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Input:
Question: What is the difference between the 47513 and the 47515? I'm guessing it's a matter of stiffness. Yes?
Document: Make no mistake -- this is a boning knife. Its stiffness means it is not very suitable for filleting. If you desire a knife to perform double duty, you should probably look at something else (i.e. a flexible or semi-flexible blade).ProsPrice (dirt cheap)Good edge with decent edge retention (Yes, it is a stamped blade and the steel does not compare to the SG2 of my chef's knife or paring knife, however, it is more resilient than I had expected.
I use this to bone out prosciuttos which is no easy task. The stiffness and sharpness of the blade makes short work of it, separating flesh from bone even after years of aging. Can't beat the price, either!
I'm planning of getting a full set of Victorinox knives for next summer's BBQ season.
Probably better to say that this knife is a boning knife, if it actually was. I find that when I'm boning pork butts(shoulder) that I leave more meat on the bone, when the knife is brand new. After about eight to ten months of sharpening, the tip is small enough to hit the curves.
I'm very happy with this knife. It's super sharp and does an excellent job. The other knives in my kitchen are mostly J.A. Henckels, I'd always been kind of a snob about them -- If not Henckels, then why bother? This knife proved me wrong.The only thing that took a bit of getting used to was its weight. It's a very light knife.
I've had this knife in my block for a while now, and I'm still impressed.For a cheap knife, the stamped blade performs very well. The edge is razor sharp from the factory, and stays that way with minimal effort. Treat this knife well and you will be very happy.That said, before you buy, give some thought to whether you want a straight or curved blade.
I was a meat cutter for 15 years until 1993. I only cut an occassional item around the house now, but I found myself in need of a new boning knife and took a chance on this one. I had always used Case knives when I worked at the store, but this is a great knock-off at a third the price. The blade is just the right stiffness and the handle is made from the same material Case used all those years.
Would I like to have a $100 Shun boning knife? Sure who wouldn't, but at 1/5 the price this does the same job just as well. Seems to have held it's edge after a few uses and I'm sure will over time with regular steeling and occasional professional sharpening. Like all the Fibrox knives the handle is nicely textured and gives you a secure grip even when your hands get wet.
I'm slowly replacing all the knives in my kitchen. This time I'm buying great ones instead of cheap ones. This is one of many I 'll buy in the future. This , along with future purchases will be professionally sharpened when that time eventually comes. Has a nice sharp edge and cuts well. I expect it will hold it's edge a long time as I don't abuse my utensils.
I bought this knife mostly to trim fat off meat. Im a backyard bbq guy and I'm always trimming different types of meats such as Pork, Beef, Chicken & sometimes fish. This little guy does an amazing job & the semi stiff is perfect only because i dont use it to filet anything. The handle also has the perfect grip and is very comfortable. Care for this knife is also easy, all i do is wash it, dry it and put it back in my knife case.
Answer: Yes, the 47513 is a bit more flexible, but not as flexible as, for example, a filet knife.  I actually prefer the curved boning knife, 47517, because the working angle is more comfortable for me.  In general, however, I have been very pleased with the Victoriox knives.