Specialty Knives

F. Dick 6 in. reverse curve blade with partial serration and fitted sheath. This blade primarily used by hunters and butchers to gut small game animals and remove the organ meat. The special knife has two sharp blade sides and a metal ball at the tip. The tip is inserted and the abdominal wall is opened using completely with the hook-shaped end of the blade. The ball at the tip prevents internal organs from being damaged. The special 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. For your safety, the MasterGrip handle is shaped with an extra-wide thumb rest and a prominent finger guard. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Thanks to the ergonomic handle shape and the high-quality plastic, the knife lies comfortably and in the hand without slipping. High-quality butcher's knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. NSF Certified made in Germany  Learn More

The F. Dick 6 in. Mastergrip Field Dressing Knife features a reverse curve blade with partial serration. Primarily used by hunters and butchers to gut game animals and remove the organ meat. This special knife 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 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. For your safety, the Master handle is shaped with an extra-wide thumb rest and a prominent finger guard. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Thanks to the ergonomic handle shape and the high-quality plastic, the knife lies comfortably and in the hand without slipping. High-quality butcher's knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. 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

Kikuichi calls the HC15 a hankotsu, a Japanese boning knife for separating meat from bone on larger cuts, and describes it as sharp, light and tough. Shoppers find it by its model number, and some retailers sell it as a sakabone.The 5.9-inch (150mm) blade has a pointed tip for working along bones and into joints, and Kikuichi calls it the right combination for small and large butchering. Kikuichi warns against chopping through bone with it, so it is a knife for cutting around bones and through joints. It suits butchers trimming primal cuts and restaurant cooks breaking down lamb and pork shoulders, and hunters use it on venison. The carbon steel sharpens easily, which helps on a knife that works against bone surfaces all day. Dry it promptly after use and hone it before each session.
Hankotsu or Honesuki?For poultry, the lighter, triangular 5.9-inch (150mm) Honesuki is the specialist. Learn More