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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 6-inch Brie Knife
Soft cheese sticks to and smears under an ordinary knife, and this 6-inch F. Dick brie knife has one of the thinnest blades we carry, so it slices brie and other soft cheeses cleanly. The offset blade gives a secure pinch grip and keeps the hand above the board.A thin, sharp edge cuts through the rind and the soft center without pressing it flat, which keeps each wedge neat on a cheese board. The laser-tested edge cuts consistently, and the slim profile reduces drag. It also slices other soft-ripened cheeses such as Camembert and triple-cream.It is a good knife to leave on a cheese board for guests.For crumbly and blue cheeses, the F. Dick 6-inch soft cheese knife has scalloped serrations and a serving tip. Semi-soft and hard cheeses suit the Superior 4.5-inch granton cheese knife. Dip the blade in hot water between cuts for the cleanest slices. Learn More$24.70 -
F. Dick ErgoGrip 6-inch Sticking Knife
A sticking knife takes its name from sticking, the butcher’s term for bleeding livestock, and this 6-inch ErgoGrip version is sized for lambs, goats and smaller hogs. In practice, it also serves as a trimming knife at the bench.The narrow, single-edged blade ends in a pronounced point that delivers a precise, quick vein incision after the animal is stunned, so it bleeds out completely before processing. The same point and slim profile make it handy for trimming around joints and opening small game. Farmers who raise and process their own animals keep one as a basic tool.Six inches is enough reach for lambs and goats and short enough to handle easily. That makes it a useful knife for small farms and for hunters who process their own animals.Larger animals call for the 7-inch ErgoGrip sticking knife or the double-edged 8.25-inch sticking knife, which hog farmers call a pig sticker. Pair it with a skinning knife to complete the kit. Learn More$19.50 -
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 -
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 MasterGrip 6-inch Gut and Tripe Knife
Hunters and butchers use this 6-inch MasterGrip knife to open game animals and remove the organ meat, and its orange handle is easy to find on the ground or in a pack. It is the same gut and tripe pattern as the ErgoGrip version on F. Dick’s open-ended handle.The blade has two cutting edges and a metal ball at the tip. After the first cut with the point, the hooked end of the spine opens the abdominal wall while the ball slides over the intestines and keeps them whole. The open MasterGrip handle lets the hand change grip as the cut moves along the belly.A closed handle with a thumb rest is available on the ErgoGrip 6-inch gut and tripe knife. For cattle, elk and moose, the 8.25-inch special gutting knife is longer. Hunters building a kit can look at the Master Grip 3 Piece Field Dressing Kit. Learn More$37.05 -
F. Dick ExpertGrip 2K 6-inch Straight Stiff Boning Knife
A 6-inch stiff blade on F. Dick’s soft-shell handle suits cutters who bone pork shoulders, beef chucks and whole birds for hours at a time. The length reaches along a seam in one pass, and the stiff spine keeps the cut straight.The ExpertGrip 2K handle has a hard core for control and a softer shell for grip and comfort. Its open shape fits a wide range of hand sizes, so it works when one set of knives serves a whole crew. A straight edge stays in contact on flat bones such as the blade bone and the keel.The extra inch also helps on whole turkeys, where the breast and thigh bones are longer than a 5-inch blade can follow in one pass.The 5-inch ExpertGrip 2K straight stiff boning knife is the shorter option for poultry joints. For a curved edge, look at the 6-inch ExpertGrip 2K curved stiff boning knife. The comparison table below shows every ExpertGrip and MasterGrip boning blade we stock. Learn More$17.55 -
F. Dick ExpertGrip 2K 6-inch Curved Semi-Flexible Boning Knife
For cutters who debone all day, a 6-inch semi-flexible blade covers the widest range of cuts, and this ExpertGrip 2K model puts that blade on F. Dick’s cushioned two-part handle. It handles poultry, pork loins and lamb legs with the same knife.The curved, semi-flexible blade bends enough to ride a bone and stays stiff enough to part a joint. Six inches gives one-pass cuts along a loin. F. Dick’s molding process joins the soft shell and hard core to the blade without gaps, which keeps the handle sanitary and comfortable through long shifts. This is what we call a “double pour” handle.The curve puts more edge into each pull, so drawing around a thigh bone or along the length of a loin takes fewer strokes. The soft shell also cushions the palm in a dagger grip.For smaller birds, the 5-inch ExpertGrip 2K semi-flexible boning knife is quicker in the joints. More flex comes with the 6-inch curved flexible model, and the MasterGrip 6-inch curved semi-flexible boning knife offers an open-ended handle in high-visibility orange. Learn More$17.55 -
F. Dick ExpertGrip 2K 6-inch Curved Stiff Boning Knife
Deboning at volume asks a knife to hold up to pressure and repetition, and this 6-inch curved stiff ExpertGrip 2K blade is made for that work on larger birds and pork. The extra inch over the 5-inch model gives longer draws along leg and loin bones.F. Dick calls this a two-component handle. We refer to it as a “double pour” handle. A hard core gives the knife structure, a soft shell gives grip, and the two are molded so no bacteria can lodge between blade and handle. The rigid curved blade pries joints and keeps a steady line while the curve lengthens the edge.On a pork shoulder, the stiff curve follows the blade bone and frees it with a few long strokes.Cutters who prefer a straight edge for flat bones choose the 6-inch ExpertGrip 2K straight stiff boning knife. For more flex at the same length, the 6-inch curved semi-flexible model and 6-inch curved flexible model follow the bone more closely. Learn More$17.55 -
F. Dick ErgoGrip 6-inch Skinning Knife, Red Handle
The red handle on this 6-inch skinning knife makes it easy to pick out on a kill floor or at camp, where knives get set down on a hide or in grass. The blade is F. Dick’s ErgoGrip skinner, shaped to take the hide off without cutting into the meat.Its wide blade sweeps upward and finishes in a broad, rounded tip. Difficult cuts around legs and the neck can be made precisely, and the rounded point lets the edge work close under the hide without piercing it. Hunters carry the shorter skinner for exactly this kind of control.The broad, curved belly makes long strokes along the flanks, and the rounded point handles the tight areas around the legs and head.The standard ErgoGrip 6-inch skinning knife has the same blade. To open the abdominal wall, add the special gutting knife, and for field dressing in high-visibility orange see the Master Grip 3 Piece Field Dressing Kit. Learn More$24.05 -
F. Dick ErgoGrip 6-inch Butcher Knife
A 6-inch butcher knife is a general-purpose tool on a cutting floor, breaking down sections of meat and handling ordinary boning. This ErgoGrip model has the wide blade of a classic block knife in a size that stays nimble.Width is the practical advantage. Each sharpening removes a little steel, and a wide blade can be sharpened many more times before it becomes too narrow to use than a slim boning knife can. The wide face also lifts and moves cut pieces and gives a straight guide for portioning.The short length also makes it a handy trimming knife, quick to turn around a joint or along the edge of a fat cap. Its tip is fine enough to open a seam before the cutter switches to a longer knife.For larger cuts, the ErgoGrip butcher knife comes in 7-inch, 8.25-inch, 9-inch, 10-inch and 12-inch lengths. If the work is mainly boning, the 6-inch wide stiff boning knife is a narrower option. Our knife shapes guide covers butcher knife profiles. Learn More$24.05
