As well as being the perfect utensil for chopping vegetables and raw meat, this knife is also suitable for roasts and fish. Ideal for delicate filleting and for artistic presentation.
Perfectly balanced and super sharp
Beautifully designed, ergonomic and specially selected plumwood handle
Very thin layer of high-alloy double X VG-12 grade carbon steel
Extreme hardness of 61° HRC
Patented Secret Formula - elements such as cobalt, manganese and molybdenum have been added to the knife’s core, giving the blade a more elastic structure which in turn guarantees a more delicate, even cut
The “1778” Experience - Knife Series
Thanks to the sharp, extremely thinly ground blade of a “1778” knife, cutting and chopping in the kitchen becomes an effortless pleasure.
The knives are easy to guide and create a breathtakingly clean-cut, ensuring that the item being cut does not fall apart or becomes crushed.
The beautifully-designed, ergonomic and weighted handle sits securely and comfortably in your hand. Perfectly balanced and super sharp, working with the “1778” knife series is a fabulous experience not to be missed. This is what we felt when we held and were allowed to work with the knives from the “1778” range for the first time;and we are sure you will feel the same way too!
The core of the knives in the exclusive “1778” series consists of a very thin layer of high-alloy double X VG-12 grade carbon steel with an extreme hardness of 61° HRC.
Using Paul Friedrich Dick’s original secret formula, we have added elements such as cobalt, manganese and molybdenum to the knife’s core, giving the blade a more elastic structure which in turn guarantees a more delicate, even cut. This special steel definition – patented by Friedr. Dick – is not only particularly effective for cutting but also considerably lengthens the lifetime of the blade.
As carbon steel is both susceptible to corrosion and can retain strong flavours such as onion for a considerable length of time, we use a sandwich process to embed this core into a high-alloy, odour-free steel. All knives in the “1778” series are honed and sharpened by hand by our experienced craftsmen.
Even the specially-selected plumwood handle, giving your new knife its own unique colour pattern, is worked by hand. By the time you hold your new “1778” knife in your hand, it will have gone through 45 separate, expertly executed stages in its production!
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 of a sharpening steel 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.