Victorinox Fibrox Boning Knife 6" (White) — 5.6617.15
The flexible 6" boning knife in white — the colour HACCP colour-coding assigns to dairy and bakery work, though white is also a popular neutral, hygiene-forward choice in kitchens that want a clean, easy-to-inspect handle. The flexible blade bends slightly to follow bone and joint contours, giving cleaner separation and less wasted meat than a stiff blade forced through the same cut — the standard boning approach used in professional kitchens worldwide.
The blade is high-carbon stainless steel, thin and tapered to a fine point that eases into joints without tearing surrounding tissue. At 6", it offers a bit more reach than the 5" flexible options, useful for slightly larger birds or cuts where the extra length reduces the number of strokes needed to complete a clean separation.
The white Fibrox handle is textured thermoplastic elastomer, NSF-certified for commercial kitchens, and its light colour makes it easy to visually spot any residue or staining that needs attention — a genuine hygiene advantage in food-safety-conscious kitchens. Dishwasher-safe, though hand-washing and drying immediately after use remains the recommended habit for the edge.
Who This Knife Is For
Dairy and bakery-adjacent kitchens running HACCP colour-coding, hygiene-focused commercial kitchens that prefer white for visual cleanliness checks, and home cooks who simply like the clean white handle.
Full Specifications
| Attribute |
Detail |
| Brand |
Victorinox (Switzerland) |
| Model / Line |
Fibrox Boning Knife |
| SKU / Article No. |
5.6617.15 |
| Blade Length |
6" / 15cm |
| Blade Flexibility |
Flexible — follows bone and joint contours |
| Blade Steel |
High-carbon stainless steel |
| Handle Material |
Fibrox TPE, white (HACCP colour-coding: typically dairy/bakery) |
| 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 |
General deboning, poultry, meat trimming, hygiene-focused environments |
Frequently Asked Questions
Why would a boning knife be white?
Under HACCP colour-coding, white is typically assigned to dairy and bakery tools, though many kitchens also use white simply because residue and staining show up clearly, making cleanliness easy to verify at a glance.
Does the white handle stain more easily?
It can show marks more visibly than darker colours, which is actually the point in hygiene-focused environments — it's a feature for visual inspection, not a flaw.
Is the flexible blade good for poultry specifically?
Yes — flexible blades are the standard choice for poultry deboning, letting the edge follow the natural curve of joints for cleaner, less wasteful separation.
How do I keep a white handle looking clean long-term?
Hand-wash promptly after each use with warm soapy water, avoiding letting food residue sit and dry on the handle, which is easier to prevent than to remove.
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 red, blue, green and yellow, plus the full Victorinox range at Red Rhino.
