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F. Dick ExpertGrip 2K 6-inch Curved Stiff Boning Knife
Deboning at volume asks a knife to hold up to pressure and repetition, and this 6-inch curved stiff ExpertGrip 2K blade is made for that work on larger birds and pork. The extra inch over the 5-inch model gives longer draws along leg and loin bones.F. Dick calls this a two-component handle. We refer to it as a “double pour” handle. A hard core gives the knife structure, a soft shell gives grip, and the two are molded so no bacteria can lodge between blade and handle. The rigid curved blade pries joints and keeps a steady line while the curve lengthens the edge.On a pork shoulder, the stiff curve follows the blade bone and frees it with a few long strokes.Cutters who prefer a straight edge for flat bones choose the 6-inch ExpertGrip 2K straight stiff boning knife. For more flex at the same length, the 6-inch curved semi-flexible model and 6-inch curved flexible model follow the bone more closely. Learn More$17.55 -
F. Dick ProDynamic 4.5-inch Steak Knife, Plain Edge
A plain-edged steak knife cuts like a small kitchen knife, slicing meat smoothly rather than tearing it, and this ProDynamic model brings that to the table in a light, sanitary design. It is a practical way to fill a steak knife set or a restaurant’s cutlery.The black plastic handle is hygienic and comfortable, and the light weight suits everyday use. A plain edge can be honed and resharpened, so with care the knives keep cutting well for years.Restaurants that serve steak can stock these knives in quantity without a large outlay for each place setting. The plain edge also suits pork chops and roast chicken. Hand washing keeps the edge and handle in good condition for years.For a serrated edge that stays sharp on porcelain plates, choose the ProDynamic 4.5-inch serrated steak knife. A heavier, forged plain-edge option is the 1905 4.5-inch steak knife. Avoid scraping plain edges across porcelain or glass plates, which dulls them quickly. Learn More -
F. Dick ErgoGrip 6-inch Curved Stiff Boning Knife
Separating wings and legs from chicken is quick work with a curved stiff blade, and this 6-inch ErgoGrip knife extends the reach of the 5-inch model for turkey and pork. The rigid spine pries joints apart, and the upswept tip finds them.Meat cutters hold a boning knife like a dagger for much of the day. The ErgoGrip thumb rest gives the thumb a place to sit in that grip, so pressure goes into the cut. The curve also lengthens the edge, so each draw along the thigh or keel removes more meat.Six inches gives one-pass cuts along a turkey breast and enough reach to free the leg at the hip.The 5-inch curved stiff boning knife is better in tight joints and is available with blue, black or red handles. For work that needs the blade to bend around bone, the 6-inch curved flexible boning knife is the choice. The boning section of our knife shapes guide covers the profiles. Learn More$18.20 -
F. Dick MasterGrip 6-inch Curved Semi-Flexible Boning Knife
Six inches of curved, semi-flexible blade give this MasterGrip knife the reach for turkey, duck and pork loin while keeping the give that poultry work needs. It holds up to the repetition of a processing line. We count it among the most efficient poultry knives we sell.The open MasterGrip handle has no closed butt and only a reduced finger guard at the front. That lets the cutter grip it in several ways during a shift and keeps the hand relaxed. The blade bends enough to follow the bone and keeps enough spine to cut through a joint.The longer blade draws along a turkey breast or a pork loin in one pass. For processors who work several species in a day, that range saves a change of knives.For small birds, the MasterGrip 5-inch semi-flexible boning knife is quicker. The ExpertGrip 2K 6-inch curved semi-flexible boning knife carries a similar blade on a cushioned closed handle. The table below compares the ExpertGrip and MasterGrip boning range, and our kitchen knife shapes guide explains the profiles. Learn More$18.20 -
F. Dick ErgoGrip 6-inch Wide Stiff Boning Knife
A wider blade turns a boning knife into something closer to a small butcher knife. This 6-inch ErgoGrip model handles ordinary boning and also breaks down sections of meat, so one knife can cover both tasks at a small shop or a deer camp.The extra width has a practical benefit. A blade loses width each time it is sharpened, and a wide blade can take more sharpening before it becomes too narrow to use. The stiff spine makes it a reliable tool for removing the backstrap from a deer and for seaming a beef round into its muscles.The extra height of the blade also gives the knuckles more clearance from the board during long seaming cuts.For tighter boning around joints, the narrower 6-inch straight stiff boning knife turns more easily. When the work shifts to heavier breaking, the 6-inch ErgoGrip butcher knife is broader still. The comparison table below lists the other ErgoGrip boning blades. Learn More$18.20 -
F. Dick ExpertGrip 2K 5-inch Curved Stiff Boning Knife
High-volume deboning puts constant pressure on the hand, and this 5-inch curved stiff knife pairs a firm poultry blade with F. Dick’s cushioned ExpertGrip 2K handle. It is shaped for opening joints on chicken and turkey and for working around the bones of a pork shoulder.The curve gives more edge in a short blade and an upswept tip that finds the joint. Stiffness lets the cutter lever the joint apart. On the handle, a soft outer shell over a hard core keeps the grip secure through fat and moisture, and the molding leaves no gap between blade and handle where residue could collect. At Knife Merchant we call this a “double pour” handle.Five inches turns quickly inside a bird, which makes it a fit for lines that cut the same joints all day.For a longer reach, the 6-inch ExpertGrip 2K curved stiff boning knife is the next size up. Lines that need some give choose the 5-inch curved semi-flexible model. The MasterGrip 5-inch curved stiff boning knife carries a similar blade on an open-ended handle. Learn More$16.25 -
F. Dick ExpertGrip 2K 5-inch Curved Semi-Flexible Boning Knife
Removing chicken bones is where this 5-inch semi-flexible ExpertGrip 2K knife does its best work. The curved blade gives a little as it follows the keel and thigh, then springs back, so the cut stays clean and close.Semi-flex is the middle ground in boning blades. It has enough give to follow a rounded bone and enough spine to cut a joint, which suits lines where one knife handles every cut on the bird. The soft-shell handle keeps a secure grip when hands are wet, and its open shape fits most hand sizes.At 5 inches, the tip stays close to the fingers for the short cuts around wings and thighs, and the soft shell cushions the palm when the knife is held like a dagger.The 6-inch ExpertGrip 2K curved semi-flexible boning knife extends the same blade for turkey. A stiffer choice is the 5-inch curved stiff model, and the MasterGrip 5-inch curved semi-flexible boning knife offers a similar blade with an open-ended handle. Learn More$16.25 -
F. Dick ExpertGrip 2K 6-inch Straight Stiff Boning Knife
A 6-inch stiff blade on F. Dick’s soft-shell handle suits cutters who bone pork shoulders, beef chucks and whole birds for hours at a time. The length reaches along a seam in one pass, and the stiff spine keeps the cut straight.The ExpertGrip 2K handle has a hard core for control and a softer shell for grip and comfort. Its open shape fits a wide range of hand sizes, so it works when one set of knives serves a whole crew. A straight edge stays in contact on flat bones such as the blade bone and the keel.The extra inch also helps on whole turkeys, where the breast and thigh bones are longer than a 5-inch blade can follow in one pass.The 5-inch ExpertGrip 2K straight stiff boning knife is the shorter option for poultry joints. For a curved edge, look at the 6-inch ExpertGrip 2K curved stiff boning knife. The comparison table below shows every ExpertGrip and MasterGrip boning blade we stock. Learn More$17.55 -
F. Dick 1905 4.5-inch Steak Knife, Plain Edge
A fine, plain edge slices a steak cleanly, without the tearing a serrated knife can cause, and this 4.5-inch 1905 steak knife keeps the texture and juices of the meat intact. It has the banded handle and substantial heft of the 1905 series.Plain-edged steak knives cut more like a kitchen knife, which suits diners who prefer a smooth slice. They can be honed and resharpened like any other knife, so with care they stay sharp for years. The weight in the hand also gives a sense of quality at the table.It also suits chops and roast chicken at the table.A matching set is the 1905 steak knife set. For serrated steak knives, see the Premier Plus 4.5-inch serrated steak knife and the Premier Plus 4-piece serrated steak knife set. Cut on wood or plastic boards and avoid scraping across porcelain plates, which dulls a plain edge. Learn More$53.95 -
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
