Friedrich Dick NSF Plastic Handle Knives

Industrial-Grade Precision: The F. Dick Expert Grip 5-Inch Curved Stiff Boning Knife In high-volume meat processing, a knife is more than a tool—it is an extension of the butcher's arm. The F. Dick Expert Grip 2K Curved Stiff Boning Knife is engineered specifically for the grueling demands of industrial deboning. Unlike standard consumer cutlery, this knife is built to withstand constant pressure, fatty environments, and hours of repetitive motion without compromising edge integrity or user safety. The heart of the Expert Grip series is its innovative 'double pour' handle. By encasing a high-stability hard-inner core within a soft, non-slip outer grip, F. Dick eliminates the microscopic gaps between blade and handle where bacteria typically thrive. This seamless construction is critical for maintaining NSF hygiene standards in commercial environments. The 5-inch curved, stiff blade provides the rigid leverage required for heavy-duty deboning where a flexible blade would fail. Whether you are stripping large primals or navigating close to the bone in cattle or pork, the stiff profile ensures the blade never deflects, providing a clean, even separation of meat from bone with minimal effort. Forged from X55CrMo14 high-carbon stainless steel and subjected to a proprietary ice-hardening process, this blade achieves a 56 Rockwell hardness (HRC). This balance allows for exceptional edge retention that can still be easily maintained on a sharpening steel during a shift. The curved geometry allows for a more ergonomic wrist angle when working on overhead rails or large tables, significantly reducing the risk of repetitive strain injuries and long-term joint fatigue. Learn More

The F. Dick Expert Grip 2K Stiff Boning Knife is designed for high usage deboning work. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. The boning knife is used to cleanly separate the bone from the meat, a process known as boning. It is also used for skinning meat and poultry and cutting through tendons. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. NSF Certified, Made in Germany. Learn More

F. Dick ErgoGrip 6 in. Wide Stiff Boning Knife can be used for breaking down sections of meat and also for regular boning tasks. The advantage of this knife with the wide blade is that it will withstand more sharpening without sacrificing the usefulness of the blade, making it last twice as long as a regular boning knife. The stiffness of the blade makes it ideal for removing the backstrap on deer. The boning knife’s primary use is it to separate meat from the bone. Hardly any other knife is subjected to such stress and strain as a boning knife. It must prove itself as a reliable and safe helper in all work processes. In the meat industry, in slaughtering and cutting, as well as in butchers' shops, the boning knife must continually demonstrate its quality. The knife must be particularly easy to grip, as it requires frequent handling. The boning knife is held like a dagger and guided along the bone so that the meat is removed cleanly and evenly. When it is used for shearing, i.e. cutting meat, the knife is held in the normal gripping position, as it is when removing tendons or skin. Our boning knives are specially designed for this professional use in terms of blade shape, handle design and the materials used. Learn More

F. Dick ErgoGrip 6-inch Skinning Knife – Unrivaled Comfort and Performance Designed for efficiency and safety, the F. Dick ErgoGrip 6-inch Skinning Knife is an indispensable tool for butchers, hunters, and professional processors. This knife combines F. Dick's renowned blade quality with an innovative handle designed for maximum user comfort and control during extended periods of use. Learn More

The F. Dick ErgoGrip 6 in. Skinning Knife was specifically designed for one purpose, to easily separate the skin or hide from the carcass without damaging the meat. This is why the skinning knife is often called a skinner. The special shapes of the blade allow even difficult cuts to be made precisely. The skinning knife is used in butcher's shops, cutting plants, home slaughterhouses and is also part of the standard equipment of a hunter. One important feature of the skinning knife is the special blade shape. The blade is wide and curved upwards towards the tip and then ends in a wide, rounded blade tip. The skinning knife must ensure a variety of functionalities during its use. Skinned and difficult cuts must be performed with precision so that the meat is not damaged and thus the quality is not reduced. This is supported by the rounded wide blade tip. Hunters employ the shorter version of the knife, often using the 13 cm blade length. Learn More

F. Dick ErgoGrip 6 in. Butcher Knife is universal for butchers with this particular size and shape. It can be used for breaking down sections of meat and also for regular boning tasks. The advantage of this knife with the wide blade is that it will withstand more sharpening without sacrificing the usefulness of the blade, making it last twice as long as a regular boning knife. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More

F. Dick 6 in. (150 mm) Trimming Knife used in meat and fish processing for a variety of task. From trimming fat to skinning and removing silver skin this knife can fill a lot of rolls in the kitchen. A fair amount of flex and high quality German Steel will allow the knife to retain its edge well, while also being stainless. The trimming knife is used to separate pieces of meat from fat, tendons and skin. That is why the trimming knife also belongs to the butcher's knife family. The blade is slightly curved upwards, becoming slightly wider in the front area than in the middle. This gives it more surface area, allowing you to make a long, pulling cut. Like the classic butcher's knife, it is also used to cut larger pieces of meat. This makes the trimming knife one of the most versatile butcher’s knives in slaughterhouses and cutting plants. The purpose of the trimming knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. The subsequent process of portioning, or cutting the meat into ready-to-eat pieces, also requires precision and exact cutting. That is why it is important that you have a sharp trimming knife in your hands so that you can cut the meat cleanly and create a beautiful cut pattern. A trimming knife is distinguished first and foremost by its blade shape. It is on the narrow side, curved upwards and ends in a wide, rounded blade tip. This simplifies handling and allows the knife to glide along easily when cutting. This means that the cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. Learn More

The F. Dick Pro-Dynamic 4.5" Paring Knife – Yellow is a compact, precision tool designed for the detailed tasks that make all the difference in the kitchen. Whether you’re peeling fruits, trimming vegetables, deveining shrimp, or creating intricate garnishes, this nimble parer delivers exceptional control and accuracy. The 4.5-inch blade is crafted from high-quality German stainless steel, offering outstanding sharpness, edge retention, and corrosion resistance. Its narrow profile and fine tip allow for delicate, close-to-the-surface cuts, making it ideal for precision prep work in both professional and home kitchens.   Learn More

F. Dick 6 in. reverse curve blade with partial serration and fitted sheath. This blade primarily used by hunters and butchers to gut small game animals and remove the organ meat. The special knife has two sharp blade sides and a metal ball at the tip. The tip is inserted and the abdominal wall is opened using completely with the hook-shaped end of the blade. The ball at the tip prevents internal organs from being damaged. The special knife plays an important role in the knife assortment of professional slaughterhouses and also in home slaughter. The main feature of its handling is its precise cutting action, which ensures that the thin intestinal wall is not damaged. This is why it needs its special shape, the basis of which is easy handling. Damage to the internal organs would significantly reduce the quality and financial value of the meat products. Its distinctive feature is its double cutting edge and the metal ball on the tip. For your safety, the MasterGrip handle is shaped with an extra-wide thumb rest and a prominent finger guard. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Thanks to the ergonomic handle shape and the high-quality plastic, the knife lies comfortably and in the hand without slipping. High-quality butcher's knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. NSF Certified made in Germany  Learn More