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Your cart is empty. A TRUSTED FAVORITE
Preferred by both home chefs and culinary professionals, the 6" Victorinox Fibrox Pro Boning Knife can bone thinner cuts of meat and fish with accuracy. Crafted with a comfortable handle, superior weight and balance, and a flexible, razor sharp edge that rarely requires re-sharpening, this knife is an essential tool for every kitchen.
KEY FEATURES
- High-quality, lightweight European steel.
- Handle design reduces hand and wrist fatigue.
- Fit for removing meat and fish from the bone.
- "S" shaped and flexible blade that allows for better working angle.
- Non-slip patented Fibrox Pro handle for a secure and comfortable grip no matter the hand size.
- National Sanitary Foundation (NSF) approved and dishwasher safe.
CARE AND USE
Be good to your knives and they’ll be good to you. Following these simple guidelines will ensure that you get the longest life out of your knife!
CLEANING
Victorinox Swiss Army recommends washing all knives by hand. For best results, hand wash your knives with a soapy cloth and dry immediately.
While Fibrox Pro knives are dishwasher safe, we recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge.
SHARPENING
For optimum performance, knives should be honed after every couple of uses. Proper and frequent use of a honing steel will keep your knives sharper and performing at their best.
FORMERLY FORSCHNER
In 1937 Victorinox began selling cutlery in America through a Connecticut distributor called R.H. Forschner & Co. A well-known manufacturer of butcher scales, Forschner soon became the exclusive U.S. distributor for Victorinox knives, and was the name by which Victorinox knives were known.
John R.
Reviewed in the United States on March 3, 2025
This is simply the best value in a boning knife. From the no slip handle to the razor sharp blade. You can do no wrong owning this knife. Five Stars!
Todd Whitaker
Reviewed in the United States on February 19, 2025
I absolutely love this knife for boning meat. I use for home butchering and it is a great quality, sharp and non slip handled knife.
J Calvert
Reviewed in the United States on September 27, 2024
Used to trim a brisket the other day and it was great for the task! Size is just right to keep good control, razor sharp allowed effortless trimming of hard fat and the grip is textured enough you can feel confident it won't slip with wet/greasy hands. Highly recommend for the price!
Customer
Reviewed in Mexico on May 21, 2024
Cuchillo con gran filo
Karl
Reviewed in the United States on February 15, 2024
I purchased this after seeing it recommended as a Best Buy in a food magazine, and it hasn't disappointed me. The knife strikes the perfect balance for me—it's not overly flexible, which is a plus. As someone who's not a professional butcher, this gives me a bit more confidence and control when I'm prepping meat. It feels sturdy and handles well. Overall, it's a solid choice for home cooks looking to upgrade their knife skills without the intimidation factor or price.
Joan D. Dixon
Reviewed in the United States on December 26, 2024
These are the BEST knives ever for cleaning fish, carving roast beef, etc.comfortable handle and good balance.Durable — we have used them for YEARS!!!Maintain their sharpness well butCan be resharpened an unlimited number ofTimes — purchase a good steel rod separately.Other longer sizes available.Strongly recommend.Price can be a bit high sometimes.Recommend you hand wash these toMaintain their very high quality.
Valerie Iskierka
Reviewed in the United States on November 7, 2024
Victorinox earned the reputation as Great Products and this Fibrox Pro Curved Boning Knife earned the name. Sharp, well designed and feels good in your hand.. Worth the price for sure.
Cristina
Reviewed in Mexico on July 18, 2023
El mejor para cortar tomate y cebolla, solo tener cuidado, porque corta muy bien
Patrick F.
Reviewed in Canada on June 27, 2023
Have you ever tried trimming a whole brisket or any kind of primal with a santoku knife? Yeah.. I wouldn't recommend it. That's what I've been doing. Until now, when I discovered there was actually a knife made for this specific purpose!Enter: Victorinox boning knife.Let me say this. Right out of the box, this knife is sharp. Like, really sharp. I actually almost unintentionally stabbed myself taking it out of the box because I didn't realize the pointed end of it had pierced right through the thin plastic protector that it ships in (be careful of this as well, you want to test it on a cutting board only!)I wasted no time putting this knife to work. I know it's an overused cliché, but this knife literally went through chicken breast like a hot knife through butter. I pretty much just moved the knife towards the chicken with almost no force at all and it sliced right through it. I was easily able to clean up the chicken and butterfly it as well without having to switch knives.Brisket, same story. I trimmed up a whole 5.5kg brisket with minimal effort. The sharpness of the edge helps you slice right through thick pieces of fat, and the curvature on the blade allows you to work with excellent precision. When I was done with trimming the fat, it cut right through the meat with the same level of ease to give me four beautifully sized portions.Ribs? Child's play. Don't cut between bones with a ceramic knife like this chump here only to realize later that a portion of your knife is missing because the blade broke on a bone. A boning knife like this will effortlessly separate those ribs when you're prepping them or when they're ready to eat.I'm an amateur in the kitchen (you already knew this from line one of the review). Even though some knives go into the hundreds and even thousands of dollars, I didn't need that. I just needed something that was decent quality that worked and was affordable. I can tell you that this knife checks off all of those boxes.It's not just designed in but also crafted in Switzerland, so you know right away you're getting a quality product, and the price is right at under $50. If you're like me and you enjoy making ribs, brisket, steak, etc., and you don't have a knife like this in your arsenal, do yourself a favour and get this thing. Don't put it off for 33 years like I did. Next thing you know, you'll be slicing through all your favourite meats without having to slice into your bank account.
Hank
Reviewed in the United States on November 9, 2023
Victorinox has once again proven why it's a name brand you can trust with their 6" boning knife. This kitchen tool is a game-changer for anyone who takes their food prep seriously.The sharpness of this blade is nothing short of impressive. From delicate fish filleting to robust hog butchering, this knife tackles every task with precision and ease. It holds an edge exceptionally well, making it a reliable companion for all my culinary adventures.The versatility of this knife is truly noteworthy. It's the perfect size for a variety of kitchen jobs, from deboning meats to trimming chicken. The ergonomic handle ensures a comfortable grip, giving me confidence and control in every cut.Whether I'm working on a gourmet meal or a simple family dinner, this Victorinox boning knife has become an indispensable part of my kitchen arsenal. If you're in the market for a reliable, sharp, and versatile knife, look no further. This one's a winner!
rodolfo sandoval cadena
Reviewed in Mexico on September 25, 2022
Este cuchillo es heredable
Mooadin
Reviewed in Canada on February 13, 2022
Arrived fast. Very well made. Very sharp.
Amber M. Anderson
Reviewed in the United States on April 7, 2013
I now have about 2 years of experience with this knife, and just recently ended up with a second one (second one was part of a set).It is...AWESOME! I think of it for any type of meat really. Flexible, super versatile...and sharp and strong as hell. Just so you know, I've butchered entire rabbits with this thing and cut through pork ribs. It WILL cut through bones (perhaps this is a good moment to mention I also own a pair of cut proof gloves. If it will cut through a pig's rib, think of what it will do to your finger?) Great for getting in between bones too as it's nice and slender. It will slip behind a fish's head as easily as it will french a lamb rack.I will say that to me this is more of a boning knife than a fillet knife - while it's flexible, a lot of the fillet knives I've seen are more so. But the blade is thin and will bend...if you need a good all purpose that will do both, this is a good choice. If you really do a lot of delicate fish, you might think about something else.Holds nice in the hand. Light weight blade and thick handle means it's definitely weighted to your hand, not balanced on the blade, but this isn't a chef's knife...you need the control further back anyway. Handle is great...like all Fibrox, not pretty, but touch. Holds the tang well, never have any concerns about bacteria or other uck building up in any cracks as it comes right up to the metal.Only qualm is that it is hard to sharpen myself. The angle is finer than most manual sharpeners are set to, which means a stone, but with the lightweight blade (weight in the handle) and length of it, I'm not good enough to get it consistent. So after 4 years of moderate home cooking use (used several times a month) it still cuts well, but not AS well as it used to. (Did I mention it used to take on mammal bones with just a bit of push and saw?) I've been meaning to get it sharpened. Although now that I have two...might put the less sharp one into the outdoor kit.
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