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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 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
