Both of the Victorinox Boning Knives are perfect for removing bones from poultry, meat, and fish in restaurant and catering kitchens, the narrow blade helps make deep cuts and holes. Both knives have a pointed tip to easily pierce the meat.
The Flexible design is perfect for thin delicate meats, to trim or remove meat from the bone with ease. Allowing you to shape, denude, and seam lamb, veal, fish, and chicken. Flexible knives will generally help with jobs that require accuracy and a delicate touch. While the straight-edge allows for smooth, clean cuts, even through joints and cartilage.
IDEAL FOR DELICATE CUTS: Delicate poultry and fish can be difficult to debone with accuracy. The flexible blade allows for a better working angle when cutting fish or thin cuts of meat that are more intricate to bone and easily pierced.
The Semi Stiff Knife has a narrow blade that helps make deep cuts and holes, the design is perfect for thick cuts, allowing you to easily pierce and debone beef and pork. Thick meats like beef or pork require a less flexible knife, but this knife's slight bend allows for a delicate touch. The curved yet semi-stiff blade allows for a better working angle when cutting close to and around the bone.
IDEAL FOR THICK CUTS: Stiff boning knives are able to carve out wide, large pieces of meat with fewer chances of slipping or breaking. This would also be useful for steak, which you'd typically prepare in broad cuts.
Both Knives Features:
- Durable, black, slip-resistant Fibrox handle
- Made from high-carbon stainless steel
- Sharp, high-quality blade won't discolor or corrode
- Victorinox lasts up to 60% longer than typical knives
- Blade length: 6 inches
- Meets the strict National Sanitation foundation (NSF) standards for public health protection.