Boning knife, 15 cm, Victorinox Fibrox, red, curved

Victorinox boning knife with curved blade for precise trimming

The Victorinox boning knife with a 15 cm curved blade in stainless steel combines precision and functionality in one professional tool. The ergonomic Fibrox handle provides a secure grip even during demanding work, whilst the slim design makes it easier to navigate around bones and tendons. With a hardness of 55 HrC, the knife ensures durability during daily use.

Ideal for trimming larger cuts of meat such as pork belly, beef back, or when separating spareribs from a joint.

Professional precision with a curved design

The curved 15 cm blade allows you to work close to the cutting board with maximum control. This particular shape makes it easier to follow the natural curves of bones, resulting in less waste and more efficient preparation. The blade's slim profile comes into its own when you need to access tight areas between bones and muscle, where a wider knife would struggle to reach.

Ergonomic grip under demanding conditions

The red Fibrox handle is specially developed to provide a secure grip even with wet or greasy hands – a common situation when butchering meat. At a total weight of just 100 grams, strain on the wrist is reduced even during extended use. This is particularly valuable for professional chefs or butchers who use the knife for hours at a time, but also for the home cook who wants precision without fatigue.

Technical specifications and maintenance

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

The Victorinox boning knife stands out for:

• Specially designed curved blade for precise trimming around bones
• Ergonomic Fibrox handle ensuring a firm 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@hwl.dk for further information.

Frequently asked questions

How does this boning knife differ from a standard chef's knife?
The boning knife has a narrower, more flexible blade and a curved shape specially designed to work close to bones and in joints, which a wider chef's knife cannot do.

How often should I sharpen my Victorinox boning knife?
This depends on frequency of use, but with regular use, professional sharpening every 6–12 months is recommended, supplemented by regular use of a honing steel.

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