Dick Red Spirit Chef Knife - 21.6cm


Best current price£45.55from Cost Cutters
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Best current price£45.55from Cost Cutters
Shopping.co.uk recommended and popular offers
Cost Cutters£45.55Visit shop Dick Red Spirit Paring Knife 9cm
Visit shop6 offers from £45.55 - £134.29
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The Dick Red Spirit Chef Knife is a professional-grade tool crafted for both culinary experts and home cooks who demand precision and durability in their kitchen. Featuring a high-alloy stainless steel blade and an ergonomic Asian-inspired grip, this knife excels at delicate slicing and heavy-duty chopping tasks; however, it requires manual cleaning and careful maintenance to preserve its factory-sharpened edge.
| Series | Red Spirit |
|---|---|
| Model Part Number | 8174721 |
| Brand | Dick |
No. To maintain the integrity of the blade and handle, it must be cleaned by hand with mild detergent.
The blade has a Rockwell hardness rating of HRC 55-58, providing an ideal balance between edge retention and ease of sharpening.
The Red Spirit series is manufactured in Deizisau, Germany.
We strongly advise against using glass, stone, or ceramic cutting boards as they will cause the blade to dull almost instantly.
Inspired by Asian culture, the red color symbolizes prosperity, warmth, and the passion of cooking.
This model features a 21 cm blade length, making it a standard and versatile size for most kitchen tasks.
Use a sharpening steel or honing rod to realign the edge of the blade, which is often sufficient to restore sharpness.
Ensure the knife is dried immediately after washing with a soft, clean cloth to prevent mineral buildup on the stainless steel.
Ensure your hands are clean and dry, or wipe the non-slip handle down with a damp cloth if there is any residue from food or grease.
This knife does not require any complex setup; it is ready for use immediately upon unboxing. To ensure the longevity of your Red Spirit knife, always use a wooden or plastic cutting board, as glass, stone, or metal surfaces will dull the blade prematurely. Maintenance is strictly manual: clean the blade immediately after use with warm water and a mild detergent, then dry it thoroughly with a soft cloth. Never submerge the knife in a dishwasher, as the high heat and harsh detergents can damage the handle and degrade the steel edge. Periodically honing the blade with a high-quality steel will help maintain its performance between professional sharpenings.