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

Victorinox Fibrox boning knife – precise control when butchering

This Victorinox boning knife with a 15 cm curved blade in stainless steel and a yellow Fibrox handle gives you optimal control when cutting and boning meat. The slim design and curved shape enable precise cuts when removing bones, sinew, or fat from larger cuts of meat. The knife has a hardness of 55 HRC, ensuring good sharpness and durability.

Ideal for professional kitchens and food enthusiasts working with larger cuts such as pork belly, beef back, or similarly challenging butchering tasks.

Designed for precision and safety

The curved 15 cm blade has been specially developed to follow the natural shape of bones, making it easier to separate meat from bone with minimal waste. The blade's slim profile allows you to reach into tight areas, while the curved shape helps you cut precisely along bones. This not only reduces food waste but also makes the work faster and more efficient in a busy kitchen.

Ergonomic grip in all conditions

The yellow Fibrox handle provides a secure grip even with wet or greasy hands – a crucial feature when working with raw meat. The ergonomic design reduces hand fatigue during extended use, while the yellow colour makes the knife easy to locate in a busy kitchen. Please note that the knife is not dishwasher safe and should be washed by hand to preserve its sharpness and durability.

Technical specifications

The knife is made from stainless sheet steel with a hardness of 55 HRC, offering a good balance between sharpness and wear resistance. The 15 cm blade has a curved shape that is particularly well suited to boning work. The combination of quality materials and Victorinox's renowned craftsmanship ensures a knife that will last for many years with the right care.

The Victorinox Fibrox boning knife gives you:

• Precise butchering with minimal waste thanks to the curved 15 cm blade
• A secure grip in all working conditions with the ergonomic Fibrox handle
• Lasting sharpness with high-quality stainless steel (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. The knife is not dishwasher safe. Regular honing is recommended to maintain sharpness.

What is the difference between a boning knife and a filleting knife?
A boning knife is designed to remove bones from meat with its stiffer blade, whereas a filleting knife has a thinner, more flexible blade intended for filleting fish and cutting thin slices.

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