#12 in Utility knives
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Reddit mentions of Victorinox Swiss Army Cutlery Fibrox Pro Straight Boning Knife, Semi-Flexible Blade, 6-Inch
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of Victorinox Swiss Army Cutlery Fibrox Pro Straight Boning Knife, Semi-Flexible Blade, 6-Inch. Here are the top ones.
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VERSATILE DE-BONING TOOL. Trim or remove meat from the bone with ease. This knife's pointed tip easily pierces meat while the straight-edge allows for smooth, clean cuts -- even through tendons, fat, and bones.FOR DELICATE & THICK CUTS. Thicker meats like beef or pork require a less flexible knife to debone properly, but this knife's slight flexibility allows for a delicate touch. The straight yet semi-stiff blade allows for a better working angle when cutting close to and around the bone.EASY HANDLING. This knife features an ergonomic Fibrox Pro handle for a non-slip grip -- even when wet. This exceptional knife is weighted and balanced for easy handling and comfort.KNIFE DIMENSIONS. Stainless steel blade -- 6" in length. Meets the strict National Sanitation Foundation (NSF) standards for public health protection.TRUSTED SWISS QUALITY. Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime guarantee against defects in material and workmanship. Making a lifetime commitment has never been so easy.
Specs:
| Color | Black |
| Height | 0.75 Inches |
| Length | 11.38 Inches |
| Number of items | 1 |
| Size | 6" Boning |
| Weight | 0.1961875 Pounds |
| Width | 1.25 Inches |
https://www.amazon.com/Victorinox-Cutlery-6-Inch-Semi-Flexible-Straight/dp/B0019WQCNW
I absolutely swear by the victorinox semi flex boning knives. The handle stays grippy no matter how slimy/bloody they get and as long as you keep a steel close by it'll hold an edge through the whole thing. Also just from the nature of the job, boning knives get the shit beat out of them so I see no reason for a super high end one.
https://youtu.be/wijM-XI9rn8 and here's a quick rundown of some basic butchery tools you might not have considered from youtubes patron saint of rock n' roll butchering
I own the MAC chef's knife. It has held its edge really well. I honestly don't even maintain it that well and it still hasn't shown any rust or stains.
The Victorinox fibrox chef's is such a great basic knife. I just picked it up and it's holding it's edge very well. I also highly suggest their boning knife and paring knives which I've had for a couple of years now.
I have the Four Star model of that knife. It's been my go-to for years. It's greatest strength and only limitation is it's length; six inches is perfect for smaller work, especially in prep and Garde Manger. It's light weight and very 'nimble', especially in smaller work stations. Henckels is a quality product and if well cared-for can certainly last a lifetime.
Depending on your station you might need something bigger, either eight or 10 inches. Could be a slicer/yanagiba or a 'chef's'/gyotu. I certainly recommend a paring knife and IMO keep it at 3.5 inches. Longer gets unwieldy.
Again, depending on your station, I'd go with this if your on the line a lot. Good, general purpose knife and great for cutting sandwiches. If you have a lot of meats to clean then I'd lean towards a boning knife like this. I prefer flexible blades and have found my 5.5 inch Henckels to be much more useful than their longer models.