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F Dick Red Spirit Knives
The Red Spirit line pairs Japanese-style handle and blade shapes with robust German X55CrMo14 steel that has been hardened to 56° HRC. Ground extra slim, these blades are designed with an uncompromising eye for sharpness. These eye-catching knives are a great choice for anyone who wants to build a matching set as they come in a wide variety of shapes and styles. All components of this knife are 100% Made in Germany.
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F. Dick Red Spirit 8-inch Carving Knife
Thin, even slices of roast, poultry and fish are what this 8-inch Red Spirit knife is made for. The blade is ground extra thin with a careful taper, so the edge passes through cooked meat without tearing and is thin enough for delicate fish.An 8-inch slicer is easy to handle at the table, and it crosses a roast chicken or a pork tenderloin in one draw. The round handle turns easily in the hand for following the curve of a breastbone. It is sealed to the blade, which keeps it clean in a busy kitchen.Keep it for cooked meat and fish. A sharp, narrow blade also slices a cold ham or a terrine neatly for a buffet platter.For longer roasts and briskets, the Red Spirit Hektor 10-inch scimitar adds reach. The Red Spirit 8.5-inch chef’s knife is the all-round knife in the series, and the comparison table below lists the rest. Learn More$72.15 -
F. Dick Red Spirit 10-inch Bread Knife
Soft bread and crusty loaves both slice cleanly with this 10-inch Red Spirit bread knife, which makes easy work of croissants and French baguettes. Its sharp serrated edge cuts through crust without crushing the crumb.The long blade crosses a wide loaf in one stroke, so slices come out even. The slim grind reduces drag, which helps with delicate pastries that tear under a thick blade. The round handle is comfortable for long strokes and is joined to the blade without gaps.The length also levels cake layers and slices a tall loaf of brioche without squashing it. For sandwich bread, it cuts thin, even slices for toasting. Start each cut with a gentle backward draw so the teeth catch the crust.A pink version is the Pink Spirit 10-inch bread knife. For sandwiches and bagels, an offset blade such as the ProDynamic 7-inch offset serrated knife keeps the knuckles off the board. Our knife shapes guide covers bread knives. Learn More$81.90 -
F. Dick Red Spirit AJAX 8-inch Chef’s Knife
F. Dick designed the AJAX shape to bridge the gap between a cleaver and a chef’s knife, and the Red Spirit AJAX brings that idea to barbecue pitmasters and butchers. Its curved belly and substantial weight carry it through smoked brisket, pork shoulder and heavy prep.A tall, weighty blade does more of the work than a standard chef’s knife, which helps with thick bark and connective tissue. The curve lets the cook rock through a stack of onions or herbs, and the height keeps the knuckles well above the board. Despite its size, the round Red Spirit handle keeps it easy to maneuver.Its height also gives the guiding hand a flat face to rest against when slicing through a thick flat of brisket.The AJAX has its own belt-carry cover, the F. Dick blade cover for the Red Spirit AJAX. A heavier forged version is the 1905 AJAX butcher’s chef’s knife, and the AJAX also comes in the Red Spirit Pit Master BBQ set. Learn More$87.75 -
F. Dick Red Spirit 8.5-inch Chef’s Knife
The Red Spirit chef’s knife cuts vegetables, poultry and meat with a slim, sharp blade, and its round, Asian-style handle makes it easy to turn and steer. It suits a cook who wants a lighter, more nimble feel than a traditional forged knife.F. Dick grinds Red Spirit blades extra slim, so they pass through firm vegetables such as carrots and celery root with little resistance and leave clean faces on sliced meat. The round handle sits comfortably in a pinch grip and can be rolled slightly in the hand for curved cuts. The 8.5-inch length covers everyday prep in home and professional kitchens alike.For heavier work on brisket and pork shoulder, the Red Spirit AJAX 8-inch chef’s knife carries more weight. The Red Spirit 7-inch granton edge santoku suits push cuts on vegetables, and the Red Spirit 6-piece chef set includes this blade. Our kitchen knife shapes guide covers chef’s knives. Learn More$87.75 -
F. Dick Red Spirit 8.5-inch Tanto Knife
The tanto’s angled tip is made for piercing and controlled cutting, and this 8.5-inch Red Spirit knife uses it for precise slicing and scoring on the board. It handles fine work on fruit and vegetables and slices meats, including delicate ones such as eel.A tanto tip is strong at the point, so the cook can score a pork belly, pierce a fish skin or start a cut in a tough rind without the tip bending. The long, slim blade then slices cleanly behind it. The round handle gives a secure grip and is joined to the blade without gaps, which keeps it hygienic.A matching F. Dick universal knife sheath was developed for this knife and fits other slim blades too. For an all-round chef’s knife in the same series, see the Red Spirit 8.5-inch chef’s knife. The tanto also comes in the Red Spirit Pit Master BBQ set. Learn More$87.75 -
F. Dick Red Spirit 7-inch Granton Edge Santoku
Starchy potatoes and carrots stick to a flat blade, and the granton edge on this 7-inch Red Spirit santoku keeps them sliding off. The thin blade competes well with Japanese-made santoku for clean, quick vegetable prep.A santoku works with a straight push or forward slice, and its flat edge keeps full contact with the board for even slices. The round handle is easy to maneuver, and blade and handle balance well, which makes long prep sessions comfortable. The hollows put air between steel and food, so each slice falls away.The flat face also lifts sliced vegetables to the pan, and the short tip trims the ends from green beans and scallions.A pink version is the Pink Spirit 7-inch santoku. For a rocking cut, the Red Spirit 8.5-inch chef’s knife is the counterpart, and a forged granton santoku is the 1905 7-inch granton edge santoku. See our knife shapes guide for santoku. Learn More$87.75 -
F. Dick Red Spirit Hektor 10-inch Granton Edge Scimitar
Named Hektor, this 10-inch Red Spirit scimitar trims fat and sinew, breaks down large cuts and portions steaks, and it slices roasts at the table as well. A granton edge along the blade keeps slices from clinging.Scimitars are a butcher’s tool, and many are made of soft steel that is quick to hone but dulls quickly. The Red Spirit steel should hold its edge longer between honings, which makes it a dependable blade for a long session at the board. The long, upswept curve rolls through a steak in one stroke and leaves a smooth cut face.At a cookout, it doubles as a slicer for tri-tip and smoked turkey breast.For plant and counter work, the ErgoGrip 10-inch scimitar is built around a butcher’s handle. The Hektor is also part of the Red Spirit Pit Master BBQ set, and the F. Dick Scimitar Knife Sheath protects the edge. Our knife shapes guide covers scimitars. Learn More$94.90 -
F. Dick Red Spirit Hektor Scimitar and Sheath Set
Hektor Scimitar + Sheath The F. Dick Red Spirit 10 in. Scimitar or "Hektor" is not your average scimitar as it is made of a high carbon stainless steel that should have better edge retention than similar scimitars on the market. Scimitars are often used by butchers who like soft steel than can be quickly honed with a rod. This "Hektor" scimitar by Friedrich Dick should not require such frequent honing due to the harder steel, making this a reliable blade. Made in Germany. The Friedrich Dick Scimitar Sheath is made of durable high grade nylon and designed to be carried in a bag, stored in a drawer or worn on your belt. Learn More -
F. Dick Red Spirit 7-inch Slicing Chinese Cleaver
Vegetable prep is the strength of this Red Spirit slicing cleaver. The wide, flat blade chops, dices and minces vegetables quickly, and its height also makes it a capable slicer.A Chinese slicing cleaver has a thinner blade than a chopping cleaver, so it glides through cabbage and onions and leaves clean, even pieces. The flat side carries chopped food from board to pan. At 10.2 ounces it has enough weight for momentum without tiring the wrist, and the round handle stays comfortable through long sessions.Hold it in a pinch grip at the top of the blade for the most control, and slice with a forward stroke. The tall blade also guides the knuckles of the other hand for even, thin slices of ginger and scallion.Keep this cleaver off bone. For chicken backs and small bones, the heavier Red Spirit chopping cleaver is the right tool. The Red Spirit 7-inch santoku is a narrower vegetable knife, and the comparison table below lists the full series. Learn More -
F. Dick Red Spirit 7-inch Chopping Cleaver
It looks like a Chinese-style chef’s knife, but this Red Spirit chopping cleaver has about twice the spine thickness and weighs 15.5 ounces. That makes it an all-purpose blade that goes through small bones and still minces garlic.Thin Chinese vegetable knives are brittle and meant only for produce. The extra thickness here lets the cook chop through chicken backs, duck and pork ribs without worrying about the edge. The tall blade also scoops chopped food from the board, and the flat face crushes garlic and ginger.Use a firm, controlled chop rather than a swing when going through bone, and let the weight of the blade do the work. The heel portion is the best part of the edge for bone, while the front stays sharper for vegetables.For vegetables alone, the lighter Red Spirit slicing Chinese cleaver is quicker. Heavier bones call for a meat cleaver such as the F. Dick 7-inch 2-pound meat cleaver. Our knife shapes guide explains meat and vegetable cleavers. Learn More$150.15
