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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 6-inch Produce Knife
Six inches of blade and a rounded safety tip make Dexter-Russell’s Sani-Safe S186 a practical knife for cutting melons and heads of cabbage. Dexter designed it to slice, dice and chop all types of fruits and vegetables, and the blunt end lets a busy cook move fast with less risk of a puncture. In grocery stores it trims blemishes from produce and splits fruit open so staff and shoppers can judge ripeness.
Choosing a Produce Knife LengthFor smaller items and finishing work, the Sani-Safe 5-inch Produce Knife is easier to control. The Traditional 6-inch Produce Knife offers this length with a wood handle. Learn More$20.99 -
Dexter-Russell Sani-Safe 5-inch Produce Knife
Dexter-Russell’s Sani-Safe 5-inch produce knife has a blunted safety tip, so a prep cook can work quickly through a case of lettuce or peppers without a sharp point at the end of each stroke. Dexter calls it versatile enough for bulk vegetable processing or precise finishing work, and it suits produce departments, salad bars and home cooks alike. Grocers use it to trim blemishes and to split fruit to show or check ripeness. The sealed, sanitary handle stands up to repeated washing in a busy prep area.A note on size: the blade actually measures 4.375 inches long and 0.75 inch wide. Dexter has listed it as a 5-inch produce knife for many years and customers search for it by that size, so we keep the 5-inch name to avoid any confusion with the knife they have ordered before.
5-inch or 6-inch?The Sani-Safe 6-inch Produce Knife has the same shape with more reach for melons and cabbage. Learn More$19.99 -
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 12-inch Scimitar Knife
The Dexter Sani-Safe 12 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$54.99 -
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 12-inch Fish Splitter
A fish splitter is a heavy, stiff knife for the jobs a fillet knife should never do, and it is built for splitting where a cimeter is built for slicing. Dexter-Russell’s Sani-Safe 12-inch splitter is built to take heads off large fish, cut bait, make chum and break down big fish before they are filleted. The H in the model number marks its heavier blade, which gives the backbone to drive through bone and cartilage. The blade is built to absorb the shock of heavy splitting without chipping, and it offers significantly more impact resistance than a Victorinox Fibrox, though it is slightly heavier.On a large tuna or halibut, the splitter roughs out the work at the cleaning table, and a flexible fillet knife takes over for the meat. It is also a capable bait knife on a party boat, where a long, sturdy blade makes short work of a pile of bunker or mackerel. It splits frozen bait as readily as fresh and takes the head off a large salmon as easily as a tuna. For delicate trout or small panfish it is too much knife, and a fillet knife is the better choice. Dexter honed and ground the blade at its Southbridge, Massachusetts plant. It suits commercial fishmongers, high-volume seafood processing plants and offshore charter captains who need a tool that can take a beating. Professional processors like the way the handle stays in the hand even when it is covered in slime, and the steel returns to a keen edge with a few strokes on a honing steel.
Pairing a Splitter with a Fillet KnifeOnce the fish is broken down, a Sani-Safe 8-inch Wide Fillet Knife or a Dextreme Dual Edge 10-inch Stiff Fillet Knife handles the fillets. Learn More$56.99 -
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
