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F Dick 1905 Knives
In 1905, a year of upheaval and technical progress, Friedrich Dick developed a series of knives which used aesthetic metal rings to secure the handle scales to the blade rather than the traditional 3 metal rivets used by all other German makers. This special design became the trademark of F. Dick knives as their blades could be identified easily when compared to any other maker. The symmetrical steel rings are inseparably connected to the handle using a proprietary technology that has never been replicated. Seamlessly polished and comfortable to hold, the 1905 series quickly became a favorite of German knife enthusiasts, so much so that these knives are still in production over 100 years later. Beautifully balanced 1905 Series blades are precisely ground from spine to heel and heel to tip resulting in a perfect taper that glides through food with ease. These knives are forged using a solid piece of X50CrMoV15 that holds an edge well, responds quickly to honing and can be sharpened with ease. A half bolster finger guard protects your fingers, but gives the user full access to the knife's edge in order to resharpen the cutting edge completely. Each knife in the 1905 series was thoughtfully designed and lovingly crafted to the exceptionally high standards associated with the name Friedrich Dick. The original marking of "F. Dick" is stamped by hand onto each blade as a quality mark. 1905 Series knives are Made in Taiwan using a process that combines traditional design and modern technology.
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F. Dick 1905 Series 3-Piece Carving Set
Precision Meets Heritage: Master Your Presentation with the F. Dick 1905 Carving Set Elevate your kitchen skills with a set that bridges the gap between historical artistry and modern-day performance. The F. Dick 1905 3-Piece Carving Set is not merely a collection of tools; it is a tribute to the legendary design first introduced by Friedrich Dick at the turn of the 20th century. While most knives of that era utilized traditional rivets, the 1905 series revolutionized the handle with solid, symmetrical steel rings, a feature meticulously recreated in this modern set. Crafted for the chef who demands both aesthetic elegance and uncompromising utility, this set provides the ultimate solution for meat preparation and presentation. Whether you are breaking down a raw roast or performing the final carve on a holiday turkey at the table, these tools offer the balance and razor-sharp precision required for restaurant-quality results. The high-carbon X50CrMoV15 steel ensures a resilient edge that resists staining and wear, while the ergonomic POM handles provide a secure, comfortable grip for extended use. Every slice becomes a demonstration of skill when backed by over 240 years of F. Dick’s German cutlery expertise. This set includes: 8.5-inch Carving Knife 7-inch Curved Boning Knife 8- inch Curved Carving Fork Learn More -
F. Dick 1905 AJAX 9-inch Butcher’s Chef’s Knife
The AJAX combines some of the heft of a cleaver with the shape of a chef’s knife, and it is made for heavy meat portioning and high-volume prep. It has a broad blade and a wide, sweeping belly that rocks through a brisket or a stack of cabbage.Weight is what sets it apart from a standard 8-inch chef’s knife. The thick spine and tall blade carry the cut through dense food with less effort from the wrist, and the height gives generous knuckle clearance. It is at home on a butcher’s block breaking down subprimals and in a kitchen chopping large volumes of vegetables.The weight also helps when cutting through winter squash.The AJAX has its own fitted 1905 Ajax sheath for carrying it safely. For lighter everyday work, the 1905 8-inch chef’s knife is quicker in the hand. A different take on the same idea is the Red Spirit AJAX 8-inch chef’s knife. Learn More$127.40 -
F. Dick 1905 7-inch Carving and Boning Knife
One of our team had never seen this shape in German steel before, counts this 7-inch 1905 knife among their own top picks, and calls it one of the best they have used for removing silver skin from tenderloins and veal legs. It trims fat from the back of ribs well and works as a boning knife for most jobs.The blade sits between a boning knife and a carving knife. It is long enough to follow a tenderloin in one pass and pointed enough to work around bones. The same member of staff finds the shape easier to resharpen than a typical boning knife, which matters on a knife used every day.The 7-inch length is also comfortable for trimming lamb racks and pork loins.For poultry joints and closer boning, the 1905 6-inch flexible boning knife bends further. Carving cooked meat suits the 1905 8-inch carving knife, and the 1905 7-inch fillet knife is shaped for fish. The comparison table below lists the 1905 slicing knives. Learn More$88.40 -
F. Dick 1905 8.5-inch Bread Knife
Everyday loaves, rolls and baguettes are the work for this 8.5-inch 1905 bread knife. It has a standard serration with sharp points and a wide bevel between them, a combination that keeps the serrations straight and cutting for a long time.Bread knife steel has to balance two needs. If it is too hard, the points can chip; if it is too soft, they bend and dull. This blade sits in the middle, which suits a knife that meets hard crusts every day. The forged construction gives it more weight than a stamped bread knife, so it saws with less pressure.It also slices tomatoes and soft fruit, and it levels small cakes. The 8.5-inch length fits a standard knife block.For wide country loaves, the 1905 10-inch bread knife has a curved edge and more reach, and the 12.5-inch bread knife handles the largest breads and sheet cakes. Our kitchen knife shapes guide covers bread knives. Learn More$89.05 -
F. Dick 1905 8-inch Chef’s Knife
An 8-inch chef’s knife handles most of the cutting in a kitchen, and the 1905 version covers the full range, from breaking down a chicken and slicing meat to dicing onions and cutting a fine julienne. Its gently curved edge and upswept tip suit cooks who like a rocking motion. For the price, it is one of the finest chef’s knives available.The knife balances well in the hand, and the shape of the bolster leaves room for a pinch grip, where the thumb and forefinger hold the blade itself for extra control. The look of the series goes back to a 1905 F. Dick design with solid collars on the handle.For smaller hands or a small board, the 1905 6-inch chef’s knife is easier to manage, and the 1905 10-inch chef’s knife moves more food per stroke. Cooks who prefer push cuts can compare the 1905 7-inch granton edge santoku. A Premier Plus 8-inch chef’s knife offers a more modern handle at the same length. Learn More$107.25 -
F. Dick 1905 10-inch Chef’s Knife
Professional cooks in high-volume kitchens buy this 10-inch 1905 chef’s knife to prep large amounts of vegetables without tiring their hand. The longer blade fits more food under it with each stroke and reaches across a whole cabbage or a large melon.A long, heavy blade can feel tip-heavy, and this one keeps good balance for its size, which makes it comfortable through a long prep list. The series responds well to regular honing, so a few strokes on a steel at the start of each shift keep the edge working.The long blade also slices roasts and large fish fillets neatly.If 10 inches feels like too much knife, the 1905 8-inch chef’s knife is the all-round size. For heavy portioning of meat, the 1905 AJAX butcher’s chef’s knife carries more weight. The Premier Plus 10-inch chef’s knife is the same length with a modern handle. Our kitchen knife shapes guide covers chef’s knife lengths. Learn More$128.05 -
F. Dick 1905 7-inch Flexible Fillet Knife
Filleting fish cleanly takes a thin blade that bends with the frame, and this 7-inch 1905 knife has one. It lifts fillets in one piece and removes skin and bones, so the fillets come out tidy and whole.The knife balances well, with a comfortable handle that feels like part of the hand during a long session at the fish board. The thin, flexible blade also trims meat and removes silver skin.The 7-inch length suits trout and other fish of a size cooked whole or as fillets at home. It fits easily into a knife roll for a trip to the dock. A thin blade also skins fillets cleanly.For fish such as halibut and salmon, the Premier Plus 8.25-inch flexible fillet knife adds reach. Boning meat and poultry suits the 1905 6-inch flexible boning knife, and pin bones come out with the F. Dick fish bone tweezers. Our knife shapes guide compares fillet and boning knives. Learn More$80.60 -
F. Dick 1905 8.5-inch Serrated Carving Knife
Crusty roasts, ham and pork with crackling are easier to carve with serrations, and this 8.5-inch 1905 carver bites through a hard exterior cleanly. The blade has a light flex, which also makes it practical for chicken and fish.A plain edge can skate on a crisp crust, and pressing harder crushes the meat underneath. The serrations catch immediately, so the slice starts cleanly and the knife travels through with light strokes. The hard but tough steel suits a serrated edge, which stays sharp for a long time.A serrated carver also stays sharp longer than a plain blade when it meets bone. That suits a busy carving station, where the knife may not be sharpened until the end of a long service.For roasts without a crust, the plain-edged 1905 8-inch carving knife gives smoother slices. A 1905 carving fork holds the roast steady, and the Premier Plus 10-inch serrated carving knife adds length for larger roasts. Learn More$89.70 -
F. Dick 1905 8-inch Carving Knife
A shorter slicer is the right tool for roast chicken, a pork tenderloin or a small roast, and this 8-inch 1905 carving knife portions meat and fish with control. It comes very sharp out of the box.The narrow blade makes thin, even slices with little drag, and the reduced bolster suits a comfortable pinch grip. Its balance and weight make delicate cuts easier, which helps when carving at the table or plating slices of fish. It also serves as a long fillet knife for smaller fish.The 8-inch length is also handy for slicing cold meats and terrines for a platter. It fits a standard knife block, which a longer slicer may not. That makes it a practical first carving knife for a home kitchen.Hold the roast steady with the 1905 8-inch carving fork. For crusty roasts and ham, the 1905 serrated carver bites through the exterior, and for whole sides of salmon the 12.5-inch salmon slicer is much longer. Our knife shapes guide covers carving knives. Learn More$87.75 -
F. Dick 1905 8-inch Carving Fork
A carving fork holds a roast still while the knife does its work, and this 8-inch 1905 fork is made for prime rib, whole turkeys and hams. The forged fork does not flex when it is pushed into a large roast.Rigid tines keep the meat from shifting, so slices come off evenly and the knife stays on line. The long tines reach deep into a roast for a secure hold, and the handle matches the ringed 1905 knives. It also lifts and turns roasts in the pan and transfers carved slices to the platter.The fork also tests roasts and braises for tenderness, since the tines slide in easily when the meat is done. It is a useful tool to keep beside the stove as well as on the carving board, and it matches the 1905 knives on a counter.Pair it with the 1905 8-inch carving knife for roasts and poultry, or the 1905 serrated carving knife for crusty roasts and ham. For a modern-handle fork, see the Premier Plus 7-inch kitchen fork. Learn More$105.95
