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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 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 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 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 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 ProDynamic 3-inch Paring Knife
Peeling, trimming and slicing fruit and vegetables in the hand are the jobs for this 3-inch ProDynamic paring knife. The short blade keeps the tip close to the fingers for control.A small, light knife is easy to work with for long periods, which matters on a prep list full of strawberries to hull and shallots to peel. The soft handle gives a secure grip, and the joint between blade and handle is sealed, so it cleans quickly between tasks.The 3-inch blade also handles small jobs at the stove, such as scoring sausages or cutting a lemon for a final squeeze. Its light weight makes it easy to keep in an apron pocket or a knife roll. Keep one near the range so the chef’s knife stays on the board.For more reach, the ProDynamic 4.5-inch paring knife handles trimming and shrimp, and a yellow-handled version suits color-coded kitchens. The ProDynamic tomato knife adds a serrated edge and pronged tip. The table below compares the full ProDynamic range. Learn More -
F. Dick ProDynamic 4.5-inch Paring Knife
A little longer than a standard parer, this 4.5-inch ProDynamic paring knife peels fruit, trims vegetables, deveins shrimp and cuts garnishes. Its narrow blade and fine tip work close to the surface for delicate cuts.The extra length helps with a lemon or a small onion, which a 3-inch blade cannot cross in one stroke. The knife is light and the handle soft, so it stays comfortable through long prep. The fine tip slips under the shell of a shrimp and along the vein without tearing the flesh.The 4.5-inch length also trims chicken thighs and cleans small cuts of meat. In a restaurant, it is a useful knife for garnish and prep stations alike. It is light enough to keep on hand through a full service.A yellow-handled version fits color-coded kitchens. For close work in the hand, the ProDynamic 3-inch paring knife is quicker, and the ProDynamic tomato knife has a serrated edge for soft fruit. Learn More -
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 8.5-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
