Knives

The F. Dick Ergo Grip 12 in. Large Butchers Knife is meant for heavy duty butcher work, trimming fat and breaking down primal cuts. 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. 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. Made in Germany Learn More

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

F. Dick ErgoGrip 7 in. 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. A trimming knife is distinguished first and foremost by its blade shape. It is on the narrow side, curved upwards and ends in a wide, rounded blade tip. This simplifies handling and allows the knife to glide along easily when cutting. This means that the cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist.

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F. Dick 7 in. (175 mm) Trimming Knife used in meat and fish processing for a variety of task. From trimming fat to skinning and removing silver skin this knife can fill a lot of rolls in the kitchen. A fair amount of flex and high quality German Steel will allow the knife to retain its edge well, while also being stainless. 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 (Scimitar or Break), the trim knife 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. A trimming knife is distinguished first and foremost by its blade shape. It is on the narrow side, curved upwards and ends in a wide, rounded blade tip. This simplifies handling and allows the knife to glide along easily when cutting. This means that 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 8.5 in. Sticking/Dagger Knife is also known as a pig sticker. This is a two sided dagger designed for bleeding an animal after they have been killed and hung. Getting as much of the blood out as possible makes the meat more white and a lot less gamey tasting. Particularly on wild game like boar, deer and elk. The blade shape of the dagger is narrow towards the front and has a pronounced tip. This ensures the crucial pinpoint stab. The knife has a blade length of 21 cm and a double-sided blade. The handle has a unique feel, even when it is wet and greasy, while its special surface texture is particularly non-slip and the knife fits securely in your hand with an excellent grip. Learn More

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 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. 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

F. Dick ErgoGrip 6 in. Butcher Knife is universal for butchers with this particular size and shape. It can be used for breaking down sections of meat and also for regular boning tasks. The advantage of this knife with the wide blade is that it will withstand more sharpening without sacrificing the usefulness of the blade, making it last twice as long as a regular boning knife. 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. 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

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 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