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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 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 ProDynamic 6-inch Stiff Boning Knife, Red Handle
A red handle marks this 6-inch ProDynamic boning knife for a raw-meat station in a color-coded kitchen. The blade is the same straight, stiff boning blade as the standard black-handled version.It cleanly separates bone from meat, skins meat and poultry and cuts through tendons. The stiff blade keeps a straight line along a bone or a seam, and the thick spine adds strength when levering a joint. The smaller ProDynamic handle suits a kitchen cook more than a plant butcher.A red handle is easy to spot on a cutting table, which helps keep it at the raw-meat station. The stiff tip also frenches lamb racks and pork chops. Hand wash it and dry it before returning it to the station.If color does not matter, the standard ProDynamic 6-inch stiff boning knife has the same blade. For a red handle on a larger butcher grip, look at the ErgoGrip 5-inch curved stiff boning knife, red handle. Learn More$21.15 -
F. Dick ProDynamic 6-inch Stiff Boning Knife
Straight and stiff with a thick spine, this 6-inch ProDynamic boning knife separates meat from bone, skins poultry and cuts through tendons. Its handle is a little smaller than the ErgoGrip and ExpertGrip butcher handles, non-slip and comfortable for kitchen work.A stiff blade keeps its line when it pries a joint or follows a flat bone, which suits pork shoulders and lamb legs. The narrow profile turns easily inside a cut, and the pointed tip finds seams between muscles.For a restaurant that butchers its own meat, the light build is less tiring than a heavy forged knife over a long session. The stiff tip also frenches lamb racks and pork chops for presentation.A red-handled version suits color-coded kitchens. Butchers who bone all day may prefer a larger handle, such as the ErgoGrip 6-inch straight stiff boning knife. For flex, see the Premier Plus 6-inch flexible boning knife. Learn More$21.15 -
F. Dick ErgoGrip 6-inch Curved Stiff Boning Knife
Separating wings and legs from chicken is quick work with a curved stiff blade, and this 6-inch ErgoGrip knife extends the reach of the 5-inch model for turkey and pork. The rigid spine pries joints apart, and the upswept tip finds them.Meat cutters hold a boning knife like a dagger for much of the day. The ErgoGrip thumb rest gives the thumb a place to sit in that grip, so pressure goes into the cut. The curve also lengthens the edge, so each draw along the thigh or keel removes more meat.Six inches gives one-pass cuts along a turkey breast and enough reach to free the leg at the hip.The 5-inch curved stiff boning knife is better in tight joints and is available with blue, black or red handles. For work that needs the blade to bend around bone, the 6-inch curved flexible boning knife is the choice. The boning section of our knife shapes guide covers the profiles. Learn More$18.20 -
F. Dick ErgoGrip 6-inch Straight Stiff Boning Knife
For pork butts, beef chuck and venison loins, a 6-inch straight stiff boning knife gives the reach to follow a seam in one pass and the rigidity to stay on line. Hunters who bone out their own deer use this length to take the backstrap off the spine.A stiff blade does what the hand tells it. It pushes through fascia and pries at joints, and it holds a flat bone without flexing away. The straight edge keeps contact along the blade bone of a shoulder, and the narrow profile turns easily inside a cut.On a pork butt, the narrow blade turns around the blade bone and follows it out without tearing the meat around it.Stepping down to the 5-inch straight stiff boning knife gives more control in tight spots. For poultry, the curved 6-inch stiff boning knife adds edge length, and the 6-inch wide stiff boning knife brings a heavier blade for seaming larger cuts. Flexible options are in the comparison table below. Learn More$18.20 -
F. Dick ErgoGrip 6-inch Semi-Flexible Boning Knife
Duck, chicken and turkey all break down well with a 6-inch semi-flexible blade, and this ErgoGrip knife handles all three. The extra inch over the 5-inch model helps on a turkey breast and on the longer bones of a leg.Semi-flex means the blade gives a little when it meets a bone and then springs back. The cutter can follow a curve without the knife wandering, and there is still enough stiffness to cut through a joint. The curved edge is easier to slide along a bone than a straight one and offers more cutting length for each pull.On a turkey, the longer blade follows the breastbone from end to end and frees each half of the breast in a single pass.For smaller birds and tight joints, the 5-inch semi-flexible boning knife is quicker. When the work calls for a blade that bends further, such as removing silver skin, choose the 6-inch curved flexible boning knife. The 7-inch semi-flexible boning knife adds length for larger cuts and filleting. Learn More$18.20 -
F. Dick ErgoGrip 6-inch Curved Flexible Boning Knife, Black Handle
This black-handled 6-inch flexible boning knife fills the same role as F. Dick’s standard version for kitchens and plants that reserve black for a particular product or station. Chicken breakdown is where it does its best work, cutting wings and legs repeatedly through a long shift.The curved blade bends under pressure, which lets it trace the keel and thigh bones closely and lift meat cleanly. It is nimble enough to fillet a fish when the station calls for it. A dark handle also hides staining that light colors show, which some home butchers prefer.The 6-inch length gives one-pass cuts along a pork loin or a lamb leg when the station moves on from poultry.If color is not a requirement, the standard 6-inch curved flexible boning knife carries the same blade. For more backbone, the 6-inch semi-flexible boning knife or 6-inch curved stiff boning knife gives up some flex in exchange for control at the joints. Our kitchen knife shapes guide explains the difference. Learn More$18.20 -
F. Dick ErgoGrip 6-inch Curved Flexible Boning Knife
Six inches is long enough to make single-pass cuts along a pork loin or a leg of lamb and short enough to dismantle a chicken without the tip getting in the way. This curved, flexible ErgoGrip blade covers that range of work.Flex is the reason to choose it. The blade bends to follow bones and joints, so the edge stays close and the yield stays high, and it slides under silver skin to lift it off a tenderloin in a long strip. The same give makes it capable on fish, where the blade has to ride over the rib bones.On a chicken, the curve lets the cutter draw around the thigh bone in one motion and lift the meat in a single piece.A black-handled version is available for color-coded kitchens. The 5-inch curved flexible boning knife is quicker on small birds, and the 6-inch curved stiff boning knife is the better choice when the work involves forcing joints. A 6-inch semi-flexible blade sits between the two. Learn More$18.20 -
F. Dick MasterGrip 6-inch Curved Semi-Flexible Boning Knife
Six inches of curved, semi-flexible blade give this MasterGrip knife the reach for turkey, duck and pork loin while keeping the give that poultry work needs. It holds up to the repetition of a processing line. We count it among the most efficient poultry knives we sell.The open MasterGrip handle has no closed butt and only a reduced finger guard at the front. That lets the cutter grip it in several ways during a shift and keeps the hand relaxed. The blade bends enough to follow the bone and keeps enough spine to cut through a joint.The longer blade draws along a turkey breast or a pork loin in one pass. For processors who work several species in a day, that range saves a change of knives.For small birds, the MasterGrip 5-inch semi-flexible boning knife is quicker. The ExpertGrip 2K 6-inch curved semi-flexible boning knife carries a similar blade on a cushioned closed handle. The table below compares the ExpertGrip and MasterGrip boning range, and our kitchen knife shapes guide explains the profiles. Learn More$18.20 -
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
