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Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle

91 customer reviews

List Price: $28.00
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  • Compact and sturdy
  • The world's most know brand for multi-tools and pocket knives
  • Made is Switzerland
  • The boning knife is ideal for separating meat, poultry, or fish from the bone with precise control
  • High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
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Frequently Bought Together

  • Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle
  • +
  • Victorinox Fibrox 8-Inch Chef's Knife 40520, 47520, 45520, 5.2063.20
  • +
  • Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip
Total price: $68.87
Buy the selected items together

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Package Quantity: 1 | Style Name: Black

Product Description

Package Quantity: 1 | Style Name: Black

Victorinox Swiss Army Cutlery

Who is Victorinox?
About Victorinox Cutlery

Although Victorinox is known the world over as the creator of the Original Swiss Army Knife, the company started out in 1884 as a cutlery workshop. By the time company creator Karl Elsener delivered his first pocket knife to the Swiss Army, his cutlery business was already booming. Over the next century, Victorinox cutlery became a top-rated choice among professionals worldwide, with over 300 blades to offer.

Victorinox knives have regularly appeared as highly ranked and recommended kitchen tools in Cook's Illustrated, Men's Health, The Cincinnati Enquirer, New York Magazine, and Natural Health, just to name a few. In 2009, the company announced a partnership with professional chef, Daniel Humm, of Eleven Madison Park in New York City. In addition, building on the success of its cutlery business, Victorinox has brought all the same quality and expertise to a wider range of products and accessories, including other kitchen tools, pocket tools, watches, luggage, and clothing.

Who is R.H. Forschner?

Victorinox had been a staple in European commercial cutlery for over 50 years when approached by New York's R.H. Forschner, known since 1855 as a builder of scales for butchers, to be their sole cutlery supplier. The two companies joined forces in 1937, and R.H. Forschner subsequently became North America's dominant professional brand, as ubiquitous in the bustling meatpacking plants of the Midwest as it is in the gleaming, four-star restaurant kitchens of Midtown Manhattan.

As a division of Victorinox/Swiss Army Brands, R.H. Forschner marketed cutlery under the brand name "RH Forschner by Victorinox" and distributed to the commercial, food service, and retail trade classes. That brand has been considered a top choice of professionals worldwide with over 300 styles of blades bearing the R.H. Forschner name. However, in 2009, in conjunction with Victorinox's 125th anniversary, the company, Victorinox Swiss Army, Inc., has decided to remove the "RH Forschner" name from all blades. Blades thenceforth only include the "Victorinox" name.

What is a stamped blade?

A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed.

Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with unique, patented Fibrox handles and they are considered among the greatest values in the knife industry.

What knives do I need to own?

Knife choice or selection is determined by many factors--size, function, style, and preference. The most important factor is function. Different knives have different uses. It is important to use the proper knife for a specific task, since proper knife selection and the use of a proper-sized, sharp knife make for safe cutting. General kitchen tasks and the knife to use for them are as follows:

  • Paring: The most common to own and use, a paring knife is generally for small cutting jobs and peeling of vegetables or fruit. The blade size is usually from three to four inches. Choose the shape and size to fit your hand. Since this is one of the more versatile knives, owning more than one is recommended.
  • Chef's: The most important tool and essential to every cook, a chef's knife is most often used in a rocking method to mince, dice, and chop vegetables and herbs. This one is known as the chef's best friend.
  • Slicer: Most commonly used to slice meats, poultry, and seafood, the slicer is an important companion to any host or hostess.
  • Boning: As its name suggests, a boning knife is used to trim or remove meat and fish from the bone.
  • Bread: Designed with a special edge, a bread knife makes easy work of cutting through crusty bread, pastries, or any item with a crust and a soft interior.
  • Fillet: Most often used by pros and seasoned home chefs, the fillet knife is used to fillet meat and fish.
  • Cleaver: An important addition to any collection, a cleaver is often used to cut or chop through bones.
  • Santoku: This knife combines the features of a cleaver with a chef's knife. The curved blade helps the rocking motion used for chopping, and the wide blade works well for scooping sliced food off a cutting board and for crushing garlic. The santoku can also be used to slice meat and has a narrow spine for making thin cuts.
  • Utility: An all-purpose knife often referred to as a sandwich knife, the utility knife peels and slices fruits and vegetables, and even carves small meats.
  • Shaping: With its curved blade, a shaping knife is great for small precision cuts where control is essential, such as peeling, trimming, or garnishing.
What are the different knife edges and what do they do?
  • Straight: The vast majority of Victorinox knives come with a straight or fine edge. This means it has a perfect taper along the blade and no serrations. It is designed to cut without tearing or shredding.
  • Serrated: An edge designed with small, jagged teeth along the edge.
  • Scalloped: A blade with waves along the edge generally used to cut breads with a hard crust and soft interior, as well as tougher-skinned fruits and vegetables.
  • Granton: This edge has hollowed-out grooves or dimples on the sides of the blade. These grooves fill with the fat and juices of the product being cut, allowing for thin, even cuts without tearing. Even with the grooves, these are still straight-edge knives and can be honed with a sharpening steel.
How should I care for my cutlery?

After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.

Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.

How do I keep my knives sharp?

All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.

How to "Steel" a Knife
How to Steel A Knife
Steeling a Knife
  1. Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip.
  2. Hold the knife in your right hand and place on top part of steel as shown.
  3. Raise back of blade one-eighth inch.
  4. Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down.
  5. Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel.
  6. Repeat five or six times.
How should I store my knives?

Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.

Product Details

Package Quantity: 1 | Style Name: Black
  • Product Dimensions: 15 x 3.8 x 1 inches ; 1.6 ounces
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item can be shipped to select countries outside of the U.S. Learn More
  • Origin: Switzerland
  • ASIN: B0019WQI04
  • Item model number: 47612
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (91 customer reviews)
  • Amazon Best Sellers Rank: #7,576 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Customer Reviews

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Rifleman on April 2, 2013
Style Name: BlackItem Package Quantity: 1
My 15 year old son bought one of these knives at the church yard sale about six months ago. He payed $2. for it and another smaller china made blade. The blade writing was very faint, but the handle is a polymer type and has the name "Victorinox Fibrox", this is the same knife as is for sale here. Before I continue and review this blade I should speak of my experience.

I have many Scandinavian knives and find the lest expensive of these to be of much higher grade steel than much more expensive popular brands. For instance, an $11. Mora 3 inch with a wood handle or a $16. 5.75" Mora with a polymer handle, (both come with a sheath) are much higher quality than an equivalent popular brand knife costing $50. or more. Rag Weed Forge is a great small company that carries hundreds of examples of these and so do many vendors on Amazon. I have forged many blades using varies carbon steel alloys. I have made many small wood scrapers for rifle stock in-letting and small skinning knives out of old Craftsman tools bought at pawn shops for pennies. I spend hours sharpening knives as a way to relax and unwind at the end of a day. I know very well what a good knife should be able to do and how to make them.

This Victorinox 6 inch Boning Knife is my favorite kitchen knife for cutting vegetables and slicing beef roast and steak to make Jerky. My sons and I do this every other day. I sharpen this knife one time, just before I start to slice the meat. We cut up about 5 pounds at a time and I should add that this Victorinox holds the edge through it all. I sharpen it at a 17 to 20 degree angle for this work. What I mean by that is each side is between 17 and 20 degrees for a combined edge geometry of 34 to 40 degrees, this is a surgical scalpel geometry angle.
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13 of 14 people found the following review helpful By J. B Kraft VINE VOICE on July 24, 2011
Style Name: BlackItem Package Quantity: 1 Verified Purchase
I grind my own burgers from roasts so I can have one rare or medium-rare without worrying about that nasty e coli, and I also like to butterfly chicken before grilling it because it makes it much easier to cook it evenly. Both of these tasks are made so much easier with a proper boning knife.

I have a full set of Henkel 4-stars and also some of their very fine Twin-star knives, but this is an exceptional knife for a price of less than $20.00. It was delivered extremely sharp, and the integrated semisoft plastic grip is non-slip, which is very important from the standpoint of safety. In fact, I actually think it is a safer grip than the much more expensive Henkels if you are cutting something wet and messy, as raw meat always is. I would never put a sharp knife in my dishwasher, but this knife is very easy to clean in warm soapy water after using it to cut meat or poultry. I bought this knife because it was the top-rated boning knife in Cooks Illustrated, and as usual, their recommendations are very much on the money. This is my second Victorinox -- the other being a 12" slicer, and both are made from excellent steel with good grips, and are highly stain resistant and easy to clean and sharpen.

I suggest if you are working with something (like poultry) that is very slick, you consider using a washeable kevlar or steel knit glove to grip the surface. This knife came as sharp as any I've ever purchased, and just touching the blade to your skin can cut your skin so finely you can't feel it, and who wants to get even organic poultry or meat drippings on an open wound?

If you are considering a wedding present for someone just starting out who doesn't have a lot of money but wants to work with quality tools, a Victorinox set is a great starter set of knives.
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7 of 7 people found the following review helpful By Mikey Rouch on January 9, 2014
Style Name: BlackItem Package Quantity: 1 Verified Purchase
I use boning knifes for work, I am a mechanical pipe insulator. When I am not cutting fiberglass insulation, I'm cutting urethane insulation. I use this knife to cut through the protective aluminum and PVC jacketing that we install on the outside of the insulation. I use this knife whenever I have a need for a knife or an object of similar shape, which means that I also use it as a ice pick and a hammer, to chip off the ice on those really cold pipes where ice has built up. I use it as a screw driver, a tuning fork, and a doo hickey. OK not really a tuning fork, but if I was a musician, I would consider it. Since I bought it a month ago, I have only sharpened it once. And even before that first sharpening, it was still sharper than the knives the rest of my crew use. The moral of my story is that this is a great knife, and even though I'm not using it in the kitchen and comparing it to the rest of my collection of fine culinary cutlery, it suits my needs very well, its held up to a lot of unwarranted abuse, abuse that would make some of you cringe, and for the money, you can't go wrong. 5 stars.
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6 of 6 people found the following review helpful By David J. Leonard on November 20, 2012
Style Name: BlackItem Package Quantity: 1 Verified Purchase
This knife was a recommended item at America's Test Kitchen. I use it a lot as it is a great "filleting" knife,

The price was "friendly" compared to the big brand names.

It is a good find!
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4 of 4 people found the following review helpful By Don Stock on March 2, 2014
Style Name: BlackItem Package Quantity: 1 Verified Purchase
I have a number of knives, but this knife is by far my favorite, and its uses go far beyond boning. The handle is perfect in texture, size, and shape. It feels great in my hand and it fits like a glove (so to speak). The blade is excellent, very sharp and keeps an edge, and the curved tip makes it possible to "cut to the board" by tilting the knife. This knife is also perfectly balanced, which makes an enormous difference in how light, nimble, and responsive it is in my hand. The balance point is right at my index finger, which is exactly where it should be. I still use my 8 inch chef's knife (also Victorinox) when I need leverage and finger clearance (as in slicing carrots), and I have a smaller knife (a stiff serrated utility knife that I bought at the grocery store for maybe $3) for "in the air" work such as slicing bananas or dates into a bowl (I tried the Victorinox paring knife but the handle is just too darn small). The chef's knife is also perfectly balanced for a traditional "index finger down the side of the blade" grip. I use a modified grip (hand further back on the handle, tip of index finger on the back of the blade), which also works quite well. But I digress :)
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Victorinox Cutlery 6-Inch Straight Boning Knife, Black Fibrox Handle
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