Victorinox 5.6603.12 5 Inch Curved Semi-stiff Boning Knife Black Fibrox Handle High Carbon Steel

The Victorinox 5.6603.12 Boning Knife with a 5-inch curved, semi-stiff blade is a professional-grade culinary tool designed for precise meat and poultry boning tasks. Crafted from high carbon steel, this boning knife provides exceptional edge retention and durability. Its curved blade shape facilitates meticulous joint separation, while the semi-stiff flexibility supports intricate carving work. The black Fibrox® Pro handle offers slip-resistant grip and is ergonomically designed to reduce hand fatigue during prolonged use. Widely employed in commercial kitchens, butcheries, and meat processing facilities, this knife optimizes workflow efficiency for precise deboning and trimming. It measures 4 to 5 inches in blade length, providing ideal control for delicate slicing and joint work in high-volume foodservice environments.

The Victorinox 5.6603.12 boning knife is optimized for commercial foodservice applications, featuring a high carbon steel blade for superior edge retention and semi-stiff flexibility that enhances control during boning and trimming. The 5-inch curved blade efficiently separates meat from bone, while the slip-resistant Fibrox® Pro handle ensures safety and comfort during intensive tasks. Its robust construction withstands frequent sanitization and intensive use, making it suitable for meat processing lines, prep stations, and butchery operations. Designed for quick maintenance and precision, this knife integrates seamlessly into busy kitchen workflows and high-volume meat prep scenarios.

Ideal for use in butcheries, meat sections, and commercial kitchens requiring reliable, precision boning tools.

The Victorinox 5.6603.12 boning knife features a 4 to 5-inch high carbon steel blade with a stamped style construction, providing a lightweight yet durable profile designed for professional culinary environments. Its black Fibrox® Pro handle ensures slip resistance and ergonomic comfort, even during extended use. The knife weighs approximately 0.21 pounds, making it agile enough for detailed tasks without causing fatigue. Operating within standard commercial kitchen temperature ranges, this knife withstands frequent cleaning routines and sanitation processes. Its high-quality stainless steel construction accepts rigorous cleaning, and the blade's precise profile enhances boning efficiency in foodservice operations requiring high-volume meat preparation.

Electrical Requirements: None (manual tool)

Construction & Finish: Stainless steel blade with polymer handle

Temperature Resistance: Suitable for standard kitchen environments

Usage Compatibility: Designed for high-precision boning and trimming

Installation & Maintenance: Handwashing recommended; handle ergonomic for extended use

A commercial boning knife is a specialized culinary tool designed for professional meat processing and prep work in high-volume foodservice settings. Manufactured with durable high carbon steel blades, these knives feature a flexible or semi-stiff profile that allows for precise separation of meat from bone. Typically measuring 4 to 6 inches in blade length, they facilitate delicate trimming and intricate carving tasks in butcheries, restaurants, and processing plants. The Victorinox 5.6603.12 boning knife exemplifies this category, offering an ergonomic, slip-resistant handle and a curved blade tailored for efficient, clean deboning in busy kitchens. It is ideal for high-volume meat preparation, ensuring accuracy and safety during essential cutting procedures.

The Victorinox 5.6603.12 boning knife is built for precise, efficient deboning in moderate to busy kitchen workflows. Designed with high carbon steel and a semi-stiff, curved blade, it provides reliable control and durability for meat trimming and joint separation. Its ergonomic Fibrox® handle enhances safety and comfort during extended use, making it suitable for butcheries, meat prep stations, and high-volume catering operations. This tool supports streamlined workflows for professional meat processing.

Compared to other boning knives, the Victorinox 5.6603.12 offers exceptional durability with high carbon steel blades and an ergonomic, slip-resistant handle tailored for professional use. Its semi-stiff flexibility enhances control during intricate boning, while the stamped construction ensures a lightweight, balanced profile to improve operational efficiency. The knife’s robust design withstands frequent commercial sanitation and intensive workloads, making it a dependable choice for meat prep and butchery tasks. Its technical precision and build quality elevate standard material handling to restaurant-ready performance levels.