Victorinox Fibrox Boning Knife 5" (Red) — 5.6611.12
The flexible 5" boning knife, finished in red — the colour standard HACCP colour-coding assigns to raw meat prep in commercial kitchens. This is a genuinely versatile everyday boning knife: the flexible blade bends slightly to follow bone and joint contours, giving cleaner separation and less wasted meat than trying to force a straight, stiff blade through the same cut.
The blade is high-carbon stainless steel, thin enough to flex and tapered to a fine point that slips into joints without tearing surrounding tissue. That flex is deliberate engineering, not a compromise — it lets the edge follow the natural curve of a joint or rib cage far more precisely than a stiff blade ever could, which is exactly why flexible boning knives remain a butchery staple despite decades of "premium" knife innovation.
The red Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial food-service use and grippy even when wet or slick from raw meat — a genuine safety feature on a knife used this close to the hands. Dishwasher-safe, though hand-washing and thorough drying immediately after meat prep is the recommended habit for both hygiene and edge longevity.
Who This Knife Is For
Meat prep stations in professional kitchens and butcheries running HACCP colour-coding, home cooks who break down their own cuts of meat, and anyone building a colour-coded knife set for a commercial kitchen.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Boning Knife |
| SKU / Article No. |
5.6611.12 |
| Blade Length |
5" / 12cm |
| Blade Flexibility |
Flexible — follows bone and joint contours |
| Blade Steel |
High-carbon stainless steel |
| Handle Material |
Fibrox TPE, red (HACCP colour-coding: typically raw meat) |
| 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 |
Meat trimming, deboning, joint separation |
Frequently Asked Questions
Why is red specifically the meat-prep colour?
Standard HACCP colour-coding assigns red to raw meat, keeping it visually separated from poultry (yellow), fish (blue), produce (green) and dairy (white) in commercial kitchens to reduce cross-contamination risk.
Is a flexible blade the right choice for beef?
For trimming fat and connective tissue on beef, yes. For breaking down larger primal cuts requiring more leverage, a stiffer, wider blade (like our curved wide options) gives more control.
How does colour affect performance?
Not at all — colour is purely for kitchen colour-coding. The blade steel, shape, and flex are identical to the black-handled version.
How should I clean this after raw meat use?
Hand-wash immediately in hot, soapy water and dry thoroughly. The non-porous Fibrox handle won't harbour bacteria or odours the way a wooden handle can.
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
Building a colour-coded set? See Victorinox Fibrox Boning Knives in yellow and other colours, plus the full Victorinox range at Red Rhino.
