- 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
Product Description
The R H Forschner by Victorinox Boning Knife features a 6-inch straight, flexible blade to maneuver around bones. High carbon, stainless steel blade, is hand finished at Victorinox in Switzerland by skilled craftsmen. … More >>
#1 by Westie on April 14, 2010 - 7:20 am
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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.
Rating: 5 / 5
#2 by GHT on April 14, 2010 - 9:43 am
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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.
Rating: 5 / 5
#3 by BobZoom on April 14, 2010 - 10:20 am
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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.
Rating: 5 / 5
#4 by Chef Ed on April 14, 2010 - 12:26 pm
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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!
Rating: 5 / 5
#5 by McLovin on April 14, 2010 - 2:24 pm
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This is the best boning knife I’ve found. It is well balanced and very easy to use. It comes super sharp that cuts through meat and cartilage like a hot knife through butter. This knife came very highly recommended by both Cooks Illustrated and Alton Brown and I completely agree.
Rating: 5 / 5