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Victorinox Fibrox Pro 6-inch Straight Stiff Wide Boning Knife
This 6-inch stiff, wide boning knife is built for strength and stability. Its straight edge breaks through stubborn joints, trims around bones and cartilage, and slices individual chops from a loin, which covers much of the work at a butcher block.The rigid blade does not bow when you lean on it, so the cut goes where you aim it. That makes it a good knife for beef and pork, where the bones are heavy and the connective tissue is tough. It can also be used as a fillet knife on firm, thick fish.Keep the point against the bone and draw the knife toward you in long, steady strokes. On a pork loin, run the edge down the chine and along the ribs, then turn the knife to cut chops of even thickness.For the same blade with a wood handle, choose the Hardwood 6-inch Straight Stiff Wide Boning Knife. The extra-wide 6-inch adds more height, and the 5-inch is the shorter version. Our Kitchen Knife Shapes guide explains stiff and flexible boning blades. Learn More$35.00 -
Victorinox Fibrox Pro 3-inch Chicken Boning Knife
Chicken processing is fast, repetitive work, and a 3-inch blade keeps every cut small and close to the hand. This Victorinox boning knife has a short, sharp blade that slips into the joints of a chicken, frees the oyster from the back and scrapes meat cleanly from a thigh bone.Because the blade is so short, it also handles fruit and vegetable work as a paring knife, such as coring tomatoes and peeling apples in the hand. The Fibrox Pro handle gives a secure grip when the hands are wet from rinsing birds.To break down a whole chicken, cut through the skin between leg and body, pop the hip joint and follow the bone with the tip. Short, controlled strokes leave the most meat on the cut.For larger birds and turkey, the Fibrox Pro 5-inch Semi-Flexible Boning Knife has more length. The 4-inch rabbit boning knife is another compact choice for small game. Our Kitchen Knife Shapes guide describes each boning shape. Learn More$31.00 -
Victorinox Fibrox Pro 5-inch Straight Semi-Flexible Boning Knife
A semi-flexible blade sits between the rigid control of a stiff boning knife and the bend of a flexible one. This 5-inch Victorinox knife has a slender, straight blade with enough give to follow a bone and enough backbone to cut through a joint.Its slim profile and moderate flex make it especially good for boning out small fish, where the blade needs to ride over the rib bones without cutting through them. It handles poultry just as well, separating breast meat from the keel and thighs from the back.Hold the knife with the index finger along the spine for small fish and let the blade bend slightly against the frame. On poultry, use the tip to find the joint first, then cut through the cartilage rather than the bone.The Fibrox Pro 6-inch Narrow Semi-Flexible Boning Knife is the longer version for larger fish and pork. For a stiffer blade at this length, choose the Fibrox Pro 5-inch Narrow Stiff Boning Knife. Our Kitchen Knife Shapes guide compares boning flex. Learn More$33.00 -
Victorinox Hardwood 6-inch Curved Wide Semi-Stiff Boning Knife
The Victorinox wood-handled boning knives trace their shape to the knives used in Chicago steakhouses, which is why this one can also be used as a sturdy steak knife. The line was sold as Rosewood for many years; it is now called Victorinox Hardwood, with handles of modified maple in the traditional rosewood stain.In the kitchen, the curved, wide, semi-stiff blade gives smooth, controlled cuts around bones and joints. The curve follows the contour of the bone, the width adds stability, and the semi-stiff temper bends slightly so the edge stays against the frame. It is good for deboning poultry, trimming other meats and filleting fish.At the table, the same blade slices a thick rib steak or a pork chop cleanly. Wash it by hand and dry it after use, as you would any wood-handled knife.For a stiffer curved blade with a synthetic handle, see the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. The Hardwood Granton version adds Granton hollows to a stiff curved blade, and the Hardwood 6-inch Curved Semi-Stiff Boning Knife has a narrower curve. Our Kitchen Knife Shapes guide explains boning shapes. Learn More$47.99 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Boning Knife
Boning knives come in many shapes, and this one combines three features. The curve lets you make long, sweeping strokes that follow the contour of a bone, removing meat in larger sections with fewer cuts. The stiff blade gives power and control on larger cuts, and the width resists twisting under pressure.That combination suits beef, pork, lamb and game, where the bones are heavy and the cuts are large. Use the curve to sweep along a rib cage or around a shoulder blade, and the point to open joints. A wide blade also leaves more steel to resharpen over the years.Draw the knife toward you along the bone rather than pushing it, keeping the edge angled slightly toward the bone. The curve does much of the steering.For the same blade with Granton hollows, see the Granton edge version; with a two-component handle, the Dual Grip version. If you want some flex, compare the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains each shape. Learn More$35.00 -
Victorinox Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife, Blue Handle
This is the Victorinox curved semi-stiff boning knife with a blue Fibrox Pro handle. The blade is the same one Victorinox fits to its black handle; the color lets a kitchen dedicate this knife to one food group under a HACCP color-coding plan, so it never crosses into another station.The semi-stiff blade curves with the natural shape of the meat, making it easier to work around bones, tendons and fat. It is ideal for trimming fat and portioning meats and poultry, and it debones fish as well. The curve gives a smooth, gliding stroke, and the point makes deep cuts and opens joints.Draw the knife toward you along the bone and let the slight flex keep the edge in contact. The textured handle stays secure when the hands are wet or greasy.The same blade comes with a black, a red and a yellow handle, and in the Hardwood line. Our Kitchen Knife Shapes guide compares boning flex. 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 Hardwood 5-inch Curved Semi-Stiff Boning Knife
The shape of this knife comes from the steak knives of Chicago’s old rib and chop houses, and it still does both jobs. At the cutting board, the curved, semi-stiff blade follows the bone as you take apart a chicken or trim a cut of red meat. At the table, it doubles as a sturdy steak knife.The handle is what sets the Hardwood line apart. Victorinox sold this line for many years as the Rosewood collection, and it is now called Victorinox Hardwood. Because rosewood is now endangered, the handles are modified maple, stained to keep the rosewood color. The wood gives a more substantial grip than a synthetic handle and looks at home on a dining table.
Hardwood or Fibrox Pro?The Victorinox Fibrox Pro 5-inch Curved Semi-Stiff Boning Knife pairs the same size and flex with a textured synthetic handle that is NSF certified and dishwasher safe, which makes it the better fit for commercial kitchens and processing work. For more give around small bones, the Victorinox Hardwood 5-inch Curved Flexible Boning Knife uses the same wooden handle with a flexible blade.Our Kitchen Knife Shapes guide explains boning knife shapes. Learn More$43.99 -
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
