🔪 Precision-Crafted Victorinox Swiss Classic Boning Knife: 6" Narrow Blade for Optimal Flexibility Review

Love the boning knife this way. It does exactly what it was designed to do: REMOVE THE BONES FROM THE MEAT. any meat. Chicken, pork, whatever I live for, this knife has good flexibility, sharp and accurate.

I used a knife to carve a chicken and it was easier than before as the knife responded to the pressure applied. Not too stiff and I didn't have to worry about my hand slipping forward and cutting itself on the blade.

This was the latest in a list of knives that I have purchased as part of a complete outfit for my home kitchen. I bought all the knives recommended by ATK. I just used it yesterday to carve up a grilled chicken and this knife was great. Super sharp, flexible enough. Nice addition to the tool box.

Don't let the price fool you, this knife works great. Chop two mule deer with it. I had to touch up the blade a few times, but it did the job better than my $200 fillet knife. This is a really great slicer. Excellent on the border of trout which we also caught. Great little knife.

We were looking for a replacement for a 6" flexible blade that we've had for years and thought it might be worth a try. First, the blade is too thick to be very flexible, and second, it's not sharp at all. Today I tried slicing grapefruit segments with it, and about halfway through the process, switched to an old knife, with much better ones results. Definitely disappointing.

This is a well made knife, I use it mainly for cutting between the joints of chicken thighs, trimming fat off roasts and chicken and great for a thin knife to get Gray Membrane I believe it means the meat is well cooked, deboning the fish would work fine. I've had 1 for a few years, just bought 2 as gifts for my girls. Butchering a celebratory turkey or ham also helps.

Next to a good chef's knife, the most important other imo knife is a good boning knife. Victrionix are very sharp, durable, sharpen well and all at a very low price. This is doubly nice with a boning knife as, like a non-stick pan, they have a limited lifespan in my experience due to the type of hard work they have to put in. Performance and durability can't be beat for the price.

I bought this boning knife because it was recommended by AMERICA'S TEST KITCHEN (chef's picture, chef's country, etc.). I have to say it doesn't disappoint. The blade of the knife is stiff enough not to give when you don't want it to, but flexible enough to flex at the points of contact when boning meat. I felt the edge was a little dull when I received it, but it has worked great every time. I'm glad I made this purchase as it was very cheap but works just as well as the very expensive ones. )

This is a well made knife, I use it mainly for cutting between the joints of chicken thighs, cutting the fat from roasts and chicken and it's great for cutting get a thin gray membrane, i think it means the meat is well cooked, it would be nice to roll the fish. I've had 1 for a few years, just bought 2 as gifts for my girls. Butchering a celebratory turkey or ham also helps.

In addition to a good chef's knife, the most important other knife is a good boning knife. Victrionix are very sharp, durable, sharpen well and all at a very reasonable price. This is doubly nice with a boning knife as, like a non-stick pan, they have a limited lifespan in my experience due to the type of hard work they have to put in. Performance and durability can't be beat for the price.