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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 7-inch Trimming Knife
One more inch of blade than the 6-inch model lets this ErgoGrip trimming knife remove fat and silver skin from larger cuts in fewer strokes. It handles skinning and portioning too, in meat and fish rooms alike.The flexible blade lies flat against a cut and slides under a membrane without digging into the meat. Its slight upward curve and wider front give the edge a long draw. Like a classic butcher knife, it can also cut larger pieces when the job calls for it.On a whole tenderloin, the longer blade lifts the silver skin in long strips with fewer passes. It also skins a fish fillet from tail to head in a single stroke, which keeps the fillet whole.The 6-inch ErgoGrip trimming knife is quicker on small pieces. For narrow, precise trimming around tendons, choose the 7-inch narrow trimming knife, and for heavy trimming of fat caps, the ErgoGrip wide trimming knife brings a much wider blade. Learn More$26.00 -
F. Dick ErgoGrip 8.25-inch Sticking Knife
Known to hunters and hog farmers as a pig sticker, this double-edged ErgoGrip dagger is made for bleeding an animal after it has been stunned. A complete bleed gives whiter meat and less gamey flavor, which matters most on wild boar, deer and elk.The blade narrows to a pronounced point and has a diamond-shaped cross-section with an edge on both sides. That shape delivers the precise, quick vein incision that sticking calls for. The straight, symmetrical handle has a prominent finger guard, and its textured surface stays secure when it is wet and greasy.The 8.25-inch blade gives the reach needed on large hogs and wild boar.Butchers pair a sticking knife with a skinning knife and a gut and tripe knife as the basic slaughter kit. For smaller animals, the single-edged 6-inch and 7-inch ErgoGrip sticking knives are shorter. Store it in a Single Knife Scabbard or the F. Dick Knife Scabbard with Belt. Learn More$53.95 -
F. Dick ErgoGrip 10-inch Butcher Knife
Large beef cuts need a long edge, and this 10-inch ErgoGrip butcher knife is sized for breaking down rounds and chucks and cutting thick steaks in one pass. It is a working tool for meat departments and processors.The block-knife blade is wide and curves toward the tip. That shape slices through a big cut in a single draw and keeps the face of each steak even. Its height keeps the hand well above the board on long strokes.The 10-inch length also suits whole briskets, pork bellies and large roasts, where a short knife would need several strokes and leave a ragged face. In a meat department, it can be the knife that handles the biggest jobs on the block. The weight of the wide blade also helps carry it through dense meat.For an even longer reach, the 12-inch ErgoGrip butcher knife and the 14-inch ErgoGrip butcher knife handle whole primals. The 10-inch bull nose butcher knife has a rounded tip at the same length, and the 10-inch scimitar is the choice for long portioning cuts. Learn More$36.40 -
F. Dick ErgoGrip 9-inch Butcher Knife
A butcher who breaks, trims and cuts steaks with one knife needs a length that does all three, and this 9-inch ErgoGrip block knife covers that range. It has the reach for beef loins and the control for pork and lamb.The wide blade gives height for knuckle clearance and leaves room for years of sharpening. A slight upward curve toward the point lets the cutter rock the edge through a cut and finish with the tip. The ErgoGrip handle has a pronounced finger guard and a wide thumb rest, which add security during pulling cuts.The 9-inch length also gives enough edge to slice a pork loin into chops in one smooth pass each, so the chops come off even and tidy. That makes it a practical main knife at a full-service counter.A shorter blade such as the 8.25-inch ErgoGrip butcher knife is quicker on smaller cuts, and the 10-inch and 12-inch versions handle larger primals. The 9-inch bull nose butcher knife offers a rounded tip at the same length. Learn More$32.50 -
F. Dick ErgoGrip 8.25-inch Butcher Knife
Steak cutting and portioning at a butcher counter are the main jobs for this 8.25-inch ErgoGrip butcher knife. The length gives a single smooth stroke through a ribeye or strip loin, and the wide blade keeps the cut straight.A block knife this size is also a capable breaking tool for pork and lamb. The curve toward the tip helps the edge roll through a cut without sawing, which keeps the cut face clean. The wide blade can be sharpened for years before it narrows.The 8.25-inch length is also a good match for a pork loin or a lamb rack, where the cut needs one smooth pass from top to bottom. Cutters who portion many kinds of meat in a day can keep this as their main knife.Butchers cutting larger beef steaks may prefer the 10-inch ErgoGrip butcher knife. For a rounded tip that is easier around the board, look at the ErgoGrip 8.25-inch bull nose butcher knife. Our kitchen knife shapes guide explains how butcher, breaking and scimitar shapes differ. Learn More$29.90 -
F. Dick ErgoGrip 7-inch Butcher Knife
The butcher knife is sometimes called a block knife, from the chopping blocks it was used on. This 7-inch ErgoGrip version is a compact all-rounder for a meat counter, cutting and portioning smaller cuts, trimming and handling boning when no other knife is at hand.The wide blade gives a long, steady edge and enough height to keep knuckles clear of the board. It also takes more sharpening before it narrows than a boning blade does. In a kitchen, the same knife handles raw vegetables as readily as meat.At 7 inches, the blade is short enough to work around a joint and long enough to slice a pork chop in one stroke. It also suits a home butcher who wants one wide knife for most jobs. Hunters keep one in camp for the same reason.The 6-inch ErgoGrip butcher knife is a little quicker in tight spots. For steaks and larger pieces, the 8.25-inch and 9-inch versions give longer strokes. The table below lists the full range. Learn More$27.95 -
F. Dick ErgoGrip 10-inch Scimitar
Butchers in grocery meat departments and beef processors portion steaks with a scimitar, and this 10-inch ErgoGrip model is sized for that counter work. It trims the fat cap and tail, removes silver skin and scrap, and then cuts even steaks.The long, upswept curve lets the edge roll through a steak in one motion, so the cut face stays smooth. A polished blade sheds residue, and the ErgoGrip handle has an extra-wide thumb rest and a pronounced guard for a secure grip on long strokes.The 10-inch length is easier to steer than the 12-inch model when trimming a strip or tenderloin, and it still finishes most steaks in one stroke.The 12-inch ErgoGrip scimitar handles whole primals and wider steaks. For a rounded tip, see the 10-inch bull nose butcher knife. Both scimitars fit the F. Dick Scimitar Knife Sheath, and we are glad to test the sheath on another knife for fit if you call. Our guide to kitchen knife shapes covers scimitars. Learn More$39.65 -
F. Dick ExpertGrip 2K 10-inch Breaking Knife
Beef breaking is long work, and this 10-inch ExpertGrip 2K knife combines a full-length breaking blade with a cushioned handle that grips with speed and precision when it is wet. It is made for cutters who break and trim for a full shift.The narrow blade curves upward to a point, which lets the edge travel along seams and through large pieces in single strokes. It also removes skin and fat from the pieces. The handle is F. Dick’s two-component design, a hard core inside a soft shell, molded tight to the blade so residue has nowhere to collect. Around our store, this is known as a “double pour” handle.On a beef round, the long blade separates the muscles along their seams in a few clean pulls, which saves both time and trim.For hogs and lamb, the 8.25-inch ExpertGrip 2K breaking knife is easier to steer. The ErgoGrip line offers the 10-inch breaking knife and a 10-inch granton edge version on a harder handle with a thumb rest. Learn More$26.00 -
F. Dick ExpertGrip 2K 8.25-inch Breaking Knife
High-volume breaking work wears on the hand, and this 8.25-inch knife pairs F. Dick’s breaking blade with the cushioned ExpertGrip 2K handle. It breaks hogs, lamb and deer into subprimals and cleans tendon and fat from the pieces.The two-component handle has a hard core with a soft outer shell, so the grip stays secure through grease and moisture without becoming hard on the palm. Our staff call it a “double pour” handle. F. Dick molds it so there is no gap where the blade enters. The curved, narrow blade is made for the long, flowing strokes of breaking.At 8.25 inches, the blade reaches through a pork shoulder or a leg of lamb in one stroke, and the tip stays close enough to follow a seam. The soft shell also absorbs some of the shock of repeated pulling cuts.The 10-inch ExpertGrip 2K breaking knife handles beef. For a handle with a thumb rest and pronounced guard, choose the ErgoGrip 8.25-inch breaking knife, which is also offered with a granton edge. Learn More$22.10 -
F. Dick ErgoGrip 7-inch Sticking Knife
Sized for market hogs and other medium livestock, this 7-inch ErgoGrip sticking knife bleeds an animal after stunning and then goes back to work as a trimming knife. F. Dick makes the same pattern in several lengths so the blade can match the animal.The narrow blade and pronounced tip give pinpoint penetration for a precise vein incision. A complete bleed improves the color and flavor of the meat. The single edge and slim profile also make the knife useful for trimming and for opening smaller game.The 7-inch length gives enough reach for a market hog and still handles like a trimming knife at the bench. That makes it a practical middle size for a farm that raises several kinds of livestock.For lambs and goats, the 6-inch ErgoGrip sticking knife is enough blade. Larger hogs and wild boar suit the double-edged 8.25-inch ErgoGrip sticking knife. To open the abdominal wall after bleeding, use the ErgoGrip special gutting knife. Learn More$23.40
