Best Selling Knives

The F. Dick ErgoGrip 10 in. Granton or Hollow Edge Breaking Knife was designed with a butcher in mind. This knife is used for breaking the primal cuts out of a hanging side of beef. Useful in dressing out wild game like deer and elk. Break knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The butcher's knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. For our butcher's knives, we exclusively use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored - with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. You can rely on our professional quality: the knife retains its cutting ability and edge retention for a very long time. This allows for effortless, fatigue-free work. Your wrists are not subjected to unnecessary strain. After all, working with a dull butcher's knife requires more strength, places greater strain on the joints, increases the risk of accidents and can lead to tension and pain. With the polished blade, we guarantee the highest level of hygiene. This means that less residue can adhere to the blade, making them corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. The break knife of the ErgoGrip and Expert Grip 2K have been awarded the American NSF seal for hygiene and quality. The special Kullenschliff (Granton or Hollow Edge) reduces sticking to the blade, as air cushions are created between the food to be cut and the blade. Learn More

The Granton 12 in. Butchers Knife is ideal for butchers and hunters, and is used for cutting large slabs of meat. Learn More

The F. Dick 6 in. Soft Cheese Knife is a great addition to most kitchens to have a versatile serrated knife for a variety of soft cheeses from feta, to Brie, ricotta, cream cheese, Camembert, Chevre, Roquefort, and even gorgonzola. The unique scallop serrations are the ideal style for cutting thin even slices of cheese the gaps in the blade act like granton or hollow edges to keep the cheese from clinging to the blade and the spiked tip acts as a fork to pick up the slices of cheese to put on crackers or toasted bread. Personally I find this knife to be exceptional at cutting my tomatoes, cucumbers and bread making it one of the best overall sandwich knives we carry from Friedrich Dick. German made. Learn More

The F. Dick 1905 8-inch Chef knife an excellent product in both build and price. This knife can do nearly every task in the kitchen from cutting meat and filleting fish, to prepping volumes of produce, and even making delicate precise cuts like a Dice or Julianne for fine dining. This knife has great balance and with a reduced bolster has a very comfortable grip, especially for those that choke up on their blade for extra control. The camber to the blade with its slight curve and upswept tip is ideal for cooks who like a good rocking motion. Every 1905 Chef knife is tested to ensure the handles are hygienically sealed, the blade is perfectly tapered from spine to edge and the knife is optimally balanced. For the price this is one of the finest Chef knives available today. Learn More

The 1905 10-inch Chef knife by Friedrich dick is an absolute work horse and an upgrade to any kitchen. We find the people who purchase this most are professional cooks and chefs in high volume operations who need a knife that can continually prep loads of vegetables without the knife dulling and doesn’t lose comfort. For a knife that has a longer heftier blade it retains amazing balance. This knife’s X50CrMoV15 steel is a great combination of edge retention and corrosion resistance, the 1905 series responds very well to regular honing. Learn More

The F. Dick 1905 6-inch Chef Knife is a great knife, stays sharp and is easy to handle. This knife is very well balanced with a very comfortable handle that will not cramp your handles with heavy use. F. Dick uses state of the art technology to ensure ever 1905 knife is hygienic with no gapping, perfectly tapered edge and optimal balance. These 1905 knives are easy to sharpen and hone and have excellent edge retention. Learn More

The Global 8 in. (200mm) Professional Chef Knife is used for cutting meats, fruits and vegetables. This is a workhorse: the most important tool in your arsenal. This knife was Chef Anthony Bourdain's favorite blade, a recommendation we don't take lightly.    Bon Appétit named this knife a "great, affordable chef's knife" in their 2024 rankings. Anthony Bourdain called this the one knife you need in his book Kitchen Confidential. It was his favorite chef's knife.  (Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. United Kingdom, Bloomsbury USA, 2000.) Learn More

A reliable, all-purpose chef’s knife designed to handle nearly everything in your kitchen. The Zwilling Four Star 8-Inch Chef Knife is built as a true workhorse - a single blade capable of handling the majority of kitchen tasks with consistency and control. From chopping vegetables and slicing proteins to mincing herbs and crushing garlic, this knife is designed to be the one you reach for first. Forged in Solingen, Germany from a single piece of Zwilling’s proprietary high-carbon stainless steel, the blade is manufactured using the SIGMAFORGE process for strength and balance. It is then ice-hardened using the FRIODUR process, improving durability, corrosion resistance, and long-term edge retention. The 8-inch profile is the standard for a reason. It provides enough length for efficient prep while remaining agile enough for detailed work, making it suitable for both home cooks and professional kitchens. The blade geometry supports a smooth rocking motion, allowing for fast, controlled cutting across a wide range of ingredients. The Four Star series is known for its seamless, molded polypropylene handle - a design that set the standard for comfort and hygiene. The handle is permanently bonded without gaps, providing a secure grip and making cleanup simple. Combined with a forged construction and integrated finger guard, the knife feels stable and balanced during extended use.  
Best For
-Everyday prep including vegetables, proteins, and herbs
-Cooks who want a single, do-it-all knife
-Rocking cuts, chopping, slicing, and mincing
-Upgrading from entry-level or inconsistent knives Learn More

A high-performance Japanese gyuto built for speed, efficiency, and clean food release in demanding environments. The Glestain 724TK 240mm (9.4") Gyuto is built for high-volume prep where speed, consistency, and reduced fatigue matter. This blade combines Glestain’s signature dimpled design with a durable steel that holds an edge well and is easy to maintain. It isn’t brittle and can be quickly brought back with a honing rod. This makes it practical for long prep sessions and daily use. This knife improves the quality and consistency of your cuts. It produces clean, repeatable results with less effort, which becomes clear with regular use. If you are actively developing your technique, it is still important to practice with other knives as well, so you don’t develop bad habits. Glestain uses a patented Kullenschliff (dimpled) pattern. These deep, rectangular scallops create space between the blade and the ingredient. This reduces the suction effect you get with starchy vegetables. Food releases more easily and sticks less to the blade. This means cleaner cuts and a cleaner workspace. Less fatigue. Higher efficiency. The blade is made from sub-zero treated Acuto 440 stainless steel. It is hardened to 58–59 HRC. This gives you a balance of edge retention and toughness without the fragility you see in harder Japanese knives. Most knives are shaped like an isosceles triangle with both sides tapering evenly from the spine to the edge. They are sometimes sharpened with a steeper bevel on one side, but the blade itself remains symmetrical. Glestain knives are different. They are shaped more like a right triangle, commonly described as a 70/30 asymmetrical grind. On a right-handed knife, the left side of the blade drops straight down from the spine, while the right side tapers in at a steeper angle. This geometry lets the blade fall into each cut with very little resistance. Each slice pushes away from the blade naturally, so you can move cleanly into the next cut. This knife is part of the TK series. It has a stainless steel bolster and a full-tang PakkaWood handle. The added weight helps the blade glide through food with little effort. Hand-finished in Niigata, Japan, by Honma Kagaku.  
Who This Is For Professional cooks and serious home users High-volume prep work Users who want less sticking and smoother cutting Not ideal for: Users who want to sharpen their knives in a standard electric or draw sharpener. This knife should be sharpened on stones or with a belt system that allows you to set different angles for each side. Learn More