Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife, Flexible Blade, 6-Inch, Black

Great knife. Sharp and great for trimming large cuts of meat. We got it for trimming and dividing full briskets. It does a great job.

"I’m not sponsored by anyone, but I always follow America’s Test Kitchen recommendations, and they dubbed this line 'Old Faithful' for good reason. This Victorinox Fibrox Curved Boning Knife is my favorite budget-friendly knife. It’s flexible enough to get right against the bone but sturdy enough that it doesn't feel flimsy. For the price, you really can’t beat the edge it holds. If you want professional quality without the professional price tag, this is the one to get."

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!

Victorinox 6-Inch Flex Boning Knife with Fibrox Handle 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.

Reasonable price Very sharp

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!

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Cuchillo con gran filo

I took apart 3 whole chickens with it. Still razor sharp. Easy to use. Tip slips into joints easily and cut tendons with no effort. Actually, it's so sharp that if you are not careful, you simply slice effortlessly into chicken bones, which I don't like. I like my chicken bones whole/uncut. But anyway, sharp is good for this deboning knife.

Ostry .

Primo coltello comprato per disossare pollo, tacchino e stinco di maiale. Funziona bene, è affilato, flessibile al punto giusto e, soprattutto, a un prezzo abbordabile. Cercavo qualcosa di funzionale, più che roba da fightteria che si vede su programmi televisivi che considero piaghe per il settore ristorativo e dal punto di vista umano e sociale, come Masterchef. Ho trovato quello che cercavo.

This is a Hell of a good knife. Right out of the box it was sufficiently sharp to shave the hair of my forearm. It's well designed, and the haptics are excellent. The handle fits so nicely into my palm that the knife almost becomes an extension of my hand. The knife is heavy enough to feel sturdy, but light enough that user fatigue is unlikely. Even if I were doing something onerous, like boning out a freezer-full of duck carcasses, this is the knife I'd want. I've not put it to any heavy use yet, but I'm certain it'll do the job. I'm very pleased with this knife.