Knives

The F. Dick ErgoGrip 6 in. Curved Stiff Boning Knife is the optimal knife for separating wings and legs on chicken and other poultry, the knife is comfortable with a thumb rest for professional meat cutters. The boning knife is your most important tool in everyday work, so with our professional quality we guarantee you lasting cutting power – for a clean cut through the meat fibres and precise guidance of the knife along the bone. This allows for effortless, fatigue-free work. Your wrists are not subjected to unnecessary strain. After all, working with a dull boning knife requires more strength, places greater strain on the joints, increases the risk of accidents and can lead to tension and pain. The boning knife is also used by hunters, anglers and cooks. They appreciate the professional design of the blades and the handle. For Friedrich Dick's boning 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. 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. This is just one of the reasons why the knives have been awarded the American NSF seal for hygiene and quality. Learn More

Friedrich Dick's ErgoGrip 6 in. Straight Stiff Boning Knife straight, narrow and flexible blade is preferred for filleting smaller fish, removing silver skin from meats, and navigating around bones in pork butts or similar products. Also is a great tool for deer hunters looking to remove the backstrap (loin) of the deer. 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 6 in. Semi-Flex Boning Knife can be used for a variety of butchering tasks but is the ideal flexibility and length for dismantling poultry like duck, chicken and turkey. 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 6 in. Flexible Curved Boning Knife is the choice of knife when butchering meats, nimble enough to fillet fish, but is optimal for dismantling chicken and continually cutting wings and legs with ease. Features a Black Handle. For Friedrich Dick's boning 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. 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. This is just one of the reasons why the knives have been awarded the American NSF seal for hygiene and quality. Learn More

The Professional's Choice for Precision Deboning: The F. Dick ErgoGrip 6" Flexible Boning Knife Trusted by butchers, meat processors, and professional chefs worldwide, the F. Dick ErgoGrip Flexible Boning Knife is the undisputed industry standard for butchering meats. This 6-inch curved, flexible model is the ultimate tool for dismantling chicken, filleting fish, and trimming silver skin with unmatched agility and ease. It is engineered for performance in the most demanding environments where a knife must prove itself as a reliable and safe helper. The blade is crafted from high-carbon German X55CrMo14 steel, with a balanced hardness of 56° HRC that ensures an exceptionally long-lasting edge and requires considerably less sharpening. Its curved profile and flexible nature allow the blade to glide effortlessly along bone contours, creating a longer cutting edge for an easier pulling cut that minimizes waste and is easier on the wrist. The iconic ErgoGrip handle provides a non-slip grip, while its seamless construction guarantees the highest level of hygiene. Core Benefits: The Ultimate Non-Slip Grip: The signature ErgoGrip handle is made from a durable, non-slip polyamide. A pronounced finger guard offers added protection, ensuring a secure grip even when wet or greasy. Flexible Curved Blade for Maximum Yield: The curved blade is easier to slide along bone, and its flexibility is perfect for deboning poultry and filleting fish with minimal waste. High-Carbon German Steel (56° HRC): The expertly hardened X55CrMo14 steel blade offers incredible durability and significantly longer edge retention, reducing the need for frequent sharpening. Hygienic Design & NSF Certified: The polished blade resists residue, and the seamless, non-porous handle absorbs neither grease nor dirt. This design meets the strict public health and sanitation standards of the NSF. German Engineering: Proudly made in Germany, this knife is a testament to F. Dick's legacy of crafting world-class professional tools since 1778. Learn More

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

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