F. Dick Premier Plus Chef's Bistrol Knife 12 Pc Set
Sold Out$1,099.95 AUD
Sharpening Steel 25cm (10")
Utility Knife, serrated edge 25cm (10")
Decorating Knife, angled handle 11.5cm (4.5")
Filleting Knife, flexible 17.5cm (7")
Boning Knife 13cm (5")
Meat Fork, forged 17.5cm (6")
Chef´s Knife 22cm 15cm (9")
Santoku, Kullenschliff 17.5cm (7")
Carving Knife 25cm (10")
Carving Knife 17.5cm (7")
Paring Knife 9cm (3.5")
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, facilitate a constant stream of innovation.
Premier Plus: the sum of many clever details
You can tell the forged knife by its bolster, the thickening between the blade and the handle, and by its continuous tang. Premier Plus was developed for ideal balance, edge retention, and ergonomic properties.
The stable back of the blade is used for fine gristle, for example, but also for breaking seafood shells.
Small vegetables can be cut and minced with the front section of the blade.
The curved blade design is ideal for both rocking cuts and slicing. This blade section allows cutting of almost all food materials.
The back section of the blade is used for cutting tough and difficult materials, as it allows easy application of force.
The wide blade side is also used for flattening and shaping prepared food. It also provides sufficient space between the hand on the handle and the cutting board.
How to spot quality
Just pick up a common knife and hold it for a second; then a DICK Premier Plus. You can feel the difference immediately: cutting is now a pleasure.
The Premier Plus is a thoroughly forged knife, perfectly balanced and ergonomically shaped. Just look at the form of the handle – unique.
The special Dick manufacturing process fastens blade and handle securely together, without a gap. This means that, in contrast to handles being assembled, even the smallest residues of food or liquid are kept away.
Another important feature is the steel alloy and the hardening process. Our knives are manufactured from the alloy X50CrMoV15, containing chromium for wear resistance, molybdenum for corrosion resistance and carbon for hardness, and because only a sharp knife is a good knife, each Dick knife is controlled several times before it leaves our factory.
You receive perfect quality and can enjoy cooking.
F. Dick 'Premier Plus' Chef Knives
The classic knife and the heart of any professional kitchen is the chef‘s knife with its stable blade. It is the most important kitchen tool for all occasions: for cutting vegetables, meat or fish.
The curved shape of the blade also makes it easy to make rocking cuts and is therefore ideal for processing herbs and onions.
This classic Japanese knife has many uses for the preparation of seafood, meat and vegetables. The blade has a Kullen edge, creating a cushion of air, which minimizes food from sticking to the knife and allows especially fine cutting.
Featuring a thin blade for optimal flexibility and a tapered point to enable precision cuts whether it’s removing a side of salmon or working around bones and joints.
For extracting bones, removing fat and sinew, the Boning Knife is the best choice. With its flexible
blade, this knife slices exactly where you want it to: You remove neither too much, nor too little.
This blade is ideal for cutting crusty roasts, bread, cakes, fruits and vegetables with hard skins.
The carving knife with its smooth cutting edge and long, thin blade is used for cutting roasts, meat and ham. You can cut perfect, thin slices with the carving knife and the leakage of valuable meat juice is reduced. It is the perfect tool for finely carving meat and roasts in combination with a meat or carving fork.
Are used to hold foods securely in place as well as keeping hands away from the sharp blades of the knives while preparing food.
Small, versatile and sharp. The paring knife is an essential, versatile tool in the kitchen and part of the basic range in any kitchen. It is ideal for peeling, small cutting tasks and decorating because of its short blade (usually between 9 and 12 cm).
Winner "Koch des Jahres 2011" | Executive chef restaurant Horváth (Berlin)
"My first set of knives during my apprenticeship was, and still is, made by F. DICK. As a chef I have to do my work precisely and steadily. Thus, I need high-quality cutting tools that lie good in hand and stay sharp for a long time. The wide product range of F. DICK offers the right tool for each kind of work."
Former Team Manager Culinary Team of the Master Association of Gastronomers (Germany)
“Friedr. Dick products offer the best possible support for a convincing performance during competitions on high international level – all you need for creative cooking!”
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.
How to protect the blade: the correct storage
Knives should always be stored in a suitable knife block, on a magnetic board or in a protective edge guard. Under no circumstances should a finely honed and highly polished blade comes into contact with other hard materials such as metals, ceramic or stone. Enjoy the feeling of possessing something really quite special and treasure your knife.
A touch of oil for the wooden handle
The days of applying oil and powder to your knives every day belong back in the 19th century. However, for long-term care, knives should be treated now and again with quality cooking oil from the kitchen (e .g. olive oil). This is suitable for the blade as well as for the natural wooden handle.
Precisely because of the unique material structure and the special cutting technology of the “1778” knives, they should not be used for chopping bones, portioning lobsters, or be misused in any other way.
We recommend using a cutting board made of wood or plastic. However, even the best knife used on the best boards will lose its sharp edge over time.
Frequent and repeated use ofa sharpeningsteel considerably prolongs the sharpness of the blade. Because of the remarkable hardness of the knives in the “1778” series, we recommend using the Dick titan sharpening steel.
If home sharpening or whetting ceases to have the desired effect, we recommend that you have your knives ground or sharpened by a qualified specialist.