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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 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 ExpertGrip 2K 8.25-inch Breaking Knife
High-volume breaking work wears on the hand, and this 8.25-inch knife pairs F. Dick’s breaking blade with the cushioned ExpertGrip 2K handle. It breaks hogs, lamb and deer into subprimals and cleans tendon and fat from the pieces.The two-component handle has a hard core with a soft outer shell, so the grip stays secure through grease and moisture without becoming hard on the palm. Our staff call it a “double pour” handle. F. Dick molds it so there is no gap where the blade enters. The curved, narrow blade is made for the long, flowing strokes of breaking.At 8.25 inches, the blade reaches through a pork shoulder or a leg of lamb in one stroke, and the tip stays close enough to follow a seam. The soft shell also absorbs some of the shock of repeated pulling cuts.The 10-inch ExpertGrip 2K breaking knife handles beef. For a handle with a thumb rest and pronounced guard, choose the ErgoGrip 8.25-inch breaking knife, which is also offered with a granton edge. Learn More$22.10 -
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 10-inch Scimitar
Butchers in grocery meat departments and beef processors portion steaks with a scimitar, and this 10-inch ErgoGrip model is sized for that counter work. It trims the fat cap and tail, removes silver skin and scrap, and then cuts even steaks.The long, upswept curve lets the edge roll through a steak in one motion, so the cut face stays smooth. A polished blade sheds residue, and the ErgoGrip handle has an extra-wide thumb rest and a pronounced guard for a secure grip on long strokes.The 10-inch length is easier to steer than the 12-inch model when trimming a strip or tenderloin, and it still finishes most steaks in one stroke.The 12-inch ErgoGrip scimitar handles whole primals and wider steaks. For a rounded tip, see the 10-inch bull nose butcher knife. Both scimitars fit the F. Dick Scimitar Knife Sheath, and we are glad to test the sheath on another knife for fit if you call. Our guide to kitchen knife shapes covers scimitars. Learn More$39.65 -
F. Dick ErgoGrip 12-inch Scimitar
Cutting steaks from whole primal cuts is the job of a 12-inch scimitar, and this ErgoGrip version is used at grocery butcher counters, in slaughterhouses and on beef processing floors. It also trims fat and silver skin before portioning.Twelve inches of curved edge crosses a whole ribeye or strip loin and finishes a steak in one stroke, which keeps the cut surface smooth and the thickness even. The rounded spine and the ErgoGrip guard and thumb rest make the long blade safer to handle, and the polished surface is easy to clean.The long blade also trims the fat cap from a whole rib before portioning, so the cutter can move from trimming to steaks without changing knives. That speeds up a busy counter.The 10-inch ErgoGrip scimitar is easier to control on smaller cuts. For a rounded nose at the same length, the 12-inch bull nose butcher knife is the alternative. Protect the edge with the F. Dick Scimitar Knife Sheath. Learn More$45.50 -
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
