Boning Knife - Stainless Steel - Black - 15cm - Fibrox

Victorinox Fibrox boning knife - precise control for boning

This Victorinox boning knife features a 15 cm straight blade made from durable stainless steel with a hardness of 55 HRC. The ergonomic Fibrox handle ensures a stable grip during use, even when your hands are wet or greasy. The knife is specially designed for removing bones and cutting meat with high precision.

Ideal for professional chefs and food enthusiasts working with larger cuts of meat such as pork belly, beef loin, or similar, where the knife primarily operates within the item.

Precision and control in the kitchen

The slim 15 cm blade allows you to work precisely around bones and tendons. The blade's design is carefully crafted to access tight areas and follow the contours of the bones, minimizing wastage of valuable meat. The high hardness rating of 55 HRC means that the knife stays sharp longer and provides a cleaner cutting surface, which is crucial for boning.

Safe and comfortable grip

The Fibrox handle is developed with a focus on safety and comfort during prolonged use. The material provides a firm grip, even when your hands are wet or greasy from working with meat. This reduces the risk of accidents and allows you to work longer without hand fatigue. The thoughtful balance between the blade and handle also offers excellent control when making precise cuts around bones.

Technical specifications

The knife weighs 100 grams, making it easy to maneuver. The blade is made from stainless steel, combining durability with excellent sharpness. Please note that the knife is not dishwasher safe - hand washing is recommended to maintain the knife's quality and sharpness over time. The black Fibrox handle is hygienic and easy to clean.

With this Victorinox Fibrox boning knife, you get:

• A precise tool for professional boning of larger cuts of meat
• An ergonomic design with a secure grip, even with wet or greasy hands
• Durable quality from Victorinox with a 15 cm stainless steel blade (55 HRC)

You are always welcome to contact our customer service at web@hw.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. To maintain sharpness, regular honing is recommended.

What is the difference between a boning knife and a regular chef's knife?
The boning knife has a narrower, more flexible blade designed to get close to bones and cut precisely around them, while a chef's knife is wider and more versatile for general cooking.

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