Victorinox Boning Knife 6 Curved Semi-Stiff Blade
Price: $ 20.50
4.8(473)
Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved. The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip than rosewood handles. 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. It features a very narrow blade.
Modern nylon and patented Fibrox handle is hygienic, dishwasher safe, slip-resistant and NSF approved. The handle is ergonomically designed to help minimize tension at the wrist and provides a much more comfortable grip than rosewood handles. 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. It features a very narrow blade.
Victorinox Boning Knife 6 Curved Semi-Stiff Blade
VERSATILE DE-BONING TOOL. Trim or remove meat from the bone with ease. This knife's pointed tip easily pierces meat while the curved-edge allows for
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Knife boning straight 6 stiff extra wide w/white fibrox handle high carbon stainless blade. Victorinox 5600715 6-inch Stiff Boning Knife with White Fibrox Handle easily handles large cuts of chicken and pork. The stiff blade cuts close to the bone, allowing you to get the most out of your meat. 6-in. straight stainless-steel blade. Extra wide. Stiff blade. White Fibrox handle. NSF certified.
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The Victorinox - Swiss Army boning knife's yellow Fibrox Pro handle can be used in color-coded applications, and its durable, nonslip surface grants a comfortable, secure grip during vigorous slicing. Because its 6-inch-long blade is curved and flexible, it's ideal for carving soft meats—such as poultry and fish—precisely. Its carbon stainless steel construction withstands rigorous use, suiting high-traffic commercial kitchens.
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The Fibrox handle is ergonomic with nonslip safety grip. 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. It features a very narrow blade. 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.
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