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Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, Yellow Handle
This yellow-handled Victorinox boning knife is great for deboning poultry and other meats and for filleting fish. The curved blade gives a gliding slicing motion, and the semi-stiff temper has enough give to follow the bone without losing control.The yellow Fibrox Pro handle supports HACCP color coding, letting a kitchen keep this knife on one food group. It is also easy to spot on a crowded cutting table, in a tackle box or on the tailgate at the end of a hunt.Start at the joint with the point, then draw the curve along the bone in long strokes. For poultry, follow the keel bone to lift each breast whole; for fish, let the blade ride along the backbone.The same blade comes with a black, a red and a blue handle. For a flexible yellow-handled blade, see the Fibrox Pro 6-inch Curved Flexible Boning Knife, Yellow Handle. Our Kitchen Knife Shapes guide explains each boning shape. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife
Silver skin, chicken thighs and small fish all call for a blade that bends with the work. The Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife has a thin, narrow blade with a flexible spine, so it follows a curved bone closely and slips under a membrane without cutting into the meat beneath. Victorinox designs it for trimming fat and sinew as much as for boning.In our experience, a flexible blade gives up some edge retention, so it needs a steel more frequently than a stiffer knife. For heavy, repetitive boning, the semi-stiff version holds up better. The textured Fibrox Pro handle stays secure when your hands are wet.
Flexible or Semi-Stiff?The Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife has the same length with a firmer blade for poultry processing and heavier cuts. If you need more reach, the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife offers the same flex in a longer blade, and the Victorinox Hardwood 5-inch Curved Flexible Boning Knife pairs this blade shape with a wooden handle.Our Kitchen Knife Shapes guide explains boning knife flex. Learn More$33.00 -
Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife
A long, flexible blade earns its place when a cut calls for long, even strokes. The curve of the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife lets the blade glide along a bone or under a skin, so it works for skinning and filleting fish as well as breaking down poultry and small game. Victorinox designs it for trimming fat and sinew.Because the blade flexes, it follows the contour of a bone closely and leaves less meat behind. That flexibility costs some edge retention, so plan to hone it regularly and choose a semi-stiff blade for heavier work. For carrying it to a lake or a hunting camp, the same knife is sold with a sheath as the Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife with Leather Sheath.
Which 6-inch Boning Knife?The Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, our best-selling all-purpose boning knife, keeps this length with a firmer blade. For smaller birds and tighter joints, the Victorinox Fibrox Pro 5-inch Curved Flexible Boning Knife gives the same flex in a shorter blade.Our Kitchen Knife Shapes guide explains boning knife flex. Learn More$35.00 -
Victorinox Hardwood 5-inch Curved Flexible Boning Knife
Ribs, ham and chicken have bones that curve and change direction, and a flexible blade follows them more closely than a stiff one. The Victorinox Hardwood 5-inch Curved Flexible Boning Knife bends around joints and cartilage, so it works well for trimming close to the bone and lifting silver skin. Its shape, like the rest of the Hardwood line, comes from the classic steak knives of Chicago’s rib and chop houses, and it serves at the table as well.Victorinox sold these knives for many years as the Rosewood collection and now calls the line Victorinox Hardwood. The handle is modified maple, used in place of endangered rosewood and stained to keep the traditional look. As with any flexible boning knife, the blade gives up some edge retention, so heavier work goes better with a semi-stiff blade.
Choosing a 5-inch Victorinox Boning KnifeThis curved blade comes in two flexes, each with either handle:KnifeFlexHandleVictorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning KnifeSemi-stiffFibrox Pro, NSF certified, dishwasher safeVictorinox Fibrox Pro 5-inch Curved Flexible Boning KnifeFlexibleFibrox Pro, NSF certified, dishwasher safeVictorinox Hardwood 5-inch Curved Semi-Stiff Boning KnifeSemi-stiffModified maple, hand wash onlyHardwood 5-inch Curved Flexible (this knife)FlexibleModified maple, hand wash onlyOur Kitchen Knife Shapes guide explains boning knife flex. Learn More$43.99 -
Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife, Yellow Handle
The Victorinox 6-inch curved flexible boning knife with a yellow handle is an excellent choice for removing bones from poultry, fish, beef or pork. The curved tip gives a real advantage when working around the edges of bones, and the flexible blade bends to stay close to them.The yellow handle is easy to spot when working in the field and easy to recognize as your own knife in an industrial environment. It also suits anyone who keeps knives separated to avoid allergen cross-contact, since the color marks the knife for one use under a HACCP plan.Keep the edge angled slightly toward the bone and let the blade flex rather than levering it. Short, controlled strokes around joints, followed by long strokes along flat bone, leave the most meat on the cut.The same blade with a black handle is the Fibrox Pro 6-inch Curved Flexible Boning Knife, and with a wood handle the Hardwood 6-inch Curved Flexible Boning Knife. For a firmer yellow-handled blade, see the semi-stiff yellow version. Our Kitchen Knife Shapes guide compares flex. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Beef Skinning Knife
The Victorinox 5-inch beef skinning knife is specialized for skinning cattle, hogs and other medium to large game. The curved blade follows the line between hide and carcass, and the short length keeps the hand close to the work for control.Use the belly of the blade in short, sweeping strokes while pulling the hide away with the other hand. Keeping the edge angled toward the hide rather than the carcass avoids scoring the meat and keeps the hide whole.Hunters who process their own deer and elk will find the 5-inch blade easy to manage in the field, and processors use it on the line where a longer skinner is unwieldy. Skinning dulls an edge quickly, so hone between animals.For more blade, see the Fibrox Pro 6-inch Western Beef Skinner. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip, and the Fibrox Pro 5-inch Lamb Skinning Knife suits sheep and deer. Our Kitchen Knife Shapes guide compares related shapes. Learn More$44.00 -
Victorinox Fibrox Pro 6-inch Skinning Knife
The wide, upswept tip of this Victorinox skinning knife loosens hides on sheep, goats, deer and elk, and the Fibrox Pro handle provides a firm grip when the work gets wet.The upswept front of the blade carries a long, curved edge that slides between hide and carcass without the point digging in. Pull the hide back with the free hand and work the curve along the fascia in short strokes; the width of the blade keeps it steady.Field dressing and skinning are hard on an edge, since hair and hide carry grit. Bring a honing steel or a pocket sharpener and touch up the edge between animals. Clean the knife and dry it before storing.For a beef pattern, see the Fibrox Pro 6-inch Western Beef Skinner or the Fibrox Pro 5-inch Beef Skinning Knife. The Fibrox Pro 5-inch Lamb Skinning Knife is slightly smaller for sheep and deer. Our Kitchen Knife Shapes guide compares related shapes. Learn More$48.00 -
Victorinox Fibrox Pro 5-inch Lamb Skinning Knife
This 5-inch skinning knife is slightly smaller than a beef skinner for ease of use on smaller hides such as sheep and deer. The curved blade separates hide from carcass with short, controlled strokes, and the compact size keeps the edge close to the hand.Pull the hide back with the free hand and keep the edge angled toward the hide. The shorter blade turns easily around the legs and shoulders of a lamb or a whitetail, where a long skinner gets in the way.Sheep and goat processors use this pattern on the line, and hunters carry it for field work. Skinning dulls an edge quickly, so hone between animals and dry the knife before storing.For larger animals, see the Fibrox Pro 5-inch Beef Skinning Knife or the Western Beef Skinner. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip. Our Kitchen Knife Shapes guide compares related shapes. Learn More$44.00 -
F. Dick ExpertGrip 2K 5-inch Curved Semi-Flexible Boning Knife
Removing chicken bones is where this 5-inch semi-flexible ExpertGrip 2K knife does its best work. The curved blade gives a little as it follows the keel and thigh, then springs back, so the cut stays clean and close.Semi-flex is the middle ground in boning blades. It has enough give to follow a rounded bone and enough spine to cut a joint, which suits lines where one knife handles every cut on the bird. The soft-shell handle keeps a secure grip when hands are wet, and its open shape fits most hand sizes.At 5 inches, the tip stays close to the fingers for the short cuts around wings and thighs, and the soft shell cushions the palm when the knife is held like a dagger.The 6-inch ExpertGrip 2K curved semi-flexible boning knife extends the same blade for turkey. A stiffer choice is the 5-inch curved stiff model, and the MasterGrip 5-inch curved semi-flexible boning knife offers a similar blade with an open-ended handle. Learn More$16.25 -
F. Dick ExpertGrip 2K 5-inch Curved Stiff Boning Knife
High-volume deboning puts constant pressure on the hand, and this 5-inch curved stiff knife pairs a firm poultry blade with F. Dick’s cushioned ExpertGrip 2K handle. It is shaped for opening joints on chicken and turkey and for working around the bones of a pork shoulder.The curve gives more edge in a short blade and an upswept tip that finds the joint. Stiffness lets the cutter lever the joint apart. On the handle, a soft outer shell over a hard core keeps the grip secure through fat and moisture, and the molding leaves no gap between blade and handle where residue could collect. At Knife Merchant we call this a “double pour” handle.Five inches turns quickly inside a bird, which makes it a fit for lines that cut the same joints all day.For a longer reach, the 6-inch ExpertGrip 2K curved stiff boning knife is the next size up. Lines that need some give choose the 5-inch curved semi-flexible model. The MasterGrip 5-inch curved stiff boning knife carries a similar blade on an open-ended handle. Learn More$16.25
