Victorinox Fibrox 4-Inch Boning Knife with Straight Edge and Black Handle

Sharp. Holds edge. Versatile. I use it for nearly any cutting situation.

In recent months I have had the absolute pleasure of using Victorinox Knives of different lengths and purposes. The knives are consistently reflecting the quality of construction with each knife regardless of its use by me. Yesterday I spoke of buying and using a possible candidate for our new set of steak knives. Today's entry into the race of steak knives is a simple, 4" utility knife. This blade is somewhat stiffer and not quite as flexible as yesterday's. It passed all my demands for cutting meat and otherwise tough-to-cut food products. Similar to my other Victorinox products they stay sharp and when necessary a new, sharp line is so very simple with the hand sharpener.I noticed in my knife storage places an assortment of some very nice knives in term of looks and another batch of knives that we use for actually cutting things like meat or veggies. The nice knives are mostly for show and have far less utility; however, the Victorinox knives are mostly user friendly work horses. When we find that single maker of nice looking work horses, we will opt for that option with vigor.

Added this to my Victorinox trifecta of 8" Chefs knife, 3" parring knife and 10" bread knife and now I have literally all of the cutlery that is the really basic necessities that one needs. Very handy go between pairing knife and chefs knife. Ok, Ok maybe I should add a semi-flexible Victorinox boning knife? Victorinox blades are the common man's go-to cutting edges and IMHO are on par with WAY more expensive brands. They are easily sharpened to 15-17 degrees and retain their edge. The Fibrox Pro handles are the ones to select from the Victorinox line for a safe comfortable grip. All of my other knives including a few over-rated over-priced brands are just cutlery block queens and get in the way for me to grab any of my Victorinox blades.

All the knives in this line up are incredible. Kinda strange you can get excited about a knife. Guess its more about the positive experience finally. They are light very sharp and really nice to use. I cant quite explain it they are just awesome. I have purchased all the top expensive brands in the past the german brands, high end japanese brands they just dont compare. The build quality here is simple elegant and bulletproof. I know you might cringe after reading about my etiquette here but I throw these in the dishwasher and they come out perfect every time. No rust no damage no dullness. I know your not supposed to put knives in the dishwasher. The dishwasher has in fact ruined all my other expensive knies mainly due to rust leaching out of the blades. Thats probably why they say dont put them in there. You can change that rule with these knives. Love Love Love them! Like them so much I have been buying them as gifts for people:) Its great when a company puts out a great product!

If the knife gods cursed me to only possess three knives, this would be one of them, along with a chef's knife and a bread knife and all three of them would be Victorinox with Fibrox handles.This is bigger than a paring knife with a paring knife-like shape. I don't know why it's called a Rabbit knife. Is it because it quick-as-a-rabbit does your cutting tasks, or is it used to skin and dress rabbits?I'll let those of you who are vegetarians contemplate the "hare-y" horror of that possibility.This knife can do much of a paring knife's chores and many heavier-duty jobs that a parer just can't do.It's substantial enough that I use it to break down a whole chicken into 8 pieces and even de-bone the breasts.It's small enough to cut the stem out of tomato and thinly slice it. The blade is only 4-inches so large tomatoes will be more of a challenge to slice evenly.The Fibrox handle stays firmly in your hand even when wet or greasy (remember the chicken cutting). I like the handles but they are sort of ugly so you have to be the type who appreciates function over form.

Not sure if I was sent the wrong knife or what. The package says it's a paring knife. It is a better knife than what came in my set of Victorinox but does not look like the picture. I bought it to fillet pan fish. I think the width, especially at the point is going to be too wide for that. Won't know for sure until spring.If you are looking for a sheath, I bought this. https://smile.amazon.com/gp/product/B003ZAXSGK/ref=ppx_yo_dt_b_asin_title_o05__o00_s00?ie=UTF8&psc=1First I conditioned it with 1907 dressing then propped it open with a pocket knife to get it to open wider. Left it sit for 24 hours and then applied another coating of 1907 and let it sit another 24 hours. Lastly I cut the flat top to a curve to allow for the handle.I keep mine sharp by stropping. If you are not familiar with stropping, Victorinox makes a nice sharpener. https://smile.amazon.com/gp/product/B000AR7AKG/ref=ppx_yo_dt_b_asin_title_o09__o00_s00?ie=UTF8&psc=1This will not bring back a totally dull knife. Run it 5 to 10 times using very light pressure after each use and it will keep your edge razor sharp. It is set to a 20 degree angle. This is the only sharpener of this type that I have ever liked. I keep one in my tackle box. If you pull the top up, the is a hone in the handle which will sharpen a dull SS knife.Overall, it is a nice paring knife, a little longer than a standard paring knife.