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 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 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 -
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 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 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
