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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 -
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 #0 Leather Sheath for Produce Knives, Up to 6-inch Blades
Produce workers and farm-stand vendors carry a knife all day, and Dexter-Russell’s #0 leather sheath holds produce knives with blades up to 6 inches long on the belt. Slits near the top attach it to a belt, so the knife stays at hand in the field, the packing shed or the grocery aisle.Shoppers search for it as a produce knife holster and as a produce knife and sheath set.
Produce Knives That FitBoth the Traditional 6-inch Produce Knife and the Sani-Safe 6-inch Produce Knife fit this sheath. Learn More -
Dexter-Russell Traditional 8-inch Flexible Fillet Knife, Beech Handle
Before plastic handles came to the fish house, a fillet knife had a wood handle and brass rivets, and Dexter-Russell still makes this one that way. The Traditional 8-inch fillet knife has a flexible blade with just enough give, in Dexter’s words, to glide under skin, and Dexter designs it for commercial and charter boat fishermen who skin and fillet larger fish.It is the most visited Dexter fillet knife page on our site, and Traditional knives like it are especially popular with our customers in the Northeast. Stiff enough to follow the backbone without deflecting and flexible enough to skin a fillet flat on the board, it handles bluefish, sea bass and striped bass equally well. The wood handle feels warm in a cold hand and gives a secure, familiar grip.
Wood Handle or Sani-Safe?The Sani-Safe 8-inch Narrow Flexible Fillet Knife has a comparable blade with a textured plastic handle that can be sanitized. Dexter’s leather sheath for 8- and 9-inch fillet knives suits this knife for carrying. Learn More -
Dexter-Russell Basics 2.75-inch Clip-Point Paring Knife
The Basics P40003 is Dexter-Russell’s entry-level parer, a 2.75-inch clip-point knife simple enough to keep in a catering kit, a lunch box or a drawer of spares. Dexter notes that the clip point pierces foods with tough exteriors, and the short blade handles small prep such as cutting cheese and slicing fruit. Its small size suits intricate tasks such as coring strawberries, deveining shrimp and removing blemishes from delicate produce.
Basics or Sani-Safe?For a parer built in Dexter’s Southbridge, Massachusetts factory, see the Sani-Safe 3.25-inch Cook’s Style Paring Knife. Learn More -
Dexter-Russell Sani-Safe 3.5-inch Net Knife with Sheath
A net knife lives on a fishing boat for cutting through tangled netting and line. Dexter-Russell’s Sani-Safe utility and net knife has a 3.5-inch blade with a scalloped edge that, per Dexter, glides through nets, and Dexter lists line, bait and produce among its other jobs. Ashore it is just as versatile, for food preparation, as a produce knife and even as a box cutter. DEXSTEEL suits a scalloped edge well, since the steel is very tough and the scallops do not bend easily. Fishermen rely on it for net repair, and it is a favorite on shrimp boats for deveining shrimp and gutting fish. This version comes with a sheath, so it can be clipped within reach on deck and stowed safely between uses. The sheath is made in the USA, holds the knife with a very tight fit and clips to the belt, so the knife will not go overboard.
With or Without the Sheath?The same knife without a sheath is the Sani-Safe 3.5-inch Utility and Net Knife, a good spare for the galley or the kitchen. Learn More$15.99 -
Dexter-Russell Traditional 5.25-inch Sheep Skinning Knife, Carbon Steel
Sheep and lamb hides are thin and cling tightly to the carcass, so skinning them takes a short blade with a pronounced curve that can be worked in close. This Dexter-Russell Traditional sheep skinner has a 5.25-inch curved, rigid blade for exactly that, and Dexter recommends it for skinning fish, pigs, chickens and other wild game and farm animals as well.The carbon steel blade sharpens quickly in the field and takes a very fine edge. It draws more search visits than any other Dexter knife on our site, from farmers and hunters who process their own lambs, and it has a long history with customers in the Northeast.Carbon steel will rust if it is put away wet, so it needs a quick wipe and a light coat of oil after the work is done.
Choosing a Skinning KnifeFor deer and cattle, the wider, stain-free Sani-Safe 6-inch Skinning Knife covers more hide per stroke. A leather Dexter-Russell Skinning Knife Sheath is sold separately. Learn More$20.25 -
Dexter-Russell Traditional 3.25-inch Paring Knife, Carbon Steel
Dexter-Russell’s Traditional 3.25-inch paring knife is the small companion to its classic wood-handled cook’s knives, and shoppers find it by its item number, 15271. Dexter recommends it for peeling fruits and vegetables, cutting cheese and other basic prep.The blade takes a very fine edge and comes back quickly on a honing steel or a fine stone. It develops a gray patina with use and must be dried after washing, so it suits cooks who enjoy looking after their knives. In the hand it is light and nimble, good for hulling strawberries or coring tomatoes, and a handy knife to keep beside the sink for quick jobs. Dexter builds it in Southbridge, Massachusetts, and the Traditional line has long had a following in Northeast kitchens.
A Stain-Free AlternativeFor a parer that needs no special drying, the Sani-Safe 3.25-inch Cook’s Style Paring Knife has the same blade length, and the V-Lo 3.5-inch Paring Knife adds a cushioned grip. Learn More$12.45 -
R. Murphy Wellfleet 2.625-inch Oyster Knife, Rosewood Handle
Named for the Cape Cod town known for its oysters, the R. Murphy Wellfleet is a pointed oyster knife with a weighted, hand-polished rosewood handle held with brass rivets. When The Wall Street Journal wrote about shucking in 2012, it called the Wellfleet “our favorite, for its pretty brass and rosewood grip and its steady heft in the hand.”The 2.625-inch blade comes to a tough point that slips into the hinge. R. Murphy designs it for small and medium oysters from any of the three American coasts. The contoured handle gives you something solid to push and twist against, and the extra weight helps steady the knife once the shell gives.Customers ask us whether to choose a pointed or a curved tip. A point like this one goes into a tight hinge easily. The upturned tip of the New Haven Elite rides along the top shell and keeps clear of the meat, and it shares this rosewood handle. The Damariscotta is a close sibling with the same blade. For a plastic handle that stands up to sanitizing, look at the Duxbury. Our kitchen knife shapes guide describes oyster knives alongside clam knives. Learn More$41.50 -
R. Murphy New Haven Elite 2.625-inch Oyster Knife, Rosewood Handle
R. Murphy’s New Haven Elite brings together the curved tip of the New Haven and the weighted, riveted rosewood handle of the Wellfleet. The 2.625-inch blade bends up slightly at the tip, and the hand-polished handle is shaped to fill the palm.A curved tip suits shuckers who open oysters at the hinge. Seat the tip, twist to pop the shell, then let the bend carry the blade along the top shell to release the adductor muscle. R. Murphy shapes the tip to ride slightly high inside the shell, which makes it easier to scrape the muscle free cleanly and leaves the meat intact.We hear from customers deciding between wood and plastic handles. A rosewood handle with brass rivets has more weight in the hand and a finished look, which makes the Elite a natural gift for someone who hosts oyster nights. For heavy commercial use with constant sanitizing, the ECOgrip New Haven shucker is the practical choice. The New Haven with a round wood handle is the lighter, classic version of this blade. If you prefer to open oysters with a pointed blade, the Wellfleet uses the same handle. Our overview of knife shapes includes oyster and clam knives. Learn More$41.50
