Boning Knife - Stainless Steel - Fibrox - Red - 150mm - Curved

Victorinox boning knife with curved blade for precise cuts

The Victorinox boning knife features a 15 cm curved stainless steel blade that combines precision and functionality into one professional tool. The ergonomic Fibrox handle ensures a secure grip even during demanding tasks, while the slim design makes it easier to navigate around bones and tendons. With a hardness of 55 HrC, this knife guarantees durability for everyday use.

It is ideal for carving larger cuts of meat such as pork belly, beef tenderloin, or when you need to trim ribs off a pork roast.

Professional precision with a curved design

The 15 cm curved blade allows you to work closely to the cutting board with maximum control. This unique shape makes it easier to follow the natural curves of bones, resulting in less waste and more efficient cutting. The slim profile of the blade shines when you need to access tight spaces between bones and muscles, where a wider knife would struggle.

Ergonomic grip under demanding conditions

The red Fibrox handle is specially designed to provide a secure grip even with wet or greasy hands—a common scenario when cutting meat. Weighing just 100 grams, it reduces strain on the wrist, even during prolonged use. This is especially valuable for professional chefs or butchers who use the knife for hours, as well as for home cooks seeking precision without fatigue.

Technical specifications and maintenance

The knife is made of stainless steel with a hardness of 55 HrC, providing a good balance between sharpness and durability. To maintain the knife's optimal performance, it should be hand-washed, as it is not dishwasher safe. Regular maintenance with a honing steel will extend the time between sharpening and ensure the knife is always ready for use.

The Victorinox boning knife stands out with:

• Specially designed curved blade for precise cuts around bones
• Ergonomic Fibrox handle that ensures a good grip under all conditions
• Durable stainless steel with 55 HrC hardness for long-lasting sharpness

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

Frequently asked questions

How does this boning knife differ from a regular chef's knife?
The boning knife has a narrower, more flexible blade and a curved shape specifically designed to work closely around bones and joints, something a wider chef's knife cannot do.

How often should I sharpen my Victorinox boning knife?
It depends on usage intensity, but with regular use, professional sharpening is recommended every 6-12 months, supplemented by regular use of honing steel.

AI has assisted with the text, and therefore we take no responsibility for errors.