Flex is the specification, and it is chosen by the job · review
The only knife in this hub that publishes both its steel designation and its hardness: X55CrMo14 at a stated 56 HRC, flexible, with a curved blade that lengthens the cutting stroke.
What we would actually buy The most completely specified knife in this hub, from a maker who sells to butchers. The flex is the property to check against your own use.
A 15 cm (5.9 in) flexible boning knife in X55CrMo14 stainless stated at 56 HRC, with a curved blade and an ErgoGrip handle.
Steel designation and hardness, both. 56 HRC is the softer European convention: the edge rolls rather than chips, comes back on a steel in seconds, and will need that steel often.
F. Dick explain it on the listing: a curved edge is longer than a straight one of the same blade length, which allows a long drawing cut. It is also the shape that follows the contour of a bone.
Flexible, which suits fish, poultry and trimming. For driving between the joints of a large animal, a stiff blade is the right tool and this is not it.
On sale at around $23 on the American Amazon store at the time of checking.
Prices and availability are what Keepa reported on the date this page was updated; both move.
Prices quoted in this text were read on 3 September 2026. The live price is at the top of the page.
| Blade length | 15 cm (5.9 in) |
|---|---|
| Steel | X55CrMo14, stainless |
| Hardness | Stated 56 HRC |
| Flex | Flexible |
| Shape | Curved, stated to give a longer drawing cut than a straight blade |
| Handle | ErgoGrip |
| Use | Separating meat from bone, skinning, removing sinew |
| Amazon reference | B00LOCVHRI |
| EAN | 4009215060638 |
A listing is not an offer: the reference exists on these stores, availability changes daily.
Flexible follows a ribcage and lifts a fillet; stiff drives between joints without wandering. This one is flexible, which suits fish and poultry more than heavy jointing.
F. Dick states that the curve makes the edge longer than a straight blade of the same length, which allows a long drawing cut. It is also what lets the tip follow a bone.
7.2/ 10
The most completely specified knife in this hub, from a maker who sells to butchers. The flex is the property to check against your own use.
Close prices, same category: comparable cookware and knives. We keep only the specifications all of them publish, because a column with gaps compares nothing.
| Model | Price | Blade length |
|---|---|---|
| F. Dick ErgoGrip 15 cm (5.9 in) flexible boning knife | $23 | 15 cm (5.9 in) |
| Victorinox Fibrox 15 cm (5.9 in) flexible | $39 | 15 cm (5.9 in) |
| SANMEIHO 18 cm (7.1 in) powder steel fillet knife | $50 | 18 cm (7.1 in) |
| HOSHANHO 18 cm (7.1 in) 10Cr high-carbon | $66 | 18 cm (7.1 in) |
Skinning, trimming sinew and separating poultry.
Amazon reports what buyers took in the month before this page was last checked: at least 50.
The figure is a floor, rounded by Amazon, and read through Keepa — it says what buyers picked, not what a maker claims.
Specifications: the manufacturer sheet for cookware and kitchen knives and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
18 cm (7.1 in) · Japanese powder steel · 2.2 mm (0.09 in) blade stated · slightly curved · laser-engraved pattern
An 18 cm (7.1 in) fish fillet knife in Japanese powder steel with a stated 2.2 mm (0.09 in) blade — the only thickness figure published in this hub.
Best for: Filleting whole fish, for someone who will keep it away from bones.
≈ $50
15 cm (5.9 in) · straight flexible blade · narrow · Fibrox non-slip handle · stainless
A 15 cm (5.9 in) straight flexible blade with the Fibrox handle — the grip that professional kitchens buy Victorinox for, on the knife most likely to be used with wet hands.
Best for: Filleting fish and jointing poultry, with wet hands.
≈ $39
18 cm (7.1 in) · high-carbon 10Cr stainless · thin blade · ergonomic handle · fish and boning
An 18 cm (7.1 in) fillet and boning knife in high-carbon 10Cr stainless, with a thin blade and a handle shaped to reduce fatigue over a long job.
Best for: Someone who fillets fish regularly and wants a harder edge than a European blade.
≈ $66
Prices quoted in these summaries are dated readings. The live price is shown next to each product.
