Victorinox Fibrox Boning Knife 6" Straight Wide Blade (Red) — 5.6001.15
A straight, wide 6" boning knife in red — the colour HACCP colour-coding assigns to raw meat prep. This is a genuinely purpose-built butcher's tool: the wide blade holds a firm, controlled line through larger cuts, while the straight edge makes for clean, predictable trimming and portioning rather than the contour-following motion of a curved blade. For anyone breaking down substantial cuts of meat regularly, this is a serious workhorse.
The blade is high-carbon stainless steel, and its width gives it noticeably more rigidity than the narrow or flexible profiles in the Fibrox range — exactly what you want when trimming fat and silverskin off larger roasts, portioning primal cuts, or working through volume where a flimsier blade would flex and lose accuracy. At 6", it offers solid reach without tipping into specialist large-format territory.
The red Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial food-service use and secure in the hand even when wet or slick from raw meat — a genuine safety consideration on a knife this closely used to bone and fingers. Dishwasher-safe, though hand-washing and thorough drying immediately after meat prep is the recommended habit.
Who This Knife Is For
Meat prep and butchery stations in professional kitchens running HACCP colour-coding, and home cooks or small operations regularly breaking down larger cuts of meat who want a stiffer, more controlled blade.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Boning Knife |
| SKU / Article No. |
5.6001.15 |
| Blade Length |
6" / 15cm |
| Blade Profile |
Straight, wide |
| 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 |
Larger cuts of meat, trimming, portioning, general butchery |
Frequently Asked Questions
Is this suitable for breaking down whole primal cuts?
Yes — the wide, straight profile is well-suited to trimming and portioning larger cuts where a rigid, controlled blade gives better accuracy than a flexible one.
Why red for this blade shape specifically?
Red under HACCP colour-coding denotes raw meat, and a stiff, wide boning knife is a genuine butchery staple — the two pair naturally in most commercial meat-prep environments.
How does this compare to a dedicated butcher's knife?
This boning knife excels at trimming and precision portioning; for breaking down whole carcasses with more cutting power, a dedicated Victorinox Fibrox butcher's knife offers a longer, broader blade purpose-built for that job.
How should I sharpen this given the volume of meat work?
Hone with a sharpening steel before each use, and expect to fully re-sharpen more frequently than a lighter-duty vegetable knife if you're processing meat daily.
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 blue, green, white and yellow, plus butcher's knives, in our full Victorinox collection.
