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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 4-inch Straight Stiff Boning Knife
At 4 inches, this is the shortest blade in the ErgoGrip boning range, and the size suits jobs where the tip does most of the work. On a chicken, the short, stiff blade finds the joint between thigh and drum, cuts the tendons around the wing and frees the oyster without the handle getting in the way.A stiff blade transmits pressure straight to the edge, so it can lever around a joint and push through cartilage that would bend a flexible knife. The straight profile also keeps the edge close to a flat bone such as a breastbone or a scapula. Poultry processors, butchers working small cuts and hunters dressing birds or rabbits get the most from it.The short blade is also easier to control when cutting toward the hand, which happens constantly on poultry. A cutter can choke up on the handle and work with the tip alone.If the work moves to larger cuts or longer draws along the bone, step up to the 5-inch straight stiff boning knife or the 6-inch version. For poultry lines that prefer a curved edge, the 5-inch curved stiff boning knife covers the same jobs with a longer cutting edge. The comparison table below lists every ErgoGrip boning blade we carry. Learn More$15.60 -
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 12-inch Butcher Knife
Processing whole primals and large game takes more reach than a kitchen knife offers. This 12-inch ErgoGrip block knife gives the length and leverage to separate heavy sections of beef in clean, long strokes.The wide blade carries its weight forward, which helps the edge travel through dense meat with less effort from the wrist. It also gives a broad, flat face for lifting and moving large cuts. Plants and hunters breaking down elk or moose use this length for the biggest separations.The extra length also makes it a useful slicer for large roasts and whole briskets. Processors use the length to cross a beef side in a single cut instead of working from both edges.If a 12-inch blade is more than the work needs, the 10-inch ErgoGrip butcher knife is easier to manage. The ErgoGrip 12-inch large butcher knife and 12-inch bull nose butcher knife offer other shapes at the same length. Store it in the F. Dick Knife Scabbard with Belt or a 12-inch wide blade guard. Learn More$42.25 -
F. Dick ErgoGrip 10-inch Butcher Knife
Large beef cuts need a long edge, and this 10-inch ErgoGrip butcher knife is sized for breaking down rounds and chucks and cutting thick steaks in one pass. It is a working tool for meat departments and processors.The block-knife blade is wide and curves toward the tip. That shape slices through a big cut in a single draw and keeps the face of each steak even. Its height keeps the hand well above the board on long strokes.The 10-inch length also suits whole briskets, pork bellies and large roasts, where a short knife would need several strokes and leave a ragged face. In a meat department, it can be the knife that handles the biggest jobs on the block. The weight of the wide blade also helps carry it through dense meat.For an even longer reach, the 12-inch ErgoGrip butcher knife and the 14-inch ErgoGrip butcher knife handle whole primals. The 10-inch bull nose butcher knife has a rounded tip at the same length, and the 10-inch scimitar is the choice for long portioning cuts. Learn More$36.40 -
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 Butcher Knife
Steak cutting and portioning at a butcher counter are the main jobs for this 8.25-inch ErgoGrip butcher knife. The length gives a single smooth stroke through a ribeye or strip loin, and the wide blade keeps the cut straight.A block knife this size is also a capable breaking tool for pork and lamb. The curve toward the tip helps the edge roll through a cut without sawing, which keeps the cut face clean. The wide blade can be sharpened for years before it narrows.The 8.25-inch length is also a good match for a pork loin or a lamb rack, where the cut needs one smooth pass from top to bottom. Cutters who portion many kinds of meat in a day can keep this as their main knife.Butchers cutting larger beef steaks may prefer the 10-inch ErgoGrip butcher knife. For a rounded tip that is easier around the board, look at the ErgoGrip 8.25-inch bull nose butcher knife. Our kitchen knife shapes guide explains how butcher, breaking and scimitar shapes differ. Learn More$29.90 -
F. Dick ErgoGrip 7-inch Butcher Knife
The butcher knife is sometimes called a block knife, from the chopping blocks it was used on. This 7-inch ErgoGrip version is a compact all-rounder for a meat counter, cutting and portioning smaller cuts, trimming and handling boning when no other knife is at hand.The wide blade gives a long, steady edge and enough height to keep knuckles clear of the board. It also takes more sharpening before it narrows than a boning blade does. In a kitchen, the same knife handles raw vegetables as readily as meat.At 7 inches, the blade is short enough to work around a joint and long enough to slice a pork chop in one stroke. It also suits a home butcher who wants one wide knife for most jobs. Hunters keep one in camp for the same reason.The 6-inch ErgoGrip butcher knife is a little quicker in tight spots. For steaks and larger pieces, the 8.25-inch and 9-inch versions give longer strokes. The table below lists the full range. Learn More$27.95 -
F. Dick ErgoGrip 6-inch Butcher Knife
A 6-inch butcher knife is a general-purpose tool on a cutting floor, breaking down sections of meat and handling ordinary boning. This ErgoGrip model has the wide blade of a classic block knife in a size that stays nimble.Width is the practical advantage. Each sharpening removes a little steel, and a wide blade can be sharpened many more times before it becomes too narrow to use than a slim boning knife can. The wide face also lifts and moves cut pieces and gives a straight guide for portioning.The short length also makes it a handy trimming knife, quick to turn around a joint or along the edge of a fat cap. Its tip is fine enough to open a seam before the cutter switches to a longer knife.For larger cuts, the ErgoGrip butcher knife comes in 7-inch, 8.25-inch, 9-inch, 10-inch and 12-inch lengths. If the work is mainly boning, the 6-inch wide stiff boning knife is a narrower option. Our knife shapes guide covers butcher knife profiles. Learn More$24.05 -
F. Dick ErgoGrip 6-inch Skinning Knife, Red Handle
The red handle on this 6-inch skinning knife makes it easy to pick out on a kill floor or at camp, where knives get set down on a hide or in grass. The blade is F. Dick’s ErgoGrip skinner, shaped to take the hide off without cutting into the meat.Its wide blade sweeps upward and finishes in a broad, rounded tip. Difficult cuts around legs and the neck can be made precisely, and the rounded point lets the edge work close under the hide without piercing it. Hunters carry the shorter skinner for exactly this kind of control.The broad, curved belly makes long strokes along the flanks, and the rounded point handles the tight areas around the legs and head.The standard ErgoGrip 6-inch skinning knife has the same blade. To open the abdominal wall, add the special gutting knife, and for field dressing in high-visibility orange see the Master Grip 3 Piece Field Dressing Kit. Learn More$24.05 -
F. Dick ErgoGrip 6-inch Skinning Knife
A skinner has one main purpose, which is to separate the hide from the carcass without damaging the meat. This 6-inch ErgoGrip skinning knife does that on beef, hogs and game in butcher shops, cutting plants and home slaughter, and it belongs in a hunter’s kit as well.The blade is wide and curves up toward a broad, rounded point. That rounded tip lets the cutter work close to the hide without puncturing it or scoring the meat, which keeps the quality of the carcass. The wide belly gives long, sweeping strokes.On beef and hogs, the cutter can work the hide away with long strokes of the curved belly, then use the rounded tip for the tighter areas around the legs and head.A red-handled version is available for color-coded stations. To open the carcass, pair it with the ErgoGrip special gutting knife. For a complete set of butcher knives, see the ErgoGrip 6 Piece Butcher Set. Learn More$24.05
