You have no items in your shopping cart.
Best Sellers
-
F. Dick ErgoGrip 6-inch Curved Flexible Boning Knife
Six inches is long enough to make single-pass cuts along a pork loin or a leg of lamb and short enough to dismantle a chicken without the tip getting in the way. This curved, flexible ErgoGrip blade covers that range of work.Flex is the reason to choose it. The blade bends to follow bones and joints, so the edge stays close and the yield stays high, and it slides under silver skin to lift it off a tenderloin in a long strip. The same give makes it capable on fish, where the blade has to ride over the rib bones.On a chicken, the curve lets the cutter draw around the thigh bone in one motion and lift the meat in a single piece.A black-handled version is available for color-coded kitchens. The 5-inch curved flexible boning knife is quicker on small birds, and the 6-inch curved stiff boning knife is the better choice when the work involves forcing joints. A 6-inch semi-flexible blade sits between the two. Learn More$18.20 -
F. Dick ErgoGrip 6-inch Semi-Flexible Boning Knife
Duck, chicken and turkey all break down well with a 6-inch semi-flexible blade, and this ErgoGrip knife handles all three. The extra inch over the 5-inch model helps on a turkey breast and on the longer bones of a leg.Semi-flex means the blade gives a little when it meets a bone and then springs back. The cutter can follow a curve without the knife wandering, and there is still enough stiffness to cut through a joint. The curved edge is easier to slide along a bone than a straight one and offers more cutting length for each pull.On a turkey, the longer blade follows the breastbone from end to end and frees each half of the breast in a single pass.For smaller birds and tight joints, the 5-inch semi-flexible boning knife is quicker. When the work calls for a blade that bends further, such as removing silver skin, choose the 6-inch curved flexible boning knife. The 7-inch semi-flexible boning knife adds length for larger cuts and filleting. Learn More$18.20 -
F. Dick ExpertGrip 2K 6-inch Curved Semi-Flexible Boning Knife
For cutters who debone all day, a 6-inch semi-flexible blade covers the widest range of cuts, and this ExpertGrip 2K model puts that blade on F. Dick’s cushioned two-part handle. It handles poultry, pork loins and lamb legs with the same knife.The curved, semi-flexible blade bends enough to ride a bone and stays stiff enough to part a joint. Six inches gives one-pass cuts along a loin. F. Dick’s molding process joins the soft shell and hard core to the blade without gaps, which keeps the handle sanitary and comfortable through long shifts. This is what we call a “double pour” handle.The curve puts more edge into each pull, so drawing around a thigh bone or along the length of a loin takes fewer strokes. The soft shell also cushions the palm in a dagger grip.For smaller birds, the 5-inch ExpertGrip 2K semi-flexible boning knife is quicker in the joints. More flex comes with the 6-inch curved flexible model, and the MasterGrip 6-inch curved semi-flexible boning knife offers an open-ended handle in high-visibility orange. Learn More$17.55 -
F. Dick ErgoGrip 5-inch Curved Flexible Boning Knife
This curved, flexible 5-inch blade handles the varied work of breaking down a whole bird or a pork shoulder. It removes skin, cuts through joints and traces along rib and thigh bones without much force.The upswept curve gives a longer edge than a straight blade of the same length, so each draw cuts more. Flex lets that edge bend around rounded bones and stay in contact, which leaves less meat behind. On fish, the same combination lifts a fillet from the frame in a single motion.For poultry, the 5-inch length keeps the tip close to the hand during the many short cuts around the hip and shoulder joints.The curved flexible blade also comes in a 6-inch length for larger birds and pork loins. Cutters who want more backbone for joints choose the 5-inch curved stiff boning knife, and those who want something between the two pick the 5-inch semi-flexible boning knife. More on boning blade shapes is in our guide to kitchen knife shapes. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Semi-Flexible Boning Knife
Semi-flexible blades sit between the stiff and flexible ErgoGrip boning knives. At 5 inches, this one has the length and give that poultry work calls for, and it separates wings and legs and then fillets the breast meat from the keel bone.A semi-flex blade bends enough to follow the curve of a carcass but keeps enough spine to push through a joint. That balance makes it a sensible first boning knife for a processor or a home butcher who handles chicken, duck and rabbit and does not want to switch knives between tasks.Its 5-inch length keeps the tip within easy reach of the fingers, which helps when cutting the small joints of a wing or a rabbit leg.For whole turkeys or larger cuts, the 6-inch semi-flexible boning knife adds an inch of reach. If the work leans toward joints and cartilage, a stiff blade such as the 5-inch curved stiff boning knife is the better tool, and for skinning and silver skin the 5-inch curved flexible boning knife bends further. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Curved Stiff Boning Knife, Blue Handle
Separating wings and legs on chicken and other poultry is the job this 5-inch curved stiff blade was shaped for. Its upswept tip slips into the joint, and its rigid spine lets the cutter lever the joint apart without the blade bending.The thumb rest on the ErgoGrip handle gives the cutter a place to press when the knife is held like a dagger, which is how professional meat cutters hold a boning knife for most of a shift. The curve adds edge length for drawing cuts along the thigh and keel, so the knife works quickly on a poultry line.Five inches is short enough to turn inside a chicken carcass and long enough to free the thigh in a single pull.The same blade is sold with a black handle and a red handle for plants that assign handle colors to stations or to raw and cooked product. For larger birds and pork, the 6-inch curved stiff boning knife gives more reach. Learn More$16.90 -
Victorinox Fibrox Pro 6-inch Straight Stiff Wide Boning Knife
This 6-inch stiff, wide boning knife is built for strength and stability. Its straight edge breaks through stubborn joints, trims around bones and cartilage, and slices individual chops from a loin, which covers much of the work at a butcher block.The rigid blade does not bow when you lean on it, so the cut goes where you aim it. That makes it a good knife for beef and pork, where the bones are heavy and the connective tissue is tough. It can also be used as a fillet knife on firm, thick fish.Keep the point against the bone and draw the knife toward you in long, steady strokes. On a pork loin, run the edge down the chine and along the ribs, then turn the knife to cut chops of even thickness.For the same blade with a wood handle, choose the Hardwood 6-inch Straight Stiff Wide Boning Knife. The extra-wide 6-inch adds more height, and the 5-inch is the shorter version. Our Kitchen Knife Shapes guide explains stiff and flexible boning blades. Learn More$35.00 -
Victorinox Fibrox Pro 5-inch Straight Semi-Flexible Boning Knife
A semi-flexible blade sits between the rigid control of a stiff boning knife and the bend of a flexible one. This 5-inch Victorinox knife has a slender, straight blade with enough give to follow a bone and enough backbone to cut through a joint.Its slim profile and moderate flex make it especially good for boning out small fish, where the blade needs to ride over the rib bones without cutting through them. It handles poultry just as well, separating breast meat from the keel and thighs from the back.Hold the knife with the index finger along the spine for small fish and let the blade bend slightly against the frame. On poultry, use the tip to find the joint first, then cut through the cartilage rather than the bone.The Fibrox Pro 6-inch Narrow Semi-Flexible Boning Knife is the longer version for larger fish and pork. For a stiffer blade at this length, choose the Fibrox Pro 5-inch Narrow Stiff Boning Knife. Our Kitchen Knife Shapes guide compares boning flex. Learn More$33.00 -
Victorinox Hardwood 6-inch Curved Wide Semi-Stiff Boning Knife
The Victorinox wood-handled boning knives trace their shape to the knives used in Chicago steakhouses, which is why this one can also be used as a sturdy steak knife. The line was sold as Rosewood for many years; it is now called Victorinox Hardwood, with handles of modified maple in the traditional rosewood stain.In the kitchen, the curved, wide, semi-stiff blade gives smooth, controlled cuts around bones and joints. The curve follows the contour of the bone, the width adds stability, and the semi-stiff temper bends slightly so the edge stays against the frame. It is good for deboning poultry, trimming other meats and filleting fish.At the table, the same blade slices a thick rib steak or a pork chop cleanly. Wash it by hand and dry it after use, as you would any wood-handled knife.For a stiffer curved blade with a synthetic handle, see the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. The Hardwood Granton version adds Granton hollows to a stiff curved blade, and the Hardwood 6-inch Curved Semi-Stiff Boning Knife has a narrower curve. Our Kitchen Knife Shapes guide explains boning shapes. Learn More$47.99 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Boning Knife
Boning knives come in many shapes, and this one combines three features. The curve lets you make long, sweeping strokes that follow the contour of a bone, removing meat in larger sections with fewer cuts. The stiff blade gives power and control on larger cuts, and the width resists twisting under pressure.That combination suits beef, pork, lamb and game, where the bones are heavy and the cuts are large. Use the curve to sweep along a rib cage or around a shoulder blade, and the point to open joints. A wide blade also leaves more steel to resharpen over the years.Draw the knife toward you along the bone rather than pushing it, keeping the edge angled slightly toward the bone. The curve does much of the steering.For the same blade with Granton hollows, see the Granton edge version; with a two-component handle, the Dual Grip version. If you want some flex, compare the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife. Our Kitchen Knife Shapes guide explains each shape. Learn More$35.00
