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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 Sani-Safe 5 in. Produce Knife with Leather Sheath
Dexter Sani-Safe 5-inch Produce Knife with Leather Sheath – Essential for Fresh Produce Management The Dexter Sani-Safe 5-inch Produce Knife is the indispensable tool for anyone handling fresh produce, from receiving clerks to market vendors. Designed for speed, precision, and hygiene, this knife streamlines the tasks of trimming, opening, and inspecting fruits and vegetables. Paired with a durable leather sheath, it's ready for immediate and safe use on the go. Learn More -
Dexter Sani-Safe 6 in. Produce Knife with Sheath
Optimize your produce management with the Dexter Sani-Safe 6-inch Produce Knife, a robust and hygienic tool designed specifically for receiving clerks and produce vendors. This knife empowers you to quickly and efficiently trim vegetables, segment larger produce, and expertly open fruits to assess or demonstrate ripeness, all while maintaining strict sanitation standards. The included durable leather sheath ensures secure portability and immediate access. Learn More -
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 -
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 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 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 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 6-inch Chef's Knife
Not every task needs a full-size chef’s knife. Dexter-Russell’s Sani-Safe 6-inch cook’s knife has the shape of its 8- and 10-inch siblings in a compact length, which makes it easier to steer for quick jobs like dicing a shallot, slicing a lemon or trimming chicken on a small board.Dexter positions the S145 cook’s knives as all-purpose kitchen knives, and the short blade earns its place where a big one is awkward. It suits smaller hands and crowded counters, and it works well as a second knife beside a larger chef’s knife on a prep station. In a home kitchen it can handle the evening’s cooking on its own when the job is a few vegetables and a chicken breast.
6-inch, Plain or Scalloped?The Sani-Safe 6-inch Scalloped Cook’s Knife is the scalloped-edge version of this knife, for bread and tough skins. For general board work, the Sani-Safe 8-inch Chef’s Knife gives more reach. Learn More$36.99 -
Dexter-Russell Sani-Safe 6-inch Curved Boning Knife
A curved boning blade follows the shape of a rib or a leg bone, so more of the edge stays in contact as it peels meat away. This 6-inch Sani-Safe knife pairs that curve with a narrow, firm blade that Dexter-Russell describes as giving steady control through tougher cuts, the kind of work that comes up when breaking down whole chickens or boning out a pork butt.Professionals, home cooks and fishermen all buy Dexter-Russell knives from us, and this curved boner suits each of them. It also trims fat and silver skin from a roast and fillets fish. The edge comes back quickly on a honing steel or stone, and the blade will not rust in a wet cutting room.
Choosing a Curved Boning KnifeThe SofGrip 6-inch Curved Boning Knife has the same shape with a softer, cushioned grip. If the work needs a straight, narrow point, the Sani-Safe 6-inch Narrow Boning Knife fits better into joints, and the Sani-Safe 6-inch Flexible Boning Knife flexes for close trimming. Learn More$23.99 -
Dexter-Russell Sani-Safe 6-inch Wide Boning Knife
Boning out a pork loin or separating a beef chuck into its muscles puts more lateral force on the knife than trimming a chicken does. The extra height of this 6-inch Sani-Safe wide boning knife adds stability for those larger cuts, and Dexter-Russell designed the broader profile for exactly that reason. The wider blade also gives the knuckles more clearance above the board.The blade takes a sharp edge and stands up to repeated sanitizing without staining. Dexter molds the handle from recycled plastic, and it seals tightly to the blade so meat juices cannot work into the joint. Meat cutters, hunters processing their own deer and home cooks who buy whole cuts all find work for a wide boner, and its robust build also makes it a capable fillet knife for larger fish.
Wide or Narrow Boning Knife?A narrow blade such as the Sani-Safe 6-inch Narrow Boning Knife fits tighter spaces around joints. For the same wide shape with a wood handle and carbon steel, see the Traditional 6-inch Wide Boning Knife. Learn More$24.99
