Victorinox Fibrox Boning Knife 5" (Blue) — 5.6612.12
A boning knife earns its keep in the details a chef's knife can't handle: working tight to a bone, following the natural seam between muscle and connective tissue, and trimming without wasting good meat. This 5" Fibrox boning knife carries a flexible blade — thin and springy enough to bend slightly as you work, letting the edge hug the contour of a joint or bone rather than cutting a straight, wasteful line through it. It's the knife butchers reach for when the goal is precision, not speed.
The blade is high-carbon stainless steel, ground thin and tapered to a fine point that slips into joints and along bones with minimal resistance. That flex is a genuine functional feature, not a flaw — it lets the blade flex around curves in poultry, rabbit, and smaller cuts of meat where a stiff blade would fight you or gouge into the meat unnecessarily. The result is cleaner trims, less waste, and a noticeably faster deboning process once you're used to the technique.
The blue Fibrox handle is textured thermoplastic elastomer, NSF-certified and grippy even when wet or greasy — genuinely important on a boning knife, where hands are rarely dry and control is everything. It's dishwasher-safe, though hand-washing and drying immediately is the better habit for both hygiene and long-term edge performance.
Who This Knife Is For
Home cooks who joint their own chicken or prepare whole cuts of meat, butchers and processing staff working poultry and smaller game, and anyone who wants less waste and more control breaking down meat at home.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Boning Knife |
| SKU / Article No. |
5.6612.12 |
| Blade Length |
5" / 12cm |
| Blade Steel |
High-carbon stainless steel |
| Blade Flexibility |
Flexible — designed to follow bone and joint contours |
| Handle Material |
Fibrox TPE, blue |
| Dishwasher Safe |
Yes (hand-wash recommended for blade longevity) |
| Certification |
NSF International certified for commercial kitchen use |
| Country of Manufacture |
Switzerland |
| Warranty |
Victorinox lifetime guarantee against material and manufacturing defects |
| Best Uses |
Poultry deboning, trimming, small game, joint separation |
Frequently Asked Questions
What makes a boning knife different from a chef's knife?
A boning knife has a thinner, more pointed blade specifically designed to work close to bone and follow joints, whereas a chef's knife is built for chopping and general prep. Trying to bone meat with a chef's knife wastes meat and is far less precise.
Is a flexible blade better than a stiff one?
For poultry and lighter meat work, yes — the flex lets the blade hug curves and joints for cleaner separation. For larger, tougher cuts like beef primals, a stiffer blade (like our curved wide options) gives more leverage and control.
Is this suitable for filleting fish?
It can work for light fish prep, though a dedicated Victorinox filleting knife with more blade flex is purpose-built for following fish bone structure specifically.
How do I keep the tip from breaking?
Avoid twisting or prying with the tip — let the flex of the blade do the work rather than forcing it, and always cut away from your body and fingers.
Why Buy From Red Rhino Kenya?
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100% genuine Victorinox — sourced through authorised channels
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Fast delivery across Nairobi and shipping countrywide
- Backed by Victorinox's lifetime warranty
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Trusted Kenyan retailer for genuine international kitchen brands
Need a stiffer blade for larger cuts? See the Victorinox Fibrox Curved Wide Boning Knife, plus the full Victorinox range at Red Rhino.
