As the name suggests, the boning knife is designed for separating meat from bones. The slightly wide, curved blade provides added precision, and its moderate flexibility also makes it suitable for handling smaller fish.
The blade is made from a premium steel alloy, carefully optimized for its purpose. Thanks to its composition, the knife can be resharpened again and again to razor-sharp precision. Additionally, it retains its edge for a long time and does not dull quickly.
The hygienic Fibrox handle is ergonomically designed for professional use and provides a secure, non-slip grip even with wet hands. The material withstands temperatures between 80–110 °C. Victorinox Fibrox is a knife series developed for professional use, making it an excellent choice also for home chefs who appreciate high quality.
The knife is dishwasher safe, but we recommend hand washing. Dry the blade immediately after washing with a kitchen towel. For storage, we recommend a knife block or a magnetic knife holder. Blade length 15 cm.