NSF Product and Service Listings

These NSF Official Listings are current as of Thursday, April 16, 2026 at 12:15 a.m. Eastern Time. Please contact NSF to confirm the status of any Listing, report errors, or make suggestions.

Alert: NSF is concerned about fraudulent downloading and manipulation of website text. Always confirm this information by clicking on the below link for the most accurate information: http://info.nsf.org/Certified/food/Listings.asp?Standard=002&Company=C0095741&

NSF/ANSI 2
Food Equipment


 
Morakniv DBA Frosts 
Box 407
79227 Mora 
Sweden 
46 250 595 000
Visit this company's website

Facility : Mora, Sweden


Hand Knife for Food Industry - G-Grip[1] [2]
  (1)(2)(3)(4)-G
  (1)(2)(3)(4)-G1
  (1)(2)(3)(4)-G2WG
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry - PAM-Grip[1] [2]
  (1)(2)(3)(4)-PAM
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry - PS-Grip[1] [2]
  (1)(2)(3)(4)-PS
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry - PSG-Grip[1] [2]
  (1)(2)(3)(4)-PSG
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry - PUG-Grip[1] [2]
  (1)(2)(3)(4)-PUG
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry - RMH-Grip[1] [2]
  (1)(2)(3)(4)-RMH
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry - Uni-Grip[1] [2]
  (5)(6)P
  (5)(6)PAM
  (5)(6)PG
  (5)(6)PS
  (5)(6)UG(7)
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry -Ergo-Grip[1] [2]
  (1)(2)(3)(4)-E
  (1)(2)(3)(4)-E1
  (1)(2)(3)(4)-ER
  (1)(2)(3)(4)-ERS
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry -Hunting[1] [2]
  (1)(2)(3)(4)-H
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Hand Knife for Food Industry -Pro-Grip[1] [2]
  (1)(2)(3)(4)-PG
  
[1] (1) CB=Curved Boning, SB=Straight Boning, NSB=Narrow Straight Boning, NCB=Narrow Curved
    Boning, WB=Wide Boning, WSB=Wide Straight Boning, WCB=Wide Curved Boning, UCB=Upper
    Curved Boning, LS=Lamb Skinner, CS=Curved Skinning, GK=Gutting Knife, BKN=Butcher Knife
    Nosed, BK=Butcher Knife, SBK=Scandinavian Butcher Knife, CBK=Curved Butcher Knife,
    SH=Straight Header, FL=Flank Knife, ST=Scandinavian Trimming, CT=Curved Trimming,
    STK=Sticking Knife, SF=Straight Fillet, CF=Curved Fillet, SFN= Straight Fillet Narrow,
    NCF=Narrow Curved Fillet, WSF=Wide Straight Fillet, RA=Right Angle Knife, CH=Chefs
    Knife, BR=Bread knife, SL=Slicing Knife
    (2) Digits indicate length of blade in inch.
    (3) S=stiff blade, MF=Medium flex blade, F=Flexible blade, XF=Extra flexible blade
    (4) BT=blunted safety tips, SC= Scalloped blade, DE= dubble edge, SR=Serrated added
    after Flex grade.
    (5) first digit stands for: 9= Flex, 8=Medium-Flex, 7=Stiff, 3 and 4=Food service knife.
    (6) 3 digits indicating the lenght of the blade in mm.
    (7) W=if Scalloped.
[2] Can be delivered in different handle colors.

Number of matching Manufacturers is 1
Number of matching Products is 19
Processing time was 0 seconds