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Knives
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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 ErgoGrip 10 in. Scimitar
F. Dick ErgoGrip 10 in. Scimitar is ideal for portioning steaks most often used by butchers in grocery stores and by professional beef processors. The shape allows you to easily trim the fat cap and tail, remove silver skin and scrap meat, then smoothly cut and portion the steaks. The butcher's Scimitar from our ErgoGrip series are uncompromising in ergonomics and sharpness. Are you looking for a reliable, robust Scimitar 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. For this long butcher's scimitar we use exclusively high-quality knife alloys (X55CrMo14) and material compositions for the blade and the handle. The Scimitar's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means 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. With sharp knives at all times, you can save material and time, increase productivity and reduce accidents thanks to fatigue-free, energy-saving work. Learn More$39.65 -
F. Dick ErgoGrip 12 in. Scimitar
F. Dick ErgoGrip 12 in. Large Scimitar is ideal for portioning steaks most often used by butchers in grocery stores and by professional beef processors. The shape allows you to easily trim the fat cap and tail, remove silver skin and scrap meat, then smoothly cut and portion the steaks. The butcher's Scimitar from our ErgoGrip series are uncompromising in ergonomics and sharpness. Are you looking for a reliable, robust Scimitar 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. For this long butcher's scimitar we use exclusively high-quality knife alloys (X55CrMo14) and material compositions for the blade and the handle. The Scimitar's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means 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. With sharp knives at all times, you can save material and time, increase productivity and reduce accidents thanks to fatigue-free, energy-saving work. Learn More$45.50 -
F. Dick ErgoGrip 6 in. Wide Stiff Boning Knife
F. Dick ErgoGrip 6 in. Wide Stiff Boning Knife 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 stiffness of the blade makes it ideal for removing the backstrap on deer. 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$18.20 -
F. Dick ErgoGrip 6 in. Skinning Knife
F. Dick ErgoGrip 6-inch Skinning Knife – Unrivaled Comfort and Performance Designed for efficiency and safety, the F. Dick ErgoGrip 6-inch Skinning Knife is an indispensable tool for butchers, hunters, and professional processors. This knife combines F. Dick's renowned blade quality with an innovative handle designed for maximum user comfort and control during extended periods of use. Learn More$24.05 -
F. Dick ErgoGrip 6 in. Skinning Knife with Red Handle
The F. Dick ErgoGrip 6 in. Skinning Knife was specifically designed for one purpose, to easily separate the skin or hide from the carcass without damaging the meat. This is why the skinning knife is often called a skinner. The special shapes of the blade allow even difficult cuts to be made precisely. The skinning knife is used in butcher's shops, cutting plants, home slaughterhouses and is also part of the standard equipment of a hunter. One important feature of the skinning knife is the special blade shape. The blade is wide and curved upwards towards the tip and then ends in a wide, rounded blade tip. The skinning knife must ensure a variety of functionalities during its use. Skinned and difficult cuts must be performed with precision so that the meat is not damaged and thus the quality is not reduced. This is supported by the rounded wide blade tip. Hunters employ the shorter version of the knife, often using the 13 cm blade length. Learn More$24.05 -
F. Dick ErgoGrip 6 in. Butcher Knife
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$24.05 -
F. Dick ErgoGrip 8.5 in. Sticking Knife
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$53.95 -
F. Dick ErgoGrip 4 in. Straight Stiff Boning Knife
This is the smallest and most nimble of the ErgoGrip boning knives by F. Dick at 4 in. and is a superior tool at dismantaling chickens, seperating the joints and tendons and is very hygienic and comfortable. Are you looking for 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 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$15.60 -
F. Dick ErgorGrip 6 in. Trimming Knife
F. Dick 6 in. (150 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, 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. Learn More$23.40
