels Professional S parer, and it cost twice as much as this one. The handle on the Henckels has cracked and the blade doesn't stay sharp very long. This knife came from the factory shaving-sharp! One of the sharpest factory knives I've owned so far.

It's not very pretty sitting in my block, but I favor utility and performance over looks in a knife anyways. The Fibrox handle is amazing. It's very grippy even when my hands were wet or slippery, fits the hand well, and looks to be just about indestructable. It also cleans very easily.

The steel is great. I used it (don't recommend this) to cut up about 40 lbs. of card board boxes and it stayed sharp! Card board is a very tough medium to cut and is hard on blades, but this knife held it's edge very well! Plus, it was very easy to sharpen, something you can't say of other knives with good edge-holding ability.
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10 of 10 people found the following review helpful By K. Sumners on May 10, 2009
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If you want a sharp, sharp knife at a great price, you've found it! In fact, this knife is SO sharp I learned the hard way (that included a trip to the emergency room) that I need to slice an apple on the cutting board and NOT in my hand! I bought several Victorinox knives and love all of them! Highly recommended!
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7 of 7 people found the following review helpful By Rick Perlmutter on February 1, 2010
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This knife was not at all what I expected but it has turned out to be of great use. I don't know why they call it a "rabbit knife," but it certainly fills a nitch in my knife collection: Large handle and short pointed blade. It is ideal for slicing things when you need lots of pressure and are using more of a stabbing motion. I chose Forschner Fibrox because of the recommendation from America's Test Kitchen. Everything that I have gotten that was recommended by them has been every bit as good as they claimed (and their recipes are incredible). This knife is no exception. My other kitchen knives are Globals, so I think that I am able to speak about quality. Although I have only had it for a few weeks, it remains very sharp, even with a lot of use. How it fairs in the future, and how it resharpens, will really show how great a knife it is.
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If the knife gods cursed me to only possess three knives, this would be one of them, along with a chef's knife and a bread knife and all three of them would be Victorinox with Fibrox handles.
This is bigger than a paring knife with a paring knife-like shape. I don't know why it's called a Rabbit knife. Is it because it quick-as-a-rabbit does your cutting tasks, or is it used to skin and dress rabbits?
I'll let those of you who are vegetarians contemplate the "hare-y" horror of that possibility.
This knife can do much of a paring knife's chores and many heavier-duty jobs that a parer just can't do.
It's substantial enough that I use it to break down a whole chicken into 8 pieces and even de-bone the breasts.
It's small enough to cut the stem out of tomato and thinly slice it. The blade is only 4-inches so large tomatoes will be more of a challenge to slice evenly.
The Fibrox handle stays firmly in your hand even when wet or greasy (remember the chicken cutting). I like the handles but they are sort of ugly so you have to be the type who appreciates function over form.
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2 of 2 people found the following review helpful By P David on January 23, 2015
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At last, a paring knife for my big hands!! In large hands, the typical paring knife just gets lost. The handles are too small and no matter how amazing the blade, they are just very difficult to use. It doesn't seem to matter how expensive the knife, they just don't have big enough handles. As part of my continuing search form a usable paring knife, I took a shot at this one, and I am so glad that I did. I realize the the blade is just a bit too wide and a little too stiff to be classified as a paring knife, but I am finding that I can use it as if it were. The handle is just a bit smaller than the handles on my chef's knives, about the same size as my 7" boning knife. The 4" length is great for working around beef bones, as well as cutting up a whole chicken. While I use it as a paring knife, I can imagine that it would be quite useful in the smaller hands of many women who find an 8" chef's knife to be a unwieldy. It is a great knife for dicing vegetables into perfectly even cubes, just long enough to easily reach across a fistful of carrots, for example. The blade itself is typical Victorinox - an absolute bargain for the price. It tapers very evenly from the bolster to the tip and is thick enough that there is no flex in the blade at all. I am now going to clear my 3-1/2" paring knives from the magnetic bar and use this in their place.
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1 of 1 people found the following review helpful By Greg on December 16, 2011
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This is a really handy knife, just the right size for many tasks, not too big and not too small. We have other Victorinox kitchen knives and have been pleased, so decided to try this one. I like that the blade is fairly stiff side to side, so not too much flex, and it arrived out of the package VERY sharp.
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