Dick ActiveCut Chef’s Knife 26 cm
Forged chef’s knife built for effortless volume preparation
Designed for commercial kitchens and demanding prep stations, this knife delivers the reach and leverage needed for high-volume cutting tasks. The substantial 26 cm blade powers through large cuts of meat, dense vegetables, and whole fish without wedging or dragging.
Curved cutting edge for smooth rocking cuts
The smoothly curved profile promotes rhythmic rocking cuts, making rapid work of fresh herbs, onions, and bulk mirepoix. Precision forged and twice honed during final sharpening, the edge glides cleanly through ingredients to keep prep uniform during service.
Half-bolster construction for full-length resharpening
A slim half bolster protects fingers while allowing you to resharpen the entire cutting edge right down to the heel. Joined seamlessly to an ergonomic plastic handle, the assembly eliminates crevices where moisture or food particles could settle.
Weighing 0.23 kg, the tool maintains balanced handling through extended cutting shifts. To preserve edge retention and surface finish over years of heavy kitchen use, hand washing and prompt drying are recommended after service.
Key features:
- 26 cm forged blade – provides extended reach for large volume prep
- 0.23 kg net weight – delivers agile control without arm fatigue
- 397 mm overall length – generates excellent leverage across cutting boards
- Ergonomic plastic handle – ensures a secure grip during prolonged prep
- Made in Germany – crafted to rigorous professional cutlery standards
Blade and maintenance:
- Smooth curved grind – facilitates efficient rocking cuts through herbs
- Half-bolster design – permits complete sharpening right to the heel
- Twice-honed factory edge – provides dependable out-of-the-box cutting precision
- Seamless handle junction – prevents bacterial buildup for strict food hygiene
- Hand washing recommended – preserves edge geometry and blade finish
A dependable cutting tool across production kitchens, butcher stations, and prep lines tackling everything from portioning roasts to breaking down bulk crates of seasonal produce.
