Knives

Elevate your small-game and poultry preparation with the Victorinox Fibrox Pro 4-inch Rabbit Boning Knife. This knife delivers the unyielding precision of a traditional stiff boning knife in a more compact size. Widely trusted by poultry processors for its efficiency in deboning thigh meat and highly valued by quail farms, its straight, rigid blade offers superior control for meticulous cuts, making it perfect for breaking down smaller animals and intricate trimming. Learn More

Surgical Precision for the High-Volume Seafood Station When a standard 6-inch boning knife feels like a broadsword, the Victorinox Fibrox Pro 3-inch Boning Knife with Slant Point steps in as your precision scalpel. This is not a general-purpose slicer; it is a highly specialized tool engineered for the fast-paced environment of professional seafood processing and poultry butchery. Whether you are working through crates of trout or prepping delicate game birds, the 3-inch blade provides an pivot point and leverage ratio that longer knives simply cannot match. The 'Slant Point' geometry is the secret to its efficiency. Unlike a traditional curved tip, the slanted edge allows you to hook and remove gills with a single, fluid motion and provides a clear line of sight when tracing along the intricate skeletal structures of smaller fish. For the professional fishmonger or prep cook, this translates to higher yields and reduced hand fatigue during marathon shifts. The martensitic stainless steel blade is vacuum-tempered to maintain a razor edge while remaining easy to hone, ensuring you spend more time cutting and less time at the whetstone. Integrated with the industry-standard Fibrox handle, this knife provides a secure, non-slip grip even when your hands are wet or covered in protein, making it an essential asset for safety and speed in a commercial kitchen. Learn More

Elevate your kitchen efficiency with the Victorinox Fibrox Pro 3-inch Poultry Boning Knife. Engineered for both precision and comfort, this knife boasts an oversized, slip-resistant Fibrox handle, providing superior grip and effortless control during demanding tasks. Its compact, sharp blade is perfectly suited for intricate chicken boning and also offers remarkable versatility as a highly manageable paring knife for detailed fruit and vegetable work. A truly ergonomic and multi-functional essential. Learn More

F. Dick 4 in. Poultry Knife used by industry professionals to remove the bones and split joints on chickens. Sanitary and easy to clean this knife is especially useful because of the yellow handle making it easy to spot. The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used. Learn More

This is the smallest and most nimble of the ErgoGrip boning knives by F. Dick at 4 in. and is a superior tool at dismantaling chickens, seperating the joints and tendons and is very hygienic and comfortable. Are you looking for a reliable, robust butcher's knife for everyday use? Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work.  The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used.

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