F.Dick Red Spirit
At first glance you already feel the inspiration and passion of the knife series. Red Spirit knives have been designed uncompromisingly for sharp-ness.
The blades are grinded extremely slim and, in addition, the cutting edge is polished.
The round shaped, typically Asian-inspired handle of the knife offers an unusual shape and feel to it and will cope with all the demands of intensive use. It sits softly and smoothly in your hand and is the perfect contrast to the precise and strong blade
- High-alloyed stainless steel for long edge retention.
- High balance thanks to perfect weight distribution.
- Bolster and heel made of stainless steel.
- Non-slip handle made of high-quality plastics.
- Laser-tested cutting edge geometry with a polished cut.
- Symmetrical round shape for comfortable and harmonious guidance.
- A regular all-purpose tool – This makes it the most important knife in the kitchen.
- With its sharp blade, which is ground on both sides, these knives are particularly suitable for cutting meat, fish and vegetables, tenderizing and flattening meat and chopping/mincing herbs.
THE PROFESSIONALS' ONLY CHOICE
Friedr. Dick is well known to professional chefs around the world as the leading innovator in its field. Its international reputation as a manufacturer of quality utensils is based on the consistent reliability and longevity life of our products.
Friedr. Dick supplies numerous national culinary teams with knives and utensils. The firm’s longstanding tradition and experience in manufacturing as well as close cooperation with professional chefs facilitates a constant stream of innovation.
Care and Cleaning
- Taking care of your chef‘s knives guarantees that they have a long service life and that you enjoy cooking.
- Blades are ground thinner towards the cutting edge and must only be used for cutting and not chopping.
- Please only use a cleaver for bones or similar materials.
- We recommend using plastic cutting boards as a cutting base.
- We recommend cleaning the knives by hand under flowing water with a soft cloth and mild detergent.
- Dry the knives carefully after cleaning to avoid staining on the blade.
- Never clean them in a dishwasher. this will damage the fine cutting edge
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