Boning Knife Victorinox VICTORINOX SWIBO BONING KNIFE 16 CM 5.8406.16

The Victorinox Swibo Boning Knife 16 cm features a narrow, tapered stainless steel blade designed for precision boning and filleting. The 16 cm cutting edge provides control when separating meat from bone, trimming fat, and preparing fish fillets. The ergonomic handle offers a secure, comfortable grip and the overall lightweight construction improves maneuverability for repetitive kitchen tasks. This knife is intended for accurate, efficient meat preparation in both professional and domestic kitchens.

Advantages

The sharp, corrosion-resistant stainless steel blade maintains edge integrity for precise cuts and is easy to clean. The slim blade profile allows close contact with bones and joints for reduced waste and cleaner results. The ergonomic handle design reduces hand fatigue during prolonged use and improves control for delicate tasks. The balanced, lightweight build supports quick, fluid motions required in boning and filleting.

Suitable for

• Removing meat from bone in poultry, pork, and beef
• Filleting small to medium fish
• Trimming fat and sinew for portioning
• Detailed butchery and preparation tasks in professional kitchens

Key specifications

• Blade length: 16 cm (approx. 6.3 in)
• Blade material: stainless steel
• Blade shape: narrow, tapered boning/fillet profile
• Handle: ergonomic, slip-resistant design for comfort and control
• Weight: lightweight construction for improved manoeuvrability
• Intended use: boning, filleting, trimming and detailed meat preparation

How to use

Hold the knife with a firm but relaxed grip on the ergonomic handle and position the tip near the joint or bone. Use short, controlled strokes with the narrow blade to separate meat from bone, keeping the cutting edge angled slightly toward the bone to minimise waste. For filleting, begin at the head or tail and guide the blade along the backbone with steady pressure, allowing the tapered profile to follow natural contours. Clean and dry the blade after use to preserve sharpness and corrosion resistance.

Usage recommendations

Regular honing and occasional professional sharpening will maintain cutting performance. Use a cutting board or work surface suitable for knives to protect the edge. Avoid cutting through hard materials such as frozen bone or metal; use the knife only for its intended boning and filleting tasks. Store the knife in a knife block, sheath, or magnetic strip to protect the blade and reduce risk of accidents.