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Best Sellers
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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 7-inch 2-Pound Meat Cleaver
Chops, ribs and restaurant butchering are the jobs for this 2-pound F. Dick cleaver. It has enough weight to sever meat and bone in a clean stroke and a long, thick handle that balances the heavy blade.The forged blade is tapered so it wedges through bone instead of bouncing off it. The bolster is smoothed, so it does not dig into the hand during heavy use, and a hole in the blade lets the cleaver hang on a hook or rail. Each edge is hand-sharpened at the F. Dick factory.Restaurant kitchens that cut their own short ribs and oxtails get a cleaver heavy enough for bone that still lifts easily for repeated strokes. The 7-inch blade also leaves room to scoop cut pieces off the block.A lighter option for poultry is the 6-inch 1-pound meat cleaver. For beef and larger pork bones, the 9-inch 3-pound and 10-inch 4-pound cleavers bring more mass. The comparison table below shows each weight and its typical work. Learn More$76.70 -
F. Dick Superior 7-inch Offset Serrated Knife
Round loaves are awkward to slice with a straight bread knife, because the handle meets the board before the blade finishes the cut. This 7-inch Superior offset knife drops the blade below the hand, so it goes cleanly through a boule, a bagel or a ripe tomato.Our staff note how sharp the edge is out of the box and how easily it takes tomatoes. It is one of the best-selling offset bread knives we carry. The handle has a pleasing weight, which helps the serrations do the work without pressing down and crushing a soft crumb. F. Dick designed the Superior series for professional and home kitchens alike.The 7-inch length is right for sandwiches and smaller loaves, and it is short enough to steer around a bagel.For a lighter knife on a soft plastic handle, the ProDynamic 7-inch offset serrated knife is the counterpart, and the 9-inch ProDynamic version handles wider loaves. The table below lists the offset knives, with links to the straight bread knives. Learn More$46.15 -
F. Dick ProDynamic 7-inch Offset Serrated Knife
An offset serrated knife drops the blade below the handle, so the knuckles clear the board when the cut goes all the way through a sandwich, a crusty loaf or a tomato. This 7-inch ProDynamic knife is sold as a sandwich knife and handles all of those jobs. It is one of the best-selling knives at Knife Merchant, thanks to its build quality and value.Its serrations are widely spaced, which helps the edge stay sharp, and the tip is left smooth so the last part of the cut finishes cleanly. The offset handle is comfortable for cooks who use a pinch grip. A member of our team uses it for garden tomatoes and cucumbers and gets slices thin enough to see through.For longer loaves and layer cakes, the 9-inch ProDynamic offset serrated knife adds reach. The Superior 7-inch offset serrated knife has the same length on a riveted handle with more weight. For straight bread knives, see the table below and our knife shapes guide. Learn More$23.40 -
F. Dick ProDynamic 9-inch Offset Serrated Knife
Two more inches of serrated edge than the 7-inch model let this ProDynamic offset knife cross a wide boule, a sub roll or a sheet of focaccia in one stroke. Delis and bakeries use the offset shape so the hand stays above the board. The ProDynamic offset serrated knives are among our best sellers for their build quality and value.The blade sits lower than the handle, so the cutter can push straight through to the board without scraping knuckles. Wide gaps between the serrations help the edge last, and a smooth section at the tip finishes the cut cleanly. The soft handle has a thumb rest that steadies a pinch grip.The longer edge also levels and splits cake layers in one pass, which keeps each layer even for stacking.For tomatoes and smaller sandwiches, the 7-inch ProDynamic offset serrated knife is easier to handle. The Superior 7-inch offset serrated knife offers a heavier, riveted handle, and the ProDynamic 10-inch serrated bread knife is the straight-blade option for large loaves. Learn More$27.30 -
F. Dick ErgoGrip 8.25-inch Granton Edge Breaking Knife
Fatty and moist cuts cling to a flat blade, and the hollow-ground ovals on this 8.25-inch breaking knife break that contact so the meat falls away. F. Dick calls the pattern Kullenschliff; in the United States it is known as a granton edge.The hollows create small air pockets between blade and meat. That reduces drag on a pork belly or a fat cap and keeps thin slices from sticking. The blade itself is the standard ErgoGrip breaking profile, narrow and curved upward to a point for long, smooth cuts through subprimals.Hogs, lamb and deer are well suited to the 8.25-inch length. A cutter can reach through a shoulder in one stroke and still control the tip along a seam. The hollows also help when slicing thin pieces of fatty pork.For beef, the 10-inch granton edge breaking knife adds length. The plain-edge 8.25-inch ErgoGrip breaking knife is simpler to hone and works well on lean cuts. The comparison table lists the ExpertGrip 2K versions as well. Learn More$33.15 -
F. Dick 6-inch Soft Cheese Knife
Feta, brie, ricotta, cream cheese, Camembert, chevre, Roquefort and gorgonzola all cut cleanly with this 6-inch F. Dick soft cheese knife. Its scalloped serrations slice thin, even pieces, and the spiked tip picks them up for crackers or toast.The gaps between the scallops act like a granton edge, so soft cheese does not cling to the blade. One of our team also uses it for tomatoes and bread and calls it one of the best sandwich knives we carry from F. Dick. The spiked tip works as a fork for tomato slices too.It is also a handy knife for a picnic or a cheese board, where one tool cuts and serves.For brie and other soft-ripened cheeses with a rind, the F. Dick 6-inch brie knife has a thinner, plain blade. Firmer cheeses suit the Superior 4.5-inch granton cheese knife. The comparison table below lists all three. Learn More$16.25 -
F. Dick 1905 8-inch Chef’s Knife
An 8-inch chef’s knife handles most of the cutting in a kitchen, and the 1905 version covers the full range, from breaking down a chicken and slicing meat to dicing onions and cutting a fine julienne. Its gently curved edge and upswept tip suit cooks who like a rocking motion. For the price, it is one of the finest chef’s knives available.The knife balances well in the hand, and the shape of the bolster leaves room for a pinch grip, where the thumb and forefinger hold the blade itself for extra control. The look of the series goes back to a 1905 F. Dick design with solid collars on the handle.For smaller hands or a small board, the 1905 6-inch chef’s knife is easier to manage, and the 1905 10-inch chef’s knife moves more food per stroke. Cooks who prefer push cuts can compare the 1905 7-inch granton edge santoku. A Premier Plus 8-inch chef’s knife offers a more modern handle at the same length. Learn More$107.25 -
F. Dick 1905 10-inch Chef’s Knife
Professional cooks in high-volume kitchens buy this 10-inch 1905 chef’s knife to prep large amounts of vegetables without tiring their hand. The longer blade fits more food under it with each stroke and reaches across a whole cabbage or a large melon.A long, heavy blade can feel tip-heavy, and this one keeps good balance for its size, which makes it comfortable through a long prep list. The series responds well to regular honing, so a few strokes on a steel at the start of each shift keep the edge working.The long blade also slices roasts and large fish fillets neatly.If 10 inches feels like too much knife, the 1905 8-inch chef’s knife is the all-round size. For heavy portioning of meat, the 1905 AJAX butcher’s chef’s knife carries more weight. The Premier Plus 10-inch chef’s knife is the same length with a modern handle. Our kitchen knife shapes guide covers chef’s knife lengths. Learn More$128.05 -
F. Dick Premier Plus 8-inch Chef’s Knife
Cooks reach for an 8-inch chef’s knife for almost every task in the kitchen, so comfort over long periods matters as much as the edge. The Premier Plus 8-inch is well balanced, and that balance is what you notice first when you use it for an hour of prep. In our view, no better chef’s knife is made in Germany than the Premier Plus.The bolster is smoothed where the thumb and forefinger rest, so a choke grip on the blade stays comfortable. The curved edge rocks through herbs and onions, and the tip handles finer work such as scoring and trimming. The steel gives a lasting edge and still hones back quickly on a steel.It is also the knife to choose first when building a kit.For cooks with smaller hands, the Premier Plus 6-inch chef’s knife is easier to control, and taller cooks may prefer the 9-inch or 10-inch versions. The 1905 8-inch chef’s knife has a classic ringed handle at the same length. Our knife shapes guide covers chef’s knives. Learn More$97.50
