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F. Dick ErgoGrip 5-inch Curved Stiff Boning Knife, Blue Handle

F. Dick ErgoGrip 5-inch Curved Stiff Boning Knife, Blue Handle

Separating wings and legs on chicken and other poultry is the job this 5-inch curved stiff blade was shaped for. Its upswept tip slips into the joint, and its rigid spine lets the cutter lever the joint apart without the blade bending.

The thumb rest on the ErgoGrip handle gives the cutter a place to press when the knife is held like a dagger, which is how professional meat cutters hold a boning knife for most of a shift. The curve adds edge length for drawing cuts along the thigh and keel, so the knife works quickly on a poultry line.

Five inches is short enough to turn inside a chicken carcass and long enough to free the thigh in a single pull.

The same blade is sold with a black handle and a red handle for plants that assign handle colors to stations or to raw and cooked product. For larger birds and pork, the 6-inch curved stiff boning knife gives more reach.

SKU: D8 2991 13

Availability: In stock

$16.90

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Details

Specifications

Blade length: 5 inches (13 cm)
Blade: Curved, stiff
Handle color: Blue
Series: F. Dick ErgoGrip
Steel: X55CrMo14 stainless steel
Hardness: 56 HRC
Handle: ErgoGrip plastic
Spine: Rounded
Certification: NSF
Made in: Germany
Item number: 8299113

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 2991 13
Manufacturer's Part Number	8299113
Manufacturer's Suggested Retail Price	$26.00

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