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103 of 108 people found the following review helpful
on December 14, 2007
I am a hunter and I process the game I take myself. This boning knife was just what I needed to speed the process along. I recently processed a 100 lb. hog. The knife was flexible and narrow which allowed me to get the most from the bone. The handle was easy to grip. The blade held a good edge through the entire hog, I did not need to stop and steel the blade.

I used it the following week to process a deer with the same good experience.

At this great price how can you go wrong.
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72 of 76 people found the following review helpful
on June 26, 2008
America's Test Kitchen recommended this boning knife and they were right. This knife is sharp straight out of the package. I used it the first time to cut the silver skin from some beef and it was so easy using this knife. The sharp point and long thin blade enabled me to get right under the silver skin and I did not cut into the meat itself. I was able to cut neatly and precisely where I wanted to due to the comfortable handle and sharp blade. Why pay a fortune for a boning knife when this one gets the job done quick and neat. Good job America's Test Kitchen and thanks R H Forschner for making another affordable but quality product.
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24 of 25 people found the following review helpful
on January 7, 2012
You can spend a fortune on a good set of kitchen knives. There are the much vaunted Wusthof and Henckel lines that home cooks fawn over (and some cooking professionals malign due to their heavy weight and high maintenance), as well as the super-high end knives that start at $300 and go up from there. Don't get me wrong, I own a set of Wusthof Classic knives and appreciate their quality. However when filleting a fish or breaking down a chicken, I was running into dangerous situations as the smooth handle on my Wusthof would grow slick and slippery from handling the raw fish/poultry.

I wound up buying the Victorinox Forschner after a positive review on America's Test Kitchen. It truly is the intersection of price and quality. While it has a stamped blade rather than a forged one like my German knives, it is a workhorse in the kitchen and has not let me down. The ribbed handle provides a much better grip than my other knives, which has relieved my worries about cutting myself when handling raw meats. Overall it is a great purchase for the money.
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13 of 13 people found the following review helpful
on September 22, 2008
Boning is not something I do often so it makes no sense to buy a boning knife...well not for a high price. I find this a great addition to my premium knives and worth the investment for this special task...also works great for filleting.
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24 of 29 people found the following review helpful
on January 21, 2009
Had I known it was possible to fall in love with a set of knives, I would have given up my eharmony membership long ago. (Just kidding) I have a set of Calphalon Contemporary knives and thought they were great. After reading an online review at a reputable cooking site however, I bought this set for a friend. (Price to quality ratio was well-reviewed) OMG, everything you cut is like butta (except for butter itself which is like watta) Whether you buy the set or just the pieces you need, I cannot recommend these knives enough.

Oh, and though I love them to much to do so, I believe they are dishwasher safe.
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12 of 13 people found the following review helpful
on December 16, 2007
Opened the knife from the package, and it was perfectly sharp. It fits in the hand well, and cuts well. America's Test Kitchen suggested the knives for price and quality, and to me they were right on every aspect.
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28 of 35 people found the following review helpful
VINE VOICEon February 8, 2010
First, being a bit of a traditionalist, I much prefer a solidly crafted forged blade to a stamped one. But this knife was highly recommended by Cook's Illustrated, along with a number of other knives in this line. I was curious to see if such an inexpensive line of knives could compete with the very expensive knives which I am used to using. Since I was in the market for a boning knife I decided to order this knife to evaluate the Victorinox line.

While it will vary from person to person, I find the handle slightly uncomfortable to hold. It seems a little bulky, especially for the application. On the other hand, the blade appears to be very well suited to the task at hand, and this may be an application in which a heavier forged blade is at some disadvantage. The blade is flexible, but not overly so. Initial sharpness is good, as is the blade shape. It has a good sharp tip for piercing silver skin.

I have only had this knife for a short time, and I look forward to seeing how it will hold up. Will it hold its edge? Will the tip break when it hits one bone too many? Will I ever get used to the clunky feeling handle? Time will tell, and I will share these things here as I learn them. But at this point I would recommend this knife to anyone looking for an inexpensive but effective boning knife. Over time I plan to try the rest of the knives in this line. It will be interesting to see if I can replace a $2000 set of knives with a $200 set and be happy with the change.

While I will never lose my love of the beauty and craftsmanship of a set of fine forged knives, Victorinox/Forschner is offering an interesting practical alternative to the "work of art" knives we have grown to love. Interestingly, All Clad cookware is facing a similar challenge from low cost multi-ply cookware.
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7 of 7 people found the following review helpful
on September 22, 2009
I've always used my (fish) filleting knife for most everything except chopping veggies b/c its edge remains razor-sharp through years of happy use. Given my affection for the type of blade, I decided to purchase the Vic when it received such a good review in Cook's. Even though it's called "flex" the knife is stiff enough to bone any cut of meat and the edge is amazing sharp, certainly on par with my old fave. Assuming it continues to holds its edge, this item is a tremendous bargain. I've returned my fish knife to its intended, limited use.
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50 of 67 people found the following review helpful
on December 31, 2008
I purchase this boning knife and it works great and it's great price to. This company has a very good reputation too.

UPDATE-09/29/2010 I have used this knife to slice chicken boneless breast and remove fat on poultry & beef. After a while I could see little chips in the blade. I always keep my knives sharp and use a steel before use of any of my knives. None of them have chips on the blade, so I contacted Victorinox and they wanted me to send it back with a S&H fee of $10.00. Well the knife cost me it's not worth it, so I am looking at replacing it with a forged steel boning knife this time. I have other knives from this company and never had a blade to show signs like this and my other knives are used more and harder. So it could be a steel edge problem but not too happy with this particular knife.
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4 of 4 people found the following review helpful
on November 28, 2011
Used this knife to bone a turkey breast and four turkey thighs last week. It did an excellent job for me. I have very small hands, so I would prefer the handle be a bit less thick, but that is my only complaint. Arrived quite sharp, but topped the edge off before use. Bottom line, this is a very good knife for the would be a very good knife for twice the price. I'm pleased with my purchase.
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