Boning Knife, 15 cm, Victorinox Fibrox, white, slim, curved

Victorinox boning knife with curved blade for precise cutting

This Victorinox boning knife features a 15 cm curved blade and a slim design that makes it easy to work close to the chopping board. The curved shape ensures precise cuts when removing bones and fat from cuts of meat. The ergonomic white Fibrox handle provides both safety and comfort during intensive kitchen work.

Ideal for larger boning tasks such as spare ribs, pork belly or beef rib, where precision and control are essential.

Professional tool for precise cuts

The curved 15 cm blade allows you to work with a natural cutting motion, minimising effort and increasing precision. The knife's slim design gives you access to even the most confined areas around bones and sinew. The blade is made from durable stainless steel with a hardness of 55 HrC, providing a good balance between sharpness and wear resistance. This means the knife stays sharp for longer and is easier to maintain.

Secure grip under all conditions

The Fibrox handle is developed specifically for professional kitchens, where safety and hygiene are of the utmost importance. Even with wet or greasy hands, you retain a secure grip on the knife. The white colour makes it easy to monitor cleanliness, which is particularly important when working with raw meat. The handle is ergonomically shaped to reduce hand fatigue, even during prolonged use.

Technical specifications

This Victorinox boning knife has a total blade length of 150 mm and is made from stainless steel with a hardness of 55 HrC. The white Fibrox handle is designed for professional use and provides an optimal grip. Please note that the knife is not dishwasher safe – hand washing is recommended to preserve sharpness and extend its service life.

With this Victorinox boning knife you get:

• A specially designed curved blade for precise cutting around bones
• An ergonomic Fibrox handle that ensures a secure grip even with wet hands
• Professional quality from one of the world's leading knife manufacturers

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

Frequently asked questions

How do I maintain my boning knife?
Wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher. Sharpen the knife regularly to maintain its edge.

What is the difference between a curved and a straight boning knife?
The curved boning knife is particularly well suited to following the contours of bones, whilst a straight boning knife is typically used for straighter cuts and general trimming.

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