Friedrich Dick NSF Plastic Handle Knives

The butcher's knives from F. Dick ErgoGrip series are uncompromising in ergonomics and sharpness. A reliable, robust butcher's knife for everyday use. Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. The sticking knife is a basic knife with a wide range of uses. The sticking knife originally owes its name to “sticking”, i.e. bleeding out livestock. In practice, it is also often used as a trimming knife. However, it is also still used in its original application with animals for an exact vein incision. “Stabbing”, as it is called, takes place after the animals have been stunned. The pointed blade of the sticking knife can be used to make a precise and quick vein incision, allowing them to bleed out completely before being cut and processed further. Sticking knives are thus one of the most important utensils of a butcher, but they are also important tools for hunters or farmers who are self-suppliers and marketers. In combination with other butcher's knives such as the skinning knife or the gut and tripe knife, they are a basic part of any butcher's equipment. Learn More

The F. Dick Expert Grip 2K 8 inch Breaking Knife Knife is designed for high usage breaking and butcher work. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The butcher's knife is used as a versatile tool in slaughterhouses and butcher's shops. The task of the butcher's knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result. A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany. Learn More

The F. Dick Expert Grip 10 in Breaking Knife is designed for high usage breaking and butcher work. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The unique feel of the handle allows you to grip with lightning speed and precision, increasing output and productivity. The knife fits comfortably and naturally in your hand, so you will feel less tension, strain and pain. Even when wet and greasy, the surface structure of the handle is particularly non-slip and the knife lies securely and firmly in your hand. Thanks to the special manufacturing process – soft shell, hard core – there are no gaps between the blade and the handle, which prevents residues and bacteria from entering between the handle and the blade. The handle is easy to clean and resistant to heat, impact and abrasion. The butcher's break knife is used as a versatile tool in slaughterhouses and butcher's shops. The task of the break knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result.  A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany. Learn More

F. Dick ErgoGrip 10 in. Scimitar is ideal for portioning steaks most often used by butchers in grocery stores and by professional beef processors. The shape allows you to easily trim the fat cap and tail, remove silver skin and scrap meat, then smoothly cut and portion the steaks. The butcher's Scimitar from our ErgoGrip series are uncompromising in ergonomics and sharpness.  Are you looking for a reliable, robust Scimitar for everyday use? Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. For this long butcher's scimitar we use exclusively high-quality knife alloys (X55CrMo14) and material compositions for the blade and the handle. The Scimitar's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. With sharp knives at all times, you can save material and time, increase productivity and reduce accidents thanks to fatigue-free, energy-saving work. Learn More

The butcher's knives from F. Dick ErgoGrip series are uncompromising in ergonomics and sharpness. A reliable, robust butcher's knife for everyday use. Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More

The F. Dick ErgoGrip 8.5 in. Sticking/Dagger Knife is also known as a pig sticker. This is a two sided dagger designed for bleeding an animal after they have been killed and hung. Getting as much of the blood out as possible makes the meat more white and a lot less gamey tasting. Particularly on wild game like boar, deer and elk. The blade shape of the dagger is narrow towards the front and has a pronounced tip. This ensures the crucial pinpoint stab. The knife has a blade length of 21 cm and a double-sided blade. The handle has a unique feel, even when it is wet and greasy, while its special surface texture is particularly non-slip and the knife fits securely in your hand with an excellent grip. Learn More

F. Dick 7 in. (175 mm) Trimming Knife used in meat and fish processing for a variety of task. From trimming fat to skinning and removing silver skin this knife can fill a lot of rolls in the kitchen. A fair amount of flex and high quality German Steel will allow the knife to retain its edge well, while also being stainless. The trimming knife is used to separate pieces of meat from fat, tendons and skin. That is why the trimming knife also belongs to the butcher's knife family. The blade is slightly curved upwards, becoming slightly wider in the front area than in the middle. This gives it more surface area, allowing you to make a long, pulling cut. Like the classic butcher's knife (Scimitar or Break), the trim knife is also used to cut larger pieces of meat. This makes the trimming knife one of the most versatile butcher’s knives in slaughterhouses and cutting plants. The purpose of the trimming knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. The subsequent process of portioning, or cutting the meat into ready-to-eat pieces, also requires precision and exact cutting. That is why it is important that you have a sharp trimming knife in your hands so that you can cut the meat cleanly and create a beautiful cut pattern. A trimming knife is distinguished first and foremost by its blade shape. It is on the narrow side, curved upwards and ends in a wide, rounded blade tip. This simplifies handling and allows the knife to glide along easily when cutting. This means that the cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. Learn More

F. Dick ErgoGrip 7 in. trimming knife is used to separate pieces of meat from fat, tendons and skin. That is why the trimming knife also belongs to the butcher's knife family. The blade is slightly curved upwards, becoming slightly wider in the front area than in the middle. This gives it more surface area, allowing you to make a long, pulling cut. Like the classic butcher's knife, it is also used to cut larger pieces of meat. This makes the trimming knife one of the most versatile butcher’s knives in slaughterhouses and cutting plants. The purpose of the trimming knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. The subsequent process of portioning, or cutting the meat into ready-to-eat pieces, also requires precision and exact cutting. That is why it is important that you have a sharp trimming knife in your hands so that you can cut the meat cleanly and create a beautiful cut pattern. A trimming knife is distinguished first and foremost by its blade shape. It is on the narrow side, curved upwards and ends in a wide, rounded blade tip. This simplifies handling and allows the knife to glide along easily when cutting. This means that the cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist.

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F. Dick ErgoGrip 8.5 in. Trim or Fillet Knife excellent blade for removing silver skin and portioning protein. This knife has a slight amount of flex making it exceptional for filleting smaller fish. The purpose of the trimming knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. The subsequent process of portioning, or cutting the meat into ready-to-eat pieces, also requires precision and exact cutting. That is why it is important that you have a sharp trimming knife in your hands so that you can cut the meat cleanly and create a beautiful cut pattern. The trim knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. For Friedrich Dick fish filleting and trim 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. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. You can rely on our professional quality: the knife retains its cutting ability and edge retention for a very long time. This allows for effortless, fatigue-free work. Your wrists are not subjected to unnecessary strain. After all, working with a dull fish filleting knife requires more strength, places greater strain on the joints, increases the risk of accidents and can lead to tension and pain. Learn More