Butcher / Breaking

F. Dick ErgoGrip 6 in. Butcher Knife is universal for butchers with this particular size and shape. It can be used for breaking down sections of meat and also for regular boning tasks. The advantage of this knife with the wide blade is that it will withstand more sharpening without sacrificing the usefulness of the blade, making it last twice as long as a regular boning knife. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More

The F. Dick ErgoGrip 6 in. Skinning Knife was specifically designed for one purpose, to easily separate the skin or hide from the carcass without damaging the meat. This is why the skinning knife is often called a skinner. The special shapes of the blade allow even difficult cuts to be made precisely. The skinning knife is used in butcher's shops, cutting plants, home slaughterhouses and is also part of the standard equipment of a hunter. One important feature of the skinning knife is the special blade shape. The blade is wide and curved upwards towards the tip and then ends in a wide, rounded blade tip. The skinning knife must ensure a variety of functionalities during its use. Skinned and difficult cuts must be performed with precision so that the meat is not damaged and thus the quality is not reduced. This is supported by the rounded wide blade tip. Hunters employ the shorter version of the knife, often using the 13 cm blade length. Learn More

The Field-Proven Standard: The Dexter Sani-Safe 6-inch Skinning Knife
When the hunt is over, the real work begins. The Dexter Sani-Safe 6” Skinning Knife is the definitive tool engineered for efficiency, precision, and safety. Proudly made in the USA, it combines a perfectly shaped blade with the industry's most trusted hygienic handle to create a knife that performs flawlessly from the field to the processing table. The heart of this skinner is its 6-inch blade, featuring a wide, sweeping curve that is the gold standard for skinning knives. This geometry allows you to make long, clean, and controlled strokes, effortlessly separating the hide without puncturing or wasting meat. Forged from proprietary DEXSTEEL™, Dexter's high-carbon, high-alloy stainless steel, the blade takes a razor-sharp edge and holds it through demanding work, yet remains easy to hone when needed. What elevates this knife to a professional standard is the legendary Sani-Safe® handle. Its textured, slip-resistant surface provides a rock-solid grip for maximum control, even when your hands are cold, wet, or greasy. The impervious, hermetically sealed junction between the blade and handle leaves no place for bacteria to hide, earning it the critical NSF certification for professional food safety. This is the workhorse skinner you can trust for a clean, fast, and safe job every time. Learn More

The Original Edge: The Dexter-Russell 5.25" Carbon Steel Sheep Skinner This isn't a modern replica; it's the real thing. The Dexter-Russell 5.25" Sheep Skinner is the legendary blade that has been the benchmark in fields and on harvest floors for generations. For the purist who demands the sharpest possible edge and values tradition, this knife is an icon. Proudly forged in the USA from high-carbon steel, it’s a tool built for one purpose: uncompromising performance. The heart of this knife is its classic high-carbon steel blade. Revered by professionals, carbon steel is capable of taking a far keener, more wickedly sharp edge than any stainless steel. The blade’s iconic upswept geometry allows it to glide with precision and control, separating hide from flesh cleanly and efficiently. As you use it, the steel will tell its own story, developing a deep, protective patina—a rich gray coating that is the mark of a well-used and cherished tool. This is the knife your grandfather trusted, and it's built with the same integrity to serve you for a lifetime. Learn More

The Victorinox Fibrox Pro 6 in. Western Beef Skinner is built for precision, control, and efficiency when processing large game. Designed with a curved, razor-sharp blade, it glides cleanly between hide and muscle, making it ideal for beef, elk, and other big-game animals. The high-carbon stainless steel edge holds its sharpness exceptionally well, while the ergonomic Fibrox Pro handle ensures a secure, slip-resistant grip—even in wet conditions. Durable, reliable, and trusted by butchers and hunters alike, this skinner is a must-have tool for clean, confident field or shop work. Learn More

The Victorinox Fibrox Pro 5 in. Beef Skinner is built for precision, control, and efficiency when processing large game. Designed with a curved, razor-sharp blade, it glides cleanly between hide and muscle, making it ideal for beef, elk, and other big-game animals. The high-carbon stainless steel edge holds its sharpness exceptionally well, while the ergonomic Fibrox Pro handle ensures a secure, slip-resistant grip—even in wet conditions. Durable, reliable, and trusted by butchers and hunters alike, this skinner is a must-have tool for clean, confident field or shop work. Learn More

Fibrox handle provides a firm grip, and wide upswept tip easily loosens hides on sheep, goats, deer and elk. Learn More

The butcher's knives from F. Dick ErgoGrip series are uncompromising in ergonomics and sharpness. A reliable, robust butcher's knife for everyday use. Whether in the industry, in crafts or for home slaughter, ErgoGrip knives are absolutely hygienic butcher's knives in top professional quality for fatigue-free work.   The blade's hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. This means less sharpening. A special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. The sticking knife is a basic knife with a wide range of uses. The sticking knife originally owes its name to “sticking”, i.e. bleeding out livestock. In practice, it is also often used as a trimming knife. However, it is also still used in its original application with animals for an exact vein incision. “Stabbing”, as it is called, takes place after the animals have been stunned. The pointed blade of the sticking knife can be used to make a precise and quick vein incision, allowing them to bleed out completely before being cut and processed further. Sticking knives are thus one of the most important utensils of a butcher, but they are also important tools for hunters or farmers who are self-suppliers and marketers. In combination with other butcher's knives such as the skinning knife or the gut and tripe knife, they are a basic part of any butcher's equipment.   Learn More

F. Dick 6 in. Gutting Knife a special knife that has two sharp blade sides and a metal ball at the tip. It is used to cut open the abdominal wall of cattle. To do so, it is cut with the knife tip on the cutting side of the special knife. The abdominal wall is then cut open completely with the hook-shaped end of the blade spine. The ball at the tip prevents internal organs from being damaged. The special (Cattle) knife plays an important role in the knife assortment of professional slaughterhouses and also in home slaughter. The main feature of its handling is its precise cutting action, which ensures that the thin intestinal wall is not damaged. This is why it needs its special shape, the basis of which is easy handling. Damage to the internal organs would significantly reduce the quality and financial value of the meat products. Its distinctive feature is its double cutting edge and the metal ball on the tip. Learn More