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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 9-inch Single Blade Mezzaluna
Mincing herbs, chopping vegetables and preparing salads go quickly with a mezzaluna, a curved blade rocked back and forth across the board. This 9-inch F. Dick single-blade model gives speed and control with a simple rocking motion.A mezzaluna keeps both hands on the tool and away from the edge, which makes it safer than a chef’s knife for rapid mincing. The long curve covers a wide pile of parsley or basil with each rock, and a single blade is easier to clean and to keep sharp than a double one. It also chops nuts and dried fruit evenly.It is also useful for chopping a large salad directly on the board before serving.For smaller amounts of herbs, the 1905 4.5-inch herb knife is quicker to pick up. Use the mezzaluna on a wide wooden or plastic board, and wipe the blade clean between herbs to keep flavors separate. Learn More$51.35 -
F. Dick ProDynamic 8-inch Chef’s Knife
Commercial kitchens and butcher shops need a sharp, hygienic chef’s knife that takes daily abuse and costs little to keep up, and the ProDynamic 8-inch fills that role. It is light in the hand, with a soft grip that stays comfortable through hours of prep.The weight sits slightly forward, which helps the blade through heavy work such as dicing a sack of onions or breaking down squash and cabbage. Without a heavy forged bolster, the full edge reaches the board and sharpens evenly from heel to tip. The rounded spine is kind to the finger when the cook reaches over the blade.It is a practical knife to issue to new line cooks, since it is light, forgiving and easy to keep sharp.For more reach, the ProDynamic 10-inch chef’s knife moves more food per stroke. Cooks who prefer the weight of a forged blade can compare the Premier Plus 8-inch chef’s knife. Our kitchen knife shapes guide covers chef’s knives. Learn More$29.90 -
F. Dick ErgoGrip 8.75-inch Wide Trimming Knife
With a blade so wide it handles almost like a cleaver, this ErgoGrip trimming knife is made for breaking down primal cuts, skinning and trimming fat in heavy production. F. Dick lists it at 22 cm.The blade widens slightly toward the front and curves up to the tip, which gives a long, pulling stroke and plenty of surface for lifting what has been cut. A trimming knife separates meat from fat and sinew, and the extra width here adds stiffness for pushing through a fat cap.The weight of the wide blade carries it through fat and skin with less effort from the wrist. A cutter can also use the flat face to lift trim away from the piece. That is useful on a fast line, where trim has to be moved off the board quickly and the next piece placed. It also keeps the hand clear of the edge.For an even broader blade, the ErgoGrip 11-inch extra-wide butcher knife handles large slabs. Narrower trimming work suits the 7-inch ErgoGrip trimming knife. The comparison table lists the ErgoGrip butcher knives by length. Learn More$42.25 -
F. Dick ErgoGrip 8.25-inch Special Gutting Knife
Opening the abdominal wall of cattle, hogs and large wild game without puncturing the paunch is the purpose of this ErgoGrip gutting knife. Its 8.25-inch length clears the body cavity on beef and heavy calves and levers cleanly through the belly fat of market hogs and large sows.The knife has two sharpened areas and a metal ball at the tip. The cutter pierces the hide with the point and sets the ball inside. A pull upward with the hooked inner edge then splits the hide and wall. The ball rides along the organs and keeps them intact. On elk and moose, the long blade gives smooth, single-pass cuts along the belly line.A knife this long should be carried in a scabbard between animals, with the ball tip facing down.For sheep and small game, the shorter 6-inch gut and tripe knife or the MasterGrip version is the better size. Pair it with a sticking knife and a skinning knife. Learn More$71.50 -
F. Dick ErgoGrip 8.25-inch Breaking Knife
Breaking primal cuts into subprimals on hogs, lamb and deer calls for a blade long enough for a flowing pull and short enough to steer, and this 8.25-inch ErgoGrip breaking knife sits in that range. Hunters use the same length for dressing out deer and elk.A breaking knife is narrow and curves upward to a point. That shape lets the edge glide through meat in long strokes while the hand stays in a comfortable position, which spares the wrist over a shift. It also cleans up tendons and fatty tissue so the cut is ready for portioning.The 8.25-inch blade gives the cutter close control at the tip when separating a ham or shoulder into its muscles, while still reaching through the piece in one stroke.For beef sides and larger primals, the 10-inch ErgoGrip breaking knife adds reach. The 8.25-inch granton edge version has hollows along the blade that reduce sticking, and the ExpertGrip 2K 8.25-inch breaking knife puts this blade on a soft-shell handle. Learn More$27.95 -
F. Dick ErgoGrip 7-inch Semi-Flexible Boning Knife
The longest boning blade in this ErgoGrip group, the 7-inch semi-flexible knife handles longer cuts along the bone and doubles as a fillet knife for fish. For a butcher who works through meat, poultry and fish in the same day, one blade that moves between them saves a knife change.The extra length lets the edge follow a full rib or the length of a loin in one pull, and the semi-flex blade gives enough to stay against the bone. It still has the spine to cut a joint on a turkey or take a leg off a lamb.Seven inches also gives a longer stroke when skinning a fish fillet or removing the silver skin from a whole tenderloin.If the main job is fish, the 7-inch ErgoGrip semi-flexible fillet knife has a profile built for lifting fillets. For poultry work, the shorter 6-inch semi-flexible boning knife is quicker in the joints. Our guide to kitchen knife shapes compares boning and fillet profiles. Learn More$22.10 -
F. Dick ErgoGrip 7-inch Semi-Flexible Fillet Knife
Anglers and fish processors use a fillet knife to take the fillets off the frame with little waste, and this 7-inch ErgoGrip model also loosens skin and pin bones. In meat processing, it removes tendons and skin before portioning.The long, slender blade curves upward slightly and widens toward the front, which adds surface for a long, pulling cut. Semi-flex lets the edge ride over the rib bones and stay close. The blade moves in a slight wave as it cuts, which helps it follow the contour of the fish.The 7-inch length suits fish such as trout, walleye and salmon fillets. It is long enough to take the fillet in a few strokes and short enough to control near the head. It also skins the fillet afterward by running the blade flat along the skin.For longer boning cuts on meat, the ErgoGrip 7-inch semi-flexible boning knife is the closer match. Small fish and gill work suit the 4-inch small fillet knife. Our knife shapes guide compares fillet and boning profiles. Learn More$24.05 -
F. Dick ErgoGrip 10-inch Bull Nose Butcher Knife
Cutting steaks from a whole rib or strip loin goes faster with a 10-inch bull nose blade, which finishes a wide steak in one stroke. This ErgoGrip knife trims and portions beef at a meat counter or on a processing line.The rounded tip lets the cutter start the stroke without the point snagging. The tall, flat blade keeps the cut vertical, so each steak comes off at an even thickness from edge to edge. A pronounced finger guard on the handle keeps the hand back from the edge on long pulls.The same knife trims the fat cap and tail before portioning, so one blade covers the whole job on a strip. That keeps the station simple when the counter is busy.For the largest primals and for big fish, the 12-inch bull nose butcher knife adds reach. The shorter 9-inch and 8.25-inch versions are handier on smaller cuts, and the 10-inch scimitar sweeps up for trimming fat caps. Learn More$37.70 -
F. Dick ErgoGrip 9-inch Bull Nose Butcher Knife
Breaking down large cuts and portioning uniform steaks are the two jobs this 9-inch bull nose knife does best. Its broad, rounded tip gives control at the start of each stroke, and the extra length over the 8.25-inch model finishes a wider steak in one pull.A bull nose blade has a lot of steel near the tip, which adds weight where the cut begins and keeps the edge from diving. The flat, wide face guides the knife straight down through a strip loin or top sirloin. The ErgoGrip handle has a wide thumb rest and a pronounced guard.The length also suits pork loins, where a cutter can take even chops in single strokes and keep the line of the cut true from the first chop to the last.The 8.25-inch bull nose butcher knife is a little quicker for trimming. For bigger primals, the 10-inch and 12-inch bull nose knives add reach, and the 9-inch ErgoGrip butcher knife offers a pointed tip at this length. Learn More$33.15 -
F. Dick ErgoGrip 8.25-inch Bull Nose Butcher Knife
A bull nose tip is broad and rounded, and on this 8.25-inch ErgoGrip butcher knife it makes portioning even steaks quick work. The blade trims and portions beef cuts at a counter or in a processing room.The rounded nose lets the cutter start a stroke at the tip and draw through without the point catching on the board or the meat. The wide blade keeps the cut straight, so steaks come off the loin at an even thickness. The ErgoGrip handle is ergonomic and easy to sanitize between products.The 8.25-inch length is also right for trimming fat and silver skin before the steaks are cut, so one knife handles the whole job on a strip loin or a tenderloin. That keeps the cutter from switching tools between trimming and portioning.Longer versions in 9-inch, 10-inch and 12-inch lengths handle larger primals. For a sweeping curve instead of a rounded nose, look at the 10-inch ErgoGrip scimitar. Our kitchen knife shapes guide compares butcher knife profiles. Learn More$29.90
