Boning Knife 6″ Curved Blade 5.6607.15

Victorinox Boning knife Semi-Stiff Blade, 6 In (15cm) # 5.6607.15 white Fibrox handle.

Whether for chefs or butchers: the knife is the most important tool of the trade in both professions. Victorinox professional knives stand out thanks to their high-quality, durable materials and ergonomic design as well as being carefully developed for their intended purpose. Because of their broad product range, every professional will find the right knife for his or her specific requirements. The right blade hardness and the laser-tested cutting angle guarantee high edge retention.

Victorinox butcher’s knives have extremely sturdy blades that come in different shapes and are available for various applications.

A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. These HACCP knives are color coded for the following HACCP recognized uses:

– Red Knife = Meat.
– Blue Knife = Fish.
– Green Knife = Produce.
– White Knife = Dairy/Cheese.
– Yellow Knife = Poultry.

Features

• High-quality, lightweight European steel.
• Handle design reduces hand and wrist fatigue.
• Fit for removing meat and fish from the bone.
• Curved and semi-stiff blade that allows for better working angle.
• Non-slip textured handle for a secure and comfortable grip no matter the hand size.
• National Sanitary Foundation (NSF) approved and dishwasher safe.