Victorinox 6 Inch Extra-wide Straight Fibrox Pro Boning Knife with Stiff Blade
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- As its name suggests, the Fibrox Pro Boning Knife is used to easily trim or remove meat and fish from the bone
- The extra-wide, straight, stiff stainless steel blade is ideal for tougher meats such as pork or beef that require a knife that won't bend easily
- Patented Fibrox handle is textured, slip resistant, and ergonomically designed for balance and comfort, NSF approved
- 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 5.6003.15 on the blade and not 47612 or 40612 but is the same 6" Fibrox Pro Boning Knife with stiff blade
- 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
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|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||J.L. Hufford||Amazon.com|
|Item Dimensions||3.75 x 15 x 1 in||3.75 x 17 x 1.5 in||1 x 14.75 x 4.12 in||1.12 x 10.75 x 0.75 in||2.8 x 12.5 x 0.9 in||0.75 x 12.25 x 4.12 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.
The ergonomic, non-slip patented Fibrox Pro handle provides a comfortable grip no matter the size of your hand or where you are gripping the handle. Designed to minimize wrist tension while providing a secure grip, the Fibrox Pro handle is both lightweight and durable, making these knives seem less likes tools and more like an extension of your hand. The textured handle feels secure even when greasy or wet, allowing for precise and effortless cuts every time.
For all of these reasons, Fibrox Pro cutlery has been the choice of culinary professionals for decades, and also due in part to the fact that it is hygienic and dishwasher safe. The National Sanitary Foundation (NSF) certifies that this product is made to the highest sanitary standards, so you can cut with confidence.
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 5.6003.15 on the blade and not 47612 or 40612 but is the same 6" Fibrox Pro 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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The ideal user for this knife is anyone wanting to cut food, and especially meat. It is for someone who needs a solid, somewhat flexible, knife that can take some abuse in the kitchen and won’t break the bank. You will find that you use this knife to trim beef or cut up chicken and it will make quick and efficient work of both tasks.
Packaging and Edge
There are many things about this knife that make it effective, useful, and worthy of buying. First off let’s discuss how it came packaged. The knife came packaged in the typical clam shell packaging many knives of this price range come in, cheap but effective. The blade arrived in perfect condition and has not rusted since despite being put away wet. Out of the package, this knife was sharp, not sharp enough to shave with, but sharp enough to easily cut meat and other food. This knife has stayed sharp enough (though it is honed before most uses) in the 6 months I have owned it. The blade steel is high carbon stainless.
Construction and Build Quality
In terms of construction, this knife is excellent. Pairing a very practical slicing blade shape with a grippy handle makes for a useful combo. The blade itself is thin and somewhat flexible, but this allows close cuts around bone. The handle is made of fibrox which is a rubbery plastic type of material. Given the blade thickness and the handle material, this knife is very lightweight and easy to handle. Despite the light weight, this knife is very durable and looks and performs as good as new.
Overall this knife is very satisfactory. What it excels best at it is value, it’s a good knife and not too expensive. It’s not a couple hundred-dollar knife that you worry might be rusting or chipping, but a dependable piece of fibrox and stainless steel that is useful and does the job every time. Even if one day it broke or something happened to it, it’s not the end of the world because it’s not a huge investment. It’s under twenty dollars for goodness sake! This knife has sliced its way to the top of knives in its category because of its traits and features.
Thanks for reading this review and hopefully this helped you learn some more about this knife!
A month after getting it, it's everything I wanted and more. The balance is excellent, the blade and handle feel incredibly solid, and it holds an edge well. I use it for meat of all kinds, and for anything that needs a thin blade (such as melons that I slice and segment on the rind). I use my chef knife for almost everything else (e.g., vegetable peeling, chopping, and dicing) but this knife has the #2 slot on my magnetic strip. I touch it up with a steel between uses, and it is marvelously sharp.
I don't wash my knives in the dish washer (damages the metal, I believe) so the quick cleanup of this Victorinox is much appreciated. I feel this knife is an excellent value, and highly recommend it.