You have no items in your shopping cart.
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.
-
F. Dick 9-inch Single Blade Mezzaluna
Mincing herbs, chopping vegetables and preparing salads go quickly with a mezzaluna, a curved blade rocked back and forth across the board. This 9-inch F. Dick single-blade model gives speed and control with a simple rocking motion.A mezzaluna keeps both hands on the tool and away from the edge, which makes it safer than a chef’s knife for rapid mincing. The long curve covers a wide pile of parsley or basil with each rock, and a single blade is easier to clean and to keep sharp than a double one. It also chops nuts and dried fruit evenly.It is also useful for chopping a large salad directly on the board before serving.For smaller amounts of herbs, the 1905 4.5-inch herb knife is quicker to pick up. Use the mezzaluna on a wide wooden or plastic board, and wipe the blade clean between herbs to keep flavors separate. Learn More$51.35 -
F. Dick ProDynamic 8.5-inch Flexible Fillet Knife
Filleting fish with high yield takes a long, flexible blade, and this 8.5-inch ProDynamic fillet knife suits professional cooks and home cooks who break down their own catch. The blade bends to follow the frame and lifts fillets cleanly.The length crosses a salmon or a striped bass in long strokes, and the flex keeps the edge on the bones. The same blade skins fillets in one pass. The light, balanced knife and soft handle make extended filleting comfortable.The 8.5-inch length suits larger fish such as salmon and cod. For a fishing trip, a knife roll or a blade guard keeps the flexible blade protected. The light build also makes it a sensible choice for a cook who fillets fish only now and then.For smaller fish, the Premier Plus 7-inch flexible fillet knife is more nimble, and the ErgoGrip 7-inch semi-flexible fillet knife suits fish processing. Pin bones come out with the F. Dick fish bone tweezers. Learn More$23.40 -
F. Dick ProDynamic 12-inch Chef’s Knife
Carving roasts, slicing briskets and chopping large amounts of vegetables are the jobs for a 12-inch chef’s knife, and the ProDynamic version brings that length at a light weight. It is a tool for big kitchens and big jobs.The long edge crosses a watermelon or a large roast in one stroke, which keeps cuts even and saves time. The light build and soft grip keep the knife manageable despite its size. It also breaks down large cuts of meat, which suits banquet kitchens and barbecue operations.A banquet kitchen or a barbecue restaurant gets the most from this length, where large roasts and cases of produce come through every day.A blade this long needs a steel at least as long, such as the F. Dick 12-inch round regular cut steel. For everyday prep, the ProDynamic 10-inch chef’s knife is easier to handle, and long slicing of cooked meat suits the 14-inch granton slicer. Learn More$44.85 -
F. Dick ProDynamic 10-inch Chef’s Knife
A long blade with little weight is what a line cook wants for high-volume prep, and this 10-inch ProDynamic chef’s knife keeps hand fatigue down through a long shift. The light build lets the wrist work quickly without tiring.Ten inches of edge moves more food under the blade with each stroke, so a crate of carrots or a tub of onions goes faster. The thin profile cuts cleanly through dense produce. The full edge reaches the board, and the knife sharpens evenly along its length.On a busy line, the light weight also makes it quicker to pick up and set down between tasks. The longer edge gives clean, single-stroke slices through roasts and whole fish fillets as well. It also chops large herbs and greens in bulk.For tighter work, the ProDynamic 8-inch chef’s knife is easier to steer. The 12-inch version handles the largest produce and roasts, and the Premier Plus 10-inch chef’s knife brings a forged blade at the same length. Learn More$35.10 -
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 14-inch Granton Edge Slicer
Fourteen inches of fairly stiff blade make this ProDynamic slicer a choice for carving large steamship rounds of beef, and our team rates it highly for slicing barbecue brisket. The granton edge keeps slices from clinging.A brisket or a whole round is wider than most slicers, and this length crosses it in one draw, so each slice is even and the bark stays on. The hollows along the edge release thin slices cleanly. The laser-tested edge cuts without crushing, which keeps juices in the meat.At a barbecue restaurant or a catering job, the length lets the carver slice a whole packer brisket without moving it on the board.For roasts and ham at a buffet, the ProDynamic 12-inch granton slicer is easier to handle. A riveted alternative is the Superior 12-inch roast beef slicer, and barbecue cooks may also want the Red Spirit Pit Master BBQ set. Learn More$57.85 -
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 ProDynamic 10-inch Serrated Bread Knife
Crusty breads, firm fruit and other foods with a tough exterior slice cleanly with this 10-inch ProDynamic serrated knife. The long serrated edge bites through crust and rind and keeps the inside intact.The light construction makes it easy to maneuver, and the full plastic handle gives a comfortable, secure grip through long use. It suits pineapples and melons as well as bread, which makes it a useful second serrated knife in a busy kitchen.In a restaurant, it is a useful knife for the pastry station as well as the bread station, since it splits cake layers and slices tarts. The light build keeps it comfortable through a long service. A ceramic rod restores the points when the edge finally dulls.For a scalloped edge, the ProDynamic 10-inch bread knife is the alternative, and the 8-inch ProDynamic bread knife handles rolls. An offset version for sandwiches is the ProDynamic 9-inch offset serrated knife. Learn More$24.05 -
F. Dick ProDynamic 9-inch Offset Serrated Knife
Two more inches of serrated edge than the 7-inch model let this ProDynamic offset knife cross a wide boule, a sub roll or a sheet of focaccia in one stroke. Delis and bakeries use the offset shape so the hand stays above the board. The ProDynamic offset serrated knives are among our best sellers for their build quality and value.The blade sits lower than the handle, so the cutter can push straight through to the board without scraping knuckles. Wide gaps between the serrations help the edge last, and a smooth section at the tip finishes the cut cleanly. The soft handle has a thumb rest that steadies a pinch grip.The longer edge also levels and splits cake layers in one pass, which keeps each layer even for stacking.For tomatoes and smaller sandwiches, the 7-inch ProDynamic offset serrated knife is easier to handle. The Superior 7-inch offset serrated knife offers a heavier, riveted handle, and the ProDynamic 10-inch serrated bread knife is the straight-blade option for large loaves. Learn More$27.30
