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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 10-inch Bread Knife
A slight curve along the edge helps this 10-inch 1905 bread knife roll through a crusty loaf in long strokes. Its serrations are long and sharp, with a wide bevel between them for durability, and the length clears a large country loaf in one pass.The reduced bolster leaves room to choke up on the blade with a pinch grip, which gives more control when slicing thin. Each knife is tapered from spine to edge and checked for balance, so it saws evenly rather than pulling to one side. It slices sourdough, rye and soft sandwich bread alike.The 10-inch length also suits splitting cake layers and slicing large tomatoes. A long blade also lets the cook cut a wide loaf without sawing back and forth.For everyday loaves, the 1905 8.5-inch bread knife is easier to store, and the 1905 12.5-inch bread knife handles the largest breads. An offset alternative for sandwiches is the ProDynamic 7-inch offset serrated knife. Learn More$113.10 -
F. Dick 1905 12.5-inch Granton Edge Salmon Slicer
A whole side of salmon needs a long, narrow, flexible blade, and this 12.5-inch 1905 slicer is made for skinning and portioning it. The length lets the cook make long, single drawing strokes for thin slices of smoked or cured salmon.Sawing back and forth tears oily fish, and a long blade avoids it. The granton hollows along the edge reduce the surface that touches the fish, so thin slices release cleanly instead of clinging. The same knife slices gravlax, cold roast beef and other cold meats for a buffet.For a buffet or a deli counter, the long blade turns out uniform slices quickly. That keeps platters looking consistent and reduces waste. It also slices cured ham and other cold meats.For portioning fresh fish and smaller roasts, the 1905 8-inch carving knife is handier. A Superior alternative is the Superior 12.5-inch granton salmon slicer. To pull pin bones before slicing, use the F. Dick 5-inch fish bone tweezers. Learn More$134.55 -
F. Dick 1905 7-inch Granton Edge Santoku
Santoku means “three virtues” in Japanese, for slicing, dicing and mincing, and this 1905 santoku covers that everyday work on meat and vegetables. Its granton edge, a row of hollow scallops along the blade, keeps slices of potato and cucumber from sticking.A santoku has a thin blade, a flatter edge than a chef’s knife and a rounded tip, so it works best with a straight push or a forward slice. The scallops put small pockets of air between the blade and wet or starchy food, which lets each slice fall away instead of riding up the knife. The thin profile also makes it capable of decorative cuts.Cooks who prefer a rocking cut should look at the 1905 8-inch chef’s knife. A smaller granton blade is the Premier Plus 5.5-inch granton edge santoku, and the 1778 santoku offers a much harder edge. See our knife shapes guide for santoku and chef’s knife profiles. Learn More$107.25 -
F. Dick 1905 12.5-inch Bread Knife
This 12.5-inch 1905 bread knife is made for serious work where serrations are needed, such as slicing large loaves, splitting sheet cakes and leveling cake layers. Its long blade and wide serrations set it apart from ordinary bread knives.The extra length crosses a large boule or a full sheet of focaccia in one stroke, so slices come out even and the crumb is not torn. The blade has real heft, which lets the serrations work without much downward pressure. A slight curve and a reduced bolster make it comfortable to choke up on.Bakeries and caterers that cut sheet cakes and large loaves get even portions from the long, straight stroke. The length also splits a full cake layer without lifting the knife.For everyday breads, the 1905 10-inch bread knife is more manageable, and the 8.5-inch model fits a home block. Long slicing of roasts calls for a carving knife such as the 1905 8-inch carving knife. Learn More
