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Knives
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Victorinox Hardwood 6 in. Curved Wide Semi-Stiff Boning Knife
Discover versatile bone removal with the Victorinox Hardwood 6-inch Curved Wide Semi-Stiff Boning Knife. This high-carbon stainless steel, stamped blade features an ideal semi-stiff flexibility and curved profile, allowing for smooth, precise cuts around bones to maximize meat yield from poultry, fish, and other meats. Learn More$47.99 -
Victorinox Fibrox Pro 6 in. Curved Stiff Wide Boning Knife
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Boning Knife: The Professional's Choice for Power, Durability, and Precision Tackle demanding deboning tasks with confidence using the Victorinox Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. This expertly designed tool combines thoughtful ergonomics with robust construction, making it a favorite among butchers, chefs, and serious home cooks who understand the importance of having the right blade for the job. Boning knives come in many shapes and styles, so it's important to understand what style is right for your needs. Why would someone want a Curved, Stiff, and Wide Blade for Deboning? This knife's specific design offers distinct advantages for efficiently separating meat from bone: The Curved Blade Advantage: Unlike a straight blade, the gentle curve of this boning knife allows you to make long, smooth, sweeping strokes that naturally follow the contours of bones. This helps to remove meat in larger sections with fewer cuts, minimizing waste and improving presentation. The curve also provides excellent leverage when working around joints.
The Stiff Blade Advantage: While flexible boning knives excel at delicate tasks like filleting fish, a stiff blade provides superior power, control, and precision when deboning larger cuts of meat like beef, pork, or even larger poultry. A stiff blade won't deflect or bend under pressure, allowing you to make more accurate cuts close to the bone and through tougher connective tissues. Stiff blades are also preferable when portioning as it's easier to make a straight cut with a stiff blade.
The Wide Blade Advantage: Compared to a narrow boning knife, a wider blade offers increased strength and durability, making it less prone to flexing or breaking when encountering tough cartilage or making forceful cuts. The added surface area can also be helpful for scooping or maneuvering larger pieces of trimmed meat. Furthermore, a wider blade often feels more substantial and provides a more robust platform for applying pressure, giving the user greater confidence when working through larger, tougher sections. If you've every sharpened a boning knife into a toothpick you'll appreciate the added longevity that comes from having more steel on your blade.
Combined Power & Precision: The synergy of the curved profile, stiff backbone, and wide blade means you can effectively maneuver the tip for detailed work while utilizing the length, rigidity, and strength of the blade for powerful, efficient deboning strokes on substantial cuts. Apart from the blade the second most important consideration is handle material. Victorinox boning knives are available in both wood and plastic handles. The wood handles are comfortable in the hand and have a more classic aesthetic. They're also more expensive and less compatible for professional environments. The Fibrox Pro handle is the preferred choice for use in packing plants, butcher shops, meat departments and other commerical environments. Superior Non-Slip Grip: The patented Fibrox material is textured to provide an exceptional non-slip grip, even when your hands are wet, oily, or greasy. This is crucial for safety and control when making forceful cuts.
Hygienic and Easy to Clean: Fibrox is non-porous, meaning it won't absorb liquids or harbor bacteria like wood can. It's NSF (National Sanitation Foundation) certified, meeting high public health standards, and can be thoroughly sanitized.
Durability and Comfort: The handle is incredibly durable and resistant to wear. Its ergonomic shape is designed to minimize wrist tension and provide comfort during prolonged use, reducing fatigue. While wood handles offer a classic aesthetic, they require more maintenance and can crack or become slippery over time. Learn More$35.00 -
Victorinox Fibrox Pro Dual Grip 6 in Wide, Stiff, Curved Boning
Elevate your professional butchering with the Victorinox Fibrox Pro Dual Grip 6-inch Wide, Stiff, Curved Boning Knife. Engineered for power and precision, this knife boasts a high-quality, wide, stiff, and curved stainless steel blade that meticulously follows bone structures for optimal meat separation. The groundbreaking black Fibrox Pro dual-grip handle provides exceptional ergonomic comfort and a secure, non-slip hold, significantly reducing fatigue and enhancing control during extended use. An indispensable tool for serious meat processing. Learn More$36.00 -
Victorinox Fibrox Pro 6 in. Granton Edge Boning Knife
Victorinox Fibrox Pro 6-inch Granton Edge Boning Knife: Effortless Deboning, Reduced Sticking Perform professional-level deboning in your own kitchen with the Victorinox Fibrox Pro 6-inch Granton Edge Boning Knife. Combining Swiss precision with practical design, this knife is engineered to make the task of separating meat from bone smoother, cleaner, and more efficient. The standout feature of this boning knife is its Granton edge. The series of hollowed-out grooves along the sides of the blade create air pockets as you cut. This ingenious design minimizes friction and prevents meat from tearing or adhering to the blade, ensuring cleaner, smoother cuts and easier food release, especially with larger or fattier pieces of meat. (The Granton edge is convenient especially for cutters who are working with this knife all day long, but they also add expense to the production of the knife. If you're interested in the same model without the grantons we also carry the alternative 6 inch Stiff, Wide Curved Boning Knife here.) Crafted from high-carbon martensitic stainless steel, the 6 inch blade is exceptionally sharp and durable. The stiffness of this blade makes it easy to hold a clean line while you work ensuring even cuts. It’s an ideal length for manuevering around joints and bones in poultry, beef, pork, and fish. Learn More$40.00 -
Victorinox Red Fibrox Pro 6 in. Semi-Stiff Curved Boning Knife
The Industry Standard for Meat Processing
Walk into any professional butchery or high-volume prep kitchen, and you will likely find this knife in the chef's hand. The Victorinox Fibrox Pro 6" Boning Knife is the undisputed workhorse of the meat industry. This specific model features a Red Fibrox handle, which allows commercial kitchens to adhere to HACCP color-coding standards (Red typically designates raw meat), preventing cross-contamination with vegetables or cooked foods. Precision Meets Durability
The blade features a semi-stiff flex and a curved profile. This combination is crucial for working with denser proteins like beef, pork, and venison. The upward curve allows for a smooth, sweeping cutting motion that separates meat from the bone in a single pass, while the semi-stiff temper provides enough rigidity to pop joints and cut through cartilage without the blade buckling, yet offers just enough flex to glide along the ribcage. The Legendary Fibrox Grip
Butchery is greasy work, and safety is paramount. Victorinox’s patented Fibrox handle is textured and ergonomic, designed specifically to remain slip-resistant even when wet or covered in fat. Lightweight and perfectly balanced, it reduces wrist fatigue during long shifts, making it the safest and most comfortable choice for breaking down whole animals or trimming primals. Learn More$35.00 -
Victorinox Blue Fibrox Pro 6 in. Semi-Stiff Boning Knife
Victorinox 6 in. Semi-Stiff Curving Boning Knife has a Blue Fibrox handle. This knife is ideal for trimming fat and portioning meats and poultry. Made from high-carbon stainless steel with semi-stiff design
Narrow blade helps make deep cuts and holes
Blue HACCP handle allows for color-coding for raw poultry
Durable, blue, slip-resistant Fibrox handle
Perfect for deboning meat, poultry, and fish 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:.km-compare-wrap{container-type:inline-size;margin:8px 0 14px}.km-compare{width:100%;border-collapse:collapse;font-size:14px;line-height:1.45}.km-compare th,.km-compare td{border-bottom:1px solid #cbc5b9;padding:9px 10px;text-align:left;vertical-align:top}.km-compare th{background:#f1eee7;color:#000;font-weight:700}.km-compare .km-label{display:none}@container (max-width:560px){.km-compare thead{display:none}.km-compare,.km-compare tbody,.km-compare tr,.km-compare td{display:block;width:100%}.km-compare tr{border:1px solid #cbc5b9;margin-bottom:10px;padding:6px 0}.km-compare td{border:0;padding:3px 12px}.km-compare .km-label{display:block;font-size:11px;font-weight:700;text-transform:uppercase;letter-spacing:.06em;color:#867b65}}KnifeHow it differsWhere it fitsFibrox Pro 6-inch Curved Semi-StiffHow it differsLonger, same flexWhere it fitsAn all-purpose boning knife, from frenching chops to breaking down a chicken, with more reach for larger cutsFibrox Pro 5-inch Curved FlexibleHow it differsSame length, more flexWhere it fitsBoning small fish and chicken thighs, and removing silver skinFibrox Pro 6-inch Curved FlexibleHow it differsLonger, more flexWhere it fitsPoultry processing, where the blade slides in and around jointsFibrox Pro 6-inch Stiff Extra-WideHow it differsLonger, wide and stiffWhere it fitsBeef 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 Shape Guide. Learn More$33.00 -
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 Stiff Extra-Wide Boning Knife. Learn More$35.00 -
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 originally made these knives with rosewood. 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. Learn More$43.99 -
Victorinox Hardwood 6 in. Curved, Semi-Stiff Boning Knife
The Victorinox Hardwood 6 in. Semi-Stiff Boning Knife is a versatile, stamped blade crafted from high-carbon stainless steel for durability and lasting sharpness. Its semi-stiff, curved profile makes it ideal for maneuvering around bones and joints when deboning poultry, trimming meats, or even filleting fish. With its classic hardwood handle, this knife combines traditional steakhouse styling with dependable performance. It can also serve as a substantial steak knife for hearty cuts at the table. Learn More$47.99
