Boning knife 15 cm Victorinox Fibrox, black, straight blade

Victorinox boning knife – precision for professional boning

The Victorinox Fibrox boning knife with its 15 cm straight blade is specially designed for professional handling of cuts of meat. The knife is made from stainless steel with a hardness of 55 HrC and fitted with the ergonomic Fibrox handle, which ensures a secure grip when working with larger cuts of meat.

Ideal for boning pork breast, beef back and other larger cuts of meat, where the knife works primarily inside the piece.

Professional precision in the kitchen

The 15 cm straight blade gives you the reach needed to work with larger cuts of meat. The knife's slim design allows you to navigate precisely around bones and tendons, minimising waste and ensuring a cleaner end result. The steel's hardness of 55 HrC provides a good balance between sharpness and durability, keeping the knife sharp through many working sessions.

Secure grip during demanding work

The Fibrox handle has been developed specifically for professional kitchens, where safety and comfort are paramount. The material provides a firm grip even with wet or greasy hands – a significant advantage when working with raw meat products. The thoughtful ergonomics reduce strain on the wrist during prolonged use, making the knife a valuable tool for both professional chefs and ambitious home cooks.

Technical specifications and maintenance

The knife is made from stainless steel that combines durability with good sharpness. Please note that this knife is not dishwasher safe – hand-washing is recommended to preserve the knife's quality and edge. With proper maintenance, including regular sharpening, this boning knife will be a reliable companion in the kitchen for many years.

With this Victorinox boning knife you get:

• A professional tool for precise boning of larger cuts of meat
• An ergonomic Fibrox handle that ensures a good grip even with wet hands
• Durable stainless steel with optimal hardness for long-lasting sharpness

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

What is the best way to maintain my boning knife?
Wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher, as this can damage both the blade and the handle.

What types of meat is this knife best suited for?
The knife is particularly well suited to larger cuts of meat such as pork breast and beef back, where precision is required to work around bones and tendons.

AI has contributed to this text and we therefore reserve the right to correct any errors.