Best current price£17.20from UK Office Direct
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UK Office Direct£17.20Visit shop Victorinox Fibrox Boning Knife Narrow Curved Blade 15cm
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The Victorinox Fibrox Boning Knife is an essential tool for professional chefs and home cooks who frequently prepare meat, offering a narrow, curved 15cm blade that excels at precision deboning. Its primary benefit is the combination of a high-carbon stainless steel edge and a highly ergonomic grip, though users should be mindful that the narrow blade is specifically optimized for meat preparation rather than heavy-duty chopping tasks.
| Series | Fibrox |
|---|---|
| Model Part Number | 5.6603.15 |
| Brand | Victorinox |
While it can slice vegetables, its narrow, curved design is specifically optimized for boning and trimming meat; a chef's knife would be more efficient for general produce prep.
The handle is made from Fibrox, a specialized synthetic material known for its soft-touch, slip-resistant properties even in damp conditions.
No, this model typically comes in standard retail packaging without a blade guard or sheath.
Yes, high-carbon stainless steel is relatively easy to sharpen using manual pull-through sharpeners or traditional whetstones.
The curve allows for a smoother motion when following the contours of bones, allowing for closer cuts and less meat waste.
Use a honing steel to realign the edge or a professional sharpening stone if the blade has become completely blunt.
Gently scrub with a non-abrasive cleanser and ensure the blade is dried completely after every wash.
No specialized setup is required; the knife is ready for use out of the box. To maintain the integrity of the high-carbon stainless steel blade, it is recommended to hone the edge regularly with a sharpening steel before each use. While the knife is officially dishwasher safe, hand washing with mild soap and immediate drying is the best way to prevent potential edge degradation. Store the knife in a knife block or on a magnetic strip to keep the blade edge protected from contact with other metal utensils.
