Victorinox Fibrox Boning Knife 5" Curved Narrow Blade — 5.6403.12
The curved narrow profile is a specialist shape for a specialist job: getting into tight spaces around bones and joints with maximum control. The curve puts the cutting edge at a better working angle when you're following the contour of a joint close to the bone, while the narrow blade width means less material to manoeuvre in confined spaces — think chicken and rabbit joints, small game, or detailed trimming where precision matters more than raw cutting power.
Built from high-carbon stainless steel and shaped specifically for this task, the blade tapers to a fine point that slips cleanly into joints without tearing the surrounding meat. Because it's narrow rather than wide, it flexes more readily than the wide-blade variants in the Fibrox range, letting it hug curves and bone structures with a light touch — genuinely useful when you're trying to maximise meat yield and minimise waste on smaller cuts.
The Fibrox handle is textured thermoplastic elastomer, moulded for a secure grip whether your hands are wet, oily, or covered in trim. NSF-certified for commercial kitchens and dishwasher-safe, though hand-washing and drying immediately is the better long-term habit for maintaining the fine edge this knife depends on.
Who This Knife Is For
Poultry processors, home cooks who joint their own chicken or rabbit, and anyone doing detailed close-to-bone trimming where a wide or straight blade would be clumsy and wasteful.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Boning Knife |
| SKU / Article No. |
5.6403.12 |
| Blade Length |
5" / 12cm |
| Blade Profile |
Curved, narrow |
| Blade Steel |
High-carbon stainless steel |
| Handle Material |
Fibrox TPE |
| 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 and small game joints, tight-space trimming, detailed deboning |
Frequently Asked Questions
What does "curved narrow" actually mean for how it cuts?
The curve angles the edge favourably for working close to bone; the narrow width reduces the blade's footprint so it fits into tight joints. Together they're built for precision over raw power — ideal for poultry and smaller cuts, not for breaking down large primal cuts of beef.
How is this different from the curved wide version?
The narrow blade is thinner and more flexible, suited to detailed work on smaller joints. The curved wide version is stiffer with more surface contact, better suited to larger cuts requiring more leverage.
Is this a good first boning knife?
Yes — for most home cooking (chicken, rabbit, smaller cuts), the curved narrow is a very natural, versatile choice to start with.
Can it double as a filleting knife?
It can handle light fish work in a pinch, but a dedicated Victorinox filleting knife offers more blade flex specifically tuned for following fish bone structure.
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 more blade for bigger cuts? See the Victorinox Fibrox Curved Wide Boning Knife, plus the full Victorinox range at Red Rhino.
