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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 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 12-inch Bull Nose Butcher Knife, Black Handle
This black-handled bull nose knife slices through thick, tough cuts with the leverage of a 12-inch curved blade, and it removes skin, fat and cartilage as it goes. The blade is identical to the standard ErgoGrip version; the black handle suits plants and kitchens that assign colors to stations.A rounded nose gives a safe, controlled start to each stroke, and the long edge takes a wide steak or a large fish loin in a single pull. The edge is laser-tested for sharpness, and the balanced handle limits hand fatigue on long runs. The finger guard keeps the hand away from the blade.The long edge takes a full steak from a wide rib or a whole tuna loin in one draw, and the rounded nose keeps the tip from catching on the board.If handle color does not matter, the standard 12-inch bull nose butcher knife is the same knife. Shorter bull nose lengths and the ErgoGrip scimitars are in the table below, and our knife shapes guide explains the profiles. Learn More -
F. Dick ErgoGrip 12-inch Bull Nose Butcher Knife
The longest bull nose knife in the ErgoGrip line, this 12-inch blade trims and portions whole beef primals, and seafood processors also use it to break down large fish such as bluefin tuna.A long, rounded-tip blade makes a full cut across a wide piece without restarting the stroke. The broad nose adds weight at the front and keeps the tip from catching, and the tall blade holds a straight line through dense meat or a tuna loin. The ErgoGrip handle’s guard and thumb rest add security on a knife this size.On a tuna loin, the long, tall blade takes clean, even blocks without tearing the flesh, which keeps the cut surface bright.A black-handled version carries the same blade for color-coded stations. For smaller cuts, the 10-inch bull nose butcher knife is easier to handle, and the 12-inch scimitar offers a sweeping curve at the same length. Store it in a 12-inch wide blade guard. Learn More$45.50 -
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 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 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 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 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 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 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
