FD-81743-18-2

F. DICK Red Spirit Usuba Vegetable Knife 18cm

The Usuba is traditionally an Asian blade shape. It is simply a thin knife according to its name.

The Usuba made by F. Dick does indeed have a narrow blade spine and well-sharpened blade.

The Usuba is classically sharpened on one side, which is not the case with the F. Dick knife. This means that the knife can be used more flexibly by left and right-handed people.

The knife is still particularly suitable for vegetables, but herbs and fruit can also be cut cleanly and not crushed.

Key Features:  

  • 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.
  • Lifetime manufacturer warranty and guarantee.

    Red Spirit Series

    Even at first sight, the beholder experiences the inspiration and passion emerging from this knife series. Our Red Spirit knives are designed for uncompromising sharpness.

    The blades are ground extremely slim and the cutting edge is polished. The round-shaped, Asian-style handle of the knife offers an extraordinary feel and grip.

                    Graham Tinsley 

                    Team Manager of the Welsh National Culinary Team

                    “I have found them an excellent knife especially the Chefs Knife. The knives are extremely well made and the 3 stainless steel rings around the Handle give the knives the feeling of strength as well as being a very stylish design feature. I can say without any doubt that the “1905” series knives are the best knives that I have ever used.”

                    Sebastian Frank 

                    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."

                    Uwe Staiger 

                    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.

                    Caution

                    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.

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