11 best victorinox boning knives

Product description

A TRUSTED FAVORITE

Preferred by both home chefs and culinary professionals, the 6" Victorinox Fibrox Pro Boning Knife can bone medium to thicker cuts of meat with accuracy. Crafted with a comfortable handle, superior weight and balance, and a straight, semi-flexible blade that rarely requires re-sharpening, this knife is an essential tool for every kitchen.



KEY FEATURES

• High-quality, lightweight European steel.
• Handle design reduces hand and wrist fatigue.
• Fit for removing meat and fish from the bone.
• Straight and semi-stiff blade for thicker, less intricate cuts.
• Non-slip patented Fibrox Pro handle for a secure and comfortable grip no matter the hand size.
• National Sanitary Foundation (NSF) approved and dishwasher safe.

CARE AND USE

Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!



CLEANING

Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.

While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.



SHARPENING

For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best.



FORMERLY FORSCHNER

In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.

• VERSATILE DE-BONING TOOL. Trim or remove meat from the bone with ease. This knife's pointed tip easily pierces meat while the straight-edge allows for smooth, clean cuts -- even through tendons, fat, and bones.
• FOR DELICATE & THICK CUTS. Thicker meats like beef or pork require a less flexible knife to debone properly, but this knife's slight flexibility allows for a delicate touch. The straight yet semi-stiff blade allows for a better working angle when cutting close to and around the bone.
• EASY HANDLING. This knife features an ergonomic Fibrox Pro handle for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling and comfort. Handle material- thermoplastic elastomers (TPE)
• KNIFE DIMENSIONS. Stainless steel blade -- 6" in length. Meets the strict National Sanitation Foundation (NSF) standards for public health protection.
• TRUSTED SWISS QUALITY. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime guarantee against defects in material and workmanship. Making a lifetime commitment has never been so easy.

User questions & answers

Question:	I'm thinking of purchasing the Victorinox boning knife..I mostly use it to slice chicken breasts for cutlets..which is the best one straight or curved
Answer:	You will get extra 10 #22 blades.
Question:	What's the difference between the 47513 and 40513 models
Answer:	Horizontal
Question:	What's the difference between "semi-stiff" and "flex
Answer:	No. it is not a US made item. Most of Damascus steel is being hand forged in Pakistan.
Question:	What would you recommend? A curved blade or this boning knife
Answer:	No, The sheath is equipped with belt loop that can be worn Vertically.

Product features

Victorinox Swiss Army Cutlery Fibrox Pro Curved Boning Knife, Flexible Blade

Whether you’re a butcher, a chef or an everyday kind of cook, the Fibrox professional line of Victorinox knives delivers the precision and efficiency of the restaurant kitchen to your home. Combined with a sharp, narrow, curved blade that measures 15 cm in length, the non-slip handle of the Fibrox Boning Knife has been ergonomically designed so that cutting without resistance and separating meat from the bone becomes a simple, swift task.

Key features:

• For deboning meat to professional chef standards S
• wiss made boning knife with straight edgeW
• ith a non-slip, ergonomic handle and a curved, narrow blade

Product description

Provides a better working angle when cutting close to and around the bone. Commonly used with fish or when accuracy is important.

The ergonomic, non-slip patented Fibrox Pro handle provides a comfortable grip no matter the size of your hand or where you are gripping the handle. Designed to minimize wrist tension while providing a secure grip, the Fibrox Pro handle is both lightweight and durable, making these knives seem less likes tools and more like an extension of your hand. The textured handle feels secure even when greasy or wet, allowing for precise and effortless cuts every time.

For all of these reasons, Fibrox Pro cutlery has been the choice of culinary professionals for decades, and also due in part to the fact that it is hygienic and dishwasher safe. The National Sanitary Foundation (NSF) certifies that this product is made to the highest sanitary standards, so you can cut with confidence.

Whether a seasoned, or novice home chef, Victorinox Swiss Army offers not only the right tools and the know-how, but most importantly, the confidence to achieve one's culinary aspirations. Expertly crafted in Switzerland since 1884, Victorinox offers a lifetime guarantee against defects in material and workmanship.

Please NOTE that this item ships with international item number 5.6603.15 on the blade.

Additional/other information from Seller:

Bullets points

- For slicing through bone and cartilage, around ribs and chops



- Slip-resistant handle, lightweight and comfortable.



- Stamped construction. Curved boning knife provides a better working angle when cutting close to and around the bone.



- 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.



- Lifetime warranty against manufacturer defects; expertly made in Switzerland. Please NOTE that this item ships with international item number 5.6603.15 on the blade.

• These knives are specially ground and tempered so that they can be re-sharpened over and over again, keeping a sharp edge throughout their lifetime.
• The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip than rosewood handles.
• A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
• Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved.
• High carbon stainless steel blades are hand finished in Switzerland by skilled craftsmen.

Product description

6" stainless stiff blade. Rosewood handles. Can not ship International. Crafted from the highest quality materials. Built for performance and durability. Made in Switzerland

• Package length: 37.338 cm
• Package width: 9.144 cm
• Package height: 0.508 cm
• Product Type: KITCHEN KNIFE

Product description

5 Inch Boning Knife AND our 8 Inch Breaking Knife

Product description

5" stainless blade. Black Fibrox handles. Packaged in plastic sleeve. Can not ship International. Crafted from the highest quality materials. Built for performance and durability. Made in Switzerland

• Product Type: SPORTING_GOODS
• Package weight : 0.249 kilograms
• Package dimensions : 11.176 L x 12.7 W x 41.402 H (centimeters)
• Country of Orgin: Switzerland

User questions & answers

Question:	Is this boning knife's sleeve made from a heavy duty plastic that holds up over time
Answer:	No, it’s just a flimsy piece of clear plastic. It’ll protect it for a little while but I wouldn’t count on the sleeve holding up for any extended period.
Question:	Is this a semi flex or flexible blade
Answer:	Semi flex , very good knife
Question:	Where is steel made? (German, or Swiss steel, or is this knife made in China
Answer:	My knife says “Swiss made”.
Question:	Is the boning knife flexible
Answer:	Should list if it’s flexible, ridge or somewhere in between. Depends on your taste, skill. Mine got more flexible as the years went by.

Product description

6" stainless curved wide design stiff blade with granton edge. Black Fibrox handles. Packaged in plastic sleeve. Can not ship International.

• Crafted from the highest quality materials
• Built for performance and durability
• Made in Switzerland

User questions & answers

Question:	Is this a stiff or semi stiff blade
Answer:	It's a stiff, non-flexible blade.
Question:	Do they make a sheath for this knife
Answer:	It comes in a little clear sheath you can use, but I bought the red plastic ones so they don't poke through and cut up my knife bag
Question:	or
Answer:	From tip to end it is 11" long - the blade is 6" long - have to say it is one of the nicest knives I have ever owned
Question:	Can this be used as a mini cimeter/breaking knife for smaller cuts of meat
Answer:	I use it for smaller cuts of meat all the time works well enough but doesnt have much of a tip for getting under silverskin

• Compact and sturdy
• Made is Switzerland
• The world's most know brand for multi-tools and pocket knives
• Built for performance and durability

User questions & answers

Question:	Product dimension does not match listed size. Is this a 6 inch knife
Answer:	You have to look at the Model Number by Enlarging the picture. Yes, the Description is Wrong saying 5 inch X 2 X2. I have 3 of these in various colors, And they are Certainly Good Knives. You could go to Amazon and dispute the Description. Anyway, But I don not have any doubt about them, they are Durable and Sharpen easy with a good Sharpener, And Maintain a good edge.It has a Rather thick blade, But when sharp Do not put it in the Dishpan and put your Hand in if you are not careful. You will come out without a Finger !!
Question:	Straight vs curved edge? Which is better for a novice
Answer:	Curved goes around the bones/joints better than straight.
Question:	Is there a sheath available
Answer:	No

Product description

The Fibrox handle is ergonomic with nonslip safety grip. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. These HACCP knives are color coded for the following HACCP recognized uses:



- Red Knife = Meat.

- Blue Knife = Fish.

- Green Knife = Produce.

- White Knife = Dairy/Cheese.

- Yellow Knife = Poultry. The handle and serving knife are both National Sanitation Foundation (NSF) approved.

• A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.
• These HACCP knives are color coded for the following HACCP recognized uses: Red Knife = Meat.
• The handle and serving knife are both National Sanitation Foundation (NSF) approved.
• It is used in food preparation for removing the bones of poultry, meat, and fish.
• A boning knife is a type of kitchen knife with a sharp point and narrow blade.

Product description

One Forschner-Victorinox 5 Inch Boning Knife, One Forschner-Victorinox 6 Inch Skinning Knife and One Forschner-Victorinox 8 Inch Breaking Knife

• We use ONLY Forschner-Victorinox Knives at Ask The Meatman's Meat Processing Plant and it is the ONLY brand of knife we sell
• These 3 knives - 5 Inch Boning Knife, 8 Inch Breaking Knife and 6 Inch Skinning Knife - are all you need to process a beef, hog, deer or elk!
• We believe they are the best quality knives for the money

Product description

The hollow ground, granton edge, allows food to fall away from the blade rather than sticking to it, helping the knife to cut more efficiently. Hollow ground blades have concave, beveled edges that are ground starting midway down the blade, instead of at the spine. Use this versatile knife for everything from dicing onions to slicing a roast. Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved. The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip than rosewood handles. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.



High carbon stainless steel blades are hand finished in Switzerland by skilled craftsmen. These blades do not discolor or stain. These knives are specially ground and tempered so that they can be re-sharpened over and over again, keeping a sharp edge throughout their lifetime.



Each Victorinox knife is stamped from a single sheet of metal. The blade is then hardened, tempered, ground down, polished, etched and finished. Swiss Army Victorinox provides professionals in food processing and preparation with superior quality, value-priced cutlery that enhances performance and increases productivity.



Victorinox is the high-end kitchen cutlery division of Swiss Army Knives. Victorinox began making professional-style cutlery in 1881 and has a dedicated following among many chefs and barbecue experts. These knives are very sharp, very high quality, and very reasonably priced.



Cook's Illustrated consistently rates Victorinox knives a best buy in their knife testing.

• These knives are specially ground and tempered so that they can be re-sharpened over and over again, keeping a sharp edge throughout their lifetime.
• The hollow ground, granton edge, allows food to fall away from the blade rather than sticking to it, helping the knife to cut more efficiently.
• The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip than rosewood handles.
• Victorinox began making professional-style cutlery in 1881 and has a dedicated following among many chefs and barbecue experts.
• A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish.

Product description

A TRUSTED FAVORITE

Preferred by both home chefs and culinary professionals, the 6" Victorinox Fibrox Pro Boning Knife can bone medium to thicker cuts of meat with accuracy. Crafted with a comfortable handle, superior weight and balance, and an extra wide, straight blade that rarely requires re-sharpening, this knife is an essential tool for every kitchen.



KEY FEATURES

• High-quality, lightweight European steel.
• Handle design reduces hand and wrist fatigue.
• Fit for removing meat and fish from the bone.
• Extra-wide and stiff blade that allows for power and less intricate cuts.
• Non-slip textured handle for a secure and comfortable grip no matter the hand size.
• National Sanitary Foundation (NSF) approved and dishwasher safe.

CARE AND USE

Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!



CLEANING

Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.

While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.



SHARPENING

For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best.



FORMERLY FORSCHNER

In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.

• VERSATILE DE-BONING TOOL. Trim or remove meat from the bone with ease. This knife's pointed tip easily pierces meat while the straight-edge allows for smooth, clean cuts -- even through tendons, fat, and bones.
• IDEAL FOR THICK CUTS. Thicker meats like beef or pork require a less flexible knife to debone properly. The straight and stiff blade is meant for tougher meats that have less intricate bones to maneuver.
• EASY HANDLING. This knife features an ergonomic Fibrox Pro handle for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling and comfort.
• KNIFE DIMENSIONS. Stainless steel blade -- 6" in length. Meets the strict National Sanitation Foundation (NSF) standards for public health protection.
• TRUSTED SWISS QUALITY. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime guarantee against defects in material and workmanship. Making a lifetime commitment has never been so easy.

User questions & answers

Question:	Are their leather or plastic sheaths/ scabbards available for these knives
Answer:	Sort of. Boning knives are not normally used that way, but a quick search should find you a fillet knife sheath that will work for your needs. Just make sure the fillet knife sheath can accommodate the curve in the boning knife and you will be good to go. :-)
Question:	what angle do you put on when resharpening. 17 or 20 degrees? (Curved Semi-Stiff Blade
Answer:	Victorinox uses 20 degrees for all boning knives (15 deg for everything else). :-)
Question:	Anyone know how this compares to victorinox swiss army cutlery rosewood curved boning knife, semi-stiff blade
Answer:	The only real difference is the grip - and the purpose. The rosewood version. geared toward the home cook/chef, both looks and feels nice in the hand. The Fibrox versions are more focused toward professional users and are much easier to keep clean. Either way, you cannot go wrong. :-)
Question:	Anyone know how this compares to victorinox swiss army cutlery rosewood curved boning knife, semi-stiff blade
Answer:	I remember choosing this one because they said they were exactly the same except for the handle. I’ve been very happy with this knife. Definitely a stiff blade.

Product features

About us

In 1884, Karl Elsener opened his cutler’s workshop in Ibach-Schwyz. At this time Switzerland was still one of the poorer countries in Europe. In the early years Karl Elsener worked to combat poverty and unemployment in the Schwyz basin, creating jobs and helping stem the flow of emigration.

In 1891 he supplied the soldier’s knife to the Swiss Army for the first time. He went on to develop the Swiss Officer’s and Sports Knife – now the iconic Swiss Army Knife – in 1897, creating the foundation for a flourishing company that would be able to hold its own on the world stage.

From then on, his spirit of solidarity, deep roots in the region and strong commitment to solid values shaped the Victorinox company philosophy.

Today, Victorinox is a global company with five product categories: Swiss Army Knives, Household and Professional Knives, Watches, Travel Gear and Fragrances. The Swiss Army Knife is the core product and has a pioneering role in the development of all product categories.