F. Dick ErgoGrip 6-inch Trimming Knife

Trimming fat, skinning and lifting silver skin are the jobs for this 6-inch ErgoGrip trimming knife, which works in both meat and fish processing. The blade has a fair amount of flex, so it follows the surface of a cut closely.

A trimming knife separates meat from fat and sinew, which places it in the butcher knife family. The blade curves upward slightly and widens toward the front, giving a long pulling stroke and enough surface to lift what has been cut. The edge holds up through a full shift of trimming.

At 6 inches, it is short enough to work around joints and under a membrane with good control. It is also long enough to skin a fish fillet in one stroke. In a small shop, it covers most fine trimming jobs.

For longer pieces, the 7-inch ErgoGrip trimming knife adds reach. The narrow 7-inch trimming knife is better for fine work around tendons, and the 7-inch semi-flexible fillet knife is shaped for fish. The table below compares them.