Deboner Knife - Stainless Steel - Black - 15cm - 150mm

Victorinox boning knife - precision for professional boning

The Victorinox Fibrox boning knife features a 15 cm straight blade, specifically designed for professional handling of meat cuts. This knife is made from stainless steel with a hardness of 55 HrC and is equipped with an ergonomic Fibrox handle that ensures a stable grip when working with larger pieces of meat.

Ideal for boning pork belly, beef tenderloin, and other larger cuts, where the knife primarily works inside the item.

Professional precision in the kitchen

The 15 cm straight blade provides the necessary reach to work with larger meat cuts. The knife's slender design allows for precise navigation around bones and tendons, minimizing waste and ensuring a cleaner end result. The steel's hardness rating of 55 HrC offers a good balance between sharpness and durability, keeping the knife sharp through many uses.

Secure grip during demanding tasks

The Fibrox handle is specifically developed for professional kitchens, where safety and comfort are essential. 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 this knife a valuable tool for both professionals and ambitious home cooks.

Technical specifications and maintenance

The knife is crafted from stainless steel, combining durability with excellent sharpness. Please note that this knife is not dishwasher safe—hand washing is recommended to preserve the knife's quality and sharpness. 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 meat cuts
• 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@hw.dk for further information.

FAQ

How do I best maintain my boning knife?
Wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher, as it can damage both the blade and the handle.

What types of meat cuts is this knife best for?
The knife is particularly well-suited for larger cuts of meat like pork belly and beef tenderloin, where precision is required to work around bones and tendons.

AI has assisted with the text, and therefore errors may occur.