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Knives
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F. Dick 1905 Series 6 in. Chef Knife
The F. Dick 1905 6-inch Chef Knife is a great knife, stays sharp and is easy to handle. This knife is very well balanced with a very comfortable handle that will not cramp your handles with heavy use. F. Dick uses state of the art technology to ensure ever 1905 knife is hygienic with no gapping, perfectly tapered edge and optimal balance. These 1905 knives are easy to sharpen and hone and have excellent edge retention. Learn More$92.95 -
F. Dick 1905 4.5 in. Herb Knife
The 1905 series Herb knife by Friedrich Dick is a brilliant utility knife, this knife features a unique blade shape that gives the cook excellent knuckle clearance, reduced bolster for more control with a choke grip and ideally curved blade edge for mincing and chopping herbs, fruits and vegetables. This knife shape is also ideally suited for cutting hard cheeses like parmesan. The handle of this blade is modeled after the knives one would see at the turn of the 20th century and the three rivets hold the handle on with no gapping, F. Dick uses state of the art technology to ensure the handle is hygienically sealed and no gapping occurs over time. The high grade German steel blends corrosion resistance with incredible edge retention and all knives are pre honed and ready for heavy use. Learn More$92.95 -
F. Dick 1905 6 in. Utility Knife
The 1905 series utility knife by Friedrich Dick is a great tool to have for a professional cook or home cook. The idea of a smaller utility knife is to balance the wear of your blades, if you only have one knife for all your kitchen work it will dull and wear quickly. A utility knife is great for prepping large volumes of fruits and vegetables and is nimble enough for delicate cuts like a Julianne or a Dice. This knife uses high carbon German steel with a dash of Chromium (for wear) and Molybdenum (for corrosion resistance) for a perfect balance of edge retention and durability. Made to last. Learn More$74.10 -
F. Dick 1905 Steak Knife Set
Discover the lasting quality and superior performance of the F. Dick 1905 Steak Knife Set. This set of four non-serrated steak knives is a testament to German engineering, crafted to provide a lifetime of effortless cutting and a touch of classic elegance. If you value durability, precision, and incredible value, this set is for you. Four Professional-Grade Steak Knives: A complete set for family dinners or entertaining, ensuring everyone enjoys a superior cutting experience. Fully Forged Construction: Each knife is fully forged from a single piece of high-quality German High Carbon Stainless Steel, providing superior strength, balance, and edge stability. Ultra-Sharp Non-Serrated Blade: The fine edge delivers clean, precise slices, enhancing the flavor and texture of your steak by preventing tearing. Durable 1905 Series Handles: Featuring the robust and visually striking banded handle design, these knives are built for comfort, control, and years of reliable use. Exceptional Longevity: These are not disposable steak knives; with proper care, their quality German steel and construction mean they are truly an investment that will "last years" and "are an amazing value." Learn More$191.10 -
F. Dick ErgoGrip 6 in. Sticking Knife
The butcher's knives from F. Dick ErgoGrip series are uncompromising in ergonomics and sharpness. 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 blade's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. This means less sharpening. A special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. The sticking knife is a basic knife with a wide range of uses. The sticking knife originally owes its name to “sticking”, i.e. bleeding out livestock. In practice, it is also often used as a trimming knife. However, it is also still used in its original application with animals for an exact vein incision. “Stabbing”, as it is called, takes place after the animals have been stunned. The pointed blade of the sticking knife can be used to make a precise and quick vein incision, allowing them to bleed out completely before being cut and processed further. Sticking knives are thus one of the most important utensils of a butcher, but they are also important tools for hunters or farmers who are self-suppliers and marketers. In combination with other butcher's knives such as the skinning knife or the gut and tripe knife, they are a basic part of any butcher's equipment. Learn More$19.50 -
F. Dick Gut and Tripe Knife
F. Dick 6 in. Gutting Knife a special knife that has two sharp blade sides and a metal ball at the tip. It is used to cut open the abdominal wall of cattle. To do so, it is cut with the knife tip on the cutting side of the special knife. The abdominal wall is then cut open completely with the hook-shaped end of the blade spine. The ball at the tip prevents internal organs from being damaged. The special (Cattle) knife plays an important role in the knife assortment of professional slaughterhouses and also in home slaughter. The main feature of its handling is its precise cutting action, which ensures that the thin intestinal wall is not damaged. This is why it needs its special shape, the basis of which is easy handling. Damage to the internal organs would significantly reduce the quality and financial value of the meat products. Its distinctive feature is its double cutting edge and the metal ball on the tip. Learn More$31.85 -
F. Dick 6 in. Master Grip Gut and Tripe Knife
The F. Dick 6 in. Mastergrip Field Dressing Knife features a reverse curve blade with partial serration. Primarily used by hunters and butchers to gut game animals and remove the organ meat. This special knife has two sharp blade sides and a metal ball at the tip. It is used to cut open the abdominal wall of cattle. To do so, it is cut with the knife tip on the cutting side of the special knife. The abdominal wall is then cut open completely with the hook-shaped end of the blade spine. The ball at the tip prevents internal organs from being damaged. The special knife plays an important role in the knife assortment of professional slaughterhouses and also in home slaughter. The main feature of its handling is its precise cutting action, which ensures that the thin intestinal wall is not damaged. This is why it needs its special shape, the basis of which is easy handling. Damage to the internal organs would significantly reduce the quality and financial value of the meat products. Its distinctive feature is its double cutting edge and the metal ball on the tip. For your safety, the Master handle is shaped with an extra-wide thumb rest and a prominent finger guard. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Thanks to the ergonomic handle shape and the high-quality plastic, the knife lies comfortably and in the hand without slipping. High-quality butcher's knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. Learn More$37.05 -
F. Dick Expert Grip 5 in. Straight Stiff Boning Knife
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. Straight Stiff Boning Knife
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$17.55 -
F. Dick Expert Grip 6 in. Flex Curved Boning Knife
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$17.55
