Swibo 16cm Semi-Flexible Boning Knife in Yellow - VICTORINOX
Optimal precision for demanding tasks: this Swibo 16 cm semi-flexible yellow boning knife from Victorinox meets the needs of professionals who seek finesse and control in their cuts.
The Swibo 16cm yellow boning knife is designed for butchers, fishmongers, and chefs who need a precise and efficient tool for separating meat from bones, membranes, or cartilage. Its narrow, semi-flexible 16cm stainless steel blade allows for smooth, controlled movements while offering the necessary finesse for delicate work. The angled back improves the cutting angle, making it easier to reach difficult areas and work close to bones and fishbones.
This model also stands out thanks to its bright yellow Grillon® handle , particularly visible in a professional environment where many tools are in use. Its non-slip surface ensures a secure grip, even with wet hands, and guarantees consistent performance throughout the day. Thanks to its carefully designed ergonomics, it offers universal comfort.
Made in Switzerland, the Swibo 16cm boning knife meets the demands of the butcher , fishmonger , and restaurant industries. Its robustness, durability, and excellent maneuverability make it a reliable tool, designed to support professionals in intensive use while maintaining efficiency and precision.
- Expédition sous 10 à 14 jours
- En stock
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Swibo 16cm Semi-Flexible Boning Knife in Yellow - VICTORINOX
Optimal precision for demanding tasks: this Swibo 16 cm semi-flexible yellow boning knife from Victorinox meets the needs of professionals who seek finesse and control in their cuts.
The Swibo 16cm yellow boning knife is designed for butchers, fishmongers, and chefs who need a precise and efficient tool for separating meat from bones, membranes, or cartilage. Its narrow, semi-flexible 16cm stainless steel blade allows for smooth, controlled movements while offering the necessary finesse for delicate work. The angled back improves the cutting angle, making it easier to reach difficult areas and work close to bones and fishbones.
This model also stands out thanks to its bright yellow Grillon® handle , particularly visible in a professional environment where many tools are in use. Its non-slip surface ensures a secure grip, even with wet hands, and guarantees consistent performance throughout the day. Thanks to its carefully designed ergonomics, it offers universal comfort.
Made in Switzerland, the Swibo 16cm boning knife meets the demands of the butcher , fishmonger , and restaurant industries. Its robustness, durability, and excellent maneuverability make it a reliable tool, designed to support professionals in intensive use while maintaining efficiency and precision.
Marque : Victorinox
Compatibilite lave vaisselle : Yes
Fabrication : Swiss
Longueur lame : 16 cm
Manche : Non-slip
Matiere lame : Stainless steel
Type de produit : Knife
Product Benefits
- Blade16 cm semi-flexible, stainless steel, reversed back
- SleeveGrillon® yellow anti-slip knife. Specialized use for boning, fine cutting close to bones or bones.
- Manufacturing: Swiss
- BrandVictorinox
- Sound +: Enhanced visibility and safety thanks to the yellow handle
Care and usage instructions
- Wash the knife by hand in warm water with mild soap.
- Avoid putting it in the dishwasher to preserve the edge and the blade/handle cohesion.
- Dry it immediately after rinsing.
- Sharpen regularly with a honing steel or a suitable stone to maintain cutting accuracy.
- Store it in a suitable sheath or knife block to ensure safety and longevity.
Frequently Asked Questions
Is this knife suitable for boning large pieces?
Yes, its 16cm semi-flexible blade allows access to difficult areas while maintaining control and precision.
Does the yellow handle cause problems in a professional setting?
No; the bright yellow color increases visibility, contributing to safety in an active environment.
Can it be put in the dishwasher?
Although stainless steel is compatible, hand washing prolongs the life of the knife and preserves its performance.
What shape is the back of the blade?
The back of the blade is reversed, which facilitates the cutting angle close to bones or edges.
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