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This knife is designed to cut meat from off the bone without wasting meat and is also great for cutting fat from the meat with precision. Its blade is designed to withstand constant use over time without rusting or corroding so you can count on this knife in your commercial kitchen. Make deboning your poultry a simple task with this boning knife!
This item has been certified by NSF International to meet applicable product standards on public safety, health, and / or the environment.
"This is a well made knife that is very reliable. It cuts easily and the handle doesn't slip out of your hands. The blade is sharp and it stays sharp even with a lot of use."
Read More ReviewsThis knife's high carbon, stainless steel blade effortlessly cuts through a variety of foods. Its durable design allows for easy edge maintenance that will not rust or corrode over time.
The black Fibrox handle boasts an ergonomic design, great for difficult tasks such as boning. Plus it has a no-slip grip to prevent accidents while cutting your poultry.
This knife's stiff, narrow blade provides control when deboning, and helps to reduce the amount of meat wasted as you're trimming fat. Add it to your kitchen to ensure you and your staff have the proper tool to complete food preparation tasks effectively and efficiently.
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Attention CA Residents:| RH Forschner 41821 |
| Victorinox 41821 (Formerly) |
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9 reviews rated this 5 out of 5 stars.
0 reviews rated this 4 out of 5 stars.
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Customers appreciate this knife for its sharpness, durability, and comfortable grip, making it ideal for processing poultry and other meats. It maintains its edge well, even with frequent use, and is praised for its size and maneuverability in precise cuts. The knife is also noted for its easy-to-clean handle, enhancing its appeal for both professional and home use.
This AI-generated summary was created from real customer reviews
Verified Purchase
This little knife is perfect for trimming the fat off of steaks at work and cutting steaks down in to kabobs or strips. You can use it for cutting up chicken into strips or kabobs. This knife is super sharp and I love the way it fits in my hand.
This is a well made knife that is very reliable. It cuts easily and the handle doesn't slip out of your hands. The blade is sharp and it stays sharp even with a lot of use.
Verified Purchase
I originally thought this might be a little small as I am used to larger poultry knives generally but this knife is great. very sharp, the grip is sound and it allows you to be very deft with your cuts. all in all a solid tool
Verified Purchase
We process in total about 400-600 chickens, turkeys and ducks on our farm each year and absolutely love the victorinox 4" poultry boning knife. Be careful it is very sharp!
Verified Purchase
Victorinox produces a stellar knife and this is no exception. I boned a 4 pound fryer within 11 minutes without so much as a puncture in the skin. The flexibility allowed me to manuver around the ribs and breastbone without leaving too much meat behind. I loved the fact that the handle is easily cleaned and not having to worry about food borne bacteria. Great little tool in the kitchen!
Got this knife as a present and didn't think much of it until I started to use it. Love using it to bone chickens and in general cut chicken meat. I like how this knife keeps its edge sharp and does not required frequent sharpening despite fairly soft steel. I use honing steel religiously and I think it really helps to keep this knife sharp.
Verified Purchase
Excellent knife. I highly recommend spending the few extra dollars and purchasing this over my other knife which is a dexter boning knife. Either knife works great but the metal just holds an awesome edge.
Verified Purchase
I love this knife!! I use this for poultry evisceration and its the perfect size. Well made and durable. Not made in China which is a big selling point for me. I will be buying 3 more for the farm/store with my next order.
Verified Purchase
This knife is great for poultry processing. The knife is the perfect length and keeps its edge even when cutting through bones and muscle tissue.
