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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 Hardwood 8-inch Curved Breaking Knife
A breaking knife has a long, curved, pointed blade for separating large cuts of meat, and this 8-inch Victorinox version carries a wood handle. The Hardwood line was sold as Victorinox Rosewood for many years; its handles are now modified maple in the traditional rosewood stain. Browse the full Victorinox Hardwood collection for matching knives.The 8-inch breaking knife can be used as a boning knife or a scimitar, which makes it one of the most versatile blades in a butcher’s kit. The point opens seams and joints like a boning knife, and the curved belly slices and trims like a scimitar. It also fillets large fish, using the curve to follow the frame.Use the tip to start each cut, then draw the curve through the meat in long strokes. On a pork loin or a brisket, the 8-inch length reaches across the cut in one pass.For more reach, see the Hardwood 10-inch Curved Breaking Knife. The same blade with a synthetic handle is the Fibrox Pro 8-inch Curved Breaking Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare these shapes. Learn More$64.99 -
Victorinox Hardwood 10-inch Curved Breaking Knife
Breaking knives were developed for breaking primal cuts from hanging sides of beef, and this 10-inch Victorinox knife still does that job. It has also earned a place on the sport fishing boats of San Diego, our original hometown, and in commercial fisheries across the West Coast, where its curve handles large saltwater fish with more control than a standard fillet knife.The handle comes from the line Victorinox sold for many years as Rosewood and now calls Victorinox Hardwood: modified maple stained in the traditional rosewood color, with a warm feel in the hand.The long, curved blade is built for long, single draw cuts, which reduce sawing and keep muscle fibers intact. On a tuna or a yellowtail, start behind the head, follow the backbone with the point and let the curve carry the fillet off in a few strokes. The steel comes back quickly on a honing rod, which matters on a deck or at a busy cutting table.For a shorter blade, see the Hardwood 8-inch. With a synthetic handle, the same blade is the Fibrox Pro 10-inch Curved Breaking Knife. Our Kitchen Knife Shapes guide explains each shape. Learn More$79.99 -
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 Fibrox Pro 10-inch Curved Breaking Knife
This 10-inch curved breaking knife is designed for breaking the primal cuts out of a hanging side of beef, and it is useful in dressing out wild game like deer and elk. The extra length over the 8-inch reaches across a full round or a whole loin in one stroke.It is also my choice of knife for filleting large saltwater fish. The semi-flexible blade lets you feel the fish bones without cutting through them, and the shape makes it easy to remove fins and slice around the gill plates. On tuna and large yellowtail, the length lets each stroke run the full side of the fish.Keep the point against the bone and draw the knife in long strokes, using the curve to carry the meat away. The steel takes an edge quickly on a honing rod, which matters on a long day at the cutting table or on a boat.For the same blade in wood, see the Hardwood 10-inch Curved Breaking Knife. The Fibrox Pro 8-inch is the shorter version, and the Fibrox Pro 10-inch Granton Edge Breaking Knife adds Granton hollows. Browse all Victorinox breaking knives. Learn More$64.00 -
Victorinox Fibrox Pro 8-inch Curved Breaking Knife, Yellow Handle
This is the Victorinox 8-inch curved breaking knife with a yellow Fibrox Pro handle. It is ideal for breaking down and portioning proteins, and the long, curved blade slices meat without tearing it.Victorinox uses steel that is very easy to hone, which makes this knife a good one for users in the field such as hunters and fishermen, where a few strokes on a steel bring the edge back between animals or fish. The yellow handle is easier to keep track of at work, on a boat deck or in tall grass, and it fits a HACCP color-coding plan.Use the point to open seams and the curve for long draw cuts. On large fish, the semi-flexible blade follows the frame; on deer and elk, it separates the quarters and trims the backstrap.The same blade with a black handle is the Fibrox Pro 8-inch Curved Breaking Knife, and with a wood handle the Hardwood 8-inch Curved Breaking Knife. Browse all Victorinox breaking knives, and see our Kitchen Knife Shapes guide for related shapes. Learn More$56.00 -
Victorinox Fibrox Pro 10-inch Scimitar
This 10-inch Victorinox scimitar is used for trimming fat, portioning steaks and slicing carne asada. A real workhorse, it is sized for the everyday cutting at a meat counter and long enough to cross a strip loin in one stroke.The wide, curved blade puts more edge in contact with the meat on every stroke. Trim the fat cap with the curve held nearly flat, then turn the knife on edge to portion. For carne asada, slice flank or skirt across the grain in thin, even strips. It also breaks down larger cuts through muscle and fat and slices cooked roasts.It fits the F. Dick Scimitar Knife Sheath, which protects the edge and your hand when the knife travels between the walk-in and the block.For more length, see the Fibrox Pro 12-inch Scimitar. The Granton version adds Granton hollows, the Hardwood 10-inch Scimitar has a wood handle and the red-handled version a red one for color coding. Our Kitchen Knife Shapes guide compares shapes. Learn More$79.00 -
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
