6-Inch Semi-Stiff Blade Victorinox Swiss Army Fibrox Pro Curved Boning Knife for Cutlery Review

Bought to replace my utility knife. From slaughtering deer, sheep, bear, chicken, turkey and even fish. I was not disappointed.

The knife is VERY sharp and can easily cut you if you are not careful. The balance is a bit of a problem, but otherwise it works very well and the grip is quite comfortable.

All our knives are part of the Vic/Fibrox range. Accessible. NSF. Easy to clean and sharpen. We bought white handle knives for use in our meat processing industry which is sometimes outside just to separate the inside and outside tools. We love these knives.

I really - really - like this knife period. I worked in the butcher shop of our big department store in town 50 years ago, mainly deboning and preparing loins and hamburgers, not a real butcher but I used a knife 4-6 hours a day. Well, for this knife that I use at home to trim the fat from pork loins, steaks and roasts and then slice them, this knife is called the Cats Meow. love it, not too hard but not too thin either.

I raise pork and beef myself and bought this for chopping prime and thin cuts such as: B. cutting homemade bacon and smoking pork belly. This knife is exactly what you need for the job. It arrived SHARP and is holding the blade very well. I would suggest that the people who gave this knife a low score for allegedly not holding the blade well could be more careful not to try to cut through the bone with it and stop trying to cut when they do cut through the meat and the edge comes out on the…

I bought this knife to skin and butcher deer. My ideal knife set for trimming a whole venison consists of 1) a short, thin knife for penetrating the skin and scooping out the innards when eviscerating, 2) a hooked blade for severing the skin from the belly when eviscerating, 3) a boning knife similar to this for all crushing work and finally 4) a big old butcher's saber for cutting steaks and chops. Of these, the boning knife does >95% of the cutting and this one does it all really well! It…

Almost the gold standard for boning knives. Good value for money. Cons: To be honest the factory cut wasn't very good. Probably sharper than most people's kitchen knives, but this example goes pretty bad when it gets dull, especially if you only want to sharpen it for steel. The first 1/3 had decent sharpness, the middle blade had almost no profile, wasn't very sharp, and the tip was honed. Its hardness appears to be in the mid 50's and I haven't gotten as many reviews for Shapton and Choosera…