Dick Red Spirit Chef’s Knife 21 cm
Versatile chef’s knife engineered for effortless precision slicing
Crafted for professional kitchen brigades and passionate culinary enthusiasts, this knife delivers exceptional cutting performance across every prep station. Its agile profile and refined balance reduce hand fatigue throughout long shifts, allowing clean, effortless cuts across meat, fish, and produce.
High-alloy X50CrMoV15 stainless steel edge retention
The blade is forged from X50CrMoV15 stainless steel and hardened to 56 HRC, combining resilience with straightforward maintenance. An extremely slim grind paired with a factory-polished edge lets the blade part ingredients cleanly without crushing delicate cell structures or tearing textures.
Asian-inspired round handle for balanced control
Shaped according to traditional Asian geometry, the round non-slip handle sits naturally in the palm whether using a standard handle hold or a tight pinch grip. A solid stainless steel bolster and end cap establish perfect counterbalanced distribution, keeping the blade agile on the cutting board.
Built for high-volume slicing, dicing, and mincing, this knife performs at its peak when paired with wood or polypropylene boards. To preserve the factory grind and protect the steel from staining, clean by hand with mild detergent and dry immediately with a soft cloth.
Key features:
- 21 cm blade length – provides extensive reach across prep stations
- X50CrMoV15 stainless steel – delivers high corrosion resistance and strength
- 56 HRC hardness – ensures long-lasting edge retention and easy resharpening
- Extra-slim blade grind – glides effortlessly without bruising delicate produce
- Polished plain edge – produces clean, razor-sharp precision cuts
- Symmetrical bevel – accommodates right- and left-handed chefs equally
- Round non-slip handle – prevents hand strain over extended prep shifts
- Stainless steel bolster and heel – provides seamless balance and safe handling
Care and maintenance:
- Handwash with clear water – protects the cutting edge from harsh detergents
- Wipe with soft cloth – prevents water spots and surface discoloration
- Synthetic or wooden boards – prevents premature blunting during heavy prep work
Engineered to master busy restaurant line prep, banquet volume, and meticulous fine dining mise en place.
