Victorinox 5.6523.15 Granton Edge Boning Knife w/ 6" Blade, Black Fibrox® Pro Handle
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$40.00 /Each
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Victorinox 5.6523.15 Description
For precise carving, the Victorinox - Swiss Army 5.6523.15 (42610) boning knife's curved blade is 6 inches long. Its wide, stiff blade is curved—ideal for cutting through tough meats, such as pork and beef—while its grooved granton edge helps prevent meat from sticking to the blade's sides. The blade's high-carbon steel construction is harder than stainless steel to withstand heavy-duty tasks, and it's simpler to resharpen when needed. Because the Fibrox® Pro handle has a slip-resistant surface, users can grip this black handle securely during vigorous carving.
- High-carbon steel blade construction
- Stiff, wide blade with curved design
- Pointed blade tip
- Black nonslip Fibrox Pro handle
- 6-in. blade length
*Image may not depict product color, inclusions or accessories.
*Victorinox 5.6523.15 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 5.6523.15 Specifications
| Spec Attribute | Spec Value |
|---|---|
| Manufacturer | Victorinox |
| Blade Design | Curved |
| Blade Length (in) | 6 |
| Blade Material | High Carbon Stainless Steel |
| Blade Style | Stamped |
| Blade Type | Stiff |
| Edge Style | Granton |
| 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 |
| Special Features | Wide Blade |
| Warranty | Lifetime Against Defects in Material & Workmanship |
| Weight | 0.28 |
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Great knife and service
The textured Fibrox® Pro grip provides a non-slip surface that helps stabilize the knife during demanding carving and boning tasks.
Its curved shape follows the contours of meat and bone, helping guide precise trimming movements.
Granton grooves reduce sticking so meat separates from the blade more easily while cutting.
Increased stiffness keeps the blade stable when separating meat from connective tissue or bone.
Yes. High-carbon stainless steel supports edge retention and can be sharpened repeatedly as needed.
Yes. A stiff blade provides steadier control during trimming without excessive flex.
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