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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 Steak Knife Set
Steak night and backyard barbecues are what this 1905 steak knife set is for. The knives share the banded handle design of the 1905 series and are forged for a solid, balanced feel at the table.A good steak knife makes a clean slice that keeps the meat’s juices in, and a forged knife with real weight does that with little effort. These knives are made for years of use, and with hand washing and occasional honing they will outlast disposable sets.For a restaurant or a home that entertains, a forged steak knife also feels more substantial in the hand than a stamped one. The weight helps the blade do the cutting with little pressure, which keeps each slice clean and the plate unscratched.Single knives are available as the 1905 4.5-inch plain-edge steak knife. For a serrated set in a more modern style, see the Premier Plus 4-piece serrated steak knife set. Hand wash the knives and dry them before putting them away. Learn More$191.10 -
F. Dick 1905 Series 6-Piece Magnetic Knife Block Set
Traditional Forged German Knives with Modern Magnetic Storage The F. Dick 1905 Series Magnetic Knife Block Set is for cooks who like the weight and solidity of a classic forged German knife but want their blades held on magnets rather than pushed into slots. It pairs the series’ two main board knives with a bread knife, a paring knife and kitchen shears.
Why It Works Forged blades: Each knife is forged, giving it the strength and substantial feel of a traditional German blade. Half bolster: The bolster stops short of the cutting edge, so the blade can be sharpened along its full length, heel included. Granton-edge santoku: Hollow scallops along the santoku’s edge help slices of potato and cucumber fall away from the blade. Banded handles: The black synthetic handles, set with steel bands, resist moisture and give a firm, secure grip. Magnetic block: Blades rest against magnetic faces instead of sliding into slots, so they are never dragged edge-first across a slot wall.
In the Kitchen The chef’s knife suits rock-chopping, heavier produce and breaking down poultry, and the santoku handles quick push cuts through vegetables and boneless meat. The long bread knife clears the width of a large country loaf in one stroke, and the paring knife covers peeling and trimming. The shears take care of herbs, twine and packaging. Learn More -
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 6-inch Utility Knife
A utility knife takes on the jobs that are too big for a paring knife and too small for a chef’s knife, and this 6-inch 1905 knife handles prepping fruit and vegetables in quantity as well as delicate cuts such as a julienne or a fine dice.Using a second knife for smaller jobs also spreads the wear, so the chef’s knife stays sharp longer. The narrow 6-inch blade slices a chicken breast, segments an orange and trims a pork tenderloin. It is a practical knife for both professional and home cooks.It is a sensible second knife for a home cook building a kit, and a handy spare on a professional line. The blade is narrow enough to slip between segments of citrus.A 1905 6-inch granton edge utility knife adds hollows that keep starchy vegetables from sticking. For serrated work on tomatoes and bread rolls, choose the 1905 5-inch serrated utility knife. The 1905 6-inch chef’s knife is taller at the same length. Learn More$74.10 -
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 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 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. Learn More$92.95 -
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 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 6-inch Chef’s Knife
A 6-inch chef’s knife suits cooks with smaller hands, small cutting boards and quick jobs such as slicing a shallot or a few cloves of garlic. This 1905 version stays sharp and has a comfortable handle that does not cramp the hand through long use.The shorter blade gives more control near the tip, which helps with fine dicing and with work close to the hand. It still has enough height for chopping herbs and enough length to slice a chicken breast. The 1905 knives are easy to hone and resharpen, so the edge is simple to keep in shape at home.It also fits easily in a knife roll or a small drawer, which makes it a good travel knife for a vacation rental kitchen.For bigger produce and longer slicing, the 1905 8-inch chef’s knife is the standard size. A 1905 6-inch utility knife is narrower at the same length, and the 1905 herb knife is built for mincing. Learn More$92.95
