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Victorinox 6-Inch Flex Boning Knife with Fibrox Handle |  | Brand: Victorinox
Category: Kitchen
List Price: $23.90
Buy New: $15.65
as of 3/17/2010 16:26 MDT details
You Save: $8.25 (35%)
New (5) from $15.65
Seller: Mad Cow Cutlery
Rating:  22 reviews
Sales Rank: 1407
Shipping Weight (lbs): 0.5
Dimensions (in): 15 x 3.8 x 1.1
MPN: 47513
Model: 47513
UPC: 046928475131
EAN: 0046928475131
ASIN: B000QCNJ3C
Availability: Usually ships in 1-2 business days
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| Features:
| • | With its "S" shaped edge and thin, flexible 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 | | • | 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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| Editorial Reviews:
Product Description
Boning Knife 6.00 in. Fibrox Handle Plain
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| Customer Reviews:
Showing reviews 1-5 of 22
 Small reservations February 8, 2010
rwizard (USA)
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.
I reach for this knife frequently February 6, 2010
Westie (Utah, USA)
This knife is very comfortable to use. Thus far I haven't actually used it for boning, but have cut very thin, neat slices of meat. It holds an edge very well & is easy to hone. I like the feel of the handle.
cutlery January 27, 2010
GHT (Lansing, MI)
I am a long time user of Victorinox Cutlery and started a set for my son. They are a little more expensive, but well worth the price. I have had my set for close to 20 years and still keeps a sharp edge.
the perfect boning knife January 20, 2010
BobZoom (near Chicago)
This is the fourth Victorinox knife in my knife block. It's replacing an old Chicago cutlery knife that I often bypassed to use a Rapala filet knife, instead.
It's first use was cleaning up a couple of pork tenderloins. Out of the package it didn't even require honing. It has perfect balance and a wonderfully comfortable handle in my bony hands. This knife is as razor sharp as that fillet knife but handles with more precision. I love it already. I'm sure you'll never regret having this knife in your kitchen.
Slice cost with a better cut of Cryovac meat bargains January 9, 2010
Chef Ed (Los Gatos, CA USA)
Long a favorite of professional meat cutters, the flexible 6-inch boning knife is an indispensible tool to carve out the best part of wholesale cuts of meat, usually found sealed in Cryovac. Victorinox blades are the favorites of European chefs because their tough steel is thinner than forged knives and, thus, slice through with less resistance... and the NSF (food safety certified) Fibrox handles allow a comfortable sure grip even under slippery conditions. As an American born Paris trained chef, I can assure you that this little wonder will become more of a favorite than you might imagine!
Showing reviews 1-5 of 22
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