Friedrich Dick NSF Plastic Handle Knives

MasterGrip 6 inch curved semi-flex boning knife is one of the most efficient and quality poultry knives we sell, this knife is great at dismantling poultry, removing meat from bone and holds up to serious use. MasterGrip series knives are specially developed for daily, concentrated work in the meat industry. The handle of the MasterGrip meat knives was developed and shaped by means of intensive practical tests and designed to meet the needs of cutting. The series includes boning knives with flexible, semi-flexible and rigid blades in two different blade lengths, in curved and straight blade shapes. The safety colors orange and yellow ensure high recognition even in hectic everyday life. Thanks to the polished surface, less residue can adhere to the blade, making it corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. The MasterGrip knives have been awarded the American NSF seal for hygiene and quality. Made in Germany. Learn More

The F. Dick 5 inch MasterGrip Curved Stiff Boning Knife provides a comfortable, hygienic grip and a strong, durable blade. A great knife for removing wings and legs off poultry. NSF Certified. This knife is also a popular choice for hunters; it functions extremely well and its bright orange handle is easy to spot when working outdoors. The knives from our MasterGrip series are specially developed for daily, concentrated work in the meat industry. The handle of the MasterGrip meat knives was developed and shaped by means of intensive practical tests and designed to meet the needs of cutting. The series includes boning knives with flexible, semi-flexible and rigid blades in two different blade lengths, in curved and straight blade shapes. The safety colors orange ensures high recognition even in hectic everyday life. Learn More

The F Dick ErgoGrip 5 in. Straight Flexible Boning Knife is NSF certified for use in commercial kitchens or processing plants. A straight, narrow and flexible blade is preferred for filleting smaller fish, removing silver skin from meats, and navigating around bones in pork butts or similar products. 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. 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. The art of boning was already in demand in all ancient cultures. In those days, it was performed with sharpened horn or by a specially shaped stone. A cutting edge was created by hitting the edges of the hard stone. Both of these ancient tools already bore a certain resemblance to today's boning knives. The shape of the blade has changed slightly over the years. The knife was initially only used to remove the bones. Skinning, removing the tendons and expertly cutting the individual pieces only came later. Learn More

The F Dick ErgoGrip 5 in. Flexible Curved Boning Knife is a great tool for dismantling a variety of proteins, removing skins, cutting through joints and tracing along bones. Simply 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 so 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

The Professional's Choice for Precision Deboning: The F. Dick ErgoGrip 6" Flexible Boning Knife Trusted by butchers, meat processors, and professional chefs worldwide, the F. Dick ErgoGrip Flexible Boning Knife is the undisputed industry standard for butchering meats. This 6-inch curved, flexible model is the ultimate tool for dismantling chicken, filleting fish, and trimming silver skin with unmatched agility and ease. It is engineered for performance in the most demanding environments where a knife must prove itself as a reliable and safe helper. The blade is crafted from high-carbon German X55CrMo14 steel, with a balanced hardness of 56° HRC that ensures an exceptionally long-lasting edge and requires considerably less sharpening. Its curved profile and flexible nature allow the blade to glide effortlessly along bone contours, creating a longer cutting edge for an easier pulling cut that minimizes waste and is easier on the wrist. The iconic ErgoGrip handle provides a non-slip grip, while its seamless construction guarantees the highest level of hygiene. Core Benefits: The Ultimate Non-Slip Grip: The signature ErgoGrip handle is made from a durable, non-slip polyamide. A pronounced finger guard offers added protection, ensuring a secure grip even when wet or greasy. Flexible Curved Blade for Maximum Yield: The curved blade is easier to slide along bone, and its flexibility is perfect for deboning poultry and filleting fish with minimal waste. High-Carbon German Steel (56° HRC): The expertly hardened X55CrMo14 steel blade offers incredible durability and significantly longer edge retention, reducing the need for frequent sharpening. Hygienic Design & NSF Certified: The polished blade resists residue, and the seamless, non-porous handle absorbs neither grease nor dirt. This design meets the strict public health and sanitation standards of the NSF. German Engineering: Proudly made in Germany, this knife is a testament to F. Dick's legacy of crafting world-class professional tools since 1778. Learn More

The F. Dick ErgoGrip 6 in. Flexible Curved Boning Knife is the choice of knife when butchering meats, nimble enough to fillet fish, but is optimal for dismantling chicken and continually cutting wings and legs with ease. Features a Black Handle. For Friedrich Dick's boning knives we exclusively use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. With the polished blade, we guarantee the highest level of hygiene. This means that less residue can adhere to the blade, making them corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. This is just one of the reasons why the knives have been awarded the American NSF seal for hygiene and quality. Learn More

The Friedrich Dick ErgoGrip 5 in. Semi-Flex Boning Knife is a fantastic tool for dismantling poultry it is the perfect length and flex for separating wings and legs and filleting breast meat. 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. 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. The art of boning was already in demand in all ancient cultures. In those days, it was performed with sharpened horn or by a specially shaped stone. A cutting edge was created by hitting the edges of the hard stone. Both of these ancient tools already bore a certain resemblance to today's boning knives. The shape of the blade has changed slightly over the years. The knife was initially only used to remove the bones. Skinning, removing the tendons and expertly cutting the individual pieces only came later. Learn More

The F Dick ErgoGrip 6 in. Semi-Flex Boning Knife can be used for a variety of butchering tasks but is the ideal flexibility and length for dismantling poultry like duck, chicken and turkey. 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. 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

The F Dick ErgoGrip 5 in. Straight Stiff Boning Knife is a great tool for cutting a variety of proteins, we find it works great for deer hunters looking to remove the backstrap (loin) of the deer. For our boning knives, we exclusively use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. With the polished blade, we guarantee the highest level of hygiene. This means that less residue can adhere to the blade, making them corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. This is just one of the reasons why the knives have been awarded the American NSF seal for hygiene and quality. Learn More