Dick Other Equipment

The Dick Heavy Duty Meat Tenderiser is a manual hand tool designed for breaking down muscle fibres in cuts of meat prior to cooking or marinating. The forged base construction gives it the weight and rigidity needed to work effectively without excessive effort from the operator, making it a practical choice for busy prep kitchens where this task is performed regularly.

In a commercial setting, consistent tenderising helps achieve more even cooking results and can improve the texture of tougher or lower-cost cuts — useful in operations where margin management matters. A well-balanced, heavy-duty tool reduces the number of passes needed and keeps prep times predictable during high-volume service preparation.

• Forged base provides durability under repeated heavy use
• Suitable for a range of cuts including beef, pork, and poultry
• Balanced weight reduces operator fatigue during extended prep
• Straightforward to clean and maintain in a busy kitchen environment

This is a hand-held manual tool and requires no installation. It is worth confirming the tool is compatible with your cleaning regime — forged metal construction generally holds up well to commercial dishwashers, though checking manufacturer guidance before regular machine washing is sensible practice.

Well suited to butchery counters, hotel kitchens, pub kitchens, and catering operations that regularly prepare meat from raw. For sites with very high throughput, a mechanical tenderising unit may be worth considering instead.

If you are unsure whether this tool is the right fit for your prep volume or workflow, the team are happy to help you think it through.

The Dick meat tenderiser is a straightforward, well-built hand tool designed for breaking down the muscle fibres in tougher cuts of meat before cooking or marinating. The aluminium head provides the weight needed to work effectively without the tool becoming unwieldy during extended prep sessions, while the plastic handle offers a secure, comfortable grip.

In a working kitchen, a reliable tenderiser earns its place during prep for dishes involving cheaper or less tender cuts — rump, topside, pork shoulder, chicken breast — where even cooking and faster marination are priorities. The aluminium construction holds up well under daily use and is straightforward to clean down between tasks.

Practical advantages for kitchen prep teams include:

• Aluminium head delivers consistent force without excessive tool weight
• Plastic handle provides grip during repetitive prep work
• Suitable for a range of meat types commonly used in commercial menus
• Simple construction means no moving parts to maintain or replace
• Easy to clean and store alongside standard prep kit

This is a hand-held prep tool rather than a mechanical unit, so there are no electrical or installation requirements. It is best suited to kitchens where tenderising is a regular but moderate-volume task. Where high volumes of tenderised meat are required daily, a mechanical or electric tenderising machine may be a more practical choice.

If you are equipping a prep section and want guidance on the right tools for your menu and service volume, the team is happy to help.

How to Cut Properly is a hardback reference book published by Friedr. Dick, a German manufacturer with a long-standing reputation in professional knife and steel production. The book is focused on cutting technique, covering the foundational skills that underpin safe, efficient and consistent knife work in a commercial kitchen context.

For kitchen teams, correct cutting technique has a direct bearing on prep speed, portion consistency, and the reduction of avoidable injuries. A well-structured reference of this kind can support both formal culinary training and informal skills development on the pass, particularly in kitchens where staff turnover means foundational skills cannot always be assumed.

This type of resource is most commonly used in catering colleges, apprenticeship programmes, and professional kitchens where the head chef wants a shared reference standard for the brigade. It may also be useful for operators building out induction or training materials for kitchen staff.

If you are unsure whether this title is the right fit for your training programme or kitchen team, our team is happy to help point you in the right direction.

The Dick 18cm black cleaver is a purpose-built butchery and prep knife designed for the professional cutting and chopping of meat and bones. It sits at a practical mid-size within the cleaver range — heavy enough to handle bone-in joints and carcass work, without the bulk of a full-sized butcher's cleaver. The black handle finish distinguishes it clearly from other knives on the board, which can be a useful aid to colour-coded knife management in regulated kitchen environments.

The heavy bevelled blade is weighted toward the spine, which is the correct geometry for cleaving through bone and dense cuts. The weight of the blade does a good deal of the work, reducing the effort required from the operator during extended prep sessions. The sturdy plastic handle is designed to be held securely even with wet or greasy hands, which matters in a busy butchery or prep kitchen where conditions are rarely dry.

• Heavy bevelled blade suited to bone-in cuts and portioning work
• Well-balanced weight distribution reduces operator fatigue during long prep shifts
• Secure plastic handle grip in wet and greasy kitchen conditions
• Black handle supports colour-coded knife management systems
• Compact 18cm blade length practical for a range of prep tasks without excessive bulk

This cleaver is well suited to butchery sections, meat prep kitchens, and any operation where bone-in cutting is a regular part of the workflow. It is a solid everyday prep tool rather than a specialist heavy-duty instrument — operations breaking down very large carcasses repeatedly may find a heavier model better suited to the volume.

If you are building out a knife kit or have questions about which cleaver suits your prep setup, the team is happy to help you choose the right option.

The Dick Ajax 1905 knife sheath is a purpose-made protective cover designed specifically for the Ajax 1905 series chef knife. It provides a secure, enclosed fit that keeps the blade protected during storage in a knife roll, drawer, or kit bag — and reduces the risk of accidental contact with an unsheathed edge.

The sheath is constructed from a synthetic material that is both water-repellent and washable, making it practical for the everyday demands of a professional kitchen environment. The same material is used in tool bags across trade industries, which gives a reasonable indication of its durability under regular handling.

• Washable construction supports basic hygiene maintenance
• Water-repellent surface resists moisture from damp storage environments
• Anti-slip material helps the sheath stay in place when stowed
• Designed specifically for the Ajax 1905 chef knife for a secure fit

It is worth noting that this sheath is made for the Ajax 1905 series only — it is not a universal fit. If you carry a range of knives, you would need the corresponding sheath for each model. For chefs looking to protect a full set, it may be worth considering a dedicated knife roll or case alongside individual sheaths.

If you are unsure whether this fits your specific knife or have questions about knife storage solutions more broadly, feel free to get in touch with the team.

The Dick Eurocut Oval Sharpening Steel is a practical, no-frills honing steel designed for everyday knife maintenance in professional kitchens. The oval-profile blade offers a broader contact surface compared to a round steel, which helps achieve a consistent edge along the full length of a knife blade with fewer passes.

In a busy kitchen environment, knives lose their edge quickly through repeated contact with chopping boards, bones, and harder ingredients. A quality sharpening steel used correctly between tasks keeps blades performing at their best without the need for frequent grinding. The standard-cut surface of the Eurocut provides reliable abrasion suited to regular honing of most professional knife steels.

The full plastic handle is straightforward to clean and offers a secure, comfortable grip during use. Dick is a well-regarded name in professional knife and sharpening equipment, and the Eurocut range reflects that with a tool built for daily use rather than occasional household maintenance.

• Oval blade profile gives a wider honing surface for efficient edge correction
• Suitable for regular honing of chef's knives, carving knives, and general kitchen blades
• Hygienic plastic handle is easy to clean and comfortable to hold
• Compact enough to store in a knife roll or on a magnetic strip

This steel is well suited to kitchens where knives are used heavily across a full service. If your operation involves very high knife turnover or you're maintaining a large brigade's kit, it's worth discussing whether a longer or finer-cut option would better suit your needs. The team is happy to help you choose the right steel for your setup.

This two-piece set from Dick pairs a small offset spatula with a set of stainless steel serving tongs. The spatula is designed for close, controlled work — spreading fillings, lifting flan cases, turning crêpes and pancakes, and working directly in a pan. The tongs feature a slightly angled profile and a toothed tip, which gives a reliable grip on small, delicate items such as herbs, edible flowers, and garnishes that a straight-edged tool would struggle to handle cleanly.

In a busy kitchen environment, tools like these tend to get used constantly across pastry, larder, and service sections. The stainless steel construction on the tongs holds up well to repeated washing and the rigours of daily service. The spatula's plastic handle keeps it comfortable to hold during detailed work, and the offset blade allows a flat, controlled angle without the knuckles catching on the surface below.

Practical operational benefits include:

• Offset spatula blade keeps the hand clear when spreading on flat surfaces
• Angled tong profile suits decorating and precision plating work
• Toothed tip grips small garnishes without crushing or dropping them
• Stainless steel construction handles repeated dishwasher cycles reliably
• Compact sizing suits close, detailed work rather than bulk handling

These are purpose-built for detail work and finishing rather than general-purpose kitchen use. They are well suited to pastry sections, plating stations, and kitchens where presentation and precision matter. For high-volume, heavy-duty turning or bulk serving, a larger or heavier-gauge tool would be more appropriate.

If you are putting together a utensil set for a new section and want to make sure you have the right pieces for the work involved, the team is happy to help you think through what you need.

The Dick Vivum Santoku is an 18cm general-purpose prep knife designed for slicing, dicing and chopping fruit and vegetables in a professional kitchen environment. The blade features a fluted edge, which reduces surface contact and helps prevent food from sticking during repetitive cutting tasks — a practical detail that makes a difference during sustained prep sessions.

Dick manufacture the Vivum blade using a specialised deep-freezing hardening process, which results in a harder, more resilient steel that holds its edge well under daily use and responds readily when it does need sharpening. In a busy prep kitchen where knives are used continuously across shifts, that combination of edge retention and ease of re-sharpening translates directly into less downtime and more consistent cutting performance over the life of the knife.

The handle is made from birch with a natural grain pattern, meaning each knife has a slightly individual appearance. The shape is ergonomic and sits comfortably in the hand, which matters when kitchen staff are working through large volumes of prep over extended periods. Grip fatigue and poor handle geometry are common contributors to slower prep and repetitive strain issues — the Vivum's handle is designed with that in mind.

• Fluted blade reduces drag and food adhesion during prep
• Deep-freeze hardened steel supports edge retention and straightforward sharpening
• Ergonomic birch handle suitable for extended prep sessions
• Balanced for repetitive slicing and fine knife work

The Vivum Santoku is well suited to sections that focus heavily on fruit, vegetable and light protein prep. If your team's knife use is more varied — including heavier butchery or bread work — it is worth considering whether a complementary knife alongside this one would cover the full range of tasks.

If you have questions about knife selection for your kitchen or want to discuss what works best for your prep volumes, we are happy to help.

These stainless steel tongs from Dick are a straightforward, practical gripping and turning tool used across commercial kitchens, BBQ catering operations, and live-cooking stations. At 40cm in length, they offer enough reach to keep hands safely away from direct heat whether working over a flat-top grill, charcoal barbecue, or high-output range. The all-stainless construction makes them compatible with high-temperature environments and easy to clean down between service tasks.

For professional kitchens, a well-made pair of tongs is a daily workhorse. These are built to withstand regular use in busy service conditions — the stainless steel construction resists corrosion and handles the thermal cycling that comes with moving between hot surfaces and cold water rinses throughout a shift. The 40cm length suits most grilling and plating tasks without being unwieldy to handle or store.

Key practical points worth noting:

• All-stainless construction throughout — no plastic or silicone components to degrade under heat
• 40cm length keeps hands clear of direct heat on grills and open flames
• Suitable for high-temperature use and repeated washing cycles
• Lightweight at 290g — comfortable across a long service
• Backed by a 10-year warranty, reflecting the build quality Dick is known for

These tongs are a sensible choice for any kitchen running regular grill work, BBQ catering, or live cooking. They are equally at home in a hotel banqueting kitchen as on a mobile catering unit. If you are equipping a larger operation and need to discuss quantities or complementary utensils, the team is happy to help.

The Dick 1778 Santoku is a hand-finished Japanese-style knife built around a VG-12 grade high-alloy carbon steel core. The blade is honed and sharpened by hand, producing a fine, thin edge well suited to the slicing, dicing and chopping tasks that form the backbone of daily prep work. The plumwood handle is individually selected, giving each knife a slightly distinct grain and character — a detail that reflects the handcrafted nature of the 1778 series as a whole.

In practice, the thin grind of the blade reduces drag through dense vegetables and boneless proteins, making it a capable choice for repetitive prep where a heavier knife would cause fatigue over a long shift. The half bolster allows the full length of the cutting edge to be used and makes resharpening straightforward — an important consideration for any knife intended for regular professional use rather than occasional cooking.

• Hand-sharpened carbon steel blade holds a keen edge through sustained prep work
• Half bolster enables full use of the cutting edge and simplifies resharpening
• Thin blade grind reduces resistance when slicing vegetables or proteins
• Plumwood handle offers a secure, comfortable grip during extended use
• Comes presented in a gift box, suitable for professional gifting or personal investment

Carbon steel requires more attentive care than stainless alternatives. The blade should be rinsed with clean water immediately after use, wiped dry with a soft cloth, and periodically treated with a food-safe oil such as olive oil to protect both the blade and the natural wooden handle. This knife is not suitable for dishwasher use, and prolonged exposure to moisture or acidic foods without cleaning will cause discolouration or corrosion over time. For kitchens where knives pass through a pot wash, a stainless steel alternative may be more practical.

The 1778 Santoku is well suited to professional chefs, culinary students, and kitchen staff who carry their own knives and understand the care that carbon steel demands. It sits at the more considered end of the knife range — not an entry-level tool, but one that rewards proper maintenance with long-term performance. If you need guidance on which blade profile or steel type suits your kitchen's workflow, we're happy to help you think it through.

The Dick 1905 Carving Knife is a fully forged knife built for precise slicing of large cooked meats — roasts, hams, poultry, and similar cuts that require clean, controlled movement through the blade. The 18cm blade length sits in a practical mid-range that suits most carving tasks without the unwieldiness of a longer slicer, and at 200g the knife carries enough weight to feel substantial in the hand without causing fatigue during extended prep or service periods.

Fully forged construction, in this context, means the blade, bolster, and tang are formed from a single piece of German steel rather than being stamped or assembled from separate components. In practice, this produces a knife that holds an edge well under repeated use and distributes weight evenly through the hand. The balanced steel rings connecting blade to handle contribute to the overall solidity of the knife and reduce flex during slicing — an important characteristic when working through denser cuts or carving at speed during service.

For kitchen teams, the practical advantages are straightforward:

• Consistent edge retention reduces the frequency of resharpening during service
• Full forging means the knife handles daily use without the blade-to-handle loosening that can occur with lesser construction
• The blade geometry suits smooth, long-draw slices rather than short chopping strokes — appropriate for roast and charcuterie work
• 200g weight provides feedback and control without fatiguing the wrist during extended carving

There are no installation requirements for a knife of this type, though carving knives in professional use benefit from regular honing with a steel and periodic professional sharpening to maintain their edge profile. This knife is suitable for most commercial kitchens where roasting and carving form part of the regular menu output — gastropubs, hotel restaurants, carvery operations, and catering kitchens are all typical environments. If your team is doing very high-volume carving consistently throughout service, a longer blade or heavier-duty forged option from the Dick range may be worth considering.

If you are building out a knife set or are unsure which blade length best suits your prep and service setup, we are happy to talk it through.

This 12" round sharpening steel from Dick is a straightforward, well-made tool for maintaining a working edge on kitchen knives between sharpenings. Dick is a long-established German cutlery and sharpening tool manufacturer with a strong reputation in professional kitchens, and this steel reflects that heritage — it is built for daily use rather than occasional domestic honing.

In a busy kitchen environment, knife edges dull quickly through repeated contact with boards, trays, and general service demands. A sharpening steel used correctly and regularly keeps the blade edge aligned and performing consistently, reducing the frequency with which knives need to go for full resharpening. The serrated surface on this model is suited to maintaining the kind of working edge that holds up through high-volume prep and service.

Practical advantages for kitchen operators include:

• Regular serrations help restore and maintain a clean, consistent cutting edge
• Safe-grip handle keeps the hand clear of the blade during use
• Steel construction offers durability under daily professional use
• 12" working length suits most standard chef and cook knives

There are no installation considerations — this is a hand-held tool requiring no power, water, or fixed mounting. At 430g it has a practical weight in the hand without being cumbersome. It is worth noting that a sharpening steel realigns the blade edge rather than removing material; knives that are chipped or significantly blunted will still need grinding or professional resharpening before the steel becomes effective again.

This steel is a practical everyday choice for chefs, prep cooks, and kitchen teams where consistent knife performance matters during service. If your operation puts knives through heavy continuous use and you are weighing up different sharpening solutions — steels, whetstones, or electric sharpeners — we are happy to talk through what suits your workflow best.

The Dick Red Spirit flexible fillet knife is a professional filleting knife with an 18cm high-alloyed stainless steel blade, designed for fish butchery and portioning work in commercial kitchen environments. The blade carries enough flex to follow the contours of a fish carcass closely, reducing waste and giving the user control through the cut.

In a working kitchen, a reliable fillet knife earns its keep during prep service when speed and yield both matter. The blade's flexibility allows it to work tight against bones without tearing flesh, which is particularly useful when breaking down whole fish at volume. The high-alloyed stainless steel holds an edge well under regular use and resists the moisture and acidity that fish prep inevitably brings.

The Red Spirit handle is designed for comfort over extended prep sessions. The rounded, Asian-influenced profile sits naturally in the hand and provides a secure grip even when working wet — a practical consideration in any fish prep environment. At 160g, the knife is light enough to use with precision over a long prep shift without fatigue.

• Flexible blade suits close-work filleting and reduces trimming waste
• High-alloyed stainless steel resists corrosion in wet prep conditions
• Comfortable handle profile supports extended prep sessions
• Well suited to whole fish butchery as well as portioning work

This is a mid-length fillet knife, appropriate for most round and flat fish up to a moderate size. Kitchens regularly breaking down larger whole fish — whole salmon at scale, for instance — may find a longer blade more efficient for that specific task.

If you're building out a fish prep section or want guidance on which knife length suits your typical catch sizes, we're happy to talk it through.

The Dick 4-Slot Magnetic Knife Block is a compact, wall-free knife storage solution designed for professional kitchens where bench space is at a premium and quick access to knives during service matters. Constructed from two detachable plastic sections housing a magnetic strip, it holds up to four knives securely without the need for a traditional wooden block or a wall-mounted rail.

In a working kitchen environment, this block suits prep stations and smaller kitchens where operators want a tidy, portable knife storage option that can be moved between workstations or stored away when not in use. The magnetic retention keeps knives stable during service without the blade damage that can come from knives being dropped loose into a drawer.

Practical advantages for day-to-day use include:

• Detachable two-part construction makes cleaning straightforward
• Lightweight build allows easy repositioning between stations
• Magnetic strip holds knives firmly without contact with cutting edges on hard surfaces
• Compact footprint keeps bench space clear
• Knives remain visible and accessible throughout service

As a bench-top unit, this block is best suited to smaller operations — catering for private dining, café kitchens, or as a supplementary storage point within a larger kitchen. It is not intended to replace a full wall-mounted knife rack in a high-volume kitchen where a greater number of knives need to be stored. Knives are sold separately. For kitchens requiring storage for a larger knife inventory, a wall-mounted magnetic rail system may be a more practical choice.

If you're unsure whether this fits your station layout or knife inventory, we're happy to talk it through.

These are a straightforward pair of utility tongs from Dick, made from stainless steel and measuring 255mm in length. They are the kind of workhorse tool that finds its way into nearly every section of a commercial kitchen — grill, larder, pastry, and the pass alike. The spring-loaded return and scalloped tips give a reliable grip on most food items without requiring excessive force.

In a busy kitchen environment, tongs take considerable punishment. They are picked up and put down dozens of times during a service, exposed to heat, grease, and repeated washing. Dick's build quality on this range is consistent and the stainless steel construction holds up well under daily commercial use and regular dishwasher cycles without warping or weakening at the pivot.

At 255mm, this is a practical mid-length for most tasks — long enough to keep hands clear of a hot grill or pan, short enough to handle with precision when plating or portioning. Common uses include:

• Turning proteins on a grill or flat top
• Portioning and plating during service
• Handling hot items from oven trays or bain-maries
• General larder and prep work

There are no installation considerations for a tool of this type. It is worth noting that for very high-temperature applications — such as regular use directly on a charcoal grill — a longer pair may offer better hand protection. For kitchens that need a higher volume of pairs across multiple sections, Dick produce the same design in other lengths.

This tong suits most commercial kitchen sections and is a reliable everyday choice for chefs at any level. If you are equipping a section from scratch and want to talk through quantities or sizes, the team is happy to help.

These kitchen scissors from Dick are a practical, general-purpose cutting tool for commercial kitchen environments. Constructed from stainless steel with a plastic handle, they're built to handle everyday prep tasks — breaking down poultry, snipping herbs, trimming meat, or cutting packaging — without the fuss of reaching for a knife and board.

In a working kitchen, a reliable pair of shears gets used constantly across prep and service. The stainless steel construction resists corrosion and holds up to repeated washing, which matters in environments where tools are cleaned frequently throughout a shift. The integrated bottle opener adds a small but useful secondary function without adding bulk.

• Stainless steel blades resist corrosion and are easy to wipe down
• Plastic handle provides a secure, comfortable grip during use
• Integral bottle opener built into the handle
• Compact 203mm length — manageable for most hand sizes
• Suited to a wide range of prep cutting tasks

These scissors are a straightforward addition to a prep station toolkit. They won't replace a boning knife for detailed work, but for quick cuts and general tasks they're a practical everyday item. At this size and weight, they're well suited to smaller prep kitchens, front-of-house stations, and as a secondary tool alongside dedicated knives.

If you're equipping a larger brigade or looking for heavier-duty shears for more demanding cutting tasks, it's worth considering whether a sturdier option would better suit your volume of use. The team are happy to point you in the right direction.

The Dick Pro Dynamic Spatula is a 12.7cm (5") bladed kitchen spatula constructed from German stainless steel. It sits within Dick's Pro Dynamic utensil range, which is aimed at professional kitchen environments where tools are handled repeatedly throughout a service and need to hold up to consistent daily use.

In a working kitchen, a spatula of this size is practical across a range of tasks — turning, lifting, and portioning on flat-top grills, pans, and trays. The 12.7cm blade length offers enough surface area for most standard portioning work without being unwieldy in tighter spaces. At 90g it is a light tool, which reduces hand fatigue during extended prep or service periods.

German stainless steel construction means the blade resists corrosion and retains its edge geometry under regular commercial washing. It will withstand the repeated thermal cycling that comes from moving between hot surfaces and cold water rinses.

• Compact blade size suitable for portioning, turning, and lifting tasks
• Stainless steel construction holds up to commercial dishwasher cycles
• Lightweight design reduces fatigue during prolonged service periods
• Part of a coordinated range, simplifying utensil standardisation across a kitchen

This spatula is best suited to smaller brigades, prep roles, or as a secondary tool on a busy section. Kitchens requiring larger blade coverage or heavier-duty flex for thicker products may find a larger format spatula more appropriate for their main line work.

If you are equipping a section and want to make sure you are selecting the right blade size and profile for your specific tasks, we are happy to help you work through the options.

The Dick Pro Dynamic Kitchen Fork is a straightforward, well-made service and preparation fork from one of Germany's most established knife and tool manufacturers. With a 16.5cm overall length and prong construction suited to general kitchen tasks, it sits within Dick's Pro Dynamic range — a line aimed squarely at professional kitchen use rather than domestic or occasional applications.

In a working kitchen environment, a reliable fork of this type is used daily for turning, plating, portioning, and general food handling across hot and cold sections. The German steel construction gives it the durability expected in continuous-use settings, where lightweight or poorly balanced tools tend to show wear quickly. At 60g it handles without fatigue during long service periods.

Practical advantages for kitchen teams include:

• German steel construction for consistent durability under regular use
• Balanced weight suitable for extended service without hand fatigue
• Straightforward design that is easy to clean and maintain
• Part of a coordinated range, making it practical to standardise across a kitchen
• Suitable for use across multiple kitchen sections — hot, cold, and pass

There are no complex installation or setup requirements for a tool of this type, but it is worth considering whether the 16.5cm size suits your team's preferred working style. For chefs handling larger joints or high-volume plating work, a longer or heavier fork from the wider Dick range may be a better fit. Equally, for lighter prep tasks, a shorter option may prove more practical.

This fork is well suited to professional kitchens of most sizes, from smaller independent operations through to high-volume brigade environments where consistent, dependable tools are a practical necessity rather than a preference.

If you are equipping a kitchen section or standardising smallwares across a team, we are happy to help you work through the options.

The Dick Pro Dynamic flexible fillet knife is a professional-grade filleting knife designed for precise, controlled cutting work in commercial kitchen environments. With a 17.8cm blade made from German steel, it is built to handle the repetitive demands of a working kitchen without the flex and fatigue that come with lower-quality alternatives.

In practice, this knife earns its place on the bench during fish preparation, portioning, and trimming work. The flexible blade allows the knife to follow the contours of a fillet cleanly, reducing waste and improving yield — something that matters when you are breaking down volume at pace during prep. German steel holds an edge well under regular use, meaning less time lost to sharpening mid-service.

A few practical points worth noting:

• Colour-coded handle supports HACCP compliance and cross-contamination controls
• Flexible blade suited to fish filleting, trimming, and fine portioning work
• At 80g, it is light enough for extended prep sessions without hand fatigue
• German steel construction supports reliable edge retention with regular honing
• Solid handle construction stands up to repeated washing and daily kitchen use

This is a single-purpose tool. It performs best in kitchens where filleting and precise trimming are regular tasks — seafood restaurants, hotel kitchens, and fish counters in particular. For general-purpose work, a stiffer boning or chef's knife would be more appropriate. Dick produce a range of blade profiles and lengths, so if you are equipping a team or need a different blade weight or flex, it is worth discussing the full range.

If you are putting together a knife kit for a new kitchen or want to check whether this profile suits your prep requirements, we are happy to help you work through the options.

The Dick Pro Dynamic bread knife is a professional-grade serrated knife designed for consistent, clean cutting through crusted breads, rolls, and baked goods in a commercial setting. With a 21.6cm German steel blade, it sits in a practical mid-length range that handles most loaf sizes without being unwieldy during a busy service.

German steel construction gives the blade good edge retention under regular daily use, which matters in kitchens where knives are put through their paces across multiple services. The serrated edge is well suited to high-volume bread service — whether that is a hotel breakfast operation, a restaurant bread course, or a catering company plating up large covers. It cuts cleanly without tearing, which reduces waste and keeps presentation consistent.

The Pro Dynamic handle is solid and colour-coded, which supports kitchen hygiene protocols by allowing clear designation of which knife is used for which food group. Handles in this range are designed to be comfortable over extended use, reducing hand fatigue during prolonged prep or service periods.

• Colour-coded handle supports HACCP-compliant cross-contamination controls
• German steel blade holds a reliable edge through regular commercial use
• Serrated profile suited to crusted breads without tearing or crushing
• Lightweight at 130g, reducing hand fatigue during extended service

At 130g, this is a light knife — well suited to front-of-house carving stations or prep environments where staff handle knives repeatedly over a shift. Kitchens requiring heavier-duty or longer blades for large-volume bread production may want to consider a longer option from the range.

If you are building out a colour-coded knife set or are unsure which blade length suits your operation best, the team is happy to help you work through the options.

The Dick Pro Dynamic boning knife is a short, manoeuvrable blade designed specifically for boning and trimming work in professional kitchen environments. At 12.7cm, it sits at the compact end of the boning knife range, giving good control around joints and bones without the bulk of a longer blade. The German steel construction is consistent with what you would expect from Dick's professional range — reliable edge retention and a well-balanced feel during repetitive prep work.

In practice, this knife performs well in butchery stations and raw prep areas where precision matters more than sheer cutting length. The shorter blade makes it particularly useful for poultry, smaller cuts of meat, and intricate trimming tasks where a longer knife would be cumbersome. The 100g weight keeps hand fatigue to a minimum during extended prep sessions, which matters in busy kitchens running large covers.

The colour-coded handle is a practical detail rather than a cosmetic one. In kitchens operating HACCP-based colour coding systems, it supports cross-contamination controls at the point of use — a straightforward way to reinforce separation between protein types or between raw and ready-to-eat preparation areas.

• Compact blade well suited to detailed boning and trimming work
• Colour-coded handle supports HACCP cross-contamination controls
• Lightweight construction reduces hand fatigue during extended prep
• German steel blade holds a working edge through consistent daily use

This knife is best suited to professional prep kitchens, butchery operations, and catering teams carrying out regular raw meat preparation. It is a practical, everyday working tool rather than a specialist carving or filleting knife — if your prep requirements extend to fish or larger primal cuts, it is worth considering whether a different blade profile would serve you better.

If you are building out a knife set or reviewing your prep station smallwares, we are happy to help you match the right blades to the work your kitchen actually does.

The Dick Superior carving knife is a professional-grade slicing tool designed for breaking down roasts, joints, and larger cuts with clean, controlled strokes. The stainless steel blade holds an edge well under regular use and is straightforward to maintain with standard knife-sharpening equipment. The riveted handle provides a secure, stable grip during extended carving work.

In a busy kitchen environment, a reliable carving knife needs to perform consistently through service without the handle becoming uncomfortable or the blade pulling rather than slicing. The Superior series is built with those demands in mind — the balance between blade and handle supports a natural cutting motion, which reduces fatigue during high-volume carving sessions such as carvery service or large-function plating.

• Stainless steel blade resists corrosion and holds a working edge through regular service
• Riveted handle construction stays secure even with repeated washing and heavy use
• Blade length suited to carving joints, roasts, and larger portioned cuts cleanly
• Classic profile works with standard sharpening steel and whetstone maintenance
• Balanced for controlled, single-stroke slicing to improve portion consistency

From a practical standpoint, this knife is dishwasher-tolerant but hand-washing will extend blade and handle life. It should be stored on a magnetic strip or in a knife roll rather than loose in a drawer. It is well suited to professional kitchens running regular carvery or roast service, and is a reasonable everyday workhorse for any kitchen needing a dependable carving knife without unnecessary complexity.

If you are equipping a full knife station or are unsure which blade length best suits your service style, the team is happy to talk through the options with you.

The Dick Superior 26cm bread knife is a serrated stainless steel knife designed for slicing bread cleanly and consistently in a professional kitchen environment. The serrated edge grips the crust rather than compressing it, allowing the blade to work through the loaf with a controlled sawing motion rather than relying on downward pressure.

In a busy prep kitchen, that distinction matters. Bread that is squeezed or torn during slicing wastes product and adds time when presentation is important — for plated dishes, buffet service, or packaged goods. The 26cm blade length suits most standard loaf sizes, giving the operator enough length to complete a full stroke without repositioning mid-cut.

At 172g, the knife is light enough to use comfortably over extended prep sessions. The handle is sized and balanced to reduce hand fatigue during repetitive work, which is a practical consideration for any operation that slices significant volumes of bread each service.

• Serrated edge reduces pressure needed during slicing
• Produces clean, even slices without tearing or compressing the loaf
• Lightweight construction suits extended prep use
• Stainless steel blade is straightforward to clean and maintain
• Suitable for crusty, soft, and enriched breads

This is a single-knife purchase suited to kitchens where bread slicing forms part of daily prep. For operations with very high bread volumes, a dedicated bread slicing machine may be worth considering alongside hand knives of this type.

If you are equipping a new kitchen or building out a knife set and would like guidance on what suits your prep workload, the team is happy to help.

The Dick Superior Santoku is a professional-grade kitchen knife designed for everyday prep tasks in a commercial environment. The santoku format — shorter and lighter than a traditional chef's knife — makes it particularly well suited to precise slicing, dicing and chopping of vegetables, fish and boneless meat. At 17.8cm blade length, it sits in a practical middle ground: enough length to handle most prep tasks efficiently without the bulk of a longer cook's knife.

In a busy kitchen, a knife that balances well and stays comfortable during long prep sessions makes a real difference. The Superior series uses a stainless steel blade with a riveted handle construction, which gives a secure, familiar grip and holds up well under regular professional use. The knife weighs 172g — light enough for extended prep without fatigue, while still feeling substantial in hand.

From an operational standpoint, this knife offers a few practical advantages for kitchen teams:

• Stainless steel blade resists corrosion and is straightforward to maintain
• Riveted handle construction is durable and comfortable over long prep periods
• Santoku profile performs well across a broad range of prep tasks
• A reliable workhorse option for commis and senior chefs alike

There are no complex installation considerations — this is a hand-tool requiring standard knife maintenance: regular honing, appropriate board surfaces and correct storage. As with any professional knife, sharpening frequency will depend on daily use volume and the materials being cut.

The Dick Superior Santoku is a sensible choice for professional kitchens looking for a reliable, well-balanced prep knife. It suits a wide range of kitchen environments, from small independent restaurants to larger catering operations. Those needing a longer blade or heavier construction for more demanding tasks may find other options in the range more appropriate.

If you are building out a knife kit or want guidance on which blade formats best suit your kitchen's prep requirements, the team is happy to help.

The Dick Titan is a diamond-coated oval sharpening steel designed for professional kitchen use. It is a honing tool — its purpose is to maintain a knife edge between full sharpenings, not to restore a blade that has been allowed to deteriorate significantly. Dick is a well-established German manufacturer with a long history supplying professional kitchens, and the Titan sits within their working professional line rather than their entry-level range.

In daily kitchen use, a dependable honing steel earns its keep quietly. The diamond surface realigns the edge effectively on most professional knife steels, and the oval profile helps the blade engage consistently across the full stroke. The handle provides a secure, balanced grip — useful when honing quickly during prep or between covers.

• Diamond surface maintains a keen edge between full sharpenings
• Oval profile promotes consistent blade angle throughout the stroke
• Ergonomic handle gives a secure, fatigue-resistant grip
• Robust construction suited to daily professional use
• Compact enough for bench use or carrying in a knife roll

There are no installation or power requirements to consider. It is worth noting that the 30.5cm length suits most standard chef's knives comfortably. Longer carving or slicing knives benefit from a steel of at least matching length to allow a full honing stroke, so if your team works regularly with large blades, it is worth confirming this length meets your needs before ordering.

This steel is well suited to chefs and kitchen teams who sharpen their own knives regularly and want a reliable everyday honing tool. If you are equipping a full brigade or want guidance on matching steels to particular knife types, we are happy to help you work through the options.

The Dick 4" cranked spatula is a compact, general-purpose kitchen tool with a flexible stainless steel blade and a short cranked neck that offsets the handle from the working surface. That offset is the practical point here — it allows the blade to slide cleanly under food without the operator's knuckles dragging across the plate or pan.

In day-to-day kitchen use, a cranked spatula of this size tends to find its way into a wide range of tasks: lifting and turning portions on flat-top grills or griddles, plating sauces or soft preparations with a degree of control, and moving delicate items where a larger turner would be clumsy. The flexible blade conforms slightly under pressure, which helps when working with items that need a gentle touch rather than a firm lift.

• Cranked neck keeps knuckles clear of the work surface
• Flexible blade suits delicate lifting and precise portioning
• Compact 100mm blade length is well suited to plating and detail work
• Stainless steel construction handles daily kitchen use and regular washing
• Lightweight at 30g — comfortable during extended service periods

Being stainless steel throughout the blade, it is straightforward to keep clean and will withstand the rigours of a commercial kitchen environment. The plastic handle is practical for grip during service, though operators working in very high-heat environments should be mindful of handle proximity to direct heat sources.

This size suits kitchens where fine work and plating are part of the daily workflow. Those needing a larger blade for higher-volume griddle work may find a bigger turner more appropriate for that task.

If you are equipping a new section or building out a smallwares order and would like a steer on what works well together, the team is happy to help.

The Dick 5" spatula is a straightforward stainless steel kitchen tool with a plastic handle, intended for everyday prep and service tasks in a commercial kitchen. With a 125mm blade and an overall length of 285mm, it sits comfortably in the hand and covers a practical working area without being cumbersome.

In day-to-day kitchen use, a spatula of this size is well suited to turning, lifting, and portioning tasks where precision matters more than brute force — plating, handling delicate items on the pass, or working with smaller portions in a pan. The stainless steel blade resists corrosion and holds its shape reliably with normal commercial use.

From an operational standpoint, a few practical points are worth noting:

• Stainless steel blade resists staining and is easy to wipe clean between tasks
• Plastic handle keeps weight low and provides a comfortable grip during service
• At 285mm overall, it offers a safe distance from heat during pan work
• Lightweight at 120g, reducing hand fatigue over long shifts
• Suitable for general kitchen prep, plating, and light service tasks

This is a single-piece smallware rather than a high-heat or heavy-duty tool. The plastic handle should be kept away from direct flame or oven heat. For kitchens requiring all-metal construction — for example where utensils go into the oven or dishwasher at very high temperatures regularly — a fully stainless option would be worth considering.

This spatula is a practical everyday choice for catering kitchens, café counters, and prep areas where a reliable, lightweight turning tool is needed. If you have questions about the right utensil specification for your kitchen, our team is happy to help.

The Dick Pro Dynamic serrated pastry knife is a practical, workhorse blade designed for professional kitchen use. The serrated edge is well suited to slicing breads, pastries, and delicate baked goods cleanly without crushing or tearing — tasks where a smooth-edged blade tends to drag or compress the product. The black colour-coded handle is part of a HACCP-compliant system, helping kitchens maintain clear separation between food preparation areas and reduce the risk of cross-contamination.

In a busy pastry or bakery section, consistency matters. The German steel blade holds its edge reliably through a full service, and the balanced construction means less fatigue during repetitive slicing work. It is the kind of knife that gets picked up dozens of times a day and needs to perform without fuss.

From an operational standpoint, the Pro Dynamic range offers a few clear practical advantages:

• HACCP black handle supports colour-coded food safety systems
• Serrated edge cuts cleanly through crusted or layered pastry products
• German steel construction provides reliable edge retention under daily use
• Solid handle construction resists the wear of commercial dishwashing cycles
• Lightweight at 150g, reducing hand fatigue during extended prep sessions

There are no complex installation requirements — this is a hand tool. It is worth ensuring your team are familiar with serrated blade sharpening, as serrated edges require a different maintenance approach to plain-edged knives and are not suited to standard pull-through sharpeners.

This knife is well suited to professional pastry sections, artisan bakeries, hotel kitchens, and any operation that handles significant volumes of bread and baked goods. If your team works across multiple food groups and you need a full colour-coded knife set, we carry a wider range of Pro Dynamic blades in matching handle colours.

If you are putting together a knife kit for a new section or are unsure which blade profile best suits your prep workflow, we are happy to talk it through.

The Dick Pro Dynamic kitchen fork is a colour-coded smallware designed to support HACCP food safety practices in commercial kitchens. The blue handle designates it for use with raw fish, helping kitchen teams maintain clear separation between food types and reduce the risk of cross-contamination during preparation and service.

Made from German steel, the fork is built to withstand the daily demands of a working kitchen. The prongs are well-formed for practical food handling tasks, and the solid colour-coded handle is designed to be easy to grip, easy to clean, and straightforward to identify at a glance — which matters when a kitchen is operating at pace.

• Blue handle for raw fish, supporting HACCP colour-coding protocols
• German steel construction for durability in daily commercial use
• Solid, hygienic handle designed for ease of cleaning
• Lightweight at 30g, comfortable for extended preparation work
• Part of the wider Dick Pro Dynamic colour-coded range

This fork is well suited to any kitchen operating a formal HACCP plan or colour-coding system — from hotel kitchens and contract catering operations to fishmongers and fish-focused restaurant kitchens. If you're equipping a full brigade and need to match across multiple food categories, the Pro Dynamic range covers the complete colour spectrum.

If you're unsure which colours to specify for your kitchen's HACCP plan or need to discuss a full set, we're happy to help you work through it.