Victorinox (Forschner) 5" boning Knife with a straight stiff narrow blade and a black handle.  The patented black Fibrox handle is hygienic and very sanitary, being NSF approved as minimizing crevices that would offer hospitality to bacteria. It is dishwasher safe, although hand-washing is recommended. The handle is ergonomically designed to minimize wrist tension. The handle fits comfortably into both large and small hands and remains slip-resistant even when the hand becomes greasy with fat during butchering.

Boning knives have a slim blade that slices easily through joints, between bones and under silver skin. Use a narrow boning knife on ribs and chops to cut easily through bone and cartilage. Use a wide boning knife for chicken and pork. Use a curved boning knife for a better working angle when cutting close to and around the bone. A flexible boning knife is also an excellent fillet knife for fish. A flexible boning knife is also very good for removing the peel from oranges and grapefruit, and for removing sections of citrus fruit.

Victorinox (Forschner) Fibrox® boning and fillet knives are especially popular with those who hunt and fish. A generic leather sheath is available separately.

The high carbon, stainless steel blade is hand finished by skilled craftsmen at Victorinox in Switzerland. A special tempering process is used to produce an edge that can be resharpened over and over again. Each Victorinox knife is stamped from a single sheet of metal. The blade is then hardened, tempered, ground, polished, etched and finished..

This Victorinox product, which is made in Switzerland, has been marketed in the U.S. under the R.H. Forschner brand name since 1937.  As of 2009, it is now being sold in the U.S. under the Victorinox brand name.  It was Forschner 40510, and is now Victorinox 40510.  The original model number was Forschner 806-5.