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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 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 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 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 7-inch Narrow Trimming Knife
A narrow blade makes fine trimming easier, and this 7-inch ErgoGrip knife is built for separating meat from fat, tendons and skin where the cut needs care. It also portions larger pieces like a classic butcher knife.The blade curves upward slightly and widens a little toward the front, which gives a long pulling stroke and enough surface to lift trim away. Its narrow profile turns easily inside a cut, so the edge can follow a tendon or work under a membrane without taking good meat with it.The 7-inch blade suits brisket and pork shoulder trimming, where the cutter has to follow fat seams between the muscles without cutting into them. It also portions smaller cuts when needed, so it can stay on the board between jobs. That makes it a dependable second knife beside a butcher or breaking knife.For longer pieces and small fish, the 8.25-inch narrow trimming knife adds reach. The wider 7-inch ErgoGrip trimming knife has more flex for silver skin. Our kitchen knife shapes guide explains where trimming knives sit among butcher knives. Learn More$29.90 -
F. Dick ErgoGrip 8.25-inch Narrow Trimming Knife
Removing silver skin and portioning protein are the main jobs for this 8.25-inch narrow trimming knife, and its slight flex also makes it a capable fillet knife for smaller fish.A trimming knife exists to produce clean pieces of meat, free of tendons and fibers, that are ready for the next step. The long, narrow blade makes that easier on a whole tenderloin or strip, because one stroke covers the length of the membrane. The ErgoGrip handle stays secure in a wet hand.The extra length over the 7-inch model covers a full strip loin or tenderloin in one stroke, which keeps the trimmed surface smooth. It also handles small fish such as trout or perch.The 7-inch narrow trimming knife is handier on smaller cuts. For fish work, the ErgoGrip 7-inch semi-flexible fillet knife has a profile made for lifting fillets. The table below lists all the ErgoGrip trimming, fillet and skinning knives. 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 -
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 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 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 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
