Victorinox Fillet Knives

The super flex blade is the most flexible in the Victorinox boning range. It is easily maneuvered for excellent control, and the extra bend helps you come closer to the bone when cutting, which raises yield on every carcass.The Fibrox Pro Dual Grip handle is designed to offer maximum support and reduce fatigue, which is essential for professionals who use this knife for many hours on end. The two-component grip is non-slip and shaped to support the hand through repetitive cuts.Let the blade bend along the bone rather than pushing it. The super flex temper rewards a light touch; leave heavy joints and cartilage to a stiff knife such as the Dual Grip 6-inch Curved Stiff Wide Boning Knife.Super flex blades suit trimming lines and high-volume poultry and pork work, where the cutter makes the same close cut thousands of times a shift.For a little less bend, see the Dual Grip 6-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide explains where each boning flex fits. Learn More

A curved, flexible blade gives close control and fine maneuverability around bones. This 6-inch Victorinox boning knife pairs that blade with a wood handle from the Victorinox Hardwood line, which carried the Rosewood name for many years. The handle is now modified maple in the traditional rosewood color.The flex lets you work closely around bones, so you can debone poultry and other meats with precision and very little waste. The curve sweeps along a breastbone or a rib cage, and the blade bends to follow it rather than cutting into it. It also fillets fish, lifting the flesh from the backbone in long strokes.Keep the edge angled slightly toward the bone and use the full length of the blade. Avoid twisting the blade against heavy bone, which is work for a stiff knife.The Fibrox Pro 6-inch Curved Flexible Boning Knife has the same blade with a synthetic handle. For a little more firmness, see the Hardwood 6-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide compares flexible and stiff boning knives. Learn More

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

The 6-inch curved, flexible Fibrox Pro boning blade is built for control when working with meat, poultry or fish, and this version adds the Fibrox Pro Dual Grip handle. Its two-component, non-slip grip gives more support to the hand and wrist and stays secure when wet.The slender, curved blade flexes to glide along bones and joints for the most yield. Use it for deboning and for removing silver skin, and to lift fillets from medium-sized fish. The extra inch over the 5-inch version gives longer strokes on larger cuts.Keep the edge angled slightly toward the bone and let the blade bend rather than forcing it. Long, smooth strokes along flat bone and short ones around joints leave the cleanest cuts.For a shorter blade, see the Dual Grip 5-inch. The Dual Grip 6-inch Curved Super Flex Boning Knife has even more bend. With the standard handle, the same blade is the Fibrox Pro 6-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide compares boning flex. Learn More

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

This 5-inch curved, flexible boning knife pairs a Fibrox Pro blade with the Fibrox Pro Dual Grip handle, a two-component, non-slip grip built to reduce hand and wrist fatigue over a long shift.The narrow, curved blade bends to separate meat from bone with fluid control. It is a good knife for poultry, for delicate boning and trimming, and for removing silver skin from a tenderloin. The short length keeps the tip close to the hand for detail work.To remove silver skin, slip the point under the membrane, angle the edge slightly up and draw along its length. On poultry, follow the curve of the breastbone and let the blade flex against it.The longer version is the Dual Grip 6-inch Curved Flexible Boning Knife. With the standard handle, the same blade is the Fibrox Pro 5-inch Curved Flexible Boning Knife. Our Kitchen Knife Shapes guide explains boning flex. Learn More

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

Cook’s Illustrated, part of America’s Test Kitchen, named the Victorinox Fibrox Pro flexible boning knife a Co-Best Buy in its review of flexible boning knives. This 6-inch knife has a straight, narrow blade that bends to follow the bone, so it bones meat with very little waste.The same flex makes it suitable for filleting fish. The blade rides along the backbone of a salmon or a rockfish and lifts the fillet in long strokes, then slips under the skin to remove it. On pork and poultry it traces joints and the curve of a rib cage with a light touch.Let the blade do the bending. Keep the edge angled slightly toward the bone, use the full length of the blade in each stroke and avoid levering the tip against hard bone, which a flexible blade is not built for.For the same blade in a blue handle for color-coded kitchens, see the Fibrox Pro 6-inch Flexible Boning Knife, Blue Handle. The 5-inch is the shorter version, and the curved 6-inch flexible adds a curve. Our Kitchen Knife Shapes guide explains boning flex. Learn More

A flexible boning knife bends to follow the curve of a bone, which leaves more meat on the cut and less on the frame. This 5-inch Victorinox knife has a narrow, straight blade with that flex, and it is suitable for filleting fish as well as boning meats, pork and poultry.The shorter blade is easy to steer around a chicken thigh or along the backbone of a trout. Its flex keeps the edge flat against the bone, so the meat comes away cleanly without gouging.To remove silver skin, slide the tip under the membrane, angle the edge slightly up and draw the knife along the length of the tenderloin. For small fish, let the blade bend over the rib bones instead of pressing through them.The Fibrox Pro 6-inch Straight Narrow Flexible Boning Knife has more length for larger fish and pork. For a little more firmness at this size, see the Fibrox Pro 5-inch Semi-Flexible Boning Knife. Our Kitchen Knife Shapes guide compares the boning blades. Learn More