Victorinox Boning Knife
The narrow blade of a Victorinox fillet knife gives users precision control over separating meat from bone, resulting in less wasted product and higher product yield. Specific blades are made for boning poultry and chicken. You can also choose a color-coded Victorinox boning knife with a red, blue, yellow, or white blade to maintain separate knives for different tasks, helping to prevent spreading bacteria. These are the same as the Forschner fillet knives that chefs have been depending on since the 21st century, but the name has changed to reflect that they're made by Victorinox, the same company that has made them since 1937.