Victorinox swiss army cutlery fibrox pro curved boning knife semistiff blade, 5.5 Pound, Black, 6" Boning, Silver/Black

I have bought this knife in mid-Spring 2020 and I do not regret it at all! The knife is one of the sharpest knives I have ever seen - put my other expensive knives to shame. The price is great, (buy more than 1- you will thank me for this!!) the curved-shape is perfect for cutting fish, steak, chicken, pork, bone out of pork (pork shoulders) and beef... it does an amazing job. I even use it for cutting fruits, melons, .... well everything really. I love it. The one I chose was a bit firm with the blade - I might get the more flexible one, if you have seen those chef videos then I suggest the flexible one. Else the firm does not bend as much. However, I love it and I think it is amazing and allows you to cut in angles you didn't know was possible especially getting more meat off a bone (Pork blade) or how much fat/membrane you can take off without cutting off the real meat. If you think about it - it allows you to cook better and saves you from throwing away meat that you can use/eat. Now one of the best features not mentioned much is the handle... it is super great ... what a grip. I have HUGE hands so most knives bother me or do not provide a good grip or can become slippery due to prepping/grease/water. Now if you cutting off pork fat or cutting fish or have running water - in most cases the grip is important and this has the best grip I have ever seen. Now my wife has small hands and she loves this too... so it caters to both sizes. I can tell you that this knife is one that I would give as a gift and I would expect a THANK YOU card because it is just that good! PS - my wife found there is a BladeSafe from Victorinox - it covers the blade and allows you to carry it (if traveling) or if you got little ones -it does a good job covering the blade and allows you to throw it in a bag/purse/cooler and not worry about getting cut. Love it. Just wanted to let you know.

User and Use 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 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!

I really enjoy this amazing knife. It is really sharp and there are 2 specific types of meat which are brisket and pork belly. Overall, this can cut any meat but it works best with brisket and pork belly

The Victorinox Swiss Army Cutlery Fibrox Pro Curved Boning Knife is a kitchen gem. Its versatility makes it a go-to for tasks like carving meat, deboning, and filleting fish. The sharp edge ensures precision, and its durability has stood the test of time in our kitchen. This knife has been a reliable companion for years, consistently delivering excellent results. Its ergonomic design adds comfort to prolonged use. Not only a kitchen essential but also a fantastic gift choice for any cooking enthusiast.

Used to trim a brisket the other day and it was great for the task! Size is just right to keep good control, razor sharp allowed effortless trimming of hard fat and the grip is textured enough you can feel confident it won't slip with wet/greasy hands. Highly recommend for the price!

Make no mistake -- this is a boning knife. Its stiffness means it is not very suitable for filleting. If you desire a knife to perform double duty, you should probably look at something else (i.e. a flexible or semi-flexible blade). Pros Price (dirt cheap) Good edge with decent edge retention (Yes, it is a stamped blade and the steel does not compare to the SG2 of my chef's knife or paring knife, however, it is more resilient than I had expected.) Grip allows for solid hold, even when dampness and "muck" would seriously compromise others. Cons It's ugly Very light feel in the hand. Other As the blade extends forward from grip, it begins with an upward cant. (That is to say, even if it did not have a curvature to it, the blade would not be parallel to the grip. Not a deal breaker, as it is something to which you can become accustomed, it necessitates an adjustment in technique - at least, it did for me.)

It's a Victorinox so you already know it's going to be very good quality. I hoped it would have a little bit more flex since it's a "semi flexible" model but it's still very functional. There's simply nothing bad to say about this or any Victorinox knife. The handle of the knife has very good grip, even when wet so you don't have to worry about it slipping. It's a fantastic knife at a fantastic price.

I've been using the curved, semi-stiff version for three years now, and it is an amazing performer. It holds an edge well and hones back to razor sharpness with a few strokes. The handle is very ergonomic and allows precise cuts with the tip as well as the length of the blade. The knife is very well balanced and lightweight. I frequently do catering where we have to trim a dozen to 20 whole beef tenderloins at a time. The semi-stiff blade slips right under silver skin and sinew, and slices it off easily. This knife makes boning and trimming large cuts of meat a breeze. I have several Victorinox Fibrox series knives, and they are all excellent performers. And as with this one, they are incredible values. I've paid much more for Zwilling / Henkels and Sabbatier forged knives, and these stamped Victorinox knives are every bit as serviceable at a fraction of the price. Highly recommended!

TRÈS BON COUTEAU ET INDISPENSABLE POUR LES VIANDES

Nice item!

Have you ever tried trimming a whole brisket or any kind of primal with a santoku knife? Yeah.. I wouldn't recommend it. That's what I've been doing. Until now, when I discovered there was actually a knife made for this specific purpose! Enter: Victorinox boning knife. Let me say this. Right out of the box, this knife is sharp. Like, really sharp. I actually almost unintentionally stabbed myself taking it out of the box because I didn't realize the pointed end of it had pierced right through the thin plastic protector that it ships in (be careful of this as well, you want to test it on a cutting board only!) I wasted no time putting this knife to work. I know it's an overused cliché, but this knife literally went through chicken breast like a hot knife through butter. I pretty much just moved the knife towards the chicken with almost no force at all and it sliced right through it. I was easily able to clean up the chicken and butterfly it as well without having to switch knives. Brisket, same story. I trimmed up a whole 5.5kg brisket with minimal effort. The sharpness of the edge helps you slice right through thick pieces of fat, and the curvature on the blade allows you to work with excellent precision. When I was done with trimming the fat, it cut right through the meat with the same level of ease to give me four beautifully sized portions. Ribs? Child's play. Don't cut between bones with a ceramic knife like this chump here only to realize later that a portion of your knife is missing because the blade broke on a bone. A boning knife like this will effortlessly separate those ribs when you're prepping them or when they're ready to eat. I'm an amateur in the kitchen (you already knew this from line one of the review). Even though some knives go into the hundreds and even thousands of dollars, I didn't need that. I just needed something that was decent quality that worked and was affordable. I can tell you that this knife checks off all of those boxes. It's not just designed in but also crafted in Switzerland, so you know right away you're getting a quality product, and the price is right at under $50. If you're like me and you enjoy making ribs, brisket, steak, etc., and you don't have a knife like this in your arsenal, do yourself a favour and get this thing. Don't put it off for 33 years like I did. Next thing you know, you'll be slicing through all your favourite meats without having to slice into your bank account.

Coltello semplice e onesto, senza fronzoli. Ottima fattura "Svizzera". Ho scelto il modello rigido perché mi trovo meglio e avendone provati alcuni altri anche piu costosi, per l'uso che ne farò io (amatoriale) é un ottimo prodotto

Love it. Very good quality.