Fibrox 5 Inch Beef Skinning Blade - Black Handle

Use it all the time my go too knife for preparing meat and veggies easy to keep sharp if you actually know what you are doing

Victorinox. The name says it all. Great quality blade. Easy to use and sharp.

Very good knife for the price. It holds an edge well and easily sharpens.

My dad and I butcher every week at the meat shop he owns. Since Covid hit, our orders have skyrocketed for more beef through custom butchering. I bought two of these for him on Father’s Day this year, and we’ve been using them to butcher five or six beef a week. We only butcher one day a week, so we do five or six beef in a row the same day. This knife handles them all really well, but by the 6th beef, you can tell it’s starting to get to the point where it needs to be sharpened instead of just steeled. On hog butchering he says it does just as well. He skins the hogs by himself and keeps two of these knives in his scabbard to rotate through, as we tend to do 15-17 hogs on those days. We both really enjoy the Fibrox grip, has great tactile feel and great control. He still prefers the rosewood grip for his boning knife, but all mine are Fibrox. Takes an edge well and puts it to good use.

Was recommended this brand by my friend who is an actual butcher. We have used for processing our own deer. I'd (and my butcher friend) also suggests ordering an electric sharpener.

Bought this knife to dress a beef tenderloin. It started out very sharp but by seemed less so by the end of the procedure. I will wash it thoroughly and try again. Grip was fine. Not meant to be a carving/chopping knife so is light weight. Not sure what other uses I’ll have for it except trimming meat.

Excellent

Great feeling knife. Comes ready to slice.

Excelente

Excellent for skinning beef! Would definitely recommend.

Cuts great.

Coupe de gibiers. J'aimerais bien avoir un foureau pour transport en toute sécurité.

My first thought, was it’s a nice knife. Until it was used to butcher an elk, the blade got a bad nick in it from cutting a leg joint. I would expect a well made knife to not have this type of issue. Also doesn’t stay sharp for long.