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

Victorinox boning knife with curved blade for precise butchering

This Victorinox boning knife with a 15 cm curved blade in stainless steel is designed to make boning work more precise and efficient. The knife's slim design and ergonomic Fibrox handle ensure a stable grip even when your hands are greasy from working with meat. Ideal for both professional kitchens and home cooks who appreciate quality tools for cooking.

Precision and control throughout the boning process

The curved 15 cm blade is specially designed to navigate around bones and joints with great precision. The shape of the blade allows you to get right up close to the bone, minimising waste and delivering a cleaner result. High-quality stainless steel with a hardness of 55 HRC gives the knife the right balance between sharpness and durability, so you can work efficiently with both larger and smaller cuts of meat.

Secure and comfortable grip throughout the entire process

The ergonomic Fibrox handle has been developed to provide maximum comfort and safety in use. Even during extended cutting sessions, the grip remains comfortable, and the material ensures the knife does not slip in the hand, even when working with greasy ingredients. This reduces the risk of accidents and makes the work more efficient. At just 102 grams in total weight, the knife is also easy to manoeuvre, reducing strain on the wrist.

Maintenance and care

To preserve the knife's optimal sharpness and durability, hand washing is recommended as it is not dishwasher safe. Regular honing will ensure the knife remains sharp and precise for many years to come. Victorinox quality guarantees that, with the right care, you will have a tool that stands up to daily use in both professional and domestic kitchens.

With this Victorinox boning knife you get:

• A precise 15 cm curved blade in stainless steel, perfect for boning work
• Ergonomic Fibrox handle ensuring a stable grip even with greasy hands
• Professional quality with 55 HRC hardness for optimal sharpness and durability

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

Frequently asked questions

How do I best maintain my boning knife?
Always wash the knife by hand with mild soapy water and dry it thoroughly after use. Avoid the dishwasher, as this can damage both the edge and the handle.

What types of boning tasks is this knife particularly suited to?
The knife is particularly well suited to larger cuts of meat such as pork belly, beef back, and similar, where the curved blade makes it easy to cut precisely around bones.

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