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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 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 -
F. Dick ErgoGrip 12-inch Butcher Knife
Processing whole primals and large game takes more reach than a kitchen knife offers. This 12-inch ErgoGrip block knife gives the length and leverage to separate heavy sections of beef in clean, long strokes.The wide blade carries its weight forward, which helps the edge travel through dense meat with less effort from the wrist. It also gives a broad, flat face for lifting and moving large cuts. Plants and hunters breaking down elk or moose use this length for the biggest separations.The extra length also makes it a useful slicer for large roasts and whole briskets. Processors use the length to cross a beef side in a single cut instead of working from both edges.If a 12-inch blade is more than the work needs, the 10-inch ErgoGrip butcher knife is easier to manage. The ErgoGrip 12-inch large butcher knife and 12-inch bull nose butcher knife offer other shapes at the same length. Store it in the F. Dick Knife Scabbard with Belt or a 12-inch wide blade guard. Learn More$42.25 -
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 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 Large Butcher Knife
Heavy butcher work, trimming fat and breaking down primal cuts are the jobs for this 12-inch ErgoGrip knife. The long blade reaches across a full loin or round and finishes each cut in one stroke.As a block knife, it has a wide blade that holds a straight line and keeps knuckles clear of the board. The length adds momentum to each stroke, which helps on dense or fatty cuts. Hunters processing large game use it for the same separations a meat plant makes.The long blade also makes it a capable slicer for whole briskets and large hams. A cutter can finish a wide slice without sawing, so the cut face stays clean and even. The broad face then carries the slice away from the board.The 14-inch ErgoGrip butcher knife adds two more inches for the largest primals. At the same 12-inch length, the ErgoGrip 12-inch butcher knife has a different blade profile, and the 12-inch scimitar is better for portioning steaks. Learn More$48.75 -
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
