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Victorinox 6 Inch Curved Rosewood Boning Knife with Semi-stiff Blade
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- As its name suggests, the Rosewood Boning Knife is used to easily trim or remove meat and fish from the bone
- The curved, semi-stiff stainless steel blade features a razor-sharp edge that effortlessly follows the natural curve of the meat, cutting through tendons, fat, and bones.
- Rosewood is naturally strong and heavy; chosen for its crack resistance and features color and grain pattern variations that give each handle a unique, natural beauty and will not discolor or corrode
- Expertly crafted in Switzerland since 1884; designed for professionals who use knives all day, every day; lifetime warranty against defects in material and workmanship
- Please NOTE that this item ships with international item number 5.6606.15 on the blade and not 47017 or 40017 but is the same 6" Rosewood Boning Knife with semi-stiff blade
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|Sold By||Amazon.com||BigKitchen||Amazon.com||BigKitchen||Zelite Infinity||Amazon.com|
|Item Dimensions||1.12 x 10.75 x 0.75 in||3.75 x 15 x 1.13 in||3.75 x 15 x 1 in||3.75 x 17 x 1.5 in||0.79 x 10.63 x 1.02 in||1.12 x 10.88 x 0.75 in|
Separating meat, poultry, or fish from the bone is no longer a difficult task with the Fibrox Pro 6" Boning Knife. In addition to deboning, this knife can also be used for removing skin from meat or slicing through joints and cartilage. Boning knives are easy to distinguish based on their unique blade shape. The straight-edge of this knife allows for smooth, clean cuts and the pointed tip allows you to easily pierce meat. The tapered knife edge is ground in two directions to hold its edge longer, and can easily be brought back to original sharpness.
Types of Boning Knives
Meant for tougher meats. Pork, beef or thicker meats require a stiff knife that won't bend easily because more heft is needed in order to debone properly.
Meant for thinner or more delicate cuts of meat. The flexible blade will make quick work of chicken or fish that are more intricate to bone and easily pierced.
Ideal for maneuvering around less intricate bones in thick cuts of meat.
Provides a better working angle when cutting close to and around the bone. Commonly used with fish or when accuracy is important.
Beautiful and authentic to our heritage, each knife in our Rosewood collection is truly a work of art. Rosewood is regarded as a strong, durable wood, yet known for its beauty, with darker wood grain and different hues. Overtime the natural beauty of the wood is enhanced and conforms nicely to the user’s hand. Wood handles are hand finished and polished with natural compounds to bring out each piece’s unique characteristics. They are the perfect addition to any kitchen or a gift any recipient would cherish.
Whether a seasoned, or novice home chef, Victorinox Swiss Army offers not only the right tools and the know-how, but most importantly, the confidence to achieve one's culinary aspirations. Expertly crafted in Switzerland since 1884, Victorinox offers a lifetime guarantee against defects in material and workmanship.
Please NOTE that this item ships with international item number 5.6606.15 on the blade and not 47017 or 40017 but is the same 6" Rosewood Boning Knife
In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.
In 2011 Victorinox began marketing all its product lines, including kitchen knives, under the common umbrella name by which the company is now popularly known as Victorinox Swiss Army. Today, Victorinox Swiss Army still sells a handful of accessories, including the High Heat Turner line, under the Forschner name.
Care and Use
Be good to your knives and they'll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!
Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.
While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.
Maintaining your Knife's Edge
For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best, but remember that a honing steel will not sharpen a dull knife. Honing steels are maintenance tools and are used to help keep an already sharp blade from degrading. During use, a knife edge becomes rolled or turned from direct contact with cutting boards, bones or other hard objects. In this case, honing is necessary to straighten the edge of the knife. After significant use, the steel particles become damaged and the edge cannot be brought back by honing, so sharpening is necessary. If your knives are dull, pitted, or you see visible nicks on the cutting edge, you'll need to sharpen with a Swiss Sharp Handheld Sharpener (49002) or bring to a professional for re-sharpening.
History and Heritage
In 1884, Master Cutler Karl Elsener opened a cutlery shop in Ibach, Switzerland. There, he and the cutler's; union he formed produced the finest steel cutlery, finished with the now-famous proprietary edge preferred globally by professional and home cooks. In 1891, Karl supplied the Swiss Army with its standard issue Soldier's Knife and in 1897 with the Officer's Knife. In 1921, after the death of his mother, Victoria, and with the advent of stainless steel, then known as "inoxydable" and used in the production of his cutlery, Karl changed the name of the company to Victorinox. It is from those humble beginnings that a worldwide icon was born.
Today, Victorinox is still owned and operated by the Elsener family, and both the company and family still resides in the small village of Ibach, Switzerland.
Top customer reviews
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Whether splitting a deer sternum, cutting a turkey in half, breaking a pelvis, of filleting red salmon, this knife will not let you down. This knife is the best knife I have ever manufactured When you need to remove bones from an animal, this is what you use.
Blade is very light and feels a little cheap in my opinion.