Why this boning knive earns its place
The Victorinox Swibo boning knife is made for precision work in a professional kitchen or butcher's block. The blade curves slightly, which lets you follow the contours of bone and use the point to separate meat from bone cleanly. At 16.5cm long, it's small enough for detailed work on poultry, game, or trimming cuts, but substantial enough to handle serious breakdowns.
The blade itself is hardened to 56–58 Rockwell, which means it holds a sharp edge through dozens of cuts without rolling or chipping. The stainless steel takes a keen edge and resists rust and corrosion—important when you're working in a wet environment. The handle is yellow nylon and dishwasher safe, so you can run it through a full commercial wash cycle without worry about damage or warping. That matters in a kitchen where everything gets cleaned at temperature.
This is a workhorse knife that knows its job. The Swibo range is built on the principle that professional tools should do one thing very well, and this does boning exactly that way.
