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F. Dick ErgoGrip 5-inch Curved Flexible Boning Knife

F. Dick ErgoGrip 5-inch Curved Flexible Boning Knife

This curved, flexible 5-inch blade handles the varied work of breaking down a whole bird or a pork shoulder. It removes skin, cuts through joints and traces along rib and thigh bones without much force.

The upswept curve gives a longer edge than a straight blade of the same length, so each draw cuts more. Flex lets that edge bend around rounded bones and stay in contact, which leaves less meat behind. On fish, the same combination lifts a fillet from the frame in a single motion.

For poultry, the 5-inch length keeps the tip close to the hand during the many short cuts around the hip and shoulder joints.

The curved flexible blade also comes in a 6-inch length for larger birds and pork loins. Cutters who want more backbone for joints choose the 5-inch curved stiff boning knife, and those who want something between the two pick the 5-inch semi-flexible boning knife. More on boning blade shapes is in our guide to kitchen knife shapes.

SKU: D8 2981 13

Availability: In stock

$16.90

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Details

Specifications

Blade length: 5 inches (13 cm)
Blade: Curved, flexible
Series: F. Dick ErgoGrip
Steel: X55CrMo14 stainless steel
Hardness: 56 HRC
Handle: ErgoGrip plastic
Spine: Rounded
Certification: NSF
Made in: Germany
Item number: 8298113

ErgoGrip Boning Knives Compared

A stiff blade pushes through joints and dense meat; a flexible blade bends to follow the bone. Curved blades give a longer edge for drawing cuts, and straight blades track flat bones. Our kitchen knife shapes guide shows the boning profiles side by side.

Knife	Length	Blade	Typical work
ErgoGrip 4-inch Straight Stiff Boning Knife	4 in.	Straight, stiff	Poultry joints, small cuts
ErgoGrip 5-inch Straight Flexible Boning Knife	5 in.	Straight, flexible	Silver skin, small fish
ErgoGrip 5-inch Straight Stiff Boning Knife	5 in.	Straight, stiff	Venison backstrap, pork
ErgoGrip 5-inch Curved Flexible Boning Knife	5 in.	Curved, flexible	Following bone contours on poultry and pork
ErgoGrip 5-inch Semi-Flexible Boning Knife	5 in.	Semi-flexible	Poultry wings, legs and breast meat
ErgoGrip 5-inch Curved Stiff Boning Knife, Blue Handle	5 in.	Curved, stiff (blue, black or red handle)	Separating chicken wings and legs
ErgoGrip 6-inch Curved Flexible Boning Knife	6 in.	Curved, flexible (also in black)	Poultry breakdown, silver skin, fish
ErgoGrip 6-inch Semi-Flexible Boning Knife	6 in.	Semi-flexible	Duck, chicken and turkey
ErgoGrip 6-inch Straight Stiff Boning Knife	6 in.	Straight, stiff	Pork butts, venison loins
ErgoGrip 6-inch Curved Stiff Boning Knife	6 in.	Curved, stiff	Poultry and pork joints
ErgoGrip 6-inch Wide Stiff Boning Knife	6 in.	Wide, stiff	Seaming larger cuts, heavy boning
ErgoGrip 7-inch Semi-Flexible Boning Knife	7 in.	Semi-flexible	Longer boning cuts and filleting

Tips for Best Results

A few passes on a steel keep this edge aligned between sharpenings. Hold any consistent angle from 15 to 25 degrees. For a plant or shop, the EuroCut 12-inch Round Regular Cut Steel is our best-selling steel; the Dickoron Micro 12-inch Oval Super Fine Cut Steel gives a finer edge. See our honing steel guide for technique.

Care

Wash by hand in warm water with a mild detergent, rinse, and dry the knife before putting it away. Store it in a scabbard, sheath or blade guard so the edge does not knock against other tools.

Additional Info

Blade Length (Inches)	5 in.
Blade Length (mm)	127 mm
Blade Width (inches)	No
Grind	50/50 Bevel
Steel Type	X55CrMo14
Rockwell Hardness	56
Stainless	Yes
Handle Material	Plastic
Spine Thickness (mm)	No
Brand	Friedrich Dick
Country of Manufacture	Germany
SKU	D8 2981 13
Manufacturer's Part Number	8298113
Manufacturer's Suggested Retail Price	$26.00

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