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Friedrich Dick NSF Plastic Handle Knives
Knives from F. Dick's Expert-Grip, Ergo-Grip, Master-Grip and Pro-Dynamic lines are designed for professional meat and poultry processing. The soft grip handles are industry staples that can be used professionally and at home. These knives perform exceptionally well, can be easily sharpened with a honing rod and are very well price. Great value and performance.
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F. Dick 6-inch Brie Knife
Soft cheese sticks to and smears under an ordinary knife, and this 6-inch F. Dick brie knife has one of the thinnest blades we carry, so it slices brie and other soft cheeses cleanly. The offset blade gives a secure pinch grip and keeps the hand above the board.A thin, sharp edge cuts through the rind and the soft center without pressing it flat, which keeps each wedge neat on a cheese board. The laser-tested edge cuts consistently, and the slim profile reduces drag. It also slices other soft-ripened cheeses such as Camembert and triple-cream.It is a good knife to leave on a cheese board for guests.For crumbly and blue cheeses, the F. Dick 6-inch soft cheese knife has scalloped serrations and a serving tip. Semi-soft and hard cheeses suit the Superior 4.5-inch granton cheese knife. Dip the blade in hot water between cuts for the cleanest slices. Learn More$24.70 -
F. Dick 6-inch Soft Cheese Knife
Feta, brie, ricotta, cream cheese, Camembert, chevre, Roquefort and gorgonzola all cut cleanly with this 6-inch F. Dick soft cheese knife. Its scalloped serrations slice thin, even pieces, and the spiked tip picks them up for crackers or toast.The gaps between the scallops act like a granton edge, so soft cheese does not cling to the blade. One of our team also uses it for tomatoes and bread and calls it one of the best sandwich knives we carry from F. Dick. The spiked tip works as a fork for tomato slices too.It is also a handy knife for a picnic or a cheese board, where one tool cuts and serves.For brie and other soft-ripened cheeses with a rind, the F. Dick 6-inch brie knife has a thinner, plain blade. Firmer cheeses suit the Superior 4.5-inch granton cheese knife. The comparison table below lists all three. Learn More$16.25 -
F. Dick ErgoGrip 6-inch Sticking Knife
A sticking knife takes its name from sticking, the butcher’s term for bleeding livestock, and this 6-inch ErgoGrip version is sized for lambs, goats and smaller hogs. In practice, it also serves as a trimming knife at the bench.The narrow, single-edged blade ends in a pronounced point that delivers a precise, quick vein incision after the animal is stunned, so it bleeds out completely before processing. The same point and slim profile make it handy for trimming around joints and opening small game. Farmers who raise and process their own animals keep one as a basic tool.Six inches is enough reach for lambs and goats and short enough to handle easily. That makes it a useful knife for small farms and for hunters who process their own animals.Larger animals call for the 7-inch ErgoGrip sticking knife or the double-edged 8.25-inch sticking knife, which hog farmers call a pig sticker. Pair it with a skinning knife to complete the kit. Learn More$19.50 -
F. Dick ErgoGrip 6-inch Gut and Tripe Knife
A gut and tripe knife opens the abdominal wall while protecting the organs behind it, and this 6-inch ErgoGrip model is the size for sheep, goats, smaller hogs and deer. It has a place in professional slaughterhouses and in home slaughter.Two features define it. The blade has two sharp sides, and a metal ball sits on the tip. The cutter makes the first cut with the point, then opens the wall completely with the hook-shaped end of the spine while the ball slides along the organs. Damaged intestines would spoil the meat and reduce its value, which is why the shape matters.The 6-inch length keeps the knife easy to control inside the cavity of a smaller animal.Cattle and large game call for the longer ErgoGrip 8.25-inch special gutting knife. The same 6-inch blade is offered on an open, orange MasterGrip handle. A full slaughter set adds a sticking knife and a skinner. Learn More$31.85 -
F. Dick MasterGrip 6-inch Gut and Tripe Knife
Hunters and butchers use this 6-inch MasterGrip knife to open game animals and remove the organ meat, and its orange handle is easy to find on the ground or in a pack. It is the same gut and tripe pattern as the ErgoGrip version on F. Dick’s open-ended handle.The blade has two cutting edges and a metal ball at the tip. After the first cut with the point, the hooked end of the spine opens the abdominal wall while the ball slides over the intestines and keeps them whole. The open MasterGrip handle lets the hand change grip as the cut moves along the belly.A closed handle with a thumb rest is available on the ErgoGrip 6-inch gut and tripe knife. For cattle, elk and moose, the 8.25-inch special gutting knife is longer. Hunters building a kit can look at the Master Grip 3 Piece Field Dressing Kit. Learn More$37.05 -
F. Dick ExpertGrip 2K 5-inch Straight Stiff Boning Knife
Breaking down whole chickens is the job this 5-inch straight stiff blade does most readily. It cuts through joints, follows the flat keel bone and trims the back, all without flexing off line.ExpertGrip 2K is F. Dick’s two-part handle, a hard inner core wrapped in a soft outer shell. The soft surface grips well when hands are wet or greasy, and the open shape suits large and small hands, which matters in a plant where knives are shared. The stiff blade and straight edge make the knife predictable for cutters who do the same cuts all day.Five inches turns quickly inside a carcass, and the stiff tip opens joints without folding under pressure.For longer seams on pork and beef, the 6-inch ExpertGrip 2K straight stiff boning knife adds reach. If the poultry line prefers a curved edge, the 5-inch curved stiff model does the same work with an upswept tip. The same blade style with a harder handle is the ErgoGrip 5-inch straight stiff boning knife. Learn More$16.25 -
F. Dick ExpertGrip 2K 6-inch Straight Stiff Boning Knife
A 6-inch stiff blade on F. Dick’s soft-shell handle suits cutters who bone pork shoulders, beef chucks and whole birds for hours at a time. The length reaches along a seam in one pass, and the stiff spine keeps the cut straight.The ExpertGrip 2K handle has a hard core for control and a softer shell for grip and comfort. Its open shape fits a wide range of hand sizes, so it works when one set of knives serves a whole crew. A straight edge stays in contact on flat bones such as the blade bone and the keel.The extra inch also helps on whole turkeys, where the breast and thigh bones are longer than a 5-inch blade can follow in one pass.The 5-inch ExpertGrip 2K straight stiff boning knife is the shorter option for poultry joints. For a curved edge, look at the 6-inch ExpertGrip 2K curved stiff boning knife. The comparison table below shows every ExpertGrip and MasterGrip boning blade we stock. Learn More$17.55 -
F. Dick ExpertGrip 2K 6-inch Curved Flexible Boning Knife
The most flexible blade in the ExpertGrip 2K boning range, this 6-inch curved knife is for work that rewards finesse, such as lifting silver skin, trimming fat close and following the contours of a poultry frame.A flexible blade bends to stay against the bone and leaves less meat behind. The curve lengthens the edge for smooth drawing cuts. On the handle, the hard core and soft shell give a grip that holds when wet, and the open shape lets the hand change position between a dagger grip and a standard hold.Flexible blades reward a light touch. Guide the edge with steady pressure and let it bend against the bone rather than forcing it through.For joint work that needs more backbone, the 6-inch curved semi-flexible ExpertGrip 2K boning knife or the 6-inch curved stiff model holds a firmer line. The same flexible blade style on a harder handle is the ErgoGrip 6-inch curved flexible boning knife. Our knife shapes guide covers the boning profiles. Learn More$17.55 -
F. Dick ExpertGrip 2K 5-inch Curved Semi-Flexible Boning Knife
Removing chicken bones is where this 5-inch semi-flexible ExpertGrip 2K knife does its best work. The curved blade gives a little as it follows the keel and thigh, then springs back, so the cut stays clean and close.Semi-flex is the middle ground in boning blades. It has enough give to follow a rounded bone and enough spine to cut a joint, which suits lines where one knife handles every cut on the bird. The soft-shell handle keeps a secure grip when hands are wet, and its open shape fits most hand sizes.At 5 inches, the tip stays close to the fingers for the short cuts around wings and thighs, and the soft shell cushions the palm when the knife is held like a dagger.The 6-inch ExpertGrip 2K curved semi-flexible boning knife extends the same blade for turkey. A stiffer choice is the 5-inch curved stiff model, and the MasterGrip 5-inch curved semi-flexible boning knife offers a similar blade with an open-ended handle. Learn More$16.25 -
F. Dick ExpertGrip 2K 6-inch Curved Semi-Flexible Boning Knife
For cutters who debone all day, a 6-inch semi-flexible blade covers the widest range of cuts, and this ExpertGrip 2K model puts that blade on F. Dick’s cushioned two-part handle. It handles poultry, pork loins and lamb legs with the same knife.The curved, semi-flexible blade bends enough to ride a bone and stays stiff enough to part a joint. Six inches gives one-pass cuts along a loin. F. Dick’s molding process joins the soft shell and hard core to the blade without gaps, which keeps the handle sanitary and comfortable through long shifts. This is what we call a “double pour” handle.The curve puts more edge into each pull, so drawing around a thigh bone or along the length of a loin takes fewer strokes. The soft shell also cushions the palm in a dagger grip.For smaller birds, the 5-inch ExpertGrip 2K semi-flexible boning knife is quicker in the joints. More flex comes with the 6-inch curved flexible model, and the MasterGrip 6-inch curved semi-flexible boning knife offers an open-ended handle in high-visibility orange. Learn More$17.55
