Boning Knife, 15 cm, Victorinox Fibrox, Black, Slim, Straight Blade

Victorinox Fibrox boning knife – precise control when boning

This Victorinox boning knife with a 15 cm straight blade is made from durable stainless steel with a hardness of 55 HRC. The ergonomic Fibrox handle ensures a stable grip during work, even when hands are damp 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 boning larger cuts of meat such as pork belly, beef back or similar, where the knife primarily works inside the joint.

Precision and control in the kitchen

The slim 15 cm blade allows you to work precisely around bones and sinews. The blade's shape is carefully designed to reach into tight spaces and follow the contours of bones, minimising waste of valuable meat. The high hardness of 55 HRC means the knife stays sharp for longer and delivers a cleaner cutting surface, which is essential when boning.

Secure and comfortable grip

The Fibrox handle has been developed with safety and comfort in mind for extended 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 for longer without hand fatigue. The considered balance between blade and handle also provides excellent control when making precise cuts around bones.

Technical specifications

The knife weighs 100 grams, making it easy to manoeuvre. The blade is made from stainless flat steel that combines durability with good 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
• Ergonomic design with a secure grip, even with wet or greasy hands
• Durable Victorinox quality with a 15 cm stainless steel blade (55 HRC)

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. Regular sharpening is recommended to maintain the edge.

What is the difference between a boning knife and an ordinary chef's knife?
A boning knife has a narrower, more flexible blade designed to get close to bones and cut precisely around them, whereas a chef's knife has a wider blade for general-purpose cooking and chopping.

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