Victorinox 5.6613.12 Flexible Boning Knife w/ 5" Blade, Black Fibrox® Pro Handle
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20+ in Stock
$33.00 /Each
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Victorinox 5.6613.12 Description
The Victorinox - Swiss Army 5.6613.12 boning knife's blade is curved and flexible to carve precisely and remove bones from poultry and fish. Resistant to slipping, the handle is made of Fibrox® Pro, which reduces injury risks. The blade is constructed of strong high-carbon steel, which maintains its edge for prolonged periods for use in butcher shops and restaurants. This knife is built with a 5-inch blade.
- Curved, flexible blade
- Blade is high-carbon steel
- Black Fibrox Pro handle
- Slip resistant
- 5-in. blade length
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*Victorinox 5.6613.12 is free shipping eligible. Users must be signed in with an order total greater than $500 and be shipping to the 48 contiguous states.
From The Manufacturer
Victorinox 5.6613.12 Specifications
| Spec Attribute | Spec Value |
|---|---|
| Manufacturer | Victorinox |
| Blade Design | Curved |
| Blade Length (in) | 5 |
| Blade Material | High Carbon Stainless Steel |
| Blade Style | Stamped |
| Blade Type | Flexible |
| Edge Style | Straight |
| For Use With | Meat, Poultry, & Fish |
| Handle Color | Black |
| Handle Material | Plastic |
| Point Style | Pointed Tip |
| Product | Boning Knives |
| Product Type | Kitchen Tools & Supplies |
| Rating | Better |
| Warranty | Lifetime Against Defects in Material & Workmanship |
| Weight | 0.23 |
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Review this product!
Best Knife Ever
I just bought this knife for my son who is a terrific cook. I've had the same knife for about a year and it is by far the best knife I've ever used. Although it is sold as a boning knife, it can be used for almost any cutting job. It is a great size, weight and is incredibly sharp. It's well worth the money!
Yes, the flexible blade follows contours during cutting.
The curved blade supports controlled cuts along natural contours.
The Fibrox® handle provides a slip-resistant grip.
The high-carbon steel blade maintains flexibility during use.
The blade measures 5 in. in length.
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