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Dexter Sani-Safe Knives
The Dexter Sani-Safe Series was built to be both durable and sanitary. The textured polypropylene handle is slip resistant, easy to clean, and can tolerate both high and low temperatures. An impervious blade-to-handle seal provides the utmost in sanitary qualification. Each stainless steel blade has an individually ground and honed edge, making these suitable for both home and commercial use. Items marked with the NSF logo are NSF Certified. Made in USA.
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Dexter-Russell Sani-Safe 7-inch Meat Cleaver, Stainless
Commercial kitchens that split chicken wings and pork ribs need a cleaver that can go through the sanitizer sink without rusting. Dexter-Russell’s Sani-Safe 7-inch cleaver has a heavy-duty stainless blade made from its DEXSTEEL, with the same broad profile as the classic Traditional 5387.Dexter points out that the broad surface doubles as a scoop for moving chopped meat or vegetables from the board to the pan. The handle’s texture holds in a wet hand, which matters with a tool swung this hard. Restaurants, butcher counters and home cooks who buy whole chickens all find steady work for it, from splitting birds for the grill to chopping bones for stock. It is made in Southbridge, Massachusetts, where Dexter-Russell has produced cutlery since 1818.
Comparing Dexter-Russell Meat CleaversThe Traditional 7-inch Cleaver (5387) is the carbon steel, wood-handled version of this shape. For heavier bone work, the Traditional 9-inch Heavy-Duty Cleaver adds length and mass. Learn More$63.75 -
Dexter-Russell Sani-Safe 10-inch Scimitar Knife
The Dexter Sani-Safe 10 in. Scimitar is ideal for portioning steaks. 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. Learn More$44.99 -
Dexter-Russell Sani-Safe 8-inch Narrow Breaking Knife
A breaking knife sits between a boning knife and a scimitar. It is long enough to separate a primal into subprimals and stiff enough to work through the joints along the way. Dexter-Russell gives this 8-inch Sani-Safe breaking knife a narrow, thick, stiff blade for breaking and portioning meat and poultry.The upswept tip lets the knife pivot around a bone as the long edge slices. It suits separating ribs from a loin and cutting a pork shoulder into its butt and picnic. Dexter heat-treats the blade for a durable edge, and the finger guard stops the hand from sliding forward under heavy pressure. Poultry processors also use it to portion whole birds quickly, and its size is also useful for breaking down fish.
8-inch or 10-inch Breaking Knife?The Sani-Safe 10-inch Narrow Breaking Knife covers larger beef cuts in fewer strokes. For trimming and close boning, a 6-inch knife such as the Sani-Safe Narrow Boning Knife is easier to control. Learn More$36.99 -
Dexter-Russell Sani-Safe 10-inch Narrow Breaking Knife
Breaking a beef round or a whole pork loin with an 8-inch knife takes several passes. The 10-inch Sani-Safe breaking knife covers the same seam in fewer, longer strokes. Dexter-Russell built it with a narrow, thick and stiff blade that stays on line through heavy cuts, for breaking hearty primals down and portioning them.Meat cutters reach for a breaking knife after the carcass is split and before the steaks are cut. The blade’s stiffness lets it follow a seam of fat or pop through a joint without bending. Each blade is honed and ground at Dexter-Russell’s plant in Southbridge, Massachusetts. The textured handle keeps the hand placed during long shifts in a cold cutting room, and the length gives a clean, single cut along each seam, which leaves neater subprimals for the case.
Breaking Knife or Scimitar?The Sani-Safe 10-inch Scimitar has a deeper curve for slicing steaks from boneless meat, and the 8-inch Narrow Breaking Knife is more manageable on poultry and pork. Learn More$42.99 -
Dexter-Russell Sani-Safe 8-inch Butcher Knife
Not every kitchen has room for a 10-inch butcher knife. The 8-inch Sani-Safe keeps the same curved blade and pointed tip, which Dexter-Russell designs to pierce meat cleanly, in a size that fits a standard cutting board and a home knife drawer.It cuts pork shoulders into stew meat and trims beef roasts, and it handles the general meat cutting that a chef’s knife does awkwardly. The blade takes a fresh edge readily on a steel and does not stain from blood or brine. The handle is the same Sani-Safe grip found in commercial meat departments, so a home cook gets the knife a professional butcher would use. Dexter-Russell has made knives in Southbridge, Massachusetts since 1818, and it builds this one there.
Choosing a Sani-Safe Butcher KnifeFor larger primals and long slicing strokes, step up to the Sani-Safe 10-inch Butcher Knife. For narrow, stiff work through joints, the Sani-Safe 8-inch Breaking Knife is the closer match. Learn More$35.99 -
Dexter-Russell Sani-Safe 10-inch Butcher Knife
A 10-inch butcher knife is the workhorse of a meat room, heavy enough to break a pork loin into chops, portion a beef round or trim a whole brisket in long strokes. Dexter-Russell’s Sani-Safe version has a curved blade that rises to a pointed tip for piercing into a cut, and its length handles large primals that a chef’s knife cannot cross.Dexter chose a stainless, high-alloy steel for this line so the edge holds through a shift and comes back quickly on a steel. Butchers and barbecue cooks both buy this size from us, and it draws more search traffic than any other Dexter butcher knife on our site.
8-inch or 10-inch?The Sani-Safe 8-inch Butcher Knife is easier to handle on smaller cuts and on a home cutting board. For slicing steaks from a boneless primal in a single pass, the Sani-Safe 10-inch Scimitar has a more sweeping curve. Learn More$42.99 -
Dexter-Russell Sani-Safe 7-inch Narrow Fillet Knife with Scabbard
A fillet knife on a boat needs somewhere safe to live between fish. This set pairs Dexter-Russell’s Sani-Safe 7-inch narrow flexible fillet knife with the WS-1 scabbard, a white polypropylene sheath with a riveted strap and belt loop, so the knife can ride on the hip at the cleaning station or go into a tackle bag without exposing the edge.The blade is narrow and flexible for panfish, trout and flounder, and it slides under the skin cleanly. During high-volume filleting, we recommend regular use of a ceramic honing rod to realign the flexible edge. Dexter grinds each blade individually. The scabbard holds a straight blade up to 9 inches, so it can later carry a longer Dexter fillet knife too, though it will not hold curved knives.Shoppers search our site for this exact knife-and-sheath pairing, and it is a practical first fillet knife for an angler who needs both.
Choosing a Sheathed Fillet KnifeThe Sani-Safe 9-inch Fillet Knife with Scabbard suits larger fish. The scabbard alone is sold as the Dexter-Russell WS-1 Plastic Scabbard. Learn More$35.99 -
Dexter-Russell Sani-Safe 8-inch Chef's Knife
An 8-inch chef’s knife is the one to reach for first, and Dexter-Russell’s Sani-Safe S145-8 is the version built for commercial prep lines. Dexter calls it a cook’s knife and recommends it for slicing vegetables and carving meats, with a blade that has enough curve to rock through herbs and enough length to cross a head of cabbage.The Sani-Safe design is meant for kitchens where sanitation and grip both matter. The handle stays secure with wet or greasy hands, and it is sealed tight to the blade so food has no gap to lodge in. It is one of the most visited Dexter knives on our site, and line cooks and home cooks alike buy it as a dependable workhorse that comes back to a keen edge in a few strokes on a steel.
Choosing a Dexter Chef’s KnifeFor larger batches, the Sani-Safe 10-inch Chef’s Knife covers more board. For a softer, cushioned handle, look at the SofGrip 8-inch or the V-Lo 8-inch. For a wood handle, the Traditional 8-inch Cook’s Knife is the classic. The table below lists every Dexter chef’s knife we carry. Learn More$37.99 -
Dexter-Russell Sani-Safe 10-inch Chef's Knife
Ten inches of blade turns a case of onions or a pile of romaine into prep in fewer strokes. Dexter-Russell’s Sani-Safe S145-10 is ideal, by Dexter’s account, for dicing, mincing, chopping and slicing, and the extra length lets it carve a large roast or split a melon in one pass.Dexter offers this knife with handles in the full set of HACCP colors for kitchens that color-code by task, and the white version we carry is the general-purpose choice. It is the second most visited Dexter chef’s knife on our site. The longer blade suits cooks with large hands and big cutting boards, and it gives a caterer or a holiday cook more reach on big batches.
8-inch or 10-inch?A 10-inch blade asks a little more of the wrist, so cooks new to chef’s knives may find the Sani-Safe 8-inch Chef’s Knife easier to control on a home cutting board. For a scalloped edge that bites into crusty bread and thick rinds, see the Sani-Safe 10-inch Scalloped Chef’s Knife. Learn More$41.99 -
Dexter-Russell Sani-Safe 8-inch Wide Fillet Knife
Large, firm-fleshed fish such as cod, haddock, grouper and striped bass push back against a thin, whippy blade. Dexter-Russell built the Sani-Safe 8-inch wide fillet knife with a blade it describes as stiff but able to give a little when needed, a semi-stiff profile that keeps cutting straight through heavy fillets.The extra blade height adds control when cutting a fillet into portions or steaking a fish across the bone line, and Dexter also recommends it for large cuts of meat. It also serves as a churrasco knife for slicing grilled meat. Paired with a narrow flexible knife, it handles the start of the cut and the portioning, and the flexible blade handles the skinning. The wide blade also keeps the knuckles clear of the board during long cuts. The knife is built in Southbridge, Massachusetts.
Wide or Narrow?For skinning and close work over the ribs, choose the flexible Sani-Safe 8-inch Narrow Fillet Knife. The SofGrip 8-inch Wide Fillet Knife has this same semi-stiff blade with a softer, cushioned handle. Learn More$31.99
