Specialty Knives

The F. Dick ErgoGrip 8.5 in. Sticking/Dagger Knife is also known as a pig sticker. This is a two sided dagger designed for bleeding an animal after they have been killed and hung. Getting as much of the blood out as possible makes the meat more white and a lot less gamey tasting. Particularly on wild game like boar, deer and elk. The blade shape of the dagger is narrow towards the front and has a pronounced tip. This ensures the crucial pinpoint stab. The knife has a blade length of 21 cm and a double-sided blade. The handle has a unique feel, even when it is wet and greasy, while its special surface texture is particularly non-slip and the knife fits securely in your hand with an excellent grip. Learn More

The I.O. Shen 6.7 in. (170mm) Oriental Slicer has a smaller handle then other knives in the I.O. Shen line that is to give the user more finger clearance between the cutting board the the handle making this a good knife for prepping onions or mincing garlic. This is not just a good vegetable knife but is naturally a slicing knife and is thin enough to slice fillets of fish or prepare sashimi. Learn More

The Relentless Precision of the F. Dick Red Spirit AJAX When Friedrich Dick first designed the AJAX in the 1930s, the goal was to create a tool that bridged the gap between a cleaver and a chef’s knife. Today, the Red Spirit AJAX has evolved into an essential piece of equipment for BBQ Pitmasters and professional butchers who demand a blade that does the heavy lifting for them. Unlike standard chef knives that struggle with thick connective tissue or heavy crusts on smoked meats, the AJAX utilizes its unique 'belly' curvature and substantial weight to glide through beef briskets and pork shoulders with surgical precision. Crafted in Deizisau, Germany, this knife is part of the celebrated Red Spirit series, known for combining traditional German metallurgy with the sleek, round ergonomics of Japanese handle design. The result is a tool that feels incredibly maneuverable in the hand despite its intimidating profile. Whether you are slicing through the thinnest ribbons of prime rib or portioning dense cuts for a 12-hour shift, the AJAX maintains a relentless edge. This is not just a knife; it is a specialized performance instrument for those who treat meat preparation as a high art. It excels in environments where speed and appearance matter—producing clean, juicy slices that preserve the integrity of the protein. Learn More

Elevate your kitchen experience with the F. Dick Red Spirit 8.5-inch Tanto Knife. Crafted to inspire, this knife delivers exceptional performance with a striking aesthetic that sets it apart. The combination of a sharp, high-carbon stainless steel blade and a comfortable, Japanese-inspired handle makes it a joy to use for preparing everything from vibrant vegetables to tender meats like eel. Razor-Sharp High Carbon Stainless Steel: Provides an incredibly keen edge for effortless cutting, ensuring clean slices and efficient preparation. Exceptional Multi-Tasker: Designed to handle a broad spectrum of ingredients – from the fine work on fruits and vegetables to the precise slicing of various meats. Ergonomic & Beautiful Handle: The rounded, traditional Japanese-style handle offers an incredibly comfortable and secure grip, allowing for precise control and reducing fatigue. Its seamless connection to the blade ensures hygiene and a flawless finish. Distinctive Blade Shape: The Tanto profile is not only visually unique but offers practical advantages for piercing and controlled cutting. "Most Inspiring Set of Knives": Part of the acclaimed Red Spirit line, celebrated for its perfect balance of form, function, and cutting passion. Made in Germany: A hallmark of uncompromising quality and lasting durability from Friedrich Dick. 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

The Shun Classic 9-inch Master Prep Knife is for cooks who want the control of a utility knife with the reach and power of a chef’s blade. Its long, narrow blade and kiritsuke-style precision tip bring agility to a wide range of prep: trimming proteins, portioning vegetables, and slicing fruit. The slightly curved edge glides through ingredients, while the tip handles detail work and controlled cuts. The knife is light for its length, which makes it the one many cooks reach for every day. It shares the construction and handle of the entire Shun Classic line.
FeaturesLong, narrow blade: The nine-inch length completes long slices in fewer strokes, and the narrow profile reduces drag through proteins and produce.Kiritsuke-style tip: The angled tip gives precise control for trimming, scoring, and detail cuts.Slightly curved edge: The gentle curve supports both slicing strokes and controlled cuts on the board.VG-MAX cutting core: Shun’s proprietary steel is resistant to wear and corrosion and holds a long-lasting edge.Stainless Damascus cladding: Layered stainless steel adds stain resistance and reduces drag as the blade passes through food.Hand-sharpened double-bevel edge: The fine, symmetrical edge serves left- and right-handed cooks equally well.D-shaped ebony PakkaWood handle: The handle is comfortable in either hand, durable enough for daily use, and does not harbor bacteria.Handcrafted in Seki City, Japan: Each Shun Classic knife requires at least 100 individual steps to complete in Seki City, one of Japan’s most important blade-making centers since the 13th century.Free lifetime sharpening: Shun offers free lifetime sharpening, so the knife can be professionally sharpened by the manufacturer whenever its edge needs restoring.
Tasks It Handles WellTrimming fat and silver skin from meatsPortioning vegetables and large fruits such as melonsPrecision slicing of proteins and produceDetail work with the tipSlicing fruit and cheese
Choosing a Shun Prep KnifeThe Shun Classic 6.5-inch Master Utility Knife shares the kiritsuke-style tip in a compact length with a taller heel for knuckle clearance. For a full-height blade at a similar length, the Shun Classic 8-inch Kiritsuke is built for chef’s-knife tasks such as dicing and push cuts. The Shun Classic 6-inch Utility Knife is the shorter, straighter choice for trimming and slicing smaller items. Learn More