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F. Dick ErgoGrip 6-inch Skinning Knife, Red Handle
The red handle on this 6-inch skinning knife makes it easy to pick out on a kill floor or at camp, where knives get set down on a hide or in grass. The blade is F. Dick’s ErgoGrip skinner, shaped to take the hide off without cutting into the meat.Its wide blade sweeps upward and finishes in a broad, rounded tip. Difficult cuts around legs and the neck can be made precisely, and the rounded point lets the edge work close under the hide without piercing it. Hunters carry the shorter skinner for exactly this kind of control.The broad, curved belly makes long strokes along the flanks, and the rounded point handles the tight areas around the legs and head.The standard ErgoGrip 6-inch skinning knife has the same blade. To open the abdominal wall, add the special gutting knife, and for field dressing in high-visibility orange see the Master Grip 3 Piece Field Dressing Kit. Learn More$24.05 -
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 -
Dexter-Russell Traditional 5.25-inch Sheep Skinning Knife, Carbon Steel
Sheep and lamb hides are thin and cling tightly to the carcass, so skinning them takes a short blade with a pronounced curve that can be worked in close. This Dexter-Russell Traditional sheep skinner has a 5.25-inch curved, rigid blade for exactly that, and Dexter recommends it for skinning fish, pigs, chickens and other wild game and farm animals as well.The carbon steel blade sharpens quickly in the field and takes a very fine edge. It draws more search visits than any other Dexter knife on our site, from farmers and hunters who process their own lambs, and it has a long history with customers in the Northeast.Carbon steel will rust if it is put away wet, so it needs a quick wipe and a light coat of oil after the work is done.
Choosing a Skinning KnifeFor deer and cattle, the wider, stain-free Sani-Safe 6-inch Skinning Knife covers more hide per stroke. A leather Dexter-Russell Skinning Knife Sheath is sold separately. Learn More$20.25 -
R. Murphy 4-inch Stainless Steel Produce Knife, Green Handle
Bigger produce calls for more blade. The R. Murphy 4-inch produce knife gives grocers and farm crews an extra inch over the 3-inch models, so a head of cabbage or a melon takes fewer strokes to cut through.Produce workers use it to trim cabbage and lettuce, cut stems and split melons and squash to check their ripeness. The blade is square at the point, so you can work close to the rest of a display or a crate without stabbing into it. Stainless steel stands up to the wet conditions of a produce room or a wash station with less upkeep than carbon steel, though it should still be dried at the end of a shift.For close trimming and splitting small fruit, the shorter 3-inch carbon steel produce knife is quick and precise. The 3-inch orange-handled produce knife adds a bright handle that is easy to find in the field. Learn More$13.95 -
Victorinox Fibrox Pro 6-inch Curved Stiff Wide Granton Edge Boning Knife
This is the Victorinox curved, stiff, wide boning knife with a row of Granton hollows ground into each side of the blade. The hollows trap a thin layer of air as the knife moves through meat, so fat and lean slip off instead of clinging. That makes a difference on large, fatty cuts such as pork shoulder and brisket, where a plain blade drags on every stroke.The stiff blade holds a clean line while you work, which keeps cuts even, and the 6-inch length is easy to steer around joints and along the rib cage. The curve lets each stroke sweep along the bone rather than stabbing at it.Granton hollows are most useful to cutters who work with this knife all day. If you would rather have the same blade without them, we also carry the Fibrox Pro 6-inch Curved Stiff Wide Boning Knife. For a firm blade with a little give, the Fibrox Pro 6-inch Curved Semi-Stiff Boning Knife is the one to compare.The Details compare every Victorinox boning blade, from stiff to super flex. Learn More$40.00 -
Victorinox Fibrox Pro 6-inch Western Beef Skinner
The Western beef skinner is built for control when processing large animals. Its curved blade separates hide from muscle cleanly, which makes it a strong choice for beef, elk and other big game.Hold the hide taut with the free hand and keep the curve of the blade against the inside of the hide, using short, sweeping strokes. The belly of the blade does the work, so the point stays clear of the hide and the meat. The Fibrox Pro handle stays secure in wet, cold conditions, in the shop or the field.Skinning dulls an edge quickly, since hair carries grit. Keep a honing steel or a small sharpener nearby and touch up the edge between animals.For a shorter beef skinner, see the Fibrox Pro 5-inch Beef Skinning Knife. The Fibrox Pro 6-inch Skinning Knife has a wide upswept tip for sheep and deer, and the 5-inch lamb skinner suits smaller hides. Our Kitchen Knife Shapes guide and the table in the Details compare butchery shapes. Learn More$48.00 -
Dexter-Russell Traditional 5-inch Fish Knife, Carbon Steel
Dexter-Russell has sold this pattern for generations, and its Dexter Outdoors line still calls it the Green River Traditional 5-inch fish knife. It is a short, stout working knife for the boat and the dock. It cuts bait and line, bleeds a catch, guts panfish and trout, and cleans small fish at the end of the day.The 5-inch blade is carbon steel, which Dexter describes as its classic high-carbon blade, individually ground and honed. Carbon steel takes a keen edge and sharpens quickly on a pocket stone, the reason many anglers still prefer it to stainless. It will rust if left wet with salt water and develops a dark patina with use. The model 4215 is a common search on our site, and these Traditional knives are especially popular with fishermen in the Northeast.
Fish Knife or Fillet Knife?Anglers who carry a knife on the belt or in a tackle bag can buy this same knife with a leather sheath as the Dexter Traditional 5-inch Fishing Knife and Sheath. For filleting larger fish, choose a longer, flexible blade such as the Sani-Safe 7-inch Narrow Flexible Fillet Knife. Learn More$24.25 -
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
