You have no items in your shopping cart.
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.
-
Dexter-Russell Sani-Safe 10-inch Scalloped Chef's Knife
A scalloped edge does what a plain chef’s knife struggles with. It grips the waxy skin of a pineapple, the hard rind of a watermelon and the crust of a loaf of bread without sliding. Dexter-Russell built the Sani-Safe S145-10SC for larger or tougher foods, and its 10-inch blade gets through them without crushing the soft interior.The scallops also hold an edge well between sharpenings, a practical advantage in a busy kitchen where a dull knife slows prep. It still chops and dices like a standard chef’s knife, so it can serve as the single large knife at a fruit or sandwich station. Kitchens that keep a separate bread knife may find this one covers both jobs. It also slices large deli meats and cold roasts, where a serrated bite works better than a smooth draw.
Scalloped or Plain?For fine mincing and clean vegetable cuts, the plain-edged Sani-Safe 10-inch Chef’s Knife is the better choice, with the same blade profile and handle. A shorter scalloped option is the Sani-Safe 6-inch Scalloped Cook’s Knife. Learn More$43.99 -
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 -
Dexter-Russell Sani-Safe 8-inch Narrow Flexible Fillet Knife
An 8-inch blade is long enough to fillet a striped bass, a bluefish or a mid-size salmon in one smooth pass from collar to tail, and it also suits large salmon, flatfish and medium-sized pelagic species. The S133-8 is Dexter-Russell’s Sani-Safe 8-inch narrow flexible fillet knife, and shoppers search for it on our site by that model number.Its narrow blade flexes enough to ride over the rib cage and lift a fillet cleanly, then lies flat against the board to skin it. Dexter recommends it for filleting fish and also for trimming fat from meat, so it earns a place in a home kitchen as well as a tackle box. Fishermen and home cooks both buy this size, and it carries Dexter’s long history in Southbridge, Massachusetts, where the company has made knives since 1818.
Choosing an 8-inch Fillet KnifeFor thicker, heavier fish such as cod and grouper, the Sani-Safe 8-inch Wide Fillet Knife is stiffer. The V-Lo 8-inch Fillet Knife offers a similar flexible blade with a cushioned handle, and Dexter’s leather sheath for 8- and 9-inch fillet knives protects the edge in transit. Learn More$29.99 -
Dexter-Russell Sani-Safe 7-inch Narrow Flexible Fillet Knife
A 7-inch fillet blade suits trout, walleye, bass and other fish of moderate size. This Sani-Safe 7-inch fillet knife from Dexter-Russell has a narrow blade with just the right amount of flex, in Dexter’s words, to follow the backbone and rib cage and then run under the skin without tearing the fillet. It excels at skinning out fillets and working around the bones of medium-sized fish such as trout, snapper and bass, where a paring knife lacks reach and a 9-inch blade is cumbersome.The Sani-Safe series started in 1941 as Dexter’s line for commercial kitchens, and Dexter still calls it the gold standard in foodservice. The textured grip holds in a hand covered in slime and scales, and the guard keeps fingers off the edge when the blade pushes through a pin bone. Dexter knives are especially popular in the Northeast, and fishermen are among the customers who buy them from us. It suits commercial fishmongers, charter boat captains and high-volume prep cooks who need a reliable, high-yield fillet knife that can be sanitized quickly. The steel is softer than that of premium Japanese knives, which makes it very tough and resistant to chipping, though it needs more frequent honing to keep its out-of-the-box sharpness. It is more flexible and more slip-resistant than a Wüsthof fillet knife, which makes it safer in wet conditions, though it lacks the polished look of a Japanese sujihiki.
Other Sani-Safe Fillet KnivesThe Sani-Safe 8-inch Narrow Flexible Fillet Knife adds reach for salmon and larger fish. For a knife that rides on the belt, the Sani-Safe 7-inch Fillet Knife with Scabbard is the same blade packaged with Dexter’s WS-1 sheath. Every Dexter fillet knife we carry is compared in the table below. Learn More$27.99
