Hospitality Connect lists 84 Victorinox boning knives for butchers, meat rooms, restaurants and catering kitchens. The range covers straight and curved blades, narrow and wider profiles, stiff and flexible blades, and Fibrox handles.
Blade shape follows the cut. A straight blade suits breaking down large primals and working along a bone in a straight line. A curved blade follows the contour of a joint, which makes it faster for seaming and trimming. Stiffness is the second choice: a stiff blade gives control when levering against bone, while a flexible blade bends to follow a rib cage or to skin fish and poultry. A narrow blade removes less meat on each pass. Grip matters as much as the blade when hands are wet, which is why Fibrox handled knives are common in meat rooms. Trade pricing applies and delivery is Australia-wide.
