Knives

The F. Dick Expert Grip 2K 8 inch Breaking Knife Knife is designed for high usage breaking and butcher work. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The butcher's knife is used as a versatile tool in slaughterhouses and butcher's shops. The task of the butcher's knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result. A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany. Learn More

The F. Dick Expert Grip 10 in Breaking Knife is designed for high usage breaking and butcher work. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The unique feel of the handle allows you to grip with lightning speed and precision, increasing output and productivity. The knife fits comfortably and naturally in your hand, so you will feel less tension, strain and pain. Even when wet and greasy, the surface structure of the handle is particularly non-slip and the knife lies securely and firmly in your hand. Thanks to the special manufacturing process – soft shell, hard core – there are no gaps between the blade and the handle, which prevents residues and bacteria from entering between the handle and the blade. The handle is easy to clean and resistant to heat, impact and abrasion. The butcher's break knife is used as a versatile tool in slaughterhouses and butcher's shops. The task of the break knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result.  A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany. Learn More

F. Dick Expert Grip 5 in. Boning Knife Black Handle Straight Stiff Boning Knife for breaking down chicken from whole. 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

F. Dick Expert Grip 6 in. Boning Knife Black Handle Straight Stiff Boning Knife for breaking down chicken from whole. 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

F. Dick 6 in. Flexible Curved Boning Knife. 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. The art of boning was already in demand in all ancient cultures. In those days, it was performed with sharpened horn or by a specially shaped stone. A cutting edge was created by hitting the edges of the hard stone. Both of these ancient tools already bore a certain resemblance to today's boning knives. The shape of the blade has changed slightly over the years. The knife was initially only used to remove the bones. Skinning, removing the tendons and expertly cutting the individual pieces only came later. Learn More

F. Dick Expert Grip 5 in. Semi-Flex Curved Boning Knife for separating meat from bone, especially useful in removing chicken bones. 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. Made in Germany. Learn More

The F. Dick Expert Grip 2K Semi-Flex Boning Knife is designed for high usage de-boning 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. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany. Learn More

Industrial-Grade Precision: The F. Dick Expert Grip 5-Inch Curved Stiff Boning Knife In high-volume meat processing, a knife is more than a tool—it is an extension of the butcher's arm. The F. Dick Expert Grip 2K Curved Stiff Boning Knife is engineered specifically for the grueling demands of industrial deboning. Unlike standard consumer cutlery, this knife is built to withstand constant pressure, fatty environments, and hours of repetitive motion without compromising edge integrity or user safety. The heart of the Expert Grip series is its innovative 'double pour' handle. By encasing a high-stability hard-inner core within a soft, non-slip outer grip, F. Dick eliminates the microscopic gaps between blade and handle where bacteria typically thrive. This seamless construction is critical for maintaining NSF hygiene standards in commercial environments. The 5-inch curved, stiff blade provides the rigid leverage required for heavy-duty deboning where a flexible blade would fail. Whether you are stripping large primals or navigating close to the bone in cattle or pork, the stiff profile ensures the blade never deflects, providing a clean, even separation of meat from bone with minimal effort. Forged from X55CrMo14 high-carbon stainless steel and subjected to a proprietary ice-hardening process, this blade achieves a 56 Rockwell hardness (HRC). This balance allows for exceptional edge retention that can still be easily maintained on a sharpening steel during a shift. The curved geometry allows for a more ergonomic wrist angle when working on overhead rails or large tables, significantly reducing the risk of repetitive strain injuries and long-term joint fatigue. Learn More