Victorinox Swiss Army 6 Inch Fibrox Pro Boning Knife with Flexible Blade
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- With a thin blade and enhanced flexibility, this knife offers superior control using its "S" shaped edge that's perfect for separating meat, poultry, or fish from the bone
- The National Sanitary Foundation (NSF) approved Fibrox Pro handle is designed to minimize wrist tension and provide superior grip while the high-carbon stainless steel blade is conically ground to form an exacting angle to maximize sharpness
- "Highly Recommended" by a leading gourmet consumer magazine that features unbiased ratings and reviews of cookware and kitchen equipment
- 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 the International item number 5.6413.15 on the blade and not 47513, 47513.US2, or 40513, but is the same 6" Fibrox Pro Boning Knife with Flexible Blade
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Separating meat, poultry, or fish from the bone is no longer a difficult task with the Fibrox Pro 6" Boning Knife. With a flexible blade and razor-sharp edge, this "S" shaped knife's key characteristics include precision, dexterity, and maneuverability. Optimally weighted with high-quality, lightweight European steel that reduces hand and wrist fatigue, the Fibrox Pro Boning Knife is comfortable even after extended use. 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. The blade is also more flexible than other knives to allow for enhanced maneuverability around bones. Flexible boning knives are best suited for thinner, more intricate cuts of meat that can be easily pierced, such as fish, while stiff boning knives are best suited for tougher meats that require more heft.
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 the International item number 5.6413.15 on the blade and not 47513, 47513.US2, or 40513, but is the same 6" Fibrox Pro Boning Knife with Flexible Blade.
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 – 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 cutlers’ 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
If you have never owned a Victorinox knife with a fibrox handle do yourself a favor and order one to try. The fit the hand well and provide a good grip. I started with one now own 10 or so from paring to chefs.Aside from the great handles Victorinox knives are very sharp and remain that way for a long time.
This particular knife is good for a lot of different functions. I have used it to debone deer, carve turkey, cut up ham, among various other things around the kitchen and it has always performed flawlessly.
There are youtube videos on how to properly remove bones from meat if you have no idea how to do it. Be very careful when using this tool, as it is extremely sharp.
Fantastic knife! Bought this knife to use in order to break down primals into finished products. Out of the box the knife has a very decent edge, and it was easily sharpened when that eventually came. Since the blade is flexible it is hard to recommend as a person's first knife. Because while it will bend in the same manner consistently, becoming use to that bending can take a decent period of time to properly adjust to. That bend comes in very handy when boning out product however, and can help get more og that product off the bone while protecting the edge better than a stiffer blade would.
After a couple of months of usage it became evident that while this knife works fantastic when during deboning, or making smaller slicing cuts: using it for more mundane tasks, such as cutting produce can become dicey. Because of the blades size and length it was not great at cutting large whole beef primals: whole boneless strip loins, or whole ribeye loins as some examples. The flexibility and size of the blade made it hard to keep the blade true during each steak cut, and often the steaks were uneven: found it better to use a breaker knife in that situation. The knife was a gem when taking silver skin off: connective tissue found between some muscles, it is very easy to get the blade under the silver skin, and by angling the blade away and up towards the silver skin it was possible to pulling the blade right along the silver skin: removing it without losing any meet. The knife gives a lot of feedback, and it is easy to follow the bone around pealing out every last bit of meet. Found boning out pork especially rewarding with the knife.
Found the edge surprisingly resilient, and that it could take a decent amount abuse before needing to be steeled. Sharpening was easy using a standard wet stone, and it took months of daily usage before it dulled to the point it needed to be sharpened. Handle is made from solid black plastic that has just enough texture to not become slippery, but smooth enough to keep cleaning easy. Cleaning was very easy: as this knife lacks any features, or decor that tend to make cleaning difficult. The packing was a disappointment: it came in a huge plastic clam shell that looks as if it were made for one of the larger breaking knives. It comes with no extras such as a blade cover or holder.
If you are looking for a great knife to bone out meat this is a great knife for you: if you are looking to by one knife for all your cutting needs you really should look elsewhere as this knife is a little too specialized for your needs. For the price you can't find a more functional knife for general boning out usage.
Even though it isn't the same quality of the other Wusthof Classic cutlery I own, I wasn't expecting it to be either. With this being said, the large grip is comfortable, and the blade is perfect for its intended task.
In terms of "bang for the buck", you can't beat it.
Most recent customer reviews
I work in the meat department of a local grocery store. We use this very knife for our trimming, cutting, etc. It is wonderful!Read more