Best Sellers

Dexter Traditonal 6 in (110mm) Carbon steel produce knife. This knife is generally used in the preparation of fruits and vegetables in bulk. The lack of a tip makes the product safer to use while the carbon steel blade is flat and easy to sharpen.

Carbon knives can rust if not dried properly after use. If that happens just wet the blade and rub it with a little Bar Keepers Friend (sold with Ajax and Comet at the grocery store). Wash and dry afterward.
Made in: USA Learn More

F. Dick 4 in. Poultry Knife used by industry professionals to remove the bones and split joints on chickens. Sanitary and easy to clean this knife is especially useful because of the yellow handle making it easy to spot. The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used. Learn More

The F. Dick 12 in. Round Regular Cut Steel with Red and Black Non-Slip Handle is a standard regular cut round steel for every day honing to keep your knife as sharp as possible. The 12 inch length is ideal for most knives to ensure that the knife is passed evenly from tip to heel, even if the knife is a bit long. F. Dick is the premier manufacturer of steel honing rods in the entire world and have perfected their craft since the early 1800's. The grooves are cut deep and even so they will last with age the steel is corrosion resistant and hygienically sealed and suited for any environment. Made in Germany. Learn More

The Idahone 12-inch Fine Ceramic Sharpening Rod is for cooks who rely on long knives and want to keep them sharp between full sharpenings. A honing steel only pushes a rolled edge back into line. This high-alumina ceramic rod removes a small amount of steel with each stroke, so it sharpens and polishes the edge at the same time. Its finish is comparable to a fine Japanese whetstone, which makes it a maintenance tool between full sharpenings rather than a substitute for them.
What It Does for Your Knives Long working surface: Gives 10-inch chef’s knives, slicers and sujihiki room for a full stroke from heel to tip, so the entire edge receives even contact. Fine ceramic abrasive: Refreshes a working edge in a few light strokes and leaves a smooth, polished finish. Suited to harder steels: Because the rod abrades the edge rather than bending it, it suits the harder steels of many Japanese knives, which tend to wear or chip rather than roll. Fewer whetstone sessions: Regular use keeps an edge in service longer, so full sharpenings are needed less often.
Other Sizes and Grits For shorter knives or a smaller kitchen, the Idahone 10-inch Fine Ceramic Sharpening Rod, Black Wood Handle offers the same ceramic in a more compact length. The same fine rod is also available with a natural maple handle as the Idahone 12-inch Fine Ceramic Sharpening Rod, Hard Rock Maple Handle. When a knife no longer responds to the fine rod, the Idahone 12-inch Coarse Ceramic Sharpening Rod removes steel faster to restore the edge. Learn More

The Idahone 10-inch Fine Ceramic Sharpening Rod is for cooks who want to keep a sharp knife sharp with a few strokes before each use. A honing steel only pushes a rolled edge back into line. This high-alumina ceramic rod removes a small amount of steel, so it sharpens and polishes the edge at the same time. Its finish is comparable to a fine Japanese whetstone, which makes it a maintenance tool between full sharpenings rather than a substitute for them.
What It Does for Your Knives Fine ceramic abrasive: Refreshes a working edge in a few light strokes and leaves a smooth, polished finish. Suited to harder steels: Because the rod abrades the edge rather than bending it, it suits the harder steels of many Japanese knives, which tend to wear or chip rather than roll. Fewer whetstone sessions: Regular use keeps an edge in service longer, so full sharpenings are needed less often. Compact length: Handles paring knives, utility knives and shorter chef’s knives. For longer blades, the Idahone 12-inch Fine Ceramic Sharpening Rod, Black Wood Handle allows a full stroke from heel to tip.
Choosing a Fine or Coarse Rod The fine rod is the right tool for routine maintenance of a knife that is still sharp. When a knife no longer responds to it, the Idahone 10-inch Coarse Ceramic Sharpening Rod removes steel faster to restore the edge, and the fine rod then refines it. The same fine rod is also available with a natural maple handle as the Idahone 10-inch Fine Ceramic Sharpening Rod, Hard Rock Maple Handle. Learn More

The Idahone CS-24 is for cooks who want guided, repeatable sharpening with an added measure of protection for the hand steadying the base. Its solid oak base holds the ceramic rods at fixed angles, so the user keeps the blade upright and draws it down the rods while the base controls the bevel. The included hand guard sits between the rods and the hand holding the base, which makes the CS-24 a sensible choice for a household where several people sharpen their own knives.
What It Does for Your Knives Hand guard: Shields the steadying hand from the blade during each stroke. Two angle settings: One setting suits the narrower bevels of Asian knives, the other the sturdier bevels of Western knives, so a mixed knife block can be sharpened on one tool. Coarse and fine rods: The coarse pair restores a dull edge and the fine pair refines it, covering both sharpening and routine touch-ups. Vertical technique: Holding a blade straight up and down is easier to repeat than holding a set angle against a stone, which produces a more consistent edge for less experienced sharpeners.
Choosing Between the CS-24 and CS-4 The Idahone CS-4 V-Type Ceramic Rod Knife Sharpener is the same sharpener without the hand guard, for cooks comfortable working without one. Worn or broken rods for either model can be replaced with Idahone coarse replacement rods or Idahone fine replacement rods. Learn More

Engineered Force: The Industry Standard for Manual Carcass Splitting When mechanical saws are not an option, this 6.5lb German-forged powerhouse delivers the surgical separation required for professional cattle, pork, and lamb processing. The F. Dick 16-inch Beef Splitter is not just a cleaver; it is a specialized piece of industrial equipment designed for the heavy-duty demands of small farms and commercial butchery. This tool excels in environments where precision and hygiene are as critical as raw power. The Physics of the Perfect Split At 6lbs 7oz, this splitter utilizes gravitational mass to do the work for you. The 16.25-inch blade is crafted from X50CrMoV15 high-carbon stainless steel, providing the perfect balance between edge retention and toughness. Unlike thinner blades that may chip under the stress of bone impact, this splitter features a massive 10.6mm spine. This thickness ensures stability and prevents the blade from twisting or 'walking' mid-swing, ensuring a clean, straight split through the spine of the carcass. German Engineering and Hygienic Design Friedrich Dick is a world leader in butchery technology, and this flagship splitter demonstrates why. The blade is ideally tapered and hand-sharpened at the factory with wide bevels. This design choice is intentional: it makes field-honing significantly easier, allowing you to maintain a razor-edge even during long processing shifts. Furthermore, the seamless integration of the handle to the tang ensures there are no gaps or crevices for organic material to collect, meeting the most rigorous sanitary standards for commercial meat environments. Who This Is For This tool is purpose-built for high-volume professional butchers, artisanal slaughterhouses, and livestock producers who require a manual splitting solution. While too heavy for standard kitchen tasks, it is the only choice when you need to split whole carcasses with absolute control and minimal bone shattering. Learn More

Precision Engineering for the Professional Kitchen In high-volume culinary environments, a fork is rarely 'just a fork'—it is an extension of the chef's hand. The F. Dick 6-inch Pasta/Sausage Fork (SKU: D9 1017 15) represents the pinnacle of German utility design, blending the durability of Friedrich Dick’s legendary steel-making heritage with modern ergonomic requirements. Unlike standard curved forks, this straight-tine instrument is specifically engineered for tasks that require vertical leverage and clean release. Why the Straight Tine Matters Whether you are retrieving long strands of al dente pasta from a boiling pot or turning heavy bratwurst on a searing flat top, the straight-tine architecture ensures you don't tear the product. The tines are ground to a precise point, allowing for effortless piercing of tough sausage casings without causing them to burst, preserving the juices and integrity of the meat. Built for the Rigors of Service Constructed from high-grade stamped stainless steel, this tool is resistant to corrosion and the high-acid environments common in tomato-based pasta preparation. The handle is made from a high-impact, heat-resistant hygienic plastic, ensuring that even in the heat of a busy shift, your grip remains firm and comfortable. This is an indispensable companion for the cook who values tools that perform under pressure without compromise. Learn More

F Dick 20 in Bone Saw will make hand butchering easier. Friedrich Dick is known for their butchering tools in Europe, and this bone saw lives up to the F Dick standard. We always have the replacement blades on hand.  With the saw's stainless steel construction and razor-sharp blade, it guarantees durability and reliability, streamlining meat preparation processes in commercial kitchens and butcher shops. This hand saw can be used with the FDick 9100852 (Stainless Steel Replacement Blade) or 9100752(Carbon Steel Replacement Blade) 19-1/2" (both sold separately) if the blade breaks or becomes dulled over time. Enhances your meat processing operations with this versatile and durable meat and bone hand saw, an essential kitchen tool for achieving precision and efficiency when sawing through bones and large cuts of meat. Quick Clamping Action for easy blade replacement.  German made, Built to last Learn More