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Best Sellers
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F. Dick 20-inch Bone Saw
Butchers, meat plants and hunters use a hand bone saw to cut through bone and large cuts of meat cleanly, and this 20-inch F. Dick saw is made for that work. It cuts through a beef shank or a deer pelvis with a straight, even kerf that a cleaver cannot match.A saw leaves fewer bone fragments than chopping and keeps the meat on either side intact. The quick-clamping action makes blade changes fast, so a dull or broken blade does not stop the work for long. The long frame gives a full stroke on large pieces.The quick blade change also lets the user switch between carbon and rust-resistant blades between jobs.Replacement blades come in stainless steel and carbon steel, and we keep both in stock. For frozen food and smaller cuts, the 14-inch bone and frozen food saw is shorter. When bone is too large for a saw stroke, a two-handed tool such as the 14-inch splitter takes over. Learn More$113.75 -
F. Dick Scimitar Knife Sheath
This F. Dick sheath was designed for the Red Spirit Hektor scimitar, and it also fits nearly every 10-inch scimitar we carry, including those from Victorinox and Dexter-Russell. It carries the knife in a bag, stores it in a drawer or holds it on the belt.A covered edge stays sharp longer and keeps hands safe when reaching into a bag or drawer. The belt loop lets a butcher or a pitmaster keep the scimitar at hand while moving around a cutting room or a barbecue pit. We are happy to try this sheath on another knife to test the fit; just give us a call.It also fits in a knife roll.It fits the Red Spirit Hektor 10-inch scimitar and the ErgoGrip 10-inch scimitar. For slimmer blades, the F. Dick universal knife sheath is the alternative, and the F. Dick single knife scabbard carries a knife and a steel. Learn More$17.50 -
F. Dick 4.75-inch Hand Hook
A hand hook gives a secure hold on meat that is wet or too cold to grip comfortably. This 4.75-inch F. Dick hook is used in slaughterhouses, grocery butcher departments and smokehouses, and our customers buy it to lift meat out of brine after it has soaked.The hook lets the user pull a cut from a tank, turn a piece on the block or steady a side while cutting, without putting fingers in brine or near the blade. Its sealed plastic handle leaves no gap for residue and is slip-resistant, and it stands up to both high and low temperatures.The short length keeps the hook close to the hand for control, which helps when lifting a heavy, wet cut from a tank.In a brining room, keep one hook per tank to avoid carrying solution between batches. For curing, a F. Dick brine tester checks the salt content of the solution. On the cutting floor, the hook pairs with any of the F. Dick ErgoGrip butcher knives. Learn More$12.05 -
F. Dick Master Steel Ultra-Fine HyperDrill Knife Sharpener
This Master Steel carries ultra-fine HyperDrill rods that remove burrs and realign the edge without the technical knowledge that makes a honing steel hard for some cutters. It is designed to be used in place of a honing rod for regular edge maintenance.The optimum angle is built in, and both sides of the edge are burnished at the same time. Protection rods with a polishing effect guide the blade, so the edge is not damaged on its way through. The sharpener is fast and safe in the hand, and a holder is available to fix it at the cutting table.It is a practical tool for cutters who never learned to use a steel.The current HyperDrill version is the Master Steel HyperDrill II. A polished-rod version is the Master Steel Polish. The table mount is the Master Steel holder, and spring housings are sold as the left and right parts. Learn More -
F. Dick Mallet Style Meat Tenderizer
Two faces give this F. Dick meat tenderizer two jobs. The pronged side breaks down tough fibers in flank steak and round before marinating, and the smooth side pounds chicken breasts and pork cutlets to an even thickness.Meat of an even thickness cooks evenly, so cutlets for schnitzel, scallopini and chicken Milanese come out tender all the way across. Place the meat between sheets of plastic wrap and work from the center outward with steady, even blows. The weight of the head does most of the work.Use the pronged face sparingly on delicate cuts, since too much pounding can turn meat mushy. A few firm blows on each side do the job for a steak. Wash the pronged face right after use so meat fibers do not dry between the points. A damp towel under the cutting board stops it from sliding.For thin, even slices of roast after cooking, see the Superior 12-inch roast beef slicer. A chef’s knife such as the ProDynamic 8-inch chef’s knife butterflies chicken breasts before pounding. Learn More$68.25 -
F. Dick ProDynamic 4.5-inch Steak Knife, Plain Edge
A plain-edged steak knife cuts like a small kitchen knife, slicing meat smoothly rather than tearing it, and this ProDynamic model brings that to the table in a light, sanitary design. It is a practical way to fill a steak knife set or a restaurant’s cutlery.The black plastic handle is hygienic and comfortable, and the light weight suits everyday use. A plain edge can be honed and resharpened, so with care the knives keep cutting well for years.Restaurants that serve steak can stock these knives in quantity without a large outlay for each place setting. The plain edge also suits pork chops and roast chicken. Hand washing keeps the edge and handle in good condition for years.For a serrated edge that stays sharp on porcelain plates, choose the ProDynamic 4.5-inch serrated steak knife. A heavier, forged plain-edge option is the 1905 4.5-inch steak knife. Avoid scraping plain edges across porcelain or glass plates, which dulls them quickly. Learn More -
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 -
F. Dick MasterGrip 6-inch Curved Semi-Flexible Boning Knife
Six inches of curved, semi-flexible blade give this MasterGrip knife the reach for turkey, duck and pork loin while keeping the give that poultry work needs. It holds up to the repetition of a processing line. We count it among the most efficient poultry knives we sell.The open MasterGrip handle has no closed butt and only a reduced finger guard at the front. That lets the cutter grip it in several ways during a shift and keeps the hand relaxed. The blade bends enough to follow the bone and keeps enough spine to cut through a joint.The longer blade draws along a turkey breast or a pork loin in one pass. For processors who work several species in a day, that range saves a change of knives.For small birds, the MasterGrip 5-inch semi-flexible boning knife is quicker. The ExpertGrip 2K 6-inch curved semi-flexible boning knife carries a similar blade on a cushioned closed handle. The table below compares the ExpertGrip and MasterGrip boning range, and our kitchen knife shapes guide explains the profiles. Learn More$18.20 -
F. Dick ErgoGrip 6-Piece Butcher Set
This ErgoGrip set gathers six butcher knives that cover slaughter and processing from start to finish, in a roll-up pouch for carrying between jobs. It suits a hunter who processes his own game, a small farm or a butcher starting a new kit.The set includes a 5-inch narrow boning knife for deboning small cuts and working around joints, and a 7-inch trimming knife for fat and connective tissue. Two sticking knives, at 6 and 7 inches, handle bleeding and serve as general-purpose blades. A 7-inch butcher knife breaks down smaller primals, and a 9-inch butcher knife takes on larger cuts and disjointing.Individual knives in the set are also sold separately, including the 6-inch sticking knife and the 9-inch butcher knife. For hunters, the Master Grip 3 Piece Field Dressing Kit is a lighter starter kit, and a EuroCut 12-inch Round Regular Cut Steel keeps the edges aligned. Learn More$131.30 -
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
