Victorinox 6-Inch Flex Boning Knife with Fibrox Handle
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The R H Forschner by Victorinox Boning Knife features a 6-inch straight, flexible blade to maneuver around bones. High carbon, stainless steel blade, is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.
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Technical Details
- With its "S" shaped edge and thin, flexible blade, the boning knife is ideal for separating meat, poultry, or fish from the bone with precise control- High carbon stainless-steel blade provides maximum sharpness and edge retention; conical ground through length and depth for a wider break point; ice tempered to sustain sharpness longer
- Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
- Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
- Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
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By palmerdle (bay area)
I've always used my (fish) filleting knife for most everything except chopping veggies b/c its edge remains razor-sharp through years of happy use. Given my affection for the type of blade, I decided to purchase the Vic when it received such a good review in Cook's. Even though it's called "flex" the knife is stiff enough to bone any cut of meat and the edge is amazing sharp, certainly on par with my old fave. Assuming it continues to holds its edge, this item is a tremendous bargain. I've returned my fish knife to its intended, limited use.
By kipy (Dallas, TX)
There's nothing fancy about this knife. It's sharp and gets the job done. The handle could be better, but it's not a big deal. It cuts and does it very well.
By the pas (ohio)
Very good knife. Will be very useful. Very sharp..........so sharp it already has a 'notch' on it's handle for 'nipping' me.
By Ms. Sassypup
Had I known it was possible to fall in love with a set of knives, I would have given up my eharmony membership long ago. (Just kidding) I have a set of Calphalon Contemporary knives and thought they were great. After reading an online review at a reputable cooking site however, I bought this set for a friend. (Price to quality ratio was well-reviewed) OMG, everything you cut is like butta (except for butter itself which is like watta) Whether you buy the set or just the pieces you need, I cannot recommend these knives enough.
Oh, and though I love them to much to do so, I believe they are dishwasher safe.
By Tinker Bell (Sacramento, CA United States)
Forschner knives are great. Then don't have the high price tags that the more famous knives have. They are made buy the company that makes Swiss Army Knives. They sharpen up great. We sharpen our knives once a year.
I have several different types, the 8" chef, several paring, a slicer and the boning knife. I just purchased another chef and 7-Inch Granton Edge Santoku Knife.
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