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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-Piece Butcher Set
This ErgoGrip set gathers six butcher knives that cover slaughter and processing from start to finish, in a roll-up pouch for carrying between jobs. It suits a hunter who processes his own game, a small farm or a butcher starting a new kit.The set includes a 5-inch narrow boning knife for deboning small cuts and working around joints, and a 7-inch trimming knife for fat and connective tissue. Two sticking knives, at 6 and 7 inches, handle bleeding and serve as general-purpose blades. A 7-inch butcher knife breaks down smaller primals, and a 9-inch butcher knife takes on larger cuts and disjointing.Individual knives in the set are also sold separately, including the 6-inch sticking knife and the 9-inch butcher knife. For hunters, the Master Grip 3 Piece Field Dressing Kit is a lighter starter kit, and a EuroCut 12-inch Round Regular Cut Steel keeps the edges aligned. Learn More$131.30 -
F. Dick MasterGrip 3-Piece Field Dressing Kit
From the first cut in the field to boning at home, this MasterGrip kit gives a hunter three knives for processing game. The handles are high-visibility orange, so a knife set down in leaves or snow is easy to find.A 6-inch field dressing knife handles opening the animal and the initial breakdown. A 5-inch curved boning knife follows bones in long, sweeping cuts that save meat, and a 4-inch straight boning knife takes on trimming and the tight work around joints. The open MasterGrip handle lets the hand change grip as the job changes, and it stays secure when wet.The kit also suits a small farm processing poultry and lambs.For opening larger animals, add the MasterGrip 6-inch gut and tripe knife, whose ball tip protects the organs. The MasterGrip 5-inch curved stiff boning knife is sold separately as well. A F. Dick Knife Scabbard with Belt keeps the knives on the belt during processing. Learn More$92.95 -
F. Dick Fisherman Set with Textile Roll Bag, 4 Pieces
Fish preparation on a boat or in a kitchen needs a few specific tools, and this F. Dick Fisherman set brings them together in a compact textile roll. It suits anglers, fishmongers and cooks who work with whole fish.Although sold as a four-piece set, it holds three ErgoGrip knives and a pair of fish bone tweezers, plus the roll itself. A 5-inch boning knife cleans small fish and trims, and a 7-inch filleting knife takes fillets off the frame. A 7-inch boning knife handles larger fish and skinning. The tweezers pull pin bones from salmon and trout fillets.The roll has seven slots, which leaves room to add a sharpening steel and two more knives. That keeps a full fish kit in one roll, whether it travels on a boat or stays in the kitchen.The F. Dick 5-inch fish bone tweezers and the ErgoGrip 7-inch semi-flexible fillet knife are also sold separately. Rinse the knives in fresh water after working with saltwater fish, and dry them before rolling them up. Learn More$119.60 -
F. Dick ErgoGrip 8.25-inch Special Gutting Knife
Opening the abdominal wall of cattle, hogs and large wild game without puncturing the paunch is the purpose of this ErgoGrip gutting knife. Its 8.25-inch length clears the body cavity on beef and heavy calves and levers cleanly through the belly fat of market hogs and large sows.The knife has two sharpened areas and a metal ball at the tip. The cutter pierces the hide with the point and sets the ball inside. A pull upward with the hooked inner edge then splits the hide and wall. The ball rides along the organs and keeps them intact. On elk and moose, the long blade gives smooth, single-pass cuts along the belly line.A knife this long should be carried in a scabbard between animals, with the ball tip facing down.For sheep and small game, the shorter 6-inch gut and tripe knife or the MasterGrip version is the better size. Pair it with a sticking knife and a skinning knife. Learn More$71.50 -
F. Dick ErgoGrip 10-inch Granton Edge Breaking Knife
Designed with a beef butcher in mind, this 10-inch breaking knife takes the primal cuts out of a hanging side, and the granton hollows along its blade keep meat from clinging as it goes. Hunters dressing deer and elk use it for the same reason.A breaking knife works by long, pulling strokes, and a flat blade can drag on fat and moisture. The hollows, which F. Dick calls Kullenschliff, put air between steel and meat, so the cut stays smooth through brisket, chuck and the fat cap of a rib. The narrow, upswept profile lets the edge follow seams between muscles.The 10-inch length also gives a full stroke through a whole chuck roll without restarting the cut.Cutters working hogs or smaller game choose the 8.25-inch granton edge breaking knife. The plain-edge 10-inch ErgoGrip breaking knife suits lean cuts, and the ExpertGrip 2K 10-inch breaking knife offers a softer handle. Our kitchen knife shapes guide explains how breaking knives differ from butcher knives. Learn More$37.70 -
F. Dick ErgoGrip 10-inch Breaking Knife
Breaking primal cuts out of a hanging side of beef is the classic job for a 10-inch breaking knife, and this ErgoGrip model has the length to make those cuts in long, single strokes. Elk and moose hunters use the same reach in the field.The upswept, pointed blade lets the knife follow seams between muscles and glide through meat without sawing. Ten inches puts more edge into each pull, which means fewer strokes on a round or chuck. The ErgoGrip handle gives a secure hold with a pronounced guard, a point that matters when a knife is pulled toward the body all day.On a beef round, the long blade separates the top, bottom and eye along their natural seams in a few clean pulls.The 10-inch granton edge breaking knife has the same profile with hollows that cut down on sticking. For hogs and deer, the 8.25-inch ErgoGrip breaking knife is easier to steer. Cutters who prefer a cushioned handle pick the ExpertGrip 2K 10-inch breaking knife. Learn More$32.50 -
F. Dick ErgoGrip 8.25-inch Granton Edge Breaking Knife
Fatty and moist cuts cling to a flat blade, and the hollow-ground ovals on this 8.25-inch breaking knife break that contact so the meat falls away. F. Dick calls the pattern Kullenschliff; in the United States it is known as a granton edge.The hollows create small air pockets between blade and meat. That reduces drag on a pork belly or a fat cap and keeps thin slices from sticking. The blade itself is the standard ErgoGrip breaking profile, narrow and curved upward to a point for long, smooth cuts through subprimals.Hogs, lamb and deer are well suited to the 8.25-inch length. A cutter can reach through a shoulder in one stroke and still control the tip along a seam. The hollows also help when slicing thin pieces of fatty pork.For beef, the 10-inch granton edge breaking knife adds length. The plain-edge 8.25-inch ErgoGrip breaking knife is simpler to hone and works well on lean cuts. The comparison table lists the ExpertGrip 2K versions as well. Learn More$33.15 -
F. Dick ErgoGrip 8.25-inch Breaking Knife
Breaking primal cuts into subprimals on hogs, lamb and deer calls for a blade long enough for a flowing pull and short enough to steer, and this 8.25-inch ErgoGrip breaking knife sits in that range. Hunters use the same length for dressing out deer and elk.A breaking knife is narrow and curves upward to a point. That shape lets the edge glide through meat in long strokes while the hand stays in a comfortable position, which spares the wrist over a shift. It also cleans up tendons and fatty tissue so the cut is ready for portioning.The 8.25-inch blade gives the cutter close control at the tip when separating a ham or shoulder into its muscles, while still reaching through the piece in one stroke.For beef sides and larger primals, the 10-inch ErgoGrip breaking knife adds reach. The 8.25-inch granton edge version has hollows along the blade that reduce sticking, and the ExpertGrip 2K 8.25-inch breaking knife puts this blade on a soft-shell handle. Learn More$27.95 -
F. Dick ErgoGrip 4-inch Small Fillet Knife
This short ErgoGrip blade handles the small, exacting jobs in fish and poultry work, such as removing gills, gutting fish and severing chicken wings. At 4 inches, the tip stays right at the fingertips.A small fillet knife has enough point to open a fish and enough edge to cut through a wing joint. The polished blade sheds residue, and the handle seals tight to the blade with no gap, so it cleans quickly between tasks on a busy table.The short length also gives good control when cutting toward the hand, which these jobs demand. Fish processors and poultry cutters can keep one at each station for small tasks, so the larger fillet and boning knives stay on the jobs they suit best.For lifting fillets from larger fish, step up to the 7-inch ErgoGrip semi-flexible fillet knife. Poultry jointing at the same length is also covered by the 4-inch straight stiff boning knife. The table below compares the ErgoGrip trimming and fillet knives. Learn More$18.20 -
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
