🔪 5-inch Black Victorinox Beef Skinning Blade with Fibrox Pro Handle Review

Excellent knife for the price. I have different blade styles. And everyone loves it. Well made, feels good in the hand. Easy to sharpen, keeps the edge neat.

We've only used it once but can already see the difference in the slaughter. And at a good price. It's worth it and it also speeds up the whole process.

This is the sharpest knife I have ever received from the factory. I could shave with him. I am totally fascinated by the feel and quality. I'm sure it will work! Buy it!

I like it. It's very sharp to the point where you have to be very, very careful as it cuts off all touches. Very well done. Very stable and stable in hand. I bought it for skinning and it shows great promise.

Have been using Victorinox knives for about 15 years. I will not use any other brand mainly because of the quality of the blade and handle. Victorinox is also easier to hold the blade. The maintenance of the knives is low, not to mention the price.

Worth every penny. Dozens of chickens and whole lambs skinned! This is one of the best. Works fast but please wear protective gloves as it is very sharp! Wash and dry directly to get the most out of it. My husband makes this and he says it's the best way to keep it like new. We bought a separate knife guard for him.

Razor sharp, well balanced and comfortable, non-slip. You can't help but love Victorinox! Skinned and butchered until a deer wasn't disappointed! It wasn't just useful for skinning either, ie cutting and quartering. The 5 inch version seems perfect for deer.

I have been using Victorinox knives for about 15 years. I will not use any other brand mainly because of the quality of the blade and handle. Victorinox is also easier to hold the blade. The maintenance of the knives is low, not to mention the price.

I managed to skin 5 pigs with this knife. Fits well and the floating belly works like a charm. I've tried all sorts of skinning blades, but personally I like this one the best. Edge holds a whole pig. I sharpen lightly with a wet stone. The big downside is that it doesn't come with a case. I also bought a Victorinox boning knife and it doesn't come with a sheath either. I will eventually ask a friend to make a taco kydex sleeve, but for now it just sits in a folded cardboard sleeve with tape.

My father and I cut meat every week at the butcher shop he owns. Since the outbreak of Covid our beef orders have skyrocketed thanks to custom cuts. I bought him two of these for Father's Day this year and we used them to butcher five or six beef a week. We only slaughter one day a week, so we do five or six meat jobs in a row on the same day. This knife handles everyone very well, but by the 6th Beef you can tell it's getting to the point where it needs sharpening, and not just sharpening…