Butcher / Breaking

A Power-Focused Hybrid: The F. Dick 1905 AJAX Butcher's Knife Combining the heft of a cleaver with the precision of a chef's knife, the AJAX is engineered for heavy-duty meat portioning and high-volume prep. When you first pick up the F. Dick 1905 AJAX, the immediate sensation is one of purposeful weight. Unlike a standard 8-inch chef's knife that might feel flighty during heavy tasks, the AJAX carries its mass in the broad 2.8mm thick spine and the wide, sweeping belly. This is a tool designed for the tactile reality of a butcher's block. Whether you are breaking down subprimals or portioning large slabs of beef brisket, the AJAX utilizes its cambered curve to rock effortlessly through dense muscle fibers, while the extra width provides a massive surface area for a secure pinch grip. The steel is X50CrMoV15, a high-carbon German alloy forged to a Rockwell hardness of 56. In practical use, this means the edge is tough enough to withstand accidental contact with bone without chipping, yet it remains easy to maintain with a standard honing steel. The 50/50 bevel is ground with industrial precision, ensuring the blade doesn't 'steer' or wedge in thick cuts of meat. Historically inspired by the 1905 design, the handle replaces traditional rivets with solid steel rings. This isn't just an aesthetic choice; it creates a gapless, hygienic bond with the high-quality plastic handle, providing a balanced counterweight to the massive 9-inch blade. Under heavy use, the handle stays secure in the palm, even when wet, allowing for fatigue-free work during long shifts in a professional kitchen or a demanding home BBQ session. This knife doesn't just cut; it dominates the board with German engineering that prioritizes physical leverage over marketing gimmicks. 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

The Friedrich Dick  Gutting Knife is has two sharpened areas and a metal ball at the tip. It is used to open the abdominal wall of livestock and large wild game. To do so, use the knife tip to pierce the hide and then insert the safety ball. Now use the hooked inner edge at the top of the knife with upward force and a pulling motion to split the hide.  The ball at the tip prevents internal organs from being damaged.  Recommended Uses:  Commercial & Farm Livestock
Cattle (Beef): Ideal size and blade rigidity for unzipping the thick hide and opening the abdominal cavity of large cattle without puncturing the paunch.
Pigs & Hogs: Highly recommended for market hogs and large sows. The 21 cm length gives clean levering through tough belly fat.
Calves & Heavy Calves: Long enough to clear the body cavity efficiently in commercial slaughterhouse operations.  Large Field & Big Game (Hunting)
Elk, Moose, & Red Deer: Excellent for large game where skin and muscle walls are thick. The long 21 cm blade provides smooth, single-pass cuts along the belly line.
Large Wild Boar: Works exceptionally well through the tough skin and dense fat layers of adult wild pigs.
Large White-tail & Mule Deer: Effective for field dressing larger deer species. For small game, poulty, sheep and goats we have smaller knife options available. Use the term "gut" on our search engine for additional options. Learn More