Friedr. Dick 1905 Exclusive Series 6-3/4-Inch Santoku Knife

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Salt and Pepper » Friedr. Dick 1905 Exclusive Series 6-3/4-Inch Santoku Knife
Friedr. Dick 1905 Exclusive Santoku Knife
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Marketplace (4 New)
  1. Kitchen
  2. Publisher: Friedr. DICK
  3. Sales Rank in Kitchen & Housewares: #67491

Product Review

Forged Jubilee Series. The core of this special series consist of a very thin layer of alloyed "Double X VG 12" carbon steel, with an extreme hardnes of 61 HRC (Rockwell) This results in particularly efficient cutting and considerably lengtherns the lifetime of the blade. This core is sandwiched between food-safe, rustproof steel. All knives are manual shaprend and honed. Both the handle and the blade are processed manually by our specialists.

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Customer Reviews

Average Customer Review
5.0 out of 5 stars (1 customer review)

3 of 3 people found the following review helpful
5.0 out of 5 stars High Quality at a great price!, August 30, 2008
Scott Anderson "Sharpsburg" (Shepherdstown, WV) - See all my reviews
(VINE VOICE)    (REAL NAME)   
This review is from: Friedr. Dick 1905 Exclusive Series 6-3/4-Inch Santoku Knife (Kitchen)
This knife is from the 1905 Exclusive line of knives. In 1905 Friedr. Dick developed these knives with massive collars replacing the rivets previously utilized in knife building. This 1905 version has been updated to include modern materials and manufacturing techniques. "The blade is made of special German stainless steel, XcrMoVMn. A high-technology hardening process generates a finely dispersed martensitic structure with a unique, dynamic and sharp cutting edge."

First and foremost when you pick up this knife you pick up quality. The weight of the knife lends itself to perfect utilization of the entire cutting edge and complete re-sharpening. The traditional shape fits into your palm like it is an extension of your hand and its razor sharp cutting edge made short work of every vegetable placed on the cutting board. Cleaning and slicing peppers (skin side first) were a breeze and coring and cutting cabbage for a quick sauté was a snap. Very little pressure...Read more

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