Why this boning knive earns its place
The flexibility is the key. Unlike a rigid boning knife, this blade can flex and follow the contours of the joint as you work — you're not forcing the knife through; you're letting the meat guide it. That matters for yield: less waste, cleaner cuts, bones stripped properly instead of torn apart. Victorinox engineered this flexibility deliberately, a result of over 100 years working with professional butchers who told them exactly what they needed.
The 15 cm blade is curved, which means your hand naturally follows the most efficient angle as you cut around bone. Combined with the flexibility, you're working faster and with less fatigue. The stainless steel blade holds its razor edge through a full shift, and the Fibrox handle is textured to grip whether your hand is wet or gloved. At 288 mm overall length, it's balanced and proportionate — not unwieldy.
This is a specialist's tool. If you're handling whole birds, butchering lamb or breaking down fish, the flexible blade's ability to follow bone and cartilage saves time and recovers meat the rigid knives waste. It's dishwasher safe, so it moves fast through service without disrupting your workflow. A knife that flexes isn't weaker — it's smarter.
