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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 3.25-inch Cook's Style Paring Knife
A cook’s style parer is shaped like a small chef’s knife, so it works on a cutting board as readily as in the hand. Dexter-Russell’s Sani-Safe S104 suits peeling, trimming and garnish work on produce and herbs, and Dexter adds deveining shrimp and trimming stems to its list. It also handles small proteins such as chicken tenders.The sealed, sanitary handle makes it a practical choice for commercial kitchens that sanitize knives between tasks. These knives are easy to resharpen by machine or on a stone when they dull, and a honing rod keeps them in shape between sharpenings.
Plain or Scalloped Sani-Safe Parer?The Sani-Safe 3.25-inch Scalloped Paring Knife has the same length with a scalloped edge for tomatoes and citrus. Learn More -
Dexter-Russell Sani-Safe 6-inch Flexible Boning Knife
Trimming fat from a brisket or lifting the skin off a chicken breast goes cleaner when the blade bends with the surface. Dexter-Russell gives this flexible Sani-Safe boner a narrow 6-inch blade with just enough flex to slide under fat and around bones without digging into the meat. Many cooks also use a flexible boner for small fish, where the same give helps the edge ride along the backbone. This knife is easy to sharpen once it dulls, responds well to a whetstone and stays keen with regular honing on a fine-cut rod.A day of processing in a cold, wet room leaves no rust on the blade, and the guard at the front of the handle keeps fingers off the edge when the knife pushes through a seam. Dexter-Russell has made cutlery in Southbridge, Massachusetts since 1818, and its knives remain especially popular with customers across the Northeast.
How Much Flex?We use a flexible blade for filleting fish and a wide, stiff blade for cutting and trimming raw meat and thinner cuts. For more resistance on beef and pork, choose the firm Sani-Safe 6-inch Narrow Boning Knife. The V-Lo 6-inch Flexible Boning Knife has a similar blade with a cushioned V-Lo handle. Learn More$24.99 -
Dexter-Russell Sani-Safe 6-inch Narrow Boning Knife
Separating a chicken thigh from the backbone or working a knife around a pork shoulder blade calls for a narrow point that fits into joints. Dexter-Russell built this 6-inch Sani-Safe boning knife for that work, with a slim, firm blade that steers between cartilage and bone and handles the smaller portions where a wider blade gets in the way. It also trims silver skin.The Sani-Safe line goes back to 1941, when Dexter introduced its first Sani-Dexter knives for commercial kitchens, and it is still the series meat departments and processing plants reach for. The handle stays secure in a greasy hand, and it is sealed to the blade so there is no gap for food to collect. Brine and blood will not rust the blade, so the knife can go from the board to the sanitizer sink without special treatment.
Other Sani-Safe Boning KnivesFor a blade that follows the curve of a bone, choose the Sani-Safe 6-inch Curved Boning Knife. The Sani-Safe 6-inch Flexible Boning Knife bends to trim under fat and skin, and the Sani-Safe 6-inch Wide Boning Knife gives more blade height for larger cuts. The table below compares every Dexter-Russell boning knife we carry. Learn More$24.99 -
Dexter-Russell Sani-Safe 18-inch Pizza Knife
An 18-inch blade spans a large pizza from edge to edge, so each cut goes straight across the pie in one stroke. Dexter-Russell designed the Sani-Safe S160-18 to cut a straight line through a signature pizza, which keeps toppings in place and gives even slices.The handle is built to withstand the heat of a pizza station, and the seal between blade and handle leaves no gap for sauce or cheese to collect. It is a practical tool for pizzerias and for home cooks with a large outdoor pizza oven who want clean slices of a big pie. It is the most visited Dexter pizza tool on our site.
Pizza Knife or Pizza Wheel?A wheel is quicker for a single slice or a smaller pie, and the Sani-Safe Pizza Wheel and the Cool Blue Pizza Wheel are Dexter’s options. The long knife gives straighter, more uniform cuts across a large pie. Learn More -
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 3-Piece Cutlery Set
Dexter-Russell’s Sani-Safe 3-piece cutlery set pairs a 10-inch cook’s knife with a 6-inch narrow boning knife and a 3.25-inch cook’s style parer, all with the same sanitary white handle. It is a sensible starter set for a culinary student or a new line cook.The cook’s knife does the dicing and chopping, and Dexter adds cutting raw or cooked meat to its jobs. The boning knife separates meat from bone and trims fat and silver skin, and the parer handles peeling and small trim work. Together they cover a full day of prep without a drawer full of knives.
Building on the SetTo add a slicer and a scalloped chef’s knife with the same handle, see the Sani-Safe 10-inch Narrow Scalloped Roast Slicer and the Sani-Safe 10-inch Scalloped Chef’s Knife. Learn More$73.99 -
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 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 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 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
