(ビクトリノックス) Victorinox 6インチ ボーニングナイフ Fibrox Proハンドル 柔軟な高炭素ステンレススチールブレード

This is a Hell of a good knife. Right out of the box it was sufficiently sharp to shave the hair of my forearm. It's well designed, and the haptics are excellent. The handle fits so nicely into my palm that the knife almost becomes an extension of my hand. The knife is heavy enough to feel sturdy, but light enough that user fatigue is unlikely. Even if I were doing something onerous, like boning out a freezer-full of duck carcasses, this is the knife I'd want. I've not put it to any heavy use yet, but I'm certain it'll do the job. I'm very pleased with this knife.

El mejor para cortar tomate y cebolla, solo tener cuidado, porque corta muy bien

Victorinox 6-Inch Flex Boning Knife with Fibrox Handle Fantastic knife! Bought this knife to use in order to break down primals into finished products. Out of the box the knife has a very decent edge, and it was easily sharpened when that eventually came. Since the blade is flexible it is hard to recommend as a person's first knife. Because while it will bend in the same manner consistently, becoming use to that bending can take a decent period of time to properly adjust to. That bend comes in very handy when boning out product however, and can help get more og that product off the bone while protecting the edge better than a stiffer blade would. After a couple of months of usage it became evident that while this knife works fantastic when during deboning, or making smaller slicing cuts: using it for more mundane tasks, such as cutting produce can become dicey. Because of the blades size and length it was not great at cutting large whole beef primals: whole boneless strip loins, or whole ribeye loins as some examples. The flexibility and size of the blade made it hard to keep the blade true during each steak cut, and often the steaks were uneven: found it better to use a breaker knife in that situation. The knife was a gem when taking silver skin off: connective tissue found between some muscles, it is very easy to get the blade under the silver skin, and by angling the blade away and up towards the silver skin it was possible to pulling the blade right along the silver skin: removing it without losing any meet. The knife gives a lot of feedback, and it is easy to follow the bone around pealing out every last bit of meet. Found boning out pork especially rewarding with the knife. Found the edge surprisingly resilient, and that it could take a decent amount abuse before needing to be steeled. Sharpening was easy using a standard wet stone, and it took months of daily usage before it dulled to the point it needed to be sharpened. Handle is made from solid black plastic that has just enough texture to not become slippery, but smooth enough to keep cleaning easy. Cleaning was very easy: as this knife lacks any features, or decor that tend to make cleaning difficult. The packing was a disappointment: it came in a huge plastic clam shell that looks as if it were made for one of the larger breaking knives. It comes with no extras such as a blade cover or holder. If you are looking for a great knife to bone out meat this is a great knife for you: if you are looking to by one knife for all your cutting needs you really should look elsewhere as this knife is a little too specialized for your needs. For the price you can't find a more functional knife for general boning out usage.

Overall good knife but the handle size is on the bigger side so doesn't feel ideal if you don't have huge hands. Good value though.

I now have about 2 years of experience with this knife, and just recently ended up with a second one (second one was part of a set). It is...AWESOME! I think of it for any type of meat really. Flexible, super versatile...and sharp and strong as hell. Just so you know, I've butchered entire rabbits with this thing and cut through pork ribs. It WILL cut through bones (perhaps this is a good moment to mention I also own a pair of cut proof gloves. If it will cut through a pig's rib, think of what it will do to your finger?) Great for getting in between bones too as it's nice and slender. It will slip behind a fish's head as easily as it will french a lamb rack. I will say that to me this is more of a boning knife than a fillet knife - while it's flexible, a lot of the fillet knives I've seen are more so. But the blade is thin and will bend...if you need a good all purpose that will do both, this is a good choice. If you really do a lot of delicate fish, you might think about something else. Holds nice in the hand. Light weight blade and thick handle means it's definitely weighted to your hand, not balanced on the blade, but this isn't a chef's knife...you need the control further back anyway. Handle is great...like all Fibrox, not pretty, but touch. Holds the tang well, never have any concerns about bacteria or other uck building up in any cracks as it comes right up to the metal. Only qualm is that it is hard to sharpen myself. The angle is finer than most manual sharpeners are set to, which means a stone, but with the lightweight blade (weight in the handle) and length of it, I'm not good enough to get it consistent. So after 4 years of moderate home cooking use (used several times a month) it still cuts well, but not AS well as it used to. (Did I mention it used to take on mammal bones with just a bit of push and saw?) I've been meaning to get it sharpened. Although now that I have two...might put the less sharp one into the outdoor kit.