Knives

F. Dick ErgoGrip 9 in. Wide Blade Trimming Knife with an extra wide blade, feels like a cleaver. This knife is ideal for breaking down primal cuts of meat, skinning and trimming. The trimming knife is used to separate pieces of meat from fat, tendons and skin. That is why the trimming knife also belongs to the butcher's knife family.  The blade is slightly curved upwards, becoming slightly wider in the front area than in the middle. This gives it more surface area, allowing you to make a long, pulling cut. Like the classic butcher's knife, it is also used to cut larger pieces of meat. This makes the trimming knife one of the most versatile butcher’s knives in slaughterhouses and cutting plants. The purpose of the trimming 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. The subsequent process of portioning, or cutting the meat into ready-to-eat pieces, also requires precision and exact cutting. That is why it is important that you have a sharp trimming knife in your hands so that you can cut the meat cleanly and create a beautiful cut pattern. Learn More

The Friedrich Dick  Gutting Knife is has two sharpened areas and a metal ball at the tip. It is used to open the abdominal wall of livestock and large wild game. To do so, use the knife tip to pierce the hide and then insert the safety ball. Now use the hooked inner edge at the top of the knife with upward force and a pulling motion to split the hide.  The ball at the tip prevents internal organs from being damaged.  Recommended Uses:  Commercial & Farm Livestock
Cattle (Beef): Ideal size and blade rigidity for unzipping the thick hide and opening the abdominal cavity of large cattle without puncturing the paunch.
Pigs & Hogs: Highly recommended for market hogs and large sows. The 21 cm length gives clean levering through tough belly fat.
Calves & Heavy Calves: Long enough to clear the body cavity efficiently in commercial slaughterhouse operations.  Large Field & Big Game (Hunting)
Elk, Moose, & Red Deer: Excellent for large game where skin and muscle walls are thick. The long 21 cm blade provides smooth, single-pass cuts along the belly line.
Large Wild Boar: Works exceptionally well through the tough skin and dense fat layers of adult wild pigs.
Large White-tail & Mule Deer: Effective for field dressing larger deer species. For small game, poulty, sheep and goats we have smaller knife options available. Use the term "gut" on our search engine for additional options. Learn More

The F. Dick ErgoGrip 10 in. Granton or Hollow Edge Breaking Knife was designed with a butcher in mind. This knife is used for breaking the primal cuts out of a hanging side of beef. Useful in dressing out wild game like deer and elk. Break 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. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The butcher's knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. For our butcher's knives, we exclusively use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored - with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. You can rely on our professional quality: the knife retains its cutting ability and edge retention for a very long time. This allows for effortless, fatigue-free work. Your wrists are not subjected to unnecessary strain. After all, working with a dull butcher's knife requires more strength, places greater strain on the joints, increases the risk of accidents and can lead to tension and pain. With the polished blade, we guarantee the highest level of hygiene. This means that less residue can adhere to the blade, making them corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. The break knife of the ErgoGrip and Expert Grip 2K have been awarded the American NSF seal for hygiene and quality. The special Kullenschliff (Granton or Hollow Edge) reduces sticking to the blade, as air cushions are created between the food to be cut and the blade. Learn More

The F. Dick Ergo Grip 8.5 in. Granton Edge Breaking Knife the task of the butcher's break knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibers 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. 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 fibers. 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 Granton Edge further ensures the smooth cutting process. Learn More

The F. Dick ErgoGrip 8.25 in. Breaking Knife the task of the butcher's 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. 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. 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. Learn More

The F Dick ErgoGrip 7 in. Semi-Flexible Boning/ Fillet Knife is the choice of knife when butchering meats, filleting fish and cutting poultry. 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

The F Dick ErgoGrip 7 in. Semi-Flex Fillet knife is used for loosening skin and bones and for filleting. The filleting knife, also called a fillet knife, makes it easy to remove the fillets with little waste. However, the knife can also be used in meat processing to easily remove tendons and skin and then to portion the meat. A filleting knife is also an essential piece of equipment for every angler, as it can be used to process the fish immediately after it is caught. What makes this knife special is its long slender shape with its semi-flexible blade. The blade is slightly curved upwards, becoming slightly wider in the front area than in the middle. This gives it more surface area, allowing you to make a long, pulling cut. The elastic, semi-flexible blade allows you to remove the fillets from the bone precisely and easily. The blade makes a slight wave motion when cutting, which allows it to cut particularly close to the bone, minimising waste. With the curved, sharp tip, you can easily reach the meat between the bones of large fish, as you can position the knife tip and insert it very precisely. The shape of the knife also simplifies the fine work of removing the fillet. Learn More

F. Dick ErgoGrip 10 in. Large Bull Nose Butcher Knife for trimming and portioning cuts of beef. This bull nosed butcher knife makes portioning even sized steaks easy, the ErgoGrip handle is ergonomic and hygienic. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. Please Contact our Knife Merchant Store if we are lacking colors or sizes desired, we will be happy to bring items in from Germany we may not be carrying, please allow a few week lead time for special orders. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More

Precision Portioning, Professional Performance. Engineered for the demanding professional, the F. Dick ErgoGrip 9" Bull Nose Butcher Knife excels at breaking down large cuts and portioning perfectly uniform steaks. The specialized Bull Nose tip provides precise control for smooth, flowing cuts, while the legendary ErgoGrip handle ensures comfort, safety, and the highest standards of hygiene for any professional environment.  
Key Features High-Carbon German Steel (X55CrMo14): Forged from premium stainless steel for a razor-sharp edge, exceptional durability, and superior edge retention. Optimized 56° HRC Hardness: The blade is hardened to provide the perfect balance between long-lasting sharpness and ease of sharpening, meaning less time on the steel and more time cutting. Ergonomic Non-Slip Handle: The signature ErgoGrip handle is crafted from a comfortable, non-slip polymer with a prominent finger guard to prevent accidents and reduce fatigue during long shifts. Versatile Blade Design: While a master of butchery, the rigid, wide blade is also highly effective for portioning large, dense vegetables like cabbage, squash, and root vegetables. Seamless, Hygienic Construction: The blade and handle are seamlessly sealed, leaving no gaps for bacteria to form. The handle material is non-absorbent and easy to sterilize. NSF Certified for Professional Use: Guaranteed to meet the strict public health and safety standards required in commercial kitchens, butcher shops, and processing plants. Learn More