Boning Knife 5″ Swibo Straight Narrow Blade 5.8408.13

Whether you’re a butcher, a chef or an everyday kind of cook, Victorinox Swibo Boning Knife delivers the precision and efficiency of the restaurant kitchen to your home. Combined with a curved wide blade that measures 13 cm in length, the non-slip handle of the Swibo Boning Knife has been ergonomically designed so that cutting without resistance and separating meat from the bone becomes a simple, swift task.

Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved. A boning knife is a type of kitchen knife with a sharp point and narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

Each Victorinox knife is stamped from a single sheet of metal. The blade is then hardened, tempered, ground down, polished, etched and finished. Swiss Army Victorinox provides professionals in food processing and preparation with superior quality, value-priced cutlery that enhances performance and increases productivity.

Victorinox is the high-end kitchen cutlery division of Swiss Army Knives. Victorinox  making professional-style cutlery since 1881.  It has a dedicated following among many chefs and barbecue experts. These knives are very sharp, very high quality, and very reasonably priced.

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.