Knives

Likely to resemble the knife your grandparents used, the Dexter Traditional 10 in. Cooks Knife is a classic American chef's knife. Durable, comfortable, well-shaped and carefully made this knife is an essential for any home or commercial kitchen. The 10 inch blade can dice, slice, chop or mince cleanly through foods of any size. The propreitary DexSteel blend used in these Traditional knives is excellent for edge retention, the edge out of the box is fairly sharp but one of the best features of this blade is its ability to be honed and sharpened. This knife responds very well to regular honing to stay sharp and we find that this knife is a great candidate for whetstone sharpening, it truly takes a great edge especially after a 3000 grit stone. The comfortable wood handle is easy to hold on to and can be easily sanitized. Does not feature any logo on the blade which makes this knife especially good for engraving.  NSF Certified. Made in America. Learn More

The Dexter Russell Offset Bread Knife with wooden handle is designed for chefs and front-of-the-house use in restaurants, hotels and other institutions. A made in USA product that combines premium Dexsteel with expert craftsmanship. Sanitary engineered rosewood handles, impregnated with polymers and resins, provide warmth, durability, balance, and stain resistance. This knife uses Dexter's proprietary High Carbon Stainless steel that comes razor sharp out of the box. The steel used in this knife is very tough which is ideal for not blunting the serrations, the flexibility vs. stiffness of this blade strikes an elegant balance. The knife is efficient, and it has wonderful balance. The knife can help you work from elbow and upper arm; not from my wrist and hand. The Offset handle will help get your knuckle away from the cutting board. Blade Length: 9 in. (230mm) Overall Length: 13.9 in (352mm) Handle Length: 4.9 in. (125mm) Handle Width: 0.75 in. (20mm) Spine Thickness: 1.8mm  Weigth: 0.375 lbs or (6 oz) Learn More

Zero-Drag Precision: The Industrial Standard for High-Volume Slicing When you pull the Dexter Sani-Safe 10" Narrow Scalloped Slicing Knife through a warm prime rib or a delicate turkey breast, the first thing you notice is the lack of resistance. Unlike standard slicers, this S140-N10SC model features a narrow blade geometry that drastically reduces surface area contact. In a fast-paced commercial environment, this means less drag, fewer 'stuck' cuts, and significantly reduced hand fatigue over an eight-hour shift. The 1.5mm thin spine allows for surgical precision, while the 10-inch length provides the necessary reach for single-stroke slicing, ensuring the protein fibers are sliced cleanly rather than shredded. The scalloped edge is the functional heart of this tool. Each individually ground scallop creates a point of entry that breaks through tough crusts or poultry skin without requiring downward pressure. Once the cut is initiated, the rounded scallops glide through the muscle tissue, maintaining the integrity of the meat's moisture and presentation. This isn't just a bread knife; it is a specialized carving instrument designed for chefs who need to maintain uniform slice thickness across hundreds of portions. The tactile experience is defined by the signature white Sani-Safe handle. The polypropylene is textured to provide a mechanical lock with your palm, even when covered in fats or moisture. You feel a secure, rigid connection to the DexSteel blade, which is hardened to a Rockwell rating of 56-58. This hardness ensures the scalloped points remain sharp through thousands of cycles, while the high-alloy composition prevents the staining and pitting common in high-acid environments like prep stations handling citrus or tomatoes. This is an American-made workhorse that prioritizes safety, sanitation, and physical efficiency above all else. Learn More

Engineered for the Line: Professional Slicing Precision Without Blade Drag When you are working a high-volume buffet line or prepping large-scale protein service, the resistance of the blade against the meat is your primary enemy. The Dexter Sani-Safe 10" Narrow Slicer (S140-N10GE) is specifically engineered to solve this through its 0.75-inch narrow profile and precision-ground Granton edge. Each hollowed groove creates a pocket of air and fat during the stroke, preventing the vacuum seal that typically causes thin slices of roast beef, ham, or turkey to tear or stick to the metal. Handling this knife reveals its professional pedigree. The 10-inch (250mm) blade provides the necessary length for long, single-stroke draws, which is essential for maintaining the structural integrity of the protein. The balance point sits just forward of the bolster, allowing the weight of the high-carbon DEXSTEEL to assist in the downward cut, reducing wrist fatigue during extended shifts. The handle—the iconic Sani-Safe white polypropylene—is textured with a tactile grit that remains secure even when working with fatty meats or in humid kitchen environments. It is physically bonded to the tang, creating an impervious seal that prevents cross-contamination, a critical factor for NSF compliance. This isn't just a knife; it's a specialized tool for chefs who require consistent, appetizing results under pressure. The 56-58 HRC hardness ensures the edge remains sharp through hundreds of slices, yet it responds immediately to a ceramic honing rod when a quick touch-up is needed mid-service. Learn More

This Offset Bread knife by Dexter is fantastic at cutting bread, roasts, turkey, sandwiches and much more and will cut with precision and accuracy. The offset is great and it cuts well without shredding the bread or sandwich. The handle will not pass on germs to your hands or other kitchen utensils. This knife is a must have for any restaurant. This knife uses high-carbon, stain-free steel blade, the knife is individually ground for a long-lasting, sharp edge and is made strong to withstand daily use. The handle and blade are met perfectly with no gapping and the Sani Safe handles meet all health code standards and is perfect for use in restaurant and catering kitchens.  Sani-Safe knives are an industry standard in promoting sanitary, food-safe kitchens. Great for handling fresh fruit or tender, juicy meats, the handle features a textured, slip-resistant grip. The polypropylene construction is a durable choice that's both easy to clean and able to withstand temperatures of up to 250 degrees Fahrenheit. While this knife's scalloped edge is perfect for cutting through tough crusts, its 7" long blade helps you slice large loaves of bread with ease. The blade has been individually ground for added strength. Plus, its offset handle prevents your knuckles from hitting the cutting area and allows you to have more visibility of the item you're cutting. Learn More

Dexter-Russell's Sani-Safe flexible boning knife is ideal for removing membranes and bones from fish, beef, and poultry. With its highly ergonomic Sani-Safe handle, individually ground blade, and unique edge geometry, you can rest assured that this knife will stay sharp over time and debone with precision. This versatile tool is perfect for any commercial kitchen that regularly prepares and serves seafood and meat. The blade of this knife is made from DexSteel, a high-carbon, high-alloy stainless steel. This allows the blade to retain edge sharpness and resists corrosion from repeated use. It has been individually ground for added strength and durability. This knife's Sani-Safe handle is both textured and slip-resistant. It is able to withstand temperatures up to 250 degrees Fahrenheit. It also boasts a comfortable, ergonomic design that is easy to hold with a protective finger guard to reduce accidental injuries. The impenetrable blade-to-handle seal of this knife prevents bacteria from becoming trapped for safe, sanitary use. The unique edge geometry of the blade allows this knife to stay sharp over time. This is an added benefit to your staff, since it reduces the risk of incidents that can occur with a dull blade. This knife is very easy to sharpen once dulled and responds very well to whetstone; we also find this knife works very well regular honing, a fine cut rod should be very well suited to this product.  USA Made Learn More

The Dexter-Russell Sofgrip 6" Curved Boning Knife (SG131-6PCP) is the industrial standard for professionals who require absolute control in wet, high-pressure environments. Unlike standard kitchen knives, the Sofgrip handle is characterized by its rubberized, tacky texture that maintains friction even when the hand is covered in fats, oils, or moisture. This tactile security is critical for preventing slips during deep cuts and heavy deboning tasks. From a handling perspective, the curved blade geometry is specifically designed to follow the natural contours of bone structures. The upward sweep of the 6-inch blade allows for a natural rocking motion when removing silver skin or navigating the pelvic bone in beef and pork. During testing, the tip of the blade demonstrates exceptional lateral flexibility, enabling it to 'hug' the bone without digging in, which directly increases the yield per carcass. The blade is forged from proprietary DEXSTEEL™, a high-carbon, high-alloy stainless steel. This metallurgy is chosen for its specific balance between hardness and field-serviceability; it is hard enough to maintain a razor-sharp edge through an entire shift of poultry or beef processing, yet tough enough to be quickly realigned with a steel rather than requiring a full regrind. The transition from the handle to the blade features a protective finger guard, providing a physical stop that prevents the hand from sliding forward onto the edge during heavy piercing cuts. This is a purpose-built tool for the commercial butcher who values physical safety and ergonomic longevity over ornamental design. Learn More

In a professional processing environment, a flexible blade can be a liability when working through the dense muscular structure of a 20lb salmon or a large halibut. The Dexter Sofgrip 8-inch Wide Fillet Knife is engineered specifically for these high-resistance tasks. While traditional fillet knives are designed to curve around bone, this wide-profile blade is characterized by its stiffness, offering the lateral stability required for straight, vertical cuts and uniform steaking. Hands-on, the first thing you notice is the Sofgrip handle. It is not just soft; it is functionally tacky. Even when your hands are covered in fish slime or water, the rubberized Santoprene texture creates a mechanical lock between your palm and the tool. This significantly reduces the 'death grip' force required, mitigating wrist strain and carpal tunnel risk during an 8-hour shift. The 8-inch blade provides enough reach for deep-bodied fish, while the extra width ensures the blade doesn't deviate or 'wander' when following the spine or making cross-cuts. Forged from proprietary DEXSTEEL—a high-carbon, stain-free alloy—this knife is tempered to take a razor edge quickly with a standard sharpening steel. In a commercial setting, time is money; the ease of resharpening this specific alloy ensures you spend more time on the line and less at the stone. The seamless bond between the blade and the white polypropylene core ensures there are no crevices for bacteria to hide, meeting the strictest NSF sanitation requirements for food safety. Learn More

Engineered for the 12-Hour Shift: Dexter SofGrip 8" Precision In a professional kitchen, the relationship between your hand and the handle defines your throughput. The Dexter SofGrip 8" Chef Knife (SKU 24153) is engineered specifically for environments where moisture, fats, and high-volume repetition lead to fatigue or injury. Unlike hard plastic handles that become slick when wet, the SofGrip features a soft-to-the-touch thermoplastic elastomer (TPE) over-mold. This material provides a subtle 'give' that conforms to the unique contours of your hand, significantly reducing the grip pressure required to maintain control during heavy dicing or repetitive mincing tasks. The 8-inch (210mm) blade is forged from Dexter’s proprietary DEXSTEEL—a high-carbon, stain-free alloy designed to strike the perfect balance between edge toughness and ease of maintenance. With a Rockwell Hardness (HRC) of 54-56, this blade is intentionally designed to be resilient against chipping on cutting boards while remaining highly responsive to a standard sharpening steel. Whether you are breaking down root vegetables or processing proteins, the taper-ground edge provides a clean, drag-free slice. This is not a delicate showpiece; it is a rugged, NSF-certified tool built for the rigors of the line, providing a secure, tactile feedback that ensures safety even when your hands are wet or oily. Learn More