Victorinox 5.6500.15 6" Wide Semi-Stiff Curved Boning Knife

Built for separating muscle from bone on pork, beef, and lamb, the curved profile follows joint contours for cleaner yields. The semi-stiff blade gives enough flex to navigate ribs without bending under hand pressure.

Semi-stiff sits between full-stiff (better for heavy red meat work) and flexible (better for fish and poultry), making it the most versatile choice in a mixed protein program. It is the default pick for butchers handling more than one species.

The textured non-slip polymer grips even with fat, blood, or water on the user's hands, reducing slip injuries during long breaking shifts. The handle is also dishwasher-rated, though hand-washing extends knife life.

Touch up on a steel between every couple of dozen birds or every primal cut, and run a full sharpening every one to two weeks. Skipping the steel wears the edge faster and forces aggressive resharpening that shortens blade life.

Always cut away from the body, wear a cut-resistant glove on the non-dominant hand, and store the blade in a guard or magnetic rack between uses. Never use this knife to pry frozen meat apart, since lateral force snaps boning blades.

Pair it with a 10-inch breaking knife and a sharpening steel for a complete primal-to-portion station. See full options across our cutlery section.

Loose storage dulls and chips the edge against other tools, and is a safety risk every time someone reaches into the drawer. Use a sleeve or a knife storage rack purpose-built for blades.