Dick 1905 Fully Forged Paring Knife 8.9cm
Product Description
The Dick 1905 paring knife is a short-bladed, fully forged knife designed for precision prep work — peeling, trimming, and detail cutting that larger knives handle less comfortably. At 8.9cm,...
Specifications
- Blade length
- 3.5
- Colour
- Black
- Construction
- Forged
- Dimensions
- 2800(L)mm | 110¼(L)"
Downloads
Product Description
The Dick 1905 paring knife is a short-bladed, fully forged knife designed for precision prep work — peeling, trimming, and detail cutting that larger knives handle less comfortably. At 8.9cm, the blade sits in the practical range for close-hand work, giving the chef good control without excess weight.
The 1905 range is built around a fully forged construction, meaning the blade and bolster are formed from a single piece of German steel rather than assembled from separate components. The steel rings at the bolster are moulded directly into the handle, creating a continuous, inseparable junction between blade and grip. In practice this removes the weak point that can develop at the handle join on lesser knives over time — a relevant consideration where knives are in daily use across multiple prep shifts and go through a commercial dishwasher regularly.
For kitchen teams, the practical advantages of this construction include:
- Consistent balance through the full length of the knife
- No handle loosening or separation under sustained use
- A blade geometry suited to controlled, fine prep cuts
- Straightforward to maintain on a honing steel between services
- Compatible with standard knife block, magnetic strip, or roll storage
A paring knife of this type suits most professional kitchens — from small independent restaurants through to high-volume hotel kitchens. It is a standard addition to a chef's personal kit rather than a shared workhorse tool, and at 140g it is light enough for extended prep sessions without fatigue.
If you are equipping a full brigade or selecting knives across multiple ranges, it is worth a conversation with the team to make sure the balance of sizes and styles suits the work your kitchen actually does.
Key Features
- Fully forged from a single piece of high-quality German steel
- Integrated steel rings bonded inseparably into the moulded handle
- 8.9cm blade length suited to precision peeling and trimming tasks
- Symmetrical bolster construction provides consistent balance throughout
- Weighs 140g, light enough for extended prep use without fatigue
Operational Benefits
- Eliminates handle separation risk common in lesser knives under daily use
- Precise blade length improves control during close-hand prep cutting
- Durable forged construction stands up to regular commercial dishwasher cycles
- Consistent balance reduces hand strain during long prep shifts
- Straightforward to maintain edge with a standard honing steel between services
Specifications
- Blade length
- 3.5
- Colour
- Black
- Construction
- Forged
- Dimensions
- 2800(L)mm | 110¼(L)"
- Knife colour
- Black
- Knife length
- 3.5
- Knife origin
- European
- Knife type
- Paring Knife
- Material
- German Steel
- Weight
- 140g
Downloads
Frequently Asked Questions
- Yes — the fully forged construction and integrated handle make it well suited to daily professional use. The bonded steel ring collar removes the weak joint point that causes handle loosening on stamped or half-forged knives over time, which is a practical consideration when knives are in constant rotation across prep shifts.
- A paring knife at this length typically sits alongside a chef's knife and a boning or filleting knife as part of a core personal kit. It handles the fine prep work — peeling, trimming, and detail cuts — that a larger blade does not manage as comfortably. If you are specifying knives across a full team, the Dick 1905 range includes other blade types that share the same handle construction and balance.
- The forged German steel and moulded handle construction are more resilient to commercial dishwasher cycles than knives with riveted or glued handle assemblies. That said, hand washing and prompt drying will always extend the working life of any professional knife and help maintain the edge for longer between sharpenings.