Wusthof Classic Flexible Boning Knife - 6"

• Now introducing the easiest and quickest way to de-bone and fillet your precious catch
• Thin blade makes gliding between and over bones a breeze
• Precision forged from a single sheet of high carbon, stain resistant German stainless steel
• Hand honed razor sharp PEtec edge
• Ergonomic and comfortable triple-riveted black poly handle.
• Made in Solingen, Germany; Lifetime Warranty

WÜSTHOF Classic Flexible Boning Knife – 6" of Sleek, Surgical Precision

Take your meat and fish prep to the next level with the WÜSTHOF Classic 6" Flexible Boning Knife. Designed for precise deboning and filleting, this narrow, ultra-flexible blade contours smoothly around joints, bones, and sinew—removing only what’s necessary and preserving every valuable bite of meat 🥩.

The tapered point allows for tight maneuvering near joints, while the forged steel blade flexes just enough to glide along ribs or trim skin with ease. Whether you're deboning chicken, trimming pork, or filleting delicate fish, this knife delivers clean, accurate results with less mess and waste.

🔹 Flexible 6" Blade – Ideal for filleting fish and trimming around bones
🔹 Tapered, Pointed Tip – Perfect for getting close to joints and connective tissue
🔹 Precision Forged from X50 CrMoV15 Steel – High-carbon alloy for long-lasting sharpness
🔹 Triple-Riveted Full Tang Handle – Comfortable, hygienic, and built to last
🔹 Crafted in Solingen, Germany 🇩🇪 – Iconic quality from the cutlery capital
🔹 Lifetime Warranty – Confidence with every cut

Replaces item number 4603-7 and is a staple in professional and home kitchens alike.

💎 WÜSTHOF Classic Series – Built for Performance

Every knife in the Classic line is precision-forged from a single block of high-carbon stainless steel, delivering a perfect combination of strength, balance, and edge retention. The durable synthetic handle is triple-riveted to the full tang, creating a seamless transition for comfort and hygiene 🧼.

WÜSTHOF Steel Composition (X50 CrMoV15):

• X = Stainless Steel

• 50 = 0.5% Carbon for extreme sharpness

• Cr = 15% Chromium for corrosion resistance

• Mo = Molybdenum for blade strength

• V = Vanadium for edge retention

🛠️ Why Choose Forged over Stamped?

Forged knives like this one are formed under intense heat and pressure, producing a stronger, denser, and more balanced blade. With a full tang running through the handle, it offers superior control and long-term durability—perfect for precision cuts and demanding kitchen work ⚖️.

Effortlessly fillet, trim, and debone with the WÜSTHOF Classic 6" Flexible Boning Knife—the essential blade for chefs who value control, efficiency, and German craftsmanship 🔥.

Care of Knives

Honing and Sharpening 

Honing or sharpening depends on whether your knife has lost its sharpness or if it is really blunt. A blade's loss of sharpness can be treated using a honing steel. For dull, blunt knives, use a sharpener. To ensure a beautifully sharp blade, we recommend you hone your knives regularly, after each use.  Regular honing prevents blades from deteriorating quickly.

Cleaning

Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm soapy water. Always carefully dry your knives with the blade facing away from you to prevent unintentional injuries. While Wusthof knives are suitable to clean in the dishwasher, we recommend you hand wash only to prolong the life of your blades. Dishwashers can cause your blades to rub against objects during the cycle, causing the blades to deteriorate.  

Proper Knife Storage

Proper storage of your knives ensures they will last for a very long time. There are three ways we recommend storing your knives; knife blocks, magnetic bar holders, and special cases and space saving rolls. Knife blocks help your knives to sit beautifully on your counter top, while keeping them close at hand. Magnetic bars safely hold your knives and provide space. Special cases and space saving rolls allow you to easily transport your knives without causing damage or harm.

Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.

Warranty

WÜSTHOF cutlery is manufactured with the highest quality standards and fulfills the required DIN (German Industry Standard) as well as the EN (European Standard).
WÜSTHOF cutlery is fully warranted to be free of defects in material and craftsmanship. The warranty does not apply for normal wear or misuse.