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Knives
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Dexter Traditional 5-inch Fishing Knife (10411)
Dexter-Russell Traditional 5-inch Fishing Knife The Dexter-Russell Traditional 5-inch Fishing Knife is a compact, stiff-bladed working knife for anglers who want one dependable tool for the boat, the dock and the cleaning table. It follows the Russell Green River hunt and fish pattern, and it is built for the tasks that fall between casting and cooking: cutting bait and line, bleeding a catch and cleaning panfish and trout. Features High-carbon stainless steel blade: Dexter-Russell now makes its Traditional knives in high-carbon stainless steel rather than plain carbon steel. The blade takes a keen edge and is easy to restore on a stone or honing steel, and it resists rust considerably better than the carbon steel used in earlier versions of this knife. It is not rust-proof, however; the care notes in the Details tab explain how to protect it. Stiff blade: The blade does not flex, so it provides the leverage needed to cut heavy line and thick bait, bleed larger fish and handle general utility work where a flexible blade would bend. Pointed tip: The fine point pierces skin cleanly to start a cut, opens the belly of panfish and trout, and reaches into tight spaces. Traditional wood handle: The classic Green River handle profile gives a secure, familiar grip during rough work on deck or at the cleaning station. Choosing the Right Fishing Knife This knife’s short, stiff blade suits utility work and smaller fish. To fillet larger fish, choose a longer, flexible blade from our fillet knives. Anglers who carry their knife on the belt or in a tackle bag can buy this same knife with a leather sheath as the Dexter Traditional 5-inch Fishing Knife and Sheath. Learn More$24.25 -
Dexter Russell Traditional 3.25" Paring Knife
The Chef's Secret: An Authentic Carbon Steel Paring Knife This is not just another paring knife. This is a connection to the heritage of American cutlery, a tool for the culinary purist who understands that the sharpest, most responsive edge comes from classic high-carbon steel. The Dexter Russell Traditional 3.25" Paring Knife is the indispensable workhorse you’ll reach for when precision is paramount. Feel it glide effortlessly as you peel fruit, trim vegetables, or mince herbs. It becomes an extension of your hand, offering unparalleled control. Over time, its blade will tell the story of your cooking, developing a unique, blue-gray patina that is the hallmark of a well-loved, high-performance carbon steel tool. Paired with a warm, timeless rosewood handle, this knife is a commitment to the craft—an heirloom in the making that rewards proper care with a lifetime of superior performance. Learn More$12.45 -
Dexter Traditional Wide Boning Knife 6"
The Butcher’s Standard: Precision Control with High-Carbon Performance For decades, the Dexter Traditional™ series has been the backbone of professional meat processing facilities across the United States. This 6-inch wide boning knife is not just a tool; it is a specialized instrument designed for those who demand the superior edge geometry that only high-carbon steel can provide. Unlike standard stainless steel blades, this carbon steel masterpiece allows for a thinner, sharper edge that is remarkably easy to re-hone in the heat of a high-volume shift. The 'Wide' profile of this blade provides the necessary lateral stability for breaking down larger primals, such as beef and pork. While flexible knives have their place, the rigidity of this 6-inch wide blade ensures that your cuts remain true, even when working against bone and dense connective tissue. The blade is hand-honed to a 50/50 bevel, providing a versatile cutting surface that performs consistently for both left and right-handed users. Completing the knife is the iconic Dexter Beechwood handle. Chosen for its natural durability and grip-retention, the wood is secured to the tang with compression rivets, ensuring a seamless fit that withstands the rigors of commercial use. Over time, both the wood handle and the carbon steel blade will develop a unique patina—a badge of honor that signals a well-used, professional-grade tool. Please note: as a true carbon steel blade, this knife requires immediate drying after use to prevent oxidation, a small trade-off for its unmatched cutting performance. Learn More$25.95 -
Dexter Traditional 6" Flexible Carbon Steel Boning Knife
Precision Butchery Meets Traditional High-Carbon Performance For the professional butcher or serious home enthusiast, the Dexter Russell 6" Flexible Carbon Steel Boning Knife (Model 1376HB) is not just a tool—it is a specialized instrument. Marketed traditionally as a 'Ham Boning Knife,' this blade was specifically engineered to navigate the complex contours of pork butts and hams. Its unique value lies in the intersection of metallurgical flexibility and the legendary 'keenness' that only high-carbon steel can provide. The Carbon Steel Advantage Unlike standard stainless steel, the carbon steel used in this knife features a tighter grain structure. This allows the user to achieve a razor-sharp edge that outperforms alloy alternatives in both initial sharpness and ease of maintenance. When you are working against the flat pelvic bone of a ham, the blade’s 'springiness' becomes your greatest asset. It flexes under pressure to follow the bone closely, maximizing yield and minimizing waste, then snaps back to its original shape without permanent deformation. Professional Ergonomics & Grip Security is paramount when handling oily or wet proteins. The handle is crafted from raw Beech Wood, providing a tactile, slip-resistant grip that actually improves as it becomes seasoned with use. This is the traditional choice for high-volume processing environments where safety and hand-fatigue are constant considerations. Expert Maintenance for Lifetime Use Because this is a high-carbon tool, it requires an owner who respects the metal. Carbon steel will develop a patina over time—a badge of honor for a well-used tool. To prevent rust, the blade must be dried immediately after use. Should oxidation occur, a simple cleaning with a mild abrasive like Bar Keepers Friend will restore the finish. This is a knife built to last generations if treated with the care professional cutlery deserves. Learn More$26.40 -
Dexter Traditional 6 in Narrow Carbon Boning Knife
Precision Boning, Timeless Performance: The 1376N Dexter Traditional 6" Narrow Carbon Steel Boning Knife This knife is made for butchers, hunters, and cooks who appreciate the unparalleled sharpness and feel of classic carbon steel, the Dexter Traditional 6-inch Narrow Boning Knife is an essential tool. This knife embodies a legacy of quality, designed for those who demand precision and reliability when processing meat. Learn More$24.30 -
Dexter Traditional 8 in Carbon Boning Knife
Dexter Traditional 8 in. Wide Boning Knife is stiff and made of carbon steel with a natural hardwood handle. Stiff boning knives are primarily used for deboning chicken and other meats, but this knife has enough length to also double as a fillet knife. This knife is a very popular choice for fish-cutters that prefer a rigid blade; it is a favorite of many commercial and charter boat fishermen. Learn More$27.15 -
Dexter Russell Traditional 6" Stiff Boning Knife
Dexter Traditional 6 in. Boning Knife is stiff and made of carbon steel with a natural beech wood handle. Stiff boning knives are primarily used for deboning chicken and other meats. Carbon steel knives are prized for the acute sharpness they will obtain and ease of re-sharpening while maintaning with a smooth honing rod
Carbon knives can rust if not dried properly after use. If that happens just rub it with a little Bar Keepers Friend (sold with Ajax and Comet at the grocery store) and the rust will be removed. Learn more about the Care and Maintenance of Carbon Steel Knives Learn More$24.95 -
Masahiro TX-101 6.9-inch (175mm) Chinese Cleaver
Masahiro TX-101 Chinese Cleaver The Masahiro TX-101 is a thin, broad-bladed Chinese cleaver for cooks who do most of their cutting with one knife. Like the traditional Chinese chef’s knife, it slices, dices, minces and juliennes vegetables and boneless meat, and its wide blade doubles as a scoop for carrying food from board to pan. At this size, the TX-101 is light and nimble enough for cooks new to the cleaver form. Features Stainless-clad carbon steel: The core is MV85 carbon steel, which takes a keen edge, holds it well and is easy to resharpen on waterstones. The core is laminated between layers of SUS410 stainless steel, so only the exposed edge requires the care of a carbon knife. Double-bevel edge: The edge is ground evenly on both sides, so it cuts straight and suits right- and left-handed cooks alike. Slightly curved edge: A gentle curve allows a light rocking motion for mincing herbs and garlic, while the long flat section handles push cuts. Rosewood handle: The handle provides a secure grip and a traditional appearance. Choosing a Cleaver The larger Masahiro TX-104 210mm Chinese Cleaver offers more length and weight for high-volume vegetable work. The TX-101 is a slicing cleaver, not a bone cleaver; its thin blade is not intended for chopping through bone. Learn More -
Masahiro TX-104 8.25-inch (210mm) Chinese Cleaver
Masahiro TX-104 Chinese Cleaver The Masahiro TX-104 is a full-size Chinese cleaver for cooks who prepare large quantities of vegetables and boneless proteins. Its long, tall blade slices, dices, minces and juliennes with long, efficient strokes, and its broad face carries a full board of prepared ingredients to the pan in one motion. Features Stainless-clad carbon steel: The high-carbon steel core takes a keen edge, holds it well and is easy to resharpen on waterstones. Stainless steel cladding covers the faces of the blade, so only the exposed edge requires the care of a carbon knife. Double-bevel edge: The edge is ground evenly on both sides, so it cuts straight and suits right- and left-handed cooks alike. Slightly curved edge: A gentle curve allows a light rocking motion for mincing herbs and aromatics, while the long flat section handles push cuts. Balanced weight: The added mass of the larger blade carries the knife through dense vegetables such as cabbage and winter squash flesh with less effort. Choosing a Cleaver The smaller, lighter Masahiro TX-101 Chinese Cleaver suits smaller hands and cooks new to the cleaver form. The TX-104 is a slicing cleaver, not a bone cleaver; its thin blade is not intended for chopping through bone. Learn More$95.00 -
Dexter Traditional 5-inch Fishing Knife and Leather Sheath
Dexter-Russell Traditional 5-inch Fishing Knife and Leather Sheath This set pairs the Dexter-Russell Traditional 5-inch Fishing Knife with a Dexter-Russell leather sheath, giving anglers a compact working knife that rides safely on the belt or in a tackle bag. The knife follows the Russell Green River hunt and fish pattern and is built for the tasks that fall between casting and cooking: cutting bait and line, bleeding a catch and cleaning panfish and trout. The sheath protects the edge between uses and keeps the point covered in a crowded boat or bag. The Knife High-carbon stainless steel blade: Dexter-Russell now makes its Traditional knives in high-carbon stainless steel rather than plain carbon steel. The blade takes a keen edge and is easy to restore on a stone or honing steel, and it resists rust considerably better than the carbon steel used in earlier versions of this knife. It is not rust-proof, however; the care notes in the Details tab explain how to protect it. Stiff blade: The blade does not flex, so it provides the leverage needed to cut heavy line and thick bait, bleed larger fish and handle general utility work where a flexible blade would bend. Pointed tip: The fine point pierces skin cleanly to start a cut, opens the belly of panfish and trout, and reaches into tight spaces. Traditional wood handle: The classic Green River handle profile gives a secure, familiar grip during rough work on deck or at the cleaning station. The Sheath Heavy-duty leather: The leather resists punctures from the point and shields the edge from contact with tackle, tools and hard surfaces, so the knife needs sharpening less often. Open-top, friction-fit design: The knife slides in and out in one motion and is held in place by the snug fit of the leather, with no snap or strap to work with wet hands. Choosing the Right Fishing Knife The short, stiff blade suits utility work and smaller fish. To fillet larger fish, choose a longer, flexible blade from our fillet knives. Each item is also sold on its own: the Dexter Traditional 5-inch Fishing Knife and the Dexter-Russell Leather Knife Sheath. Learn More
