Feedback?

We care a lot about your experience on our website. Please tell us how we can improve.




If you want an immediate response, chat with us now

Food Prep Smallwares > Cutlery & Accessories > Pressed Cutlery

Victorinox Fibrox® Stainless Steel Curved Semi-Stiff Boning Knife with Black Nylon Handle - 5"L Blade

Stock No.: 58295 Vendor Part No.: 5.6603.12 5.6603.12 Brand: Victorinox
Price: $33.00
In Stock
20149
Est. delivery May 24-28 if ordered today. Need faster shipping? Additional shipping options may be available at checkout. Details
  • High-grade stainless steel blade is designed to last and not break
  • 5 inch Forschner boning knife is small and easily stored
  • Textured Fibrox handle is slip-resistant to avoid accidents
  • Semi-stiff Forschner boning knife stays still for clean cut

Are you shopping for a sharp and long-lasting knife? This 5 inch Forschner boning knife is an ideal addition for any food cutting needs you may have. The blade is made of high-grade stainless steel that is designed to be break resistant and long lasting. This semi-stiff Forschner boning knife stays rigid throughout the cut to provide a nice clean cut. The Fibrox handle is textured to resist slipping and accidents. This Forschner cutlery is one of the great many knives in the Food Prep Smallwares of the Hubert online catalog. Shop our full selection today on Hubert.com.

Share This Product:

Frequently Bought Together


BONING KNIFE, CURVED SEMI-STIFF, 5"
Victorinox Fibrox® Stainless Steel Curved Semi-Stiff Boning Knife with Black Nylon Handle - 5"L Blade
$33.00
Currently Viewing
HUBERT® White Polyethylene Cutting Board - 12"L x 18"W x 1/2"H
$14.31
Purchase Together!
$47.31
Stock No. 58295
Brand Victorinox
VPN 5.6603.12
Case Pack 1
Collection Fibrox® Cutlery
Material Stainless Steel
Material Qualifier High Carbon Stainless Steel
Finish Textured
Secondary Material Nylon
Length 10.27" in
Style Semi-Stiff
Knife Type Boning/Fillet
Handle Color Black
Handle Size 5.27
Blade Size 5"
Warranty Lifetime Guarantee
Certifications NSF

    Reviews

    Q&A