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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 6-inch Flexible Boning Knife
Processors, butchers and fish cutters can all use this 6-inch 1905 boning knife. It has good flex for a forged blade, which lets it trace around joints and bones, and the steel is tough enough to go through chicken joints when cutting wings and thighs.Flex keeps the edge close to the bone, so less meat is left behind. The 6-inch length breaks down a bird and fillets smaller fish. The ringed handle recalls F. Dick designs from the early 1900s and is sealed to the blade, which keeps it sanitary.It also trims silver skin from a pork tenderloin and takes the tenderloin off a rack of ribs.For stiffer boning in a plant or shop, the ErgoGrip 6-inch straight stiff boning knife is built for long shifts. In the kitchen, the 1905 7-inch carving and boning knife handles silver skin, and the Premier Plus 6-inch flexible boning knife offers a modern handle. Learn More$85.80 -
F. Dick 1905 3-inch Bird’s Beak Paring Knife
A bird’s beak knife has a short blade that curves inward like a beak, and this 1905 version is made for tourné cuts and for peeling round produce. The curve keeps the edge in contact with a potato, an apple or a stone fruit as the cook turns it in the hand.The classic tourné, a seven-sided football-shaped vegetable, is cut with the thumb as a pivot and the blade drawing toward it. The inward curve makes that motion natural, and it also helps with peeling citrus segments and removing blemishes from fruit. The forged blade stays rigid under the thumb.The short blade also suits trimming artichokes and fluting mushrooms, two classic garnish tasks.For straight-edged peeling and trimming on the board, the 1905 3.5-inch paring knife is the counterpart. A Premier Plus bird’s beak peeler offers the same shape with a modern handle, and the table below compares the 1905 small knives. Learn More$48.75 -
F. Dick 1905 3.5-inch Paring Knife
Peeling, slicing and garnishing fruits and vegetables are the jobs for this 3.5-inch 1905 paring knife. It comes with a keen edge that cuts thin, even tomato slices for a knife this small.A paring knife does much of its work in the hand, and the short blade keeps the tip close to the fingers for control when hulling strawberries or coring tomatoes. The ringed 1905 handle gives a secure grip for that close work.A paring knife also handles small jobs at the stove, such as scoring the skin of a sausage, testing a potato for doneness or cutting a lemon to finish a dish. Keep one near the range so the chef’s knife stays on the board.For tourné cuts and peeling round produce, the curved 1905 3-inch bird’s beak peeler is better shaped. Larger fruit and slicing on the board suit the 1905 6-inch utility knife. The comparison table below lists the 1905 paring and utility knives. Learn More$49.40 -
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 -
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 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 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 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 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
