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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 ProDynamic 12-inch Chef’s Knife
Carving roasts, slicing briskets and chopping large amounts of vegetables are the jobs for a 12-inch chef’s knife, and the ProDynamic version brings that length at a light weight. It is a tool for big kitchens and big jobs.The long edge crosses a watermelon or a large roast in one stroke, which keeps cuts even and saves time. The light build and soft grip keep the knife manageable despite its size. It also breaks down large cuts of meat, which suits banquet kitchens and barbecue operations.A banquet kitchen or a barbecue restaurant gets the most from this length, where large roasts and cases of produce come through every day.A blade this long needs a steel at least as long, such as the F. Dick 12-inch round regular cut steel. For everyday prep, the ProDynamic 10-inch chef’s knife is easier to handle, and long slicing of cooked meat suits the 14-inch granton slicer. Learn More$44.85 -
F. Dick ProDynamic 10-inch Chef’s Knife
A long blade with little weight is what a line cook wants for high-volume prep, and this 10-inch ProDynamic chef’s knife keeps hand fatigue down through a long shift. The light build lets the wrist work quickly without tiring.Ten inches of edge moves more food under the blade with each stroke, so a crate of carrots or a tub of onions goes faster. The thin profile cuts cleanly through dense produce. The full edge reaches the board, and the knife sharpens evenly along its length.On a busy line, the light weight also makes it quicker to pick up and set down between tasks. The longer edge gives clean, single-stroke slices through roasts and whole fish fillets as well. It also chops large herbs and greens in bulk.For tighter work, the ProDynamic 8-inch chef’s knife is easier to steer. The 12-inch version handles the largest produce and roasts, and the Premier Plus 10-inch chef’s knife brings a forged blade at the same length. Learn More$35.10 -
F. Dick ProDynamic 14-inch Granton Edge Slicer
Fourteen inches of fairly stiff blade make this ProDynamic slicer a choice for carving large steamship rounds of beef, and our team rates it highly for slicing barbecue brisket. The granton edge keeps slices from clinging.A brisket or a whole round is wider than most slicers, and this length crosses it in one draw, so each slice is even and the bark stays on. The hollows along the edge release thin slices cleanly. The laser-tested edge cuts without crushing, which keeps juices in the meat.At a barbecue restaurant or a catering job, the length lets the carver slice a whole packer brisket without moving it on the board.For roasts and ham at a buffet, the ProDynamic 12-inch granton slicer is easier to handle. A riveted alternative is the Superior 12-inch roast beef slicer, and barbecue cooks may also want the Red Spirit Pit Master BBQ set. Learn More$57.85 -
F. Dick ProDynamic 12-inch Granton Edge Slicer
Cooks working buffet lines and carving stations use this 12-inch ProDynamic slicer for roasts, turkey and ham. Its granton edge, a row of hollows along the blade, keeps thin slices from sticking.Long slicers make clean, single-stroke cuts, and the hollows reduce the surface that touches the meat, so slices fall away instead of riding up the blade. The soft handle and thumb rest help when reaching over the blade to steady a roast. The rounded spine protects the fingers.For holiday service or a catered event, a 12-inch slicer keeps the carving line moving and portions consistent. It also slices smoked salmon and cold meats for a platter. The light build is easy on the wrist.For the largest roasts and brisket, the ProDynamic 14-inch granton slicer adds two inches. A riveted, plain-edged option is the Superior 12-inch roast beef slicer. Our knife shapes guide covers carving and slicing knives. Learn More$43.55 -
F. Dick ErgoGrip 14-inch Butcher Knife
The longest butcher knife in the ErgoGrip range, this 14-inch ErgoGrip butcher knife is for trimming fat and breaking down whole primal cuts where reach matters more than nimbleness.Fourteen inches of edge crosses the full width of a beef side or a whole brisket, so the cutter can separate it without restarting the stroke. The wide blade adds stiffness and a broad face for moving large pieces. The ErgoGrip handle has a pronounced guard and a wide thumb rest for a secure hold on a long knife.The long edge also turns large roasts and briskets into even slices without sawing.For most counter work, the 12-inch ErgoGrip large butcher knife or 12-inch butcher knife is easier to manage. Large seafood such as tuna can also be broken down with the 12-inch bull nose butcher knife. A knife this long belongs in a F. Dick Knife Scabbard with Belt when not in use. Learn More$60.45 -
F. Dick ErgoGrip 11-inch Extra-Wide Butcher Knife
At 3.8 inches tall, the blade on this 11-inch butcher knife feels closer to a cleaver than a slicer, and it is made for cutting large slabs of meat. The handle is just as substantial, about 1.5 by 1 inch where the palm sits.The strongly curved, pointed blade follows what is called the American style. Its long, sweeping edge glides through a steak or a rib section in a flowing movement and keeps the hand in a comfortable position. The weight of the blade does some of the work on thick cuts.A blade of this weight and height also clears the board easily on long draws, and the flat face carries cut pieces off the table. It suits plants and shops that cut large slabs, ribs and whole primals every day.For a narrower blade at a similar size, the 10-inch and 12-inch ErgoGrip butcher knives are lighter in the hand. The ErgoGrip wide trimming knife shares the broad profile in a shorter length. Our knife shapes guide has more on butcher knife styles. Learn More$101.40 -
F. Dick ErgoGrip 10-inch Breaking Knife
Breaking primal cuts out of a hanging side of beef is the classic job for a 10-inch breaking knife, and this ErgoGrip model has the length to make those cuts in long, single strokes. Elk and moose hunters use the same reach in the field.The upswept, pointed blade lets the knife follow seams between muscles and glide through meat without sawing. Ten inches puts more edge into each pull, which means fewer strokes on a round or chuck. The ErgoGrip handle gives a secure hold with a pronounced guard, a point that matters when a knife is pulled toward the body all day.On a beef round, the long blade separates the top, bottom and eye along their natural seams in a few clean pulls.The 10-inch granton edge breaking knife has the same profile with hollows that cut down on sticking. For hogs and deer, the 8.25-inch ErgoGrip breaking knife is easier to steer. Cutters who prefer a cushioned handle pick the ExpertGrip 2K 10-inch breaking knife. Learn More$32.50 -
F. Dick ErgoGrip 12-inch Bull Nose Butcher Knife, Black Handle
This black-handled bull nose knife slices through thick, tough cuts with the leverage of a 12-inch curved blade, and it removes skin, fat and cartilage as it goes. The blade is identical to the standard ErgoGrip version; the black handle suits plants and kitchens that assign colors to stations.A rounded nose gives a safe, controlled start to each stroke, and the long edge takes a wide steak or a large fish loin in a single pull. The edge is laser-tested for sharpness, and the balanced handle limits hand fatigue on long runs. The finger guard keeps the hand away from the blade.The long edge takes a full steak from a wide rib or a whole tuna loin in one draw, and the rounded nose keeps the tip from catching on the board.If handle color does not matter, the standard 12-inch bull nose butcher knife is the same knife. Shorter bull nose lengths and the ErgoGrip scimitars are in the table below, and our knife shapes guide explains the profiles. Learn More -
F. Dick ErgoGrip 12-inch Bull Nose Butcher Knife
The longest bull nose knife in the ErgoGrip line, this 12-inch blade trims and portions whole beef primals, and seafood processors also use it to break down large fish such as bluefin tuna.A long, rounded-tip blade makes a full cut across a wide piece without restarting the stroke. The broad nose adds weight at the front and keeps the tip from catching, and the tall blade holds a straight line through dense meat or a tuna loin. The ErgoGrip handle’s guard and thumb rest add security on a knife this size.On a tuna loin, the long, tall blade takes clean, even blocks without tearing the flesh, which keeps the cut surface bright.A black-handled version carries the same blade for color-coded stations. For smaller cuts, the 10-inch bull nose butcher knife is easier to handle, and the 12-inch scimitar offers a sweeping curve at the same length. Store it in a 12-inch wide blade guard. Learn More$45.50 -
F. Dick ErgoGrip 12-inch Scimitar
Cutting steaks from whole primal cuts is the job of a 12-inch scimitar, and this ErgoGrip version is used at grocery butcher counters, in slaughterhouses and on beef processing floors. It also trims fat and silver skin before portioning.Twelve inches of curved edge crosses a whole ribeye or strip loin and finishes a steak in one stroke, which keeps the cut surface smooth and the thickness even. The rounded spine and the ErgoGrip guard and thumb rest make the long blade safer to handle, and the polished surface is easy to clean.The long blade also trims the fat cap from a whole rib before portioning, so the cutter can move from trimming to steaks without changing knives. That speeds up a busy counter.The 10-inch ErgoGrip scimitar is easier to control on smaller cuts. For a rounded nose at the same length, the 12-inch bull nose butcher knife is the alternative. Protect the edge with the F. Dick Scimitar Knife Sheath. Learn More$45.50
