Knives

The ultimate specialty knife designed solely for the paper-thin slicing of this delicate cut of fish. Learn More

The F Dick Superior 12.5 in. Salmon Slicer is long, thin and very flexible making this a very useful tool in slicing delicate fish. Smoked salmon can be especially delicate so this thin flexible blade is perfect for razor thin slices. Made in Germany. A classic design with handle rivets and the lightweight design produce a knife that is safe to use. With the Superior knife series, Friedr. Dick has succeeded in perfectly combining a modern knife in shape and functionality with a traditional handle design with three rivets. The result is a perfectly shaped classic of exceptional quality. The continuous steel from blade to handle ensures a high degree of stability. The steel consists of a X50CrMoV15 high-quality alloy. These components ensure lasting edge retention and a long life time with the appropriate toughness and high corrosion resistance. Polish honing of the knife edges with a smooth cutting edge makes them even sharper, even faster, even better. The food to be cut is cut through exactly and not “sawed” or even squashed; this means that valuable flavors remain in the cut food. Learn More

Precision Salmon Slicing for Professional Environments When you grip the F. Dick Superior 12.5-inch Salmon Slicer, the first thing you notice is the calibrated weight distribution. Unlike heavy forged knives, this stamped blade provides the lateral flexibility required to track perfectly along the skin of a side of cold-smoked salmon or a fresh Atlantic fillet. The 32cm length is a deliberate choice for professionals, allowing for a single, long-draw stroke that eliminates the 'sawing' motion that tears delicate fish fibers. Tactile Feedback and Blade Response The blade is crafted from X50CrMoV15 high-carbon alloy, hardened to 56 HRC. This specific hardness level is the sweet spot for a slicer; it is rigid enough to maintain a razor-sharp 15-degree edge but retains the elasticity needed to bend without snapping when navigating the contours of a large fish. In hand, the blade feels alive, transmitting the texture of the proteins directly to the riveted handle, giving you micro-adjustability during every slice. Engineered Air Pockets: The Granton Edge The Granton edge, or Kullenschliff, features alternating hollow grounds along the blade face. During a deep cut through fatty fish like King Salmon, these scallops create pockets of air that break the vacuum seal between the steel and the meat. This technical feature ensures that oily or moist slices fall away cleanly rather than sticking to the blade, preserving the aesthetic integrity of your presentation. The handle is flush-mounted to the tang, ensuring no gaps exist where organic material could collect, meeting the most stringent HACCP hygiene requirements for commercial kitchens. Learn More