Boning Knives

The Victorinox Fibrox Extra Narrow Boning Knife is a short, precise boning knife designed for detailed deboning and trimming work. The 12cm blade is notably narrow, which gives it the manoeuvrability needed to follow bone contours closely — particularly useful when working with poultry, smaller joints, or fish where a wider blade would be cumbersome. It is part of Victorinox's well-regarded Fibrox range, which has been a reliable workhorse in professional kitchens for many years.

In busy prep environments, the shorter blade length suits close-quarters work where control matters more than reach. The stainless steel blade holds an edge well under regular use and is straightforward to resharpen when needed. The Fibrox handle — moulded from a textured nylon — offers a secure, non-slip grip even when hands are wet or greasy, which matters during sustained prep sessions.

• Extra narrow blade suited to precise, close-contact deboning
• Non-slip Fibrox handle remains secure in wet conditions
• Stainless steel blade is easy to clean and maintain hygiene standards
• Short 12cm length gives good control on smaller cuts and poultry
• Dishwasher safe, though hand washing is recommended to preserve edge life

This knife is best suited to kitchens where detailed butchery or poultry prep is part of the daily workload — hotel kitchens, pub restaurants, and catering operations that break down their own proteins rather than buying portioned cuts. It is a single-purpose tool; for general prep or larger primal cuts, a longer or broader boning knife would be more appropriate.

If you are equipping a new prep section or building out a knife set and want to make sure you have the right blade profile for the work you are doing, we are happy to talk it through.

The Victorinox Fibrox boning knife with a straight, wide 15cm blade is a reliable workhorse for meat preparation in professional kitchens. It is designed to separate meat cleanly from bone, trimming sinew and working through joints with a level of control that a general-purpose chef's knife cannot offer. The wide blade profile provides additional rigidity, which is useful when applying lateral pressure during butchery work.

In a busy kitchen environment, this knife handles repetitive butchery tasks without fatigue becoming a significant factor. The Fibrox handle is made from textured nylon that maintains grip even when hands are wet or greasy — a practical consideration during long prep shifts. Victorinox knives are widely used in professional kitchens and catering colleges, and this model reflects that proven track record.

• Straight wide blade gives rigidity for controlled lateral cuts along bone
• Fibrox nylon handle provides secure grip during wet and greasy prep work
• Stainless steel blade resists corrosion and responds well to regular honing
• Lightweight overall feel reduces hand fatigue during extended meat prep
• Straightforward to clean and suitable for commercial dishwasher use with care

There are no complex installation requirements — this is a hand tool. It is worth noting that the wide blade makes it better suited to beef and pork butchery than fine poultry work, where a narrower, more flexible boning knife would typically be the preferred choice.

This knife is well suited to professional kitchen brigades, butchery counters, and catering operations where general meat preparation is a regular part of service. Kitchens with heavier or more specialist butchery demands may find value in a broader selection of blade profiles. If you are equipping a section from scratch or unsure which blade style suits your prep requirements, the team is happy to talk it through.

The Wusthof Classic 14cm boning knife is a forged high carbon steel blade paired with a black polypropylene handle. It sits within the Classic series — one of the most consistently used professional knife ranges in commercial kitchens — and is designed specifically for breaking down joints, removing bones from poultry, and working around cartilage with control and precision.

The relatively short blade length suits close, detailed work where a longer knife would feel unwieldy. High carbon steel holds a keen edge well under daily prep use, and the full-bolster forged construction gives the knife good balance and a solid feel in the hand. The black polypropylene handle is comfortable for extended use and straightforward to maintain to food hygiene standards.

In practical terms, this knife suits kitchens where butchery or detailed protein prep is carried out regularly:

• Forged high carbon steel blade retains a sharp working edge with regular honing
• Compact blade length gives good control on close boning and filleting work
• Full bolster construction provides balance and protects the hand during heavy use
• Black handle is non-porous and easy to clean to HACCP standards
• Lightweight at 99g — manageable during extended prep sessions

The 14cm blade length is well suited to most boning tasks, though kitchens processing larger carcasses or high volumes of whole poultry may find a longer blade more practical for certain applications. Wusthof produce this style across a range of blade lengths if your prep requirements vary.

If you're unsure whether this blade length suits the type of prep work carried out in your kitchen, the team is happy to talk it through.

The Victorinox Fibrox boning knife with a 15cm narrow curved blade is a reliable, purpose-built tool for removing meat from bone cleanly and efficiently. The narrow profile allows the blade to follow the contours of joints closely, reducing waste and improving yield — a practical consideration in any kitchen where meat cost matters.

In a busy prep environment, control and consistency matter as much as sharpness. The curved blade suits tasks such as breaking down poultry, trimming primal cuts, and working around rib and shoulder joints, where a broader blade would lose precision. The stainless steel blade holds a good working edge under regular use, and the nylon Fibrox handle is designed to maintain grip even when wet or in contact with fat — reducing slip during repetitive prep work.

• Narrow curved blade for close, controlled work around bone
• Fibrox handle provides a secure grip in wet prep conditions
• Lightweight at 128g, reducing fatigue during extended prep sessions
• Stainless steel blade is straightforward to maintain and re-edge
• Suitable for poultry, lamb, pork, and beef butchery tasks

At 284mm overall length, this is a standard-sized boning knife well suited to most prep tasks. It is not a heavy-duty butchery knife for processing large carcasses at volume — for that kind of throughput, a longer or more robust blade may be more appropriate. This knife sits comfortably in the day-to-day prep toolkit for a restaurant, hotel kitchen, or contract caterer.

If you are equipping a new section or want guidance on building out a knife set for a specific operation, the team is happy to help you think it through.

The Victorinox Fibrox Rigid Boning Knife is a professional-grade boning knife designed for precise meat and poultry preparation in commercial kitchen environments. The rigid blade gives the cook firm directional control when working close to bone, making it well suited to portioning, trimming, and breaking down carcasses where a flexible blade would be less appropriate.

The blade is made from ice-tempered high carbon stainless steel, which supports a keen edge and holds it through sustained prep sessions without frequent re-sharpening. It is a practical workhorse rather than a specialist showpiece — the kind of knife that earns its place in a busy prep kitchen through consistent, reliable performance shift after shift.

The Fibrox handle is the detail most chefs notice first. The textured nylon construction provides a secure grip even when hands are wet or greasy, which matters in a production kitchen where handling conditions are rarely ideal. The handle is also dishwasher safe, which simplifies end-of-service cleaning routines and supports compliance with food hygiene standards.

• Rigid blade offers precise control when working against bone
• Ice-tempered steel holds a sharp edge through heavy prep use
• Fibrox handle remains secure in wet or greasy conditions
• Dishwasher safe for straightforward hygiene compliance
• Lightweight at 110g, reducing fatigue during extended prep

This knife is a sound choice for butchery prep, protein portioning, and general meat work in kitchens of any scale. If you have questions about knife selection for a specific prep role or volume, the team is happy to help you choose correctly.

The Victorinox Fibrox flexible boning knife is a 15cm working knife designed for breaking down meat, poultry, and fish in a professional kitchen environment. The blade is made from carbon stainless steel, offering a balance of edge retention and straightforward resharpening. The flexible blade allows the cook to follow bone contours and work around joints without tearing the meat, which reduces trim waste during prep.

In practice, this is the kind of knife that earns its place on a prep bench through consistency. It handles repetitive butchery tasks reliably across a full prep shift without the blade fatiguing the user's hand, and the steel holds an edge well enough to see through a service without constant honing. It is well suited to kitchens where boning work is a regular part of daily prep rather than an occasional task.

The Fibrox handle is one of the more practical design features here. It is textured for grip retention when hands are wet or greasy, and the elongated safety bolster between handle and blade reduces the risk of the hand slipping forward onto the edge — a meaningful consideration in fast-paced prep environments where concentration on the knife itself is not always possible.

• Flexible blade for close-contact work around bone and cartilage
• Carbon stainless steel holds a working edge through extended prep sessions
• Fibrox handle stays secure in wet or greasy conditions
• Lightweight at 90g, reducing hand fatigue during repetitive tasks
• Safety bolster reduces slip risk during heavy use

At 15cm this is a standard boning knife length, appropriate for most poultry and fish work as well as smaller cuts of meat. Kitchens handling large primal cuts regularly may find a longer or stiffer blade more practical for certain tasks.

If you are building out a knife kit or want guidance on matching blade flex and length to your prep requirements, we are happy to talk it through.

The Victorinox Swibo boning knife is a curved, rigid-bladed knife designed for professional butchery and meat preparation work. The 16.5cm blade provides the control and leverage needed to work cleanly around bones, joints, and cartilage without the flex that can compromise precision on denser cuts.

In a busy kitchen or butchery operation, a rigid boning knife earns its place in portion prep and breaking down primal cuts where accuracy directly affects yield. The stainless steel blade holds a reliable working edge under sustained use, and the hardness of the steel is well suited to the repetitive demands of high-volume meat preparation.

The yellow handle serves a practical purpose beyond aesthetics. Colour-coded knives are a straightforward way to support allergen and cross-contamination control procedures — yellow is commonly assigned to poultry preparation in HACCP-aligned kitchens, though operators should apply their own colour-coding policy consistently. The handle material is dishwasher safe, which simplifies end-of-service cleaning routines.

• Rigid blade suited to close, controlled work around bone and joint
• Colour-coded handle supports kitchen allergen control procedures
• Dishwasher-safe construction simplifies cleaning compliance
• Stainless steel blade holds a practical working edge under regular use
• Well proportioned for extended prep sessions without undue hand fatigue

This knife is well suited to professional kitchens, catering operations, and butchery counters where volume meat prep is a daily requirement. If your operation involves heavier carcass work or requires a more specialised blade profile, it is worth discussing your prep workload with us before ordering.

The Dick 1905 boning knife is a fully forged professional knife with a 15.2cm blade, built for the precise, repetitive demands of commercial butchery and meat prep. It belongs to Dick's 1905 series, which is distinguishable by its steel collar rings bonded inseparably to the moulded handle — a construction method that removes the weak points common in riveted or adhesive-bonded handles where gaps can harbour bacteria and joints can loosen under lateral stress.

Boning work is harder on a knife than most prep tasks. The blade absorbs constant sideways load as it works around joints and along bone, and a knife that flexes at the bolster or loosens at the handle becomes both a hygiene concern and a safety risk over time. The 1905's one-piece construction addresses this directly. It holds its integrity across multiple shifts without the joint degradation that can affect lower-quality alternatives in a wet prep environment.

The German stainless steel blade takes a keen edge and responds reliably to regular honing on a steel, which is the standard maintenance approach in a professional kitchen. At 280g, the knife carries enough weight to feel purposeful without becoming tiring during extended prep sessions.

• Seamless bonded handle with no rivet gaps or seam lines to trap debris
• Fully forged construction maintains balance and rigidity under lateral boning load
• German stainless steel holds a working edge with routine honing
• Meaningful weight for controlled, detailed work without hand fatigue
• Suited to wet prep environments and high-frequency daily use

This knife is well suited to butchers, meat prep sections, and brigade kitchens that handle whole or bone-in proteins on a regular basis. If boning work in your operation is occasional rather than daily, a general-purpose knife may cover the requirement at a lower price point.

If you're equipping a new prep section or want a steer on which knife suits your team's workload, we're glad to point you in the right direction.

The Hygiplas 15cm stiff-blade boning knife is a standard workhorse for professional meat preparation. The rigid blade gives the control and resistance needed when working close to bone — separating joints, trimming cuts, or portioning raw protein where a flexible blade would compromise accuracy or safety.

In a busy kitchen environment, the stiff blade suits prep work that demands consistent pressure and directional control. It performs reliably across poultry, pork, lamb, and beef, and is well suited to high-turnover prep sections where speed and repeatability matter. The stainless steel blade holds a working edge well under regular use, and the blue handle is part of a colour-coded system that supports allergen and cross-contamination protocols — blue conventionally designating raw fish in many kitchens, though allocation is at the operator's discretion.

• Stiff blade for precise work close to bone
• Blue handle supports colour-coded food safety systems
• Dishwasher-safe handle for end-of-service cleaning
• Stainless steel blade resists corrosion in wet prep environments
• Lightweight build reduces fatigue during extended prep sessions

At 15cm, this is a compact boning knife suited to operations handling moderate prep volumes. Kitchens processing larger carcasses or higher daily throughput may find a longer or heavier blade more practical for the workload involved.

If you are building out a colour-coded knife set or want to discuss which blade profile suits your prep style, we are happy to help.

The Victorinox Swibo straight boning knife is a professional-grade blade designed for precise meat preparation work in commercial kitchens. The straight edge and firm blade profile make it well suited to working around bones cleanly and accurately, whether on a butchery section or a busy larder prep area. The yellow handle follows the standard colour-coding convention used in professional kitchens to designate cooked meat, supporting HACCP-compliant knife management without any additional marking or labelling.

In a working kitchen environment, this knife performs reliably across extended prep sessions. The stainless steel blade holds a serviceable edge under regular use and is straightforward to resharpen on a steel or whetstone as part of a normal knife maintenance routine. The handle material is hygienic, easy to clean, and provides a secure grip even in wet or greasy conditions common during a busy service prep shift.

• Yellow handle supports colour-coded food safety systems for cooked meat
• Straight blade profile suits precise boning and trimming tasks
• Stainless steel construction cleans easily and resists corrosion
• Lightweight at 130g, reducing fatigue during extended prep work
• Suitable for daily use across hotel, restaurant, and contract catering kitchens

This knife is a practical everyday tool rather than a specialist item, and it fits comfortably into most commercial knife rolls or knife blocks. It is well suited to kitchens that already operate a colour-coded system and need a reliable straight boning knife for cooked meat work. For operations requiring a more flexible blade or a longer blade length, alternative options are available within the Swibo range.

If you are building out a colour-coded knife set or are unsure which blade profile best suits your prep requirements, the team is happy to help you put together the right selection.

The Victorinox Fibrox straight boning knife is a compact, purpose-built knife designed for removing bones cleanly from meat, poultry, and fish. The straight blade profile gives the operator direct control during close-contact work, making it a reliable choice for precise prep tasks where accuracy matters more than speed.

In a commercial kitchen environment, this knife earns its place in the prep section. The carbon stainless steel blade holds a keen edge under regular use and resists the staining and corrosion common in wet prep environments. At 110g, it is light enough to reduce fatigue during extended prep sessions without sacrificing the rigidity needed for confident boning work.

The Fibrox handle is the detail that distinguishes this knife in professional use. The textured nylon surface maintains grip even when hands are wet or greasy — a practical consideration in any busy kitchen. The handle is also dishwasher safe, which simplifies hygiene compliance and end-of-service cleaning routines.

• Suitable for boning meat, poultry, and fish in professional prep environments
• Fibrox handle maintains grip with wet or greasy hands
• Carbon stainless steel blade resists staining and holds an edge well
• Lightweight construction reduces hand fatigue during longer prep sessions
• Dishwasher safe for straightforward hygiene compliance

The 12.7cm blade length is well suited to smaller joints, poultry portions, and detailed fish work. Kitchens handling larger primal cuts or high-volume butchery may find a longer or more flexible boning knife a better fit for their throughput.

If you are equipping a prep section and want to talk through the right knife profile or handle type for your specific use, we are happy to help.

The Hygiplas 12.5cm boning knife is a compact, purpose-built blade designed for separating meat from bone cleanly and efficiently. At 12.5cm, it sits at the shorter end of the boning knife range, which gives it good manoeuvrability when working around joints, poultry, or smaller cuts where a longer blade would become cumbersome.

In a busy prep kitchen, a knife like this earns its place through consistent, reliable performance rather than anything elaborate. The stainless steel blade holds an edge well enough for sustained prep sessions and is straightforward to resharpen when needed — a practical consideration in any kitchen where knives are in daily use. At 100g it is light enough to reduce fatigue during longer prep shifts without sacrificing the solidity needed for controlled butchery work.

• Stainless steel blade that is practical to maintain and resharpen
• Compact 12.5cm length suited to poultry, joints, and smaller cuts
• Lightweight at 100g, helping to reduce fatigue during extended prep
• Dishwasher safe, supporting kitchen hygiene protocols
• A reliable everyday prep knife at a sensible price point

Being dishwasher safe is a straightforward advantage in a commercial setting where hygiene compliance and turnaround between services matter. It also removes any ambiguity around cleaning standards for HACCP purposes.

This knife is well suited to prep kitchens, butchery sections, and catering operations that need a dependable everyday boning knife without the need for a specialist or premium blade. For operations processing larger volumes or heavier cuts regularly, a longer or heavier-duty boning knife may be worth considering.

If you are unsure whether this size is the right choice for your prep requirements, our team is happy to help you think it through.

The Victorinox Fibrox Safety Grip Boning Knife is a short-bladed boning knife designed for precision work around joints, bones, and cartilage. With a 12.7cm carbon stainless steel blade, it is well suited to close, controlled cuts where a longer blade would be unwieldy. The Fibrox handle series is one of the more practical ranges in professional kitchens, built around a non-slip grip that remains secure even in wet or greasy conditions.

In a working kitchen environment, this knife is commonly used for portioning poultry, trimming meat, and working around bone on smaller cuts. The elongated safety nose on the handle — a feature specific to this range — acts as a barrier between the hand and the blade during the kind of awkward, force-heavy movements that boning work requires. That detail is more meaningful than it might first appear: hand injuries during boning tasks are a genuine occupational risk, and a design that reduces slip risk is worth noting for any kitchen managing food safety or staff welfare.

• Non-slip Fibrox handle maintains grip in wet prep conditions
• Elongated safety nose reduces the risk of hand slipping onto the blade
• Carbon stainless steel blade holds an edge well under regular use
• Short blade length gives control on smaller cuts and tight boning work
• Lightweight at 80g, reducing fatigue during extended prep sessions

There are no installation considerations for a knife of this type, but it is worth ensuring your team are using an appropriate sharpening steel or whetstone to maintain the edge. Carbon stainless steel responds well to regular honing and will hold its performance with straightforward care. This knife is sold as an age-restricted item and is available to buyers aged 18 and over only.

This knife suits kitchens where boning and trimming are a regular part of prep — butchery-focused operations, hotel and restaurant kitchens doing in-house meat preparation, or catering teams working with whole birds or bone-in cuts at volume. For heavier or higher-volume butchery work, a longer or heavier boning knife may be more appropriate.

If you are equipping a prep section or building out a knife kit and want to talk through what will suit your workflow, the team are happy to help.

The Victorinox Fibrox Safety Grip Boning Knife is a purpose-built professional boning knife designed specifically for meat preparation work. The 15.2cm carbon stainless steel blade offers the length and rigidity needed to work cleanly around joints and bones, while remaining light enough — at 90g — for extended use during prep shifts.

In a busy kitchen or butchery environment, control and safety during repetitive cutting tasks matter as much as edge quality. The defining feature of this knife is the elongated safety nose on the Fibrox handle, which acts as a positive stop between the hand and the blade. This significantly reduces the risk of the grip hand sliding forward onto the edge — a real concern when working with wet or greasy product at speed. The textured Fibrox handle itself provides a secure hold even in damp conditions, which is typical of a meat prep station.

Key practical points for kitchen use:

• Carbon stainless steel blade holds a working edge well and resharpens reliably
• Elongated safety nose reduces slip risk during wet or repetitive work
• Lightweight construction supports extended prep sessions without fatigue
• Fibrox handle is dishwasher safe and straightforward to sanitise
• Well suited to boning, filleting, and close trimming work

At 15.2cm, this is a mid-length boning knife. It suits most general boning and trimming applications, though those working primarily on larger carcasses or requiring greater blade flex may want to consider alternatives within the Victorinox range. It is also worth noting this product carries an age-restricted sale requirement.

If you are equipping a prep kitchen or building out a knife kit and want guidance on which profiles and sizes to prioritise for your operation, the team is happy to talk it through.

The Vogue Soft Grip Boning Knife has a 12.8cm high carbon stainless steel blade designed for precision work around bone and cartilage. It sits at a practical size for controlled, close work — suitable for poultry, fish, and smaller cuts of meat where a longer blade would reduce accuracy.

In a busy prep kitchen, the forged blade construction helps maintain a keen edge over prolonged use. High carbon stainless steel holds its sharpness better than standard stainless and resists staining, which matters during long prep shifts. The wide bolster contributes to the balance of the knife in hand, reducing fatigue when working through a significant volume of product.

From a practical standpoint, the ergonomic soft grip handle gives a secure hold even with wet or lightly greased hands — a straightforward but important consideration in any working kitchen environment. The knife is hand-wash only; putting it through a commercial dishwasher will degrade both the edge and the handle over time, so that should be factored into your kitchen's cleaning workflow.

This is a solid, no-frills boning knife well suited to professional prep kitchens, butchery counters, and catering operations where reliable, consistent performance through daily use matters more than novelty. It is proportioned for detail work rather than breaking down large primal cuts, where a heavier or longer boning knife would be the more appropriate choice.

If you are equipping a new kitchen section or replacing existing knives across a team, it is worth considering the range as a whole — we are happy to help you match the right tools to your specific prep requirements.

The Victorinox Fibrox boning knife with a curved, narrow flexible blade is a reliable workhorse in professional butchery and kitchen prep. At 15cm, the blade length sits in a practical middle ground — long enough to work efficiently around larger joints, compact enough to maintain control on smaller cuts. The stainless steel blade is designed to flex as you work, which is particularly useful when following the contours of bone or cartilage without tearing the surrounding meat.

In a busy kitchen environment, this knife earns its place through consistency. The blade holds a workable edge well under regular use, and the Fibrox handle — a nylon-based material Victorinox developed specifically for professional use — provides a secure, non-slip grip even when hands are wet or greasy. That grip matters during long prep shifts when fatigue sets in.

Practically, this knife suits a range of prep tasks beyond straightforward deboning:

• Removing sinew and silver skin from joints and portions
• Breaking down poultry with precision
• Filleting large round fish where a flexible blade is beneficial
• Trimming fat from larger cuts before portioning

Cleaning is straightforward — the handle construction does not trap food in seams, and the knife is dishwasher safe, though hand washing will preserve the edge longer. It is worth noting that this is not a heavy-duty butcher's knife for splitting carcasses or working through dense bone; it is intended for the more precise work of separating meat cleanly from bone.

This knife is well suited to professional kitchen prep teams, catering butchers, and anyone who regularly handles whole or bone-in cuts. If your operation runs very high volumes of butchery work, it may be worth discussing whether a wider range of blade profiles or a heavier specification would serve you better — the team is happy to advise.

The Hygiplas 15cm stiff boning knife is a straight-forward, dependable butchery knife designed for raw meat preparation in professional kitchens. The stiff blade gives the operator control and precision when working close to bone, making it well suited to jointing, trimming, and portioning tasks where a flexible blade would be a disadvantage.

The red handle follows the widely adopted colour-coded knife system used across UK catering operations to prevent cross-contamination between raw meats and other food groups. For kitchens operating under HACCP-based food safety management, colour-coded knives are a practical and straightforward way to support compliance at the prep station.

Day-to-day, this knife holds up well in a busy prep environment. The stainless steel blade takes and retains a reasonable edge with routine sharpening, and the handle is dishwasher safe, which keeps turnaround simple during service.

• Stiff blade offers control for close bone work and precise portioning
• Red handle supports colour-coded food safety systems for raw meat
• Dishwasher-safe handle simplifies cleaning and hygiene compliance
• Stainless steel blade is straightforward to sharpen and maintain

This knife is a practical choice for butchery prep, larder sections, or any kitchen handling raw meat with any regularity. It sits at an accessible price point that makes it sensible to keep multiples in service. For operations with very high butchery throughput, a heavier-duty knife may be worth considering alongside this one.

If you are putting together a set of colour-coded knives or reviewing your prep section, feel free to get in touch — we are happy to help you work out what you need.

The Dick Pro Dynamic boning knife is a short, manoeuvrable blade designed specifically for boning and trimming work in professional kitchen environments. At 12.7cm, it sits at the compact end of the boning knife range, giving good control around joints and bones without the bulk of a longer blade. The German steel construction is consistent with what you would expect from Dick's professional range — reliable edge retention and a well-balanced feel during repetitive prep work.

In practice, this knife performs well in butchery stations and raw prep areas where precision matters more than sheer cutting length. The shorter blade makes it particularly useful for poultry, smaller cuts of meat, and intricate trimming tasks where a longer knife would be cumbersome. The 100g weight keeps hand fatigue to a minimum during extended prep sessions, which matters in busy kitchens running large covers.

The colour-coded handle is a practical detail rather than a cosmetic one. In kitchens operating HACCP-based colour coding systems, it supports cross-contamination controls at the point of use — a straightforward way to reinforce separation between protein types or between raw and ready-to-eat preparation areas.

• Compact blade well suited to detailed boning and trimming work
• Colour-coded handle supports HACCP cross-contamination controls
• Lightweight construction reduces hand fatigue during extended prep
• German steel blade holds a working edge through consistent daily use

This knife is best suited to professional prep kitchens, butchery operations, and catering teams carrying out regular raw meat preparation. It is a practical, everyday working tool rather than a specialist carving or filleting knife — if your prep requirements extend to fish or larger primal cuts, it is worth considering whether a different blade profile would serve you better.

If you are building out a knife set or reviewing your prep station smallwares, we are happy to help you match the right blades to the work your kitchen actually does.

The Victorinox Fibrox rigid boning knife is a compact, purpose-built blade designed for close, controlled work around bone and cartilage. The 12.7cm blade is stiff rather than flexible, which suits tasks where precision and resistance are more useful than give — deboning poultry, trimming joints, and working through tougher cuts where a flexible blade would deflect rather than follow the cut cleanly.

Victorinox has produced professional kitchen knives for well over a century, and the Fibrox range reflects that background: ice-tempered high carbon stainless steel that holds an edge reliably under daily use, without the brittleness associated with harder exotic steels. In a busy prep kitchen, that translates to a blade that stays sharp through a long service without demanding constant attention.

The Fibrox handle is worth noting in a professional context. The textured nylon grip is designed to remain secure when wet or greasy — a practical consideration during prep work — and the handle is dishwasher safe, which simplifies end-of-service cleaning and supports HACCP compliance without additional handling requirements.

• Rigid blade gives controlled, accurate cuts close to bone
• Ice-tempered steel holds a working edge through heavy prep sessions
• Fibrox handle stays secure in wet or greasy conditions
• Dishwasher safe — straightforward to clean and sanitise
• Compact blade length suits detailed butchery and jointing work

This knife is well suited to professional kitchens, butchery counters, and prep operations where a reliable, no-fuss boning knife is needed day to day. It is a practical workhorse rather than a specialist or premium blade — if your operation involves very high-volume butchery or a preference for heavier, forged knives, it is worth considering whether a different specification would better suit your team's needs.

If you have questions about building out your knife kit or matching blades to specific prep tasks, our team is happy to help you think it through.

The Hygiplas Pro boning knife in red is a 15cm narrow-bladed knife designed for professional meat preparation. The pointed, tapered blade is shaped to work closely around bones, joints and connective tissue, allowing clean separation with minimal waste. It is a standard working knife in butchery operations, meat prep stations and professional kitchens where accurate, repetitive deboning and trimming is part of the daily routine.

In practice, the narrow profile gives good control when working into tight areas around joints or when trimming sinew and fat. The blade length suits a range of tasks without becoming unwieldy — practical for portioning as well as detailed work. The handle is ergonomically shaped with a non-slip grip that holds securely in wet or greasy conditions, which matters during sustained prep sessions. Edge retention is reliable for day-to-day commercial use, and the blade resharpens without difficulty, keeping downtime between services low.

From an operational standpoint, the red colour coding is the detail that makes this knife particularly suited to professional kitchens running HACCP-based allergen and contamination controls. Designating this knife to raw meat use is straightforward, and the visual distinction helps enforce that separation across a team without relying solely on training reminders.

• Red handle supports HACCP colour-coding for raw meat preparation
• Lightweight construction reduces fatigue during extended prep sessions
• Non-slip grip remains secure in wet or greasy kitchen conditions
• Narrow tapered blade suits both detailed deboning and general trimming
• Reliable edge retention with straightforward resharpening

This knife is well suited to kitchens that handle raw meat regularly and need a dependable, hygiene-compliant boning knife at a practical price point. For operations processing very high volumes, a heavier-duty or longer-bladed option may be worth considering. If you are building out a colour-coded knife set or reviewing your HACCP knife allocation, the team is happy to help you work through the right combination.

The Wüsthof Gourmet Boning Knife is a 14cm straight-bladed boning knife designed for precision butchery and meat preparation work in professional kitchens. The blade is laser-cut from stainless steel and ground to a fine, narrow profile that allows close work around bones, joints, and cartilage — tasks that require control and accuracy rather than brute force.

In day-to-day kitchen use, the Gourmet range sits in a practical middle ground: lighter than a forged knife, but with enough rigidity for repetitive portioning work during prep service. The narrow blade profile gives good visibility of the cut line, which matters when breaking down whole joints or filleting larger cuts to consistent portion weights. The balance point sits slightly forward of the bolster, which suits a pinch grip and reduces hand fatigue during extended prep shifts.

The triple-riveted black handle is made from a hard-wearing synthetic material that is dishwasher safe — a practical consideration in kitchens where knives go through a regular machine wash cycle. The handle's shape is well suited to a range of hand sizes and grip styles without requiring any adaptation period.

A few things worth considering: this is a mid-range production knife, not a hand-forged blade. It will hold a working edge well with regular honing, but it is not equivalent in edge retention to a full-forged Wüsthof line. For kitchens processing large volumes of whole carcasses daily, a heavier forged boning knife may be a better long-term investment. For general prep kitchens, catering colleges, or as a reliable secondary knife, the Gourmet is a sound, practical choice.

If you're equipping a prep section and want to discuss the right knife specification for your volume and workflow, we're happy to help.