Question about Victorinox Swiss Classic

It's not designed for that, it's more like a chef's knife with a particular shape, not a slicer. It's very light.

It's not a chopper but a knife (it's thin and very light) so for fish it should do the trick but I'd avoid bones, even chicken bones.

The Chinese cleavers are much heavier and have a different edge. I have already chopped fish and also small chickens (900 gr). An organic chicken has too strong bones; I use a butcher's cleaver.