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Victorinox
In Stock
Boning Knife | Straight Blade | 12.7cm Fibrox Handle | Victorinox C673
£22.10
/ exc vat
£26.52/ inc vat
- High-Carbon Stainless Steel
- Ice-Tempered Blade
- Straight Blade Design
- Soft-Grip Fibrox Handle
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Product Overview
Here’s a true kitchen workhorse that makes light work of demanding tasks. The Victorinox Boning Knife, with its razor-sharp 12.7cm straight blade, is expertly crafted for precision butchery and meat preparation. It offers the perfect balance of rigidity and control, letting you glide through meat, separating it from the bone with absolute ease and minimal waste. This isn't just another knife; it's an extension of the chef's hand, designed for performance.
Built for the bustling environment of professional kitchens, from high-end restaurants and local butcher shops to busy catering units, this knife is a must-have. Its legendary Swiss quality means it can handle the daily grind without losing its edge. The star of the show is the world-renowned Fibrox handle, providing a secure, comfortable grip that reduces fatigue during long shifts, making it a reliable partner for any chef, butcher, or culinary student.
Combining a high-carbon stainless steel blade that’s ice-tempered for superior edge retention with a handle that’s built for safety and comfort, this tool is the epitome of smart design. If you're looking to upgrade your toolkit with a knife that delivers consistent, professional results day in and day out, the Victorinox boning knife 12.7cm is the clear choice for precision and durability.
Key Features and Benefits
- High-Carbon Stainless Steel: Enjoy a razor-sharp edge that makes clean cuts.
- Ice-Tempered Blade: The blade stays sharper for much longer, reducing maintenance.
- Straight Blade Design: Offers fantastic control for precise, straight cuts close to bone.
- Soft-Grip Fibrox Handle: Provides a secure, non-slip grip, even with wet hands.
- Lightweight Construction: Reduces hand fatigue during long, repetitive butchery tasks.
- Dishwasher Safe: Makes for quick and easy cleaning to meet hygiene standards.
- Swiss Craftsmanship: Trust in a world-renowned brand known for its quality.
- 12.7cm Blade Length: A versatile size, perfect for a range of meats.
Technical Specifications
- Brand: Victorinox
- SKU: C673
- Blade Length: 127mm / 5"
- Overall Length: 254mm / 10"
- Weight: 110g
- Blade Material: High Carbon Stainless Steel
- Handle Material: Fibrox (Thermoplastic Elastomer)
- Colour: Black
- Blade Type: Stiff, Straight
Expert Review and Insights
Having worked with countless knives, the Victorinox C673 stands out for its sheer practicality. It’s not flashy, but it’s incredibly dependable. The blade is stiff enough for pork and beef, yet nimble enough for poultry. The Fibrox handle is the real hero here – it feels secure and comfortable, which is exactly what you need when you're working through a large delivery of meat.
Sophie Brooks – Chef Tools Expert View Profile →
- The Grip: The Fibrox handle offers brilliant non-slip control, a huge plus for safety.
- Blade Care: To keep its perfect edge, it needs regular honing; don't neglect it.
Case Study: Real Business, Real Results
The team at 'The Butcher's Block', a family-run shop in Bristol, needed to standardise their knives to improve consistency and reduce wrist strain for their staff. They replaced their mismatched collection with several Victorinox C673 boning knives.
"The difference was immediate. The grip is fantastic, and the blades hold their edge so well. The lads are working faster and, more importantly, safer. It was a small change that made a big impact on our daily workflow."
Robert Finch – Owner, The Butcher's Block
The upgrade led to a measurable 10% reduction in preparation time for their weekly poultry orders and a noticeable decrease in product waste.
Installation and Maintenance Guide
First Use and Handling
- Wash the knife thoroughly with warm, soapy water before its first use.
- Always hold the knife by the handle with a firm, controlled grip.
- Use a designated cutting board (preferably wood or plastic) to protect the blade's edge.
- Familiarise yourself with its balance and weight before making your first cut.
Keeping It Going
- Hone the blade regularly with a sharpening steel to maintain its edge.
- While dishwasher safe, handwashing is recommended to preserve the blade's longevity.
- Dry the knife immediately after washing to prevent any water spots or corrosion.
- Store it in a knife block, on a magnetic strip, or in a sheath to protect the blade.
Frequently Asked Questions
Q: What is 'ice-tempering'?
A: It's a process where the steel is cooled to sub-zero temperatures during hardening. This creates a finer, more uniform grain in the metal, which allows the blade to hold its sharp edge for much longer.
Q: Is the Fibrox handle really non-slip?
A: Yes, it's one of its key features. The material and texture are specifically designed to provide a secure grip even when wet or oily, significantly enhancing user safety.
Q: Is this knife good for deboning fish?
A: While you can use it, this knife has a stiff blade designed for meat. A more flexible filleting knife is generally better for the delicate structure of fish.
Q: What's the best way to sharpen this Victorinox boning knife?
A: For daily maintenance, use a sharpening steel (honing). For periodic re-sharpening, a whetstone or a professional sharpening service will restore the factory edge.
Q: You say it's dishwasher safe, but is handwashing better?
A: Yes. While it can withstand a dishwasher, the harsh detergents and high heat can dull the blade over time. A quick handwash is always the best practice for high-quality knives.
Q: How stiff is the blade?
A: This model features a stiff blade, which is ideal for providing the leverage and control needed to cut through tough cartilage and separate meat from the bone on large cuts of beef, pork, or lamb.
Q: What's the main difference between a boning knife and a filleting knife?
A: A boning knife is typically thicker and stiffer for working around hard bones. A filleting knife is thinner and much more flexible to move along the delicate spine and ribs of a fish.
Q: What are the benefits of a straight blade boning knife?
A: A straight blade, like on this Victorinox C673 boning knife, excels at making long, precise cuts and is particularly useful for trimming fat or portioning large pieces of meat into smaller cuts like steaks.
The Victorinox Promise: Swiss Precision in Your Hand
When you buy a Victorinox knife, you're not just getting a piece of steel; you're investing in over a century of Swiss craftsmanship and innovation. This is the same company that created the original Swiss Army Knife, a global icon of reliability and function. That very same dedication to quality and performance is forged into every professional knife they make. For a business, this translates to long-term value. A Victorinox knife is a tool that withstands the rigours of a commercial kitchen, delivering consistent performance day after day. It means fewer replacements, less time spent sharpening, and a level of trust that allows your chefs to perform at their best. It's a smart investment in operational efficiency and a mark of professionalism in any kitchen.
Explore more from VictorinoxWhy a Fibrox Handle is a Chef's Best Friend
Ever wondered what makes a Fibrox handle so special? It’s all about safety and comfort. Fibrox is a type of tough, hygienic material called a thermoplastic elastomer. Think of it like the high-performance grip on the steering wheel of a rally car – it’s designed not to slip, no matter the conditions. In the kitchen, this means even when your hands are wet or greasy, you maintain complete control of the knife. This massively reduces the risk of accidents and lets you work with confidence. Plus, it's ergonomically shaped, which means less strain on your wrist and hand, a huge benefit during those long, repetitive shifts preparing meat. It’s a simple feature that makes a world of difference to your daily comfort and safety.
Who Should Buy This?
- Butcher Shops: Ideal for daily primal cutting and portioning, this Victorinox meat preparation knife improves efficiency and yield.
- Restaurant & Hotel Kitchens: An essential tool for in-house butchery, from trimming steaks to deboning poultry with professional precision.
- Mobile Caterers & Event Chefs: Its lightweight, durable, and hygienic design makes it perfect for reliable performance on the go.
- Culinary Schools & Training Centres: The perfect knife for teaching students the fundamentals of butchery with safe, industry-standard equipment.
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