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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 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 -
Dexter-Russell SofGrip 8-inch Chinese Chef's Knife, Red Handle
Dexter-Russell’s SofGrip Chinese chef’s knife pairs an 8 x 3.25-inch blade with a grip that holds firm in a wet hand and cushions the palm through long prep sessions. We have tested it in high-volume kitchens, and the transition from the polypropylene core to the soft rubber exterior noticeably dampens the shock of the blade hitting the board. Dexter calls it an all-purpose knife, and its tall blade crushes garlic and scoops chopped food into the wok.The red handle is easy to spot and, in kitchens that color-code by task, marks a knife kept for raw meat. It sits comfortably beside other color-coded tools on a busy line. It handles vegetables and boneless meats, and like Dexter’s other Chinese chef’s knives it is not meant for chopping through bone. It is a practical choice for restaurant lines that prefer a synthetic handle and for home cooks who want a softer grip.
SofGrip or Wood Handle?The Traditional 8915 has the same blade size with a rosewood handle, and the Duo-Edge S5198GE adds hollows to reduce sticking. For a smaller blade, see the 7-inch S5197. Learn More$47.99 -
Dexter-Russell Traditional 8-inch Chinese Chef's Knife, Carbon Steel
The 5178 is Dexter-Russell’s carbon steel Chinese chef’s knife, with a full 8 x 3.25 inches of blade. It is the most visited Chinese cleaver on our site, and cooks search for it by its model number. Bon Appétit, Wirecutter and Randy Lau of Made With Lau are among those who recommend it.Dexter’s list of jobs for it runs from crushing and mincing to slicing. The broad blade smashes garlic and ginger and carries food from the board to the wok. It is a mainstay in Asian and Caribbean cooking, where it handles every cutting job, even peeling ginger and potatoes. Bone calls for a heavy meat cleaver, so keep this one to vegetables and boneless meat. A carbon edge gets very sharp and is easy to restore, and it will rust and discolor if left wet, so it rewards cooks who dry it after use. Dexter’s Traditional knives have a long following in the Northeast, close to the Southbridge, Massachusetts factory where Dexter has made knives since 1818.
Carbon or Stain-Free?For a stain-free blade in the same size, see the Traditional 8915 or the Duo-Edge S5198GE. Learn More$40.85 -
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
