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Suncraft Senzo Black 7.9-inch (200mm) Bunka Knife
At 7.9 inches, this Senzo Black bunka is the longer of the series’ two bunka knives, with enough blade to split a butternut squash or shred a head of cabbage. The flat edge handles push cuts, and the angled K-tip scores fish skin, trims meat and handles delicate slicing, julienne and other precise tip work.Its VG10 core takes a keen edge, and the black Damascus cladding with a hammered tsuchime face gives the blade a dark, textured look. Because the shape covers both vegetable and protein prep, it can serve as a primary knife for a cook who prefers a Japanese profile to a Western chef’s knife. The octagonal brown and black handle with a white ring completes a striking design, and the length suits a standard home cutting board.
Compact BunkaThe 6.5-inch Bunka Knife suits a smaller board. Learn More -
Minonokuni Ume 9.4-inch (240mm) Yanagiba
The 240mm yanagiba is the length to learn on for a cook who expects to slice sushi in a restaurant as well as at home. The long, narrow blade cuts a saku of tuna in one draw, and the Ume line makes it the most forgiving way to build the technique.Each slice should come from a single, smooth pull from heel to tip. The length of this knife gives enough blade to finish the cut on most fillets, so the cook does not need to saw back and forth. Keep the pressure light and let the edge do the cutting.
The Ume ChoiceWe describe the three standard lines by who they suit rather than by rank. Ume is the right choice for a novice, being the most forgiving and the best line to learn sharpening on. The Take 240mm yanagiba is the sweet spot for cooks ready for a harder edge, and the Matsu 240mm yanagiba is for experienced hands.Other Ume lengths are the 210mm and 270mm. Left-handed cooks should see the Ume 240mm left-handed yanagi. The knife shapes guide covers slicers. Learn More$92.00 -
Victorinox Fibrox Pro 10-inch Round Tip Slicer
A slicer has a long, narrow blade that cuts cooked meat in single strokes, and this 10-inch Victorinox version has a round tip. The rounded end keeps the knife safe on a carving station and in front of guests, and it lets the blade travel the full width of a roast without catching.Use it for roast beef, ham, turkey breast and pork loin. Draw the knife toward you in one long stroke from heel to tip for each slice; sawing back and forth tears the surface. The narrow blade has little drag, so thin slices come off whole.The textured Fibrox Pro handle keeps a secure, relaxed grip through a long service at the carving station.For Granton hollows at this length, see the Fibrox Pro 10-inch Granton Edge Slicer. The Fibrox Pro 12-inch Slicer gives more reach, and the Fibrox Pro 10-inch Semi-Flexible Carving Knife carves and fillets with a pointed tip. The table in the Details compares every Victorinox slicer. Learn More$56.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife
If you are buying one boning knife and have no single job in mind, this is the one we recommend, and it is our best-selling all-purpose boning knife. The curved, semi-stiff blade handles anything from frenching lamb chops to breaking down a chicken, with enough reach for larger cuts such as a pork shoulder. It is as useful on a fishing trip or for dressing a deer as it is in the kitchen, and precise enough to lift silver skin from a leg of veal.A semi-stiff blade stays on line along a bone and still gives a little around joints, which is why it covers so much ground. The textured Fibrox Pro handle keeps a secure grip through a long session.
Shorter or More Flexible?For close work on poultry and small cuts, the Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife is easier to control. The Victorinox Fibrox Pro 6-inch Curved Flexible Boning Knife bends further around joints and suits trimming fat and sinew. For beef and pork, where heavy bones call for a wide, stiff blade, see the Victorinox Fibrox Pro 6-inch Straight Stiff Extra-Wide Boning Knife.Our Kitchen Knife Shapes guide explains how boning knife shapes differ. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife
About half the people who order this knife from us work in meat and poultry processing. The other half are home cooks who break down their own chickens. The Victorinox Fibrox Pro Curved Semi-Stiff Boning Knife has a short, narrow blade that follows the frame of a bird and enough backbone to push through cartilage at the joints. Customers rarely exchange it for another size or flex, so it is a sound first boning knife for anyone unsure where to start.
Close Work on Poultry and Smaller CutsThe curve keeps the edge against the bone as you separate a thigh from the carcass or lift breast meat off the keel, so less meat stays on the frame. The narrow blade turns easily inside a joint, which suits poultry and smaller cuts of pork and lamb. Semi-stiff sits between Victorinox’s flexible and stiff blades. It cuts through connective tissue without bowing and gives a little where the bone changes direction. On a long shift, the textured Fibrox Pro handle matters as much as the blade, since it stays secure in wet or greasy hands.
Choosing a Victorinox Boning KnifeVictorinox makes boning knives in several lengths, widths and degrees of flex. These are the closest alternatives:KnifeHow it differsWhere it fitsFibrox Pro 6-inch Curved Semi-StiffLonger, same flexAn all-purpose boning knife, from frenching chops to breaking down a chicken, with more reach for larger cutsFibrox Pro 5-inch Curved FlexibleSame length, more flexBoning small fish and chicken thighs, and removing silver skinFibrox Pro 6-inch Curved FlexibleLonger, more flexPoultry processing, where the blade slides in and around jointsFibrox Pro 6-inch Stiff Extra-WideLonger, wide and stiffBeef and pork, where a wide blade tracks straight along large bonesThe Victorinox Hardwood 5-inch Curved Semi-Stiff Boning Knife pairs a blade of this size and flex with a wooden handle. For how boning knives differ from fillet and breaking knives, see our Kitchen Knife Shapes guide. Learn More$33.00 -
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 Fibrox Pro 8-inch Curved Breaking Knife
The Victorinox 8-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is just as useful for dressing out wild game such as deer and elk.It is also my choice of knife for filleting large saltwater fish. The blade is semi-flexible, so you can feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On a yellowtail or a large rockfish, the curve follows the frame from head to tail in long, controlled strokes.In the meat room, use the point to open the seams between muscles and the curved belly to draw through them. The 8-inch length suits sub-primals and game, and the Fibrox Pro handle stays secure in wet, cold conditions.For the longer version, see the Fibrox Pro 10-inch Curved Breaking Knife. With a wood handle, the same blade is the Hardwood 8-inch Curved Breaking Knife, and the yellow-handled version adds a high-visibility handle. Browse all Victorinox breaking knives. Learn More$56.00 -
Victorinox Swiss Classic 3.25-inch Serrated Paring Knife, Red Handle
Tomato skin, avocado and ripe figs give a straight edge trouble, because the blade slides before it bites. The wavy edge on this Victorinox Swiss Classic paring knife catches the surface at once, and the pointed tip reaches into small work such as deveining shrimp. Off the cutting board, the same edge cuts fishing line and packing tape. Our customers for this knife are split about evenly between trade work and home kitchens.Victorinox lengthened the handle when it replaced the older 5.0631 model, and the newer handle gives a fuller, more comfortable grip. The serrations keep cutting for a long time between sharpenings.
Pointed, Sheep’s Foot or Straight Edge?For trimming and peeling produce on a board, the Victorinox Swiss Classic 3.25-inch Serrated Sheep's Foot Paring Knife, Red Handle has a flat edge and no point. If you prefer a plain edge for peeling and fine slicing, the Victorinox Swiss Classic 3.25-inch Spear Point Paring Knife, Red Handle has the same shape without serrations. The same serrated blade also comes with a black handle as the Victorinox Swiss Classic 3.25-inch Serrated Paring Knife, Black Handle, and the Victorinox Swiss Classic 4-inch Serrated Paring Knife, Red Handle adds length for larger fruit and vegetables.Our Kitchen Knife Shapes guide explains paring knife shapes. Learn More -
Wüsthof Classic 4.5-inch Asian Utility Knife
This Wüsthof Classic Asian utility knife takes the length of a small utility knife and gives it a taller, 1.2-inch blade with a gently curved edge. The added height gives your knuckles room above the board, so the knife can mince garlic and chop herbs with a rocking motion as well as slice.It is a good size for the small, frequent jobs of a weeknight, such as a few cloves of garlic or a knob of ginger. The wide blade also scoops what you have cut and carries it to the pan, which a narrow utility knife cannot do.On the board, the curved edge rocks easily, and the flat face of the blade crushes a garlic clove before mincing. For a narrower blade that slices and trims, see the Classic 4.5-inch utility knife. The Classic 5-inch hollow edge santoku is the next size up for chopping, and both come together in the Classic 2-piece Asian knife set. Our kitchen knife shapes guide covers Asian-style blades. Learn More$114.95
