Victorinox Boning Knife 6 Curved Semi-Stiff Blade

Product Description

Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved. The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip than rosewood handles. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It features a very narrow blade.

Victorinox Curved semi-stiff 6 in. Boning knife with Fibrox handle this Victorinox boning knife has a semi-stiff curved, carbon steel blade and a Fibrox plastic handle. The blade is world renowned for it's sharpness and the plastic handle provide a slip resistant grip.

Victorinox 6 Semi-Stiff Curved Boning Knife

Choice 6 Curved Stiff Boning Knife with Black Handle

Victorinox 6 Boning Knife, Curved, Semi-stiff Blade, Black Fibrox Handle, 5.6603.15

This curved boning knife helps make the deboning process go smoothly, so you can reduce the amount of wasted meat. Crafted from high-carbon steel, the

Victorinox® Stiff Curved Boning Knife, 6

Shop Victorinox Swiss Army 5.6606.15-X1 - Boning Knife, 6 Curved, Semi-stiff Blade

Victorinox 5.6606.15-X1 Boning Knife 6 Curved Semi-stiff Blade

Victorinox 6 Boning Knife, Curved, Semi-stiff Blade, Black Fibrox Handle, 5.6603.15

Victorinox Curved Semi-Stiff Boning Knife w/ 6 Blade, Black Fibrox® N– Boost Your BBQ

Victorinox 5.6607.15, 6 Fibrox® Stainless Steel Semi-Stiff Curved Boning Knife w/ White Handle

Maneuver around bones with ease and comfort with the Victorinox Wood Boning knife. This 6-inch blade knife features a semi-stiff curved blade made of high carbon stainless steel with a large rosewood handle.

Victorinox 6 Semi Stiff Boning Knife

The Fibrox handle is ergonomic with nonslip safety grip. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. It features a very narrow blade. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. These HACCP knives are color coded for the following HACCP recognized uses: Red Knife = Meat. Blue Knife = Fish.

Victorinox - 5.6607.15 - 6 in White Semi-Stiff Curved Boning Knife