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6-inch boning knife with thin, flexible blade ideal for separating meat, poultry, or fish from the bone with precise control.

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Comfortable handle

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Sharp blade

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Well made

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Flexible blade

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A stamped knife can usually be identified by the absence of a bolster. Stamped blades are cut into their shapes from cold-rolled pieces of steel and then ground, tempered, and sharpened. Creating them requires many less steps than forging and results in lighter, narrower blades. Some professionals prefer the thicker, heavier forged blades, but many pros, who spend much of their day cutting and slicing, enjoy a lighter knife since it's less fatiguing and easier to manipulate at speed.

Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade, but not the weight or feel. Victorinox manufactures a complete range of stamped blades with patented Fibrox handles and they are considered among the greatest values in the knife industry.

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  • 6-inch boning knife with thin, flexible blade ideal for separating meat, poultry, or fish from the bone with precise control
  • Ice-tempered, high-carbon, stainless-steel blade provides maximum sharpness and edge retention; conical ground for wider break point
  • Blade stamped from cold-rolled steel; bolsterless edge for use of entire blade and ease of sharpening
  • Patented Fibrox handles are textured, slip resistant, and ergonomically designed for balance and comfort; NSF approved
  • Hand washing recommended; lifetime warranty against manufacturer defects; expertly made in Switzerland
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After use, knives should not be allowed to soak in water. The best practice is to hand wash and dry them immediately. This is especially true if they have been used on fruit or salty foods, which may cause some staining, even on stainless steel. Most knives require very little maintenance and it is worth the effort to protect your investment.

Though Victorinox knives are dishwasher safe, this is strongly discouraged. The dishwasher's agitation may cause damage. Additionally, harsh detergents can be harmful and cause pitting and spotting on the blades. The handles may also discolor and develop a white film with constant use of the dishwasher. Plus, intense heat associated with dishwashers is not good for the temper of the blade.

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Frequently Asked Questions

  • How do I keep my knives sharp?

    All quality knives require proper maintenance to keep them in perfect cutting shape. The best of edges will quickly dull if it strikes metal, glass, or Formica. A wooden cutting board makes the best cutting surface. And, if a slip occurs, a proper cutting board is safer for the user. Frequent use of a Victorinox sharpening steel will keep blades in tip top working condition. All straight-edge knives need steeling to keep their edges.

  • Is this extremely sharp?

    Yes, it is quite efficient.

  • What's the difference between the 47513 and 40513 models?

    The 47513 is more flexible great for filleting fish. the 40513 is more ridged - more for boning chicken and such.

  • How should I store my knives?

    Safety is the biggest concern of storage, both to the user and to protect the knife's edge. Choices include a knife magnet, knife block, drawer insets, and also individual knife protectors.

  • How to "Steel" a knife?

    1: Hold the steel firmly in your left hand with the guard positioned to stop the blade should it slip. 2: Hold the knife in your right hand and place on top part of steel as shown. 3: Raise back of blade one-eighth inch. 4: Now, moving the blade only, draw it across the steel in an arching curve, pivoted at your wrist. The blade tip should leave the steel about two-thirds of the way down. 5: Repeat the same action with the Blade on the bottom side of the steel. Always maintain the same pressure and angle on both sides of the steel. 6: Repeat five or six times.

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