The paring knife is small but essential, versatile and sharp. The pairing knife is an indispensable tool for a wide range of uses in the kitchen. The F. Dick Spirit 3.5 in. parer is perfect for peeling, small cutting jobs, and decorating.

The Red Spirit Line series features high carbon stainless steel blades with a rounded traditional Japanese handle connecting to the blade for a perfect fit and finish.

The F. Dick Red Spirit 10 in. Scimitar or "Hektor" is not your average scimitar as it is made of a high carbon stainless steel that should have better edge retention than similar scimitars on the market. Scimitars are often used by butchers who like soft steel than can be quickly honed with a rod. This "Hektor" scimitar by Friedrich Dick should not require such frequent honing due to the harder steel, making this a reliable blade.

Red Spirit series features high carbon stainless steel blades and a seamless connection of the blade to handle for perfect fit and finish. Use the chef knife for cutting vegetables, poultry and meat. This versatile knife with a traditional japanese handle shape is easy and comfortable to maneuver.

The Red Spirit Line series features high carbon stainless steel blades with a rounded traditional Japanese handle connecting to the blade for a perfect fit and finish.

People often consider Santoku knives to be vegetable only knives due to the edge's flat camber. However the Santoku shape is ideal for the cook who slices their food as opposed to rocking their knife. The Red Spirit series by F. Dick gives the user the durability and toughness sought in German steel but finishes that reflect Japaneses blades. The rounded red handle mimics the "Wa" handles used in Japanese knives.

The red spirit line is F. Dick's most inspiring series. The cutting edge is polished and fine tuned with uncompromising sharpness. The blades are grinded extremely slim for sharpness and the red handle holds a comfortable yet firm grip.

The F. Dick Red Spirit "AJAX" Chef's Knife holds the same versatile functionality as a chef's knife with a unique design. Similar to a rocking santoku, the AJAX easily chops, minces, and cuts through fruits, vegetables, poultry and meat. It's unique shape give this a blade a cutting edge! Blade is 20 cm in length (7.9 inches).

The specialist for processing and cutting of meat loosens the meat easily from the bone and removes skin, resistant tendons and fat. The flexible blade and the narrow blade  shape  allow  the  knife  to  be  placed  between  bone  and  to  pierce  meat  and  easily separate it from the bone.

The Tanto is the Japanese name for a short sword, which originates from traditional Asian and Japanese martial arts. The two phases of the cutting edge give the Tanto its impressive look and outstanding sharpness.

With its broad, thin and exceptionally sharp blade, this traditional Asiatic cooking knife is suitable for cutting meat, fish, vegetables and herbs. As a result of the hollow grinding technique that is used, soft substances like cheese can be cut precisely without sticking to the blade.