F. Dick 1905 4.5-inch Herb Knife

Mincing herbs, garlic and shallots goes quickly with this 1905 herb knife. Its 4.5-inch blade is tall, with a curved edge made for rocking back and forth over a pile of parsley, and the height gives plenty of clearance for the knuckles.

A small bolster lets the cook choke up on the blade for control, so the knife works in tight, quick motions. The same shape portions hard cheeses such as Parmesan and cuts small fruits and vegetables. It fills the gap between a paring knife and a full chef’s knife on a crowded board.

On a busy line, a dedicated herb knife also keeps the chef’s knife free for larger cuts. That saves a wipe-down between tasks and keeps the flavors of herbs off other foods.

For larger produce, the 1905 6-inch chef’s knife is the next step up. A cheese board pairs well with the F. Dick 6-inch brie knife. The 1905 chef’s knives and santoku are compared in the table below.