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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 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 ErgoGrip 8.25-inch Sticking Knife
Known to hunters and hog farmers as a pig sticker, this double-edged ErgoGrip dagger is made for bleeding an animal after it has been stunned. A complete bleed gives whiter meat and less gamey flavor, which matters most on wild boar, deer and elk.The blade narrows to a pronounced point and has a diamond-shaped cross-section with an edge on both sides. That shape delivers the precise, quick vein incision that sticking calls for. The straight, symmetrical handle has a prominent finger guard, and its textured surface stays secure when it is wet and greasy.The 8.25-inch blade gives the reach needed on large hogs and wild boar.Butchers pair a sticking knife with a skinning knife and a gut and tripe knife as the basic slaughter kit. For smaller animals, the single-edged 6-inch and 7-inch ErgoGrip sticking knives are shorter. Store it in a Single Knife Scabbard or the F. Dick Knife Scabbard with Belt. Learn More$53.95 -
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 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 7-inch Semi-Flexible Fillet Knife
Anglers and fish processors use a fillet knife to take the fillets off the frame with little waste, and this 7-inch ErgoGrip model also loosens skin and pin bones. In meat processing, it removes tendons and skin before portioning.The long, slender blade curves upward slightly and widens toward the front, which adds surface for a long, pulling cut. Semi-flex lets the edge ride over the rib bones and stay close. The blade moves in a slight wave as it cuts, which helps it follow the contour of the fish.The 7-inch length suits fish such as trout, walleye and salmon fillets. It is long enough to take the fillet in a few strokes and short enough to control near the head. It also skins the fillet afterward by running the blade flat along the skin.For longer boning cuts on meat, the ErgoGrip 7-inch semi-flexible boning knife is the closer match. Small fish and gill work suit the 4-inch small fillet knife. Our knife shapes guide compares fillet and boning profiles. Learn More$24.05 -
F. Dick ErgoGrip 7-inch Semi-Flexible Boning Knife
The longest boning blade in this ErgoGrip group, the 7-inch semi-flexible knife handles longer cuts along the bone and doubles as a fillet knife for fish. For a butcher who works through meat, poultry and fish in the same day, one blade that moves between them saves a knife change.The extra length lets the edge follow a full rib or the length of a loin in one pull, and the semi-flex blade gives enough to stay against the bone. It still has the spine to cut a joint on a turkey or take a leg off a lamb.Seven inches also gives a longer stroke when skinning a fish fillet or removing the silver skin from a whole tenderloin.If the main job is fish, the 7-inch ErgoGrip semi-flexible fillet knife has a profile built for lifting fillets. For poultry work, the shorter 6-inch semi-flexible boning knife is quicker in the joints. Our guide to kitchen knife shapes compares boning and fillet profiles. Learn More$22.10 -
F. Dick ErgoGrip 8.25-inch Breaking Knife
Breaking primal cuts into subprimals on hogs, lamb and deer calls for a blade long enough for a flowing pull and short enough to steer, and this 8.25-inch ErgoGrip breaking knife sits in that range. Hunters use the same length for dressing out deer and elk.A breaking knife is narrow and curves upward to a point. That shape lets the edge glide through meat in long strokes while the hand stays in a comfortable position, which spares the wrist over a shift. It also cleans up tendons and fatty tissue so the cut is ready for portioning.The 8.25-inch blade gives the cutter close control at the tip when separating a ham or shoulder into its muscles, while still reaching through the piece in one stroke.For beef sides and larger primals, the 10-inch ErgoGrip breaking knife adds reach. The 8.25-inch granton edge version has hollows along the blade that reduce sticking, and the ExpertGrip 2K 8.25-inch breaking knife puts this blade on a soft-shell handle. Learn More$27.95 -
F. Dick ErgoGrip 10-inch Bull Nose Butcher Knife
Cutting steaks from a whole rib or strip loin goes faster with a 10-inch bull nose blade, which finishes a wide steak in one stroke. This ErgoGrip knife trims and portions beef at a meat counter or on a processing line.The rounded tip lets the cutter start the stroke without the point snagging. The tall, flat blade keeps the cut vertical, so each steak comes off at an even thickness from edge to edge. A pronounced finger guard on the handle keeps the hand back from the edge on long pulls.The same knife trims the fat cap and tail before portioning, so one blade covers the whole job on a strip. That keeps the station simple when the counter is busy.For the largest primals and for big fish, the 12-inch bull nose butcher knife adds reach. The shorter 9-inch and 8.25-inch versions are handier on smaller cuts, and the 10-inch scimitar sweeps up for trimming fat caps. Learn More$37.70 -
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
