Product Features:

• With its "S" shaped edge and thin, flexible blade, the boning knife is ideal for separating meat, poultry, or fish from the bone with precise control
• Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
• Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved

Product Description:

The R H Forschner by Victorinox Boning Knife features a 6-inch straight, flexible blade to maneuver around bones. High carbon, stainless steel blade, is hand finished at Victorinox in Switzerland by skilled craftsmen. A special tempering process is used to produce an edge that can be resharpened over and over again, so the knife can keep its original sharpness throughout the entire life of the blade. Victorinox handles are ergonomically designed to minimize wrist tension. They provide a natural fit. A good heft and comfortable, positive grip are indications of a well-made knife. A sure-grip handle with a finger guard is valuable feature since the handle inevitably gets greasy, wet, or both. Although cutlery steel is naturally sanitary, materials and construction details of the handle minimize crevices what would offer hospitality to bacteria.

Customer Reviews:
Small reservations
First, being a bit of a traditionalist, I much prefer a solidly crafted forged blade to a stamped one. But this knife was highly recommended by Cook's Illustrated, along with a number of other knives in this line. I was curious to see if such an inexpensive line of knives could compete with the very expensive knives which I am used to using. Since I was in the market for a boning knife I decided to order this knife to evaluate the Victorinox line.

While it will vary from person to person, I find the handle slightly uncomfortable to hold. It seems a little bulky, especially for the application. On the other hand, the blade appears to be very well suited to the task at hand, and this may be an application in which a heavier forged blade is at some disadvantage. The blade is flexible, but not overly so. Initial sharpness is good, as is the blade shape. It has a good sharp tip for piercing silver skin.

I have only had this knife for a short time, and I look forward to seeing how it will hold up. Will it hold its edge? Will the tip break when it hits one bone too many? Will I ever get used to the clunky feeling handle? Time will tell, and I will share these things here as I learn them. But at this point I would recommend this knife to anyone looking for an inexpensive but effective boning knife. Over time I plan to try the rest of the knives in this line. It will be interesting to see if I can replace a $2000 set of knives with a $200 set and be happy with the change.

While I will never lose my love of the beauty and craftsmanship of a set of fine forged knives, Victorinox/Forschner is offering an interesting practical alternative to the "work of art" knives we have grown to love. Interestingly, All Clad cookware is facing a similar challenge from low cost multi-ply cookware.

2010-02-08 | rwizard (USA) | Rating: 4

I reach for this knife frequently
This knife is very comfortable to use. Thus far I haven't actually used it for boning, but have cut very thin, neat slices of meat. It holds an edge very well & is easy to hone. I like the feel of the handle.

2010-02-06 | ML (Utah, USA) | Rating: 5

cutlery
I am a long time user of Victorinox Cutlery and started a set for my son. They are a little more expensive, but well worth the price. I have had my set for close to 20 years and still keeps a sharp edge.

2010-01-27 (Lansing, MI) | Rating: 5