Victorinox 6 Inch Curved Fibrox Pro Boning Knife with Semi-stiff Blade

Great Swiss made knife that feels good in the hand and maneuvers well thru every turn of the cut. I have large hands and it fits me well. I have three different Victorinox knives and they perform flawlessly. Stays sharp a long time before needing a touch up hone. A great value for the money. Get one ( or two ) before the price goes up.

Definitely prefer this boning knife for trimming brisket and prepping meat. Works great, keeps an edge. Easy to work with. Like it much better than the Mercer this is replacing. This holds and edge longer/better.

Lots of reviews on this knife. 1 reason to get the curved option, it keeps your hand from hitting the cutting board. I have both the straight and the curved.6” victorinox knives. I cut up 4 deer 🦌 this season. As a hunter and a sportsman these are great knives and hold an edge like nobody’s business!!

Exactly as described and works perfect. Would buy again.

As an avid bearded butcher video watcher..I finally decided to replace my knives after deer season.. ordered one of these and another brand.. both are great so far...super sharp...they hold an edge very very well...I went with the plastic handle and it's thicker than my normal knife but it feels super sturdy.... Butchering a hog in a couple weeks I have no doubt it'll slice and dice perfectly

I used to sell the Forschner/Victorinox line for a fooed equipment supplier in the '90s. These were the knives favored by butchers, seafood processing and restaurant staff for their durability and price to quality ratio. While the rosewood handle was popular with butchers, the fibrox handle is comfortable, ergonomic and sanitary and was popular as well, especially with the seafood guys. The stamped steel is fairly hard and holds an edge well.Now it looks like they've ditched the Forschner name but these knives are still a great value and have not changed much, as far as I can tell from this one new purchase. You could spend a lot more and get a much worse knife than one of these.It's nice to have and use high-end, forged, premium steel, full-tang knives, and I have those as well. But if you just need to get the job done, and done well, these will do just fine. Apparently a lot of professional food service workers agree.

Love this knife for everyday cutting veggies and meat. I've picked up a couple of them now to keep one for veggies and one for meat. They hold a great sharp edge.

I buy a lot of beef and pork primal cuts and butcher/trim them myself to save money and eat better. Previously I would trim the beef and pork using a standard chefs knife or clever, but after a while it wears on the wrist and shoulders. I finally decided to purchase a boning knife to make the work easier and quicker. A friend of mine who happens to be a butcher recommended this knife to me as it is his go-to knife for meat cutting/trimming both at home and work.This knife is very well made, excellent fit/finish, very sharp, light weight and has an excellent balance when holding and using. The curved semi-stiff blade makes for precise cuts and glides though big cuts of meat quick and clean. The thin curved blade also makes working around bones and cutting frozen meat much easier compared to using a chefs knife or clever. I've used this to trim chuck rolls, briskets, pork butts, pork bellies, de-bone lamb shoulders, beef cheeks, cut steaks, cube/dice meat, etc. Very happy my friend recommended this knife and after using it myself, I can see why. Additionally, per my friend's advice, I will be purchasing an additional knife as a back-up.*One thing to be aware of though is that the price of this knife fluctuates a lot due to multiple sellers of the same item. If you watch the item for a while you can usually catch it for under $20*