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Victorinox Fibrox Pro 6-inch Boning Knife with Flexible Blade, Black
Blade Material High Carbon Stainless Steel
Brand Victorinox
Color Black
Handle Material Thermoplastic Rubber
Blade Edge Boning/Fillet
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 joints and cartilage.
IDEAL FOR DELICATE CUTS. Delicate poultry and fish can be difficult to debone with accuracy. The flexible blade allows for a better working angle when cutting fish or thin cuts of meat that are more intricate to bone and easily pierced.
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.
$36.45
31 in stock
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Free 30-Day returns
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Description
A TRUSTED FAVORITE
Preferred by both home chefs and culinary professionals, the 6″ Victorinox Fibrox Pro Boning Knife can bone thinner cuts of meat and fish with accuracy. Crafted with a comfortable handle, superior weight and balance, and a flexible, razor sharp edge 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.
- “S” shaped and flexible blade that allows for better working angle.
- 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.
sundown (verified owner) –
I was introduced to Victorinox when I served my butchers apprenticeship 50 years ago. Their quality has stood the test of time. (I still have some of my original knives after all those years).Good knives do not have to cost a fortune.
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I took apart 3 whole chickens with it. Still razor sharp. Easy to use. Tip slips into joints easily and cut tendons with no effort. Actually, it’s so sharp that if you are not careful, you simply slice effortlessly into chicken bones, which I don’t like. I like my chicken bones whole/uncut. But anyway, sharp is good for this deboning knife.
Anonymous (verified owner) –
If you’re experienced in how to sharpen and maintain an edge, this is a GREAT knife. It will lose it’s edge faster than carbon steel, so it’s important to have a few whet stones in your kitchen. Responds very well to the Norton 280/100 stone (with light oil) for primary edge building, and from there it will refine nicely with gentle passes on any ceramic rod. It does not do well with typical sharpening steels and even done gingerly you’ll get a rolled edge with burrs. Straight off the 280 side of the Norton stone, it will shave paper clean without any visible debris.Where this knife truly shines is its flexible blade and when it is flexed, it does so uniformly because the spine is a constant thickness. Fillets fish as good as any purpose-built fillet knife. It’s stiff enough to manage straight cuts when dicing softer vegetables and especially handy for shaving thin onion cuts for stir frying. As for its intended role of deboning, it’s exceptional. The tip is shap
Jason (verified owner) –
I bought this knife because of the bearded butchers YouTube channel recommended it… I sometimes butcher my own pork and chicken. Only regret is that I wish I got the flexible blade… but it wasn’t in stock.. and I’m impatient… so ill probably buy that one too… 🙂
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All I knew about Victorinox was their Swiss Army Knife- which is great but not much use for cutting meat. Then I saw these knives being used by people in the meat cutting trade on YouTube, and they all acted like Victorinox knives were the standard they had been using for 50 years or more. Well I gave them a try (they’re cheap!), and they’re great! Easy to see why meat cutters swear by them.
RD (verified owner) –
I use this knife for meat processing . I like the balance and quality of the knife . Semi stiff blade is great for cutting and trimming. My idea of what a boning knife should be.
Dolores May (verified owner) –
I like that the knife has just the right amount of flexibility for precise cuts.
James Elfers (verified owner) –
We used this to de-bone a turkey leg. It worked like a dream. Easy to hold and quite ergonomic. The price point is nice as well. It is hard to go wrong with this handy knife.
I like reviews (verified owner) –
After reading many reviews, I chose this knife because I wanted a quality knife that did not break the bank. It is the type of knife that may not get continual use, but when you do use it you want it to function well. This knife will do that. I am satisfied with my choice because Victorinox makes a good product that you can count on to get the job done.
MURO (verified owner) –
Good size and sharpness for filleting fish