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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 6-inch Gut and Tripe Knife
A gut and tripe knife opens the abdominal wall while protecting the organs behind it, and this 6-inch ErgoGrip model is the size for sheep, goats, smaller hogs and deer. It has a place in professional slaughterhouses and in home slaughter.Two features define it. The blade has two sharp sides, and a metal ball sits on the tip. The cutter makes the first cut with the point, then opens the wall completely with the hook-shaped end of the spine while the ball slides along the organs. Damaged intestines would spoil the meat and reduce its value, which is why the shape matters.The 6-inch length keeps the knife easy to control inside the cavity of a smaller animal.Cattle and large game call for the longer ErgoGrip 8.25-inch special gutting knife. The same 6-inch blade is offered on an open, orange MasterGrip handle. A full slaughter set adds a sticking knife and a skinner. Learn More$31.85 -
F. Dick ExpertGrip 2K 5-inch Straight Stiff Boning Knife
Breaking down whole chickens is the job this 5-inch straight stiff blade does most readily. It cuts through joints, follows the flat keel bone and trims the back, all without flexing off line.ExpertGrip 2K is F. Dick’s two-part handle, a hard inner core wrapped in a soft outer shell. The soft surface grips well when hands are wet or greasy, and the open shape suits large and small hands, which matters in a plant where knives are shared. The stiff blade and straight edge make the knife predictable for cutters who do the same cuts all day.Five inches turns quickly inside a carcass, and the stiff tip opens joints without folding under pressure.For longer seams on pork and beef, the 6-inch ExpertGrip 2K straight stiff boning knife adds reach. If the poultry line prefers a curved edge, the 5-inch curved stiff model does the same work with an upswept tip. The same blade style with a harder handle is the ErgoGrip 5-inch straight stiff boning knife. Learn More$16.25 -
F. Dick ExpertGrip 2K 6-inch Curved Flexible Boning Knife
The most flexible blade in the ExpertGrip 2K boning range, this 6-inch curved knife is for work that rewards finesse, such as lifting silver skin, trimming fat close and following the contours of a poultry frame.A flexible blade bends to stay against the bone and leaves less meat behind. The curve lengthens the edge for smooth drawing cuts. On the handle, the hard core and soft shell give a grip that holds when wet, and the open shape lets the hand change position between a dagger grip and a standard hold.Flexible blades reward a light touch. Guide the edge with steady pressure and let it bend against the bone rather than forcing it through.For joint work that needs more backbone, the 6-inch curved semi-flexible ExpertGrip 2K boning knife or the 6-inch curved stiff model holds a firmer line. The same flexible blade style on a harder handle is the ErgoGrip 6-inch curved flexible boning knife. Our knife shapes guide covers the boning profiles. Learn More$17.55 -
F. Dick ExpertGrip 2K 5-inch Curved Semi-Flexible Boning Knife
Removing chicken bones is where this 5-inch semi-flexible ExpertGrip 2K knife does its best work. The curved blade gives a little as it follows the keel and thigh, then springs back, so the cut stays clean and close.Semi-flex is the middle ground in boning blades. It has enough give to follow a rounded bone and enough spine to cut a joint, which suits lines where one knife handles every cut on the bird. The soft-shell handle keeps a secure grip when hands are wet, and its open shape fits most hand sizes.At 5 inches, the tip stays close to the fingers for the short cuts around wings and thighs, and the soft shell cushions the palm when the knife is held like a dagger.The 6-inch ExpertGrip 2K curved semi-flexible boning knife extends the same blade for turkey. A stiffer choice is the 5-inch curved stiff model, and the MasterGrip 5-inch curved semi-flexible boning knife offers a similar blade with an open-ended handle. Learn More$16.25 -
F. Dick ExpertGrip 2K 5-inch Curved Stiff Boning Knife
High-volume deboning puts constant pressure on the hand, and this 5-inch curved stiff knife pairs a firm poultry blade with F. Dick’s cushioned ExpertGrip 2K handle. It is shaped for opening joints on chicken and turkey and for working around the bones of a pork shoulder.The curve gives more edge in a short blade and an upswept tip that finds the joint. Stiffness lets the cutter lever the joint apart. On the handle, a soft outer shell over a hard core keeps the grip secure through fat and moisture, and the molding leaves no gap between blade and handle where residue could collect. At Knife Merchant we call this a “double pour” handle.Five inches turns quickly inside a bird, which makes it a fit for lines that cut the same joints all day.For a longer reach, the 6-inch ExpertGrip 2K curved stiff boning knife is the next size up. Lines that need some give choose the 5-inch curved semi-flexible model. The MasterGrip 5-inch curved stiff boning knife carries a similar blade on an open-ended handle. Learn More$16.25 -
F. Dick ErgoGrip 6-inch Trimming Knife
Trimming fat, skinning and lifting silver skin are the jobs for this 6-inch ErgoGrip trimming knife, which works in both meat and fish processing. The blade has a fair amount of flex, so it follows the surface of a cut closely.A trimming knife separates meat from fat and sinew, which places it in the butcher knife family. The blade curves upward slightly and widens toward the front, giving a long pulling stroke and enough surface to lift what has been cut. The edge holds up through a full shift of trimming.At 6 inches, it is short enough to work around joints and under a membrane with good control. It is also long enough to skin a fish fillet in one stroke. In a small shop, it covers most fine trimming jobs.For longer pieces, the 7-inch ErgoGrip trimming knife adds reach. The narrow 7-inch trimming knife is better for fine work around tendons, and the 7-inch semi-flexible fillet knife is shaped for fish. The table below compares them. Learn More$23.40 -
F. Dick MasterGrip 5-inch Curved Semi-Flexible Boning Knife
Dismantling poultry and taking meat cleanly from the bone are the jobs this 5-inch MasterGrip knife is built for. The curved semi-flexible blade gives slightly as it follows the frame, and it holds up to steady production use. It is one of the most efficient poultry knives we sell.MasterGrip handles have an open end and a reduced front guard, a design F. Dick shaped through practical tests with professional cutters. Without a closed butt, the hand can choke up for fine work or slide back for a longer pull. The orange color stands out on a white cutting board or in the field.The 5-inch length keeps the tip close for wing and thigh joints, and the semi-flex blade lifts breast meat from the keel without tearing it.The 6-inch MasterGrip curved semi-flexible boning knife adds reach for turkey and pork. For harder joint work, the MasterGrip 5-inch curved stiff boning knife is firmer. If a closed handle with a thumb rest suits the cutter better, the ErgoGrip 5-inch semi-flexible boning knife is the counterpart. Learn More$16.90 -
F. Dick MasterGrip 5-inch Curved Stiff Boning Knife
A bright orange handle is easy to find in a deer camp or on a dark cutting floor, which suits hunters as well as plant crews. The 5-inch curved stiff blade takes wings and legs off poultry and works around the joints of game.MasterGrip was developed for daily, concentrated work in the meat industry. The handle is open at the back and has a reduced finger guard, so the hand can slide to whatever position the cut needs, and its shape suits all hand sizes. A stiff spine and curved edge give leverage at the joint and a long draw along the bone.For more give on poultry, choose the MasterGrip 5-inch curved semi-flexible boning knife or its 6-inch version. Hunters who want a full field kit can look at the Master Grip 3 Piece Field Dressing Kit. The ExpertGrip 2K 5-inch curved stiff boning knife offers the same blade style on a soft-shell handle. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Straight Flexible Boning Knife
A narrow, straight blade that flexes under light pressure makes this knife a good choice for trimming silver skin from a tenderloin, filleting smaller fish and working around the bones of a pork butt. The 5-inch length keeps the tip close to the hand for control.Flex lets the edge ride along a bone or under a membrane and lift it away in one pass, which saves trim. The straight profile keeps the full edge in contact on flat surfaces, a help on fish frames and on the flat side of a loin. For meat processing that alternates between trimming and portioning, the ErgoGrip handle stays secure when it is wet and greasy.Flexible blades need a lighter hand than stiff ones, so let the edge do the work and guide it with steady pressure rather than force.Choose this knife when finesse matters more than force. If the cut involves prying at joints, a stiff blade such as the 5-inch straight stiff boning knife holds its line better. The 5-inch curved flexible boning knife bends the same way but has an upswept edge that some cutters prefer for drawing along rounded bones. Learn More$16.90 -
F. Dick ErgoGrip 5-inch Curved Flexible Boning Knife
This curved, flexible 5-inch blade handles the varied work of breaking down a whole bird or a pork shoulder. It removes skin, cuts through joints and traces along rib and thigh bones without much force.The upswept curve gives a longer edge than a straight blade of the same length, so each draw cuts more. Flex lets that edge bend around rounded bones and stay in contact, which leaves less meat behind. On fish, the same combination lifts a fillet from the frame in a single motion.For poultry, the 5-inch length keeps the tip close to the hand during the many short cuts around the hip and shoulder joints.The curved flexible blade also comes in a 6-inch length for larger birds and pork loins. Cutters who want more backbone for joints choose the 5-inch curved stiff boning knife, and those who want something between the two pick the 5-inch semi-flexible boning knife. More on boning blade shapes is in our guide to kitchen knife shapes. Learn More$16.90
