Dick Slicer Knives

The Dick Pro Dynamic slicer is a professional kitchen knife designed for portioning and slicing tasks across a range of cooking areas. Built from German stainless steel, it offers the edge retention and blade flexibility that slicing work demands, whether that's carving cooked meats, breaking down larger cuts, or portioning fish. At 110g it sits at the lighter end of professional slicers, which reduces fatigue during sustained prep sessions.

In a working kitchen environment, the Pro Dynamic range is a reliable everyday choice. The blade holds its edge well under regular use and responds predictably to sharpening, which matters when knives are in constant rotation through prep and service. The colour-coded handle supports HACCP-compliant working practices by helping teams avoid cross-contamination between food groups — a practical consideration in any kitchen operating a colour-coding policy.

• German stainless steel blade with good edge retention for daily use
• Lightweight at 110g, reducing hand fatigue during extended prep
• Colour-coded handle supports HACCP cross-contamination controls
• Suitable for slicing cooked and raw proteins, fish, and larger cuts
• Designed for professional kitchen environments with regular sharpening cycles

This knife is well suited to professional kitchens looking for a dependable mid-range slicer that performs consistently without requiring specialist maintenance. It fits comfortably into a standard knife roll and is a practical choice for chefs who need a reliable slicing knife across different prep tasks. For sites with very high-volume carving requirements, a longer or heavier-duty slicer may be worth considering.

If you're building out a knife set or unsure which size or style best suits your prep requirements, the team is happy to help you choose sensibly.

The Dick Pro Dynamic serrated slicer is a professional kitchen knife designed for slicing vegetables and other produce. The serrated edge grips food cleanly on the cut stroke, making it well suited to items with firm skins or uneven surfaces. The handle is brown, following the widely adopted colour-coding convention that designates this colour for vegetable preparation under HACCP food safety systems.

In a busy kitchen, consistency and hygiene discipline matter as much as the sharpness of the blade. The solid, single-colour handle makes it straightforward for kitchen staff to identify the correct knife at a glance, reducing the risk of cross-contamination between different food groups during a busy service. The German steel blade holds an edge reliably under regular use, and the serrated profile reduces the need for frequent resharpening compared with a plain-edged blade used on the same produce.

• Colour-coded brown handle supports HACCP vegetable prep protocols
• Serrated edge grips firm-skinned produce cleanly without crushing
• German steel construction for durability under daily commercial use
• Lightweight enough for extended prep sessions without fatigue
• Easy to wipe clean and suitable for commercial dishwasher cycles

There are no special installation requirements — this is a hand tool. It is worth considering the full Dick Pro Dynamic colour-coded range if you are equipping a kitchen to a consistent HACCP standard across multiple food groups, as matching handles throughout helps embed safe working practices across the team.

If you are building out a knife kit for a new kitchen or want guidance on which colour assignments best suit your operation, our team is happy to talk it through with you.

The F. Dick Premier Plus slicer is a long, narrow-bladed knife designed for portioning cooked meats, whole fish, and larger protein cuts where a clean, single-draw slice is the priority. At 21.6cm, the blade has enough length to work through substantial joints and roasts without the need to saw back and forth, which helps produce tidier cuts, reduces waste at the carving station, and keeps presentation consistent during service.

The Premier Plus range uses chromium-strengthened stainless steel with forged rather than stamped construction. Forging contributes to better edge retention over repeated daily use, and the blade responds well to regular honing as part of a standard knife-care routine. The knife sits at 160g — a practical weight that feels controlled in the hand without causing fatigue during extended carving sessions.

• Forged chromium steel supports consistent edge retention with routine honing
• Blade length allows clean portioning of roasts, whole fish, and larger cuts
• Chromium content provides good corrosion resistance in wet kitchen conditions
• Balanced weight reduces hand fatigue during extended prep and service
• Straightforward to maintain within a standard professional knife-care routine

This knife is a reliable everyday tool for restaurants, hotels, and contract catering operations that need a dependable slicer at the carving station. It sits within the mid-range professional tier of the Dick range — kitchens with more demanding volume requirements or those looking for a lighter entry-level option will find other blades in the wider range worth considering.

If you are putting together a knife kit or want a steer on which blade lengths and profiles suit your prep workflow, the team is glad to help you work through it.

The Dick 1905 Slicer is a fully forged professional knife built around a single-piece German steel construction. The defining characteristic of the 1905 range is the way the steel bolster rings are formed as a continuous, inseparable part of the handle — not attached as a secondary component. This gives the knife a level of structural integrity that holds up well under the repeated demands of a professional kitchen environment.

In day-to-day service, this knife is used for clean, controlled slicing through proteins, charcuterie, and cooked meats. The blade geometry supports smooth draw cuts with minimal drag, which matters when speed and presentation consistency are both important during a busy service period. At 310g, it sits at a weight that most chefs find manageable across extended use without becoming fatiguing.

The practical advantages of this construction include:

• Forged one-piece build reduces weak points at the bolster and handle junction
• German stainless steel holds a working edge well under regular professional use
• Symmetrical bolster rings provide a secure, consistent grip position
• Balanced weight suits extended prep and portioning sessions
• Straightforward to maintain and resharpen with standard professional sharpening kit

As a consideration, this knife is a purpose-specific slicer rather than a general-purpose blade. Kitchens looking for versatility across multiple cutting tasks may find a broader chef's knife a more practical everyday choice. For dedicated slicing work, however, the 1905 is a reliable, well-regarded option from a manufacturer with a long track record in professional cutlery.

This knife suits chefs and kitchen operators who need a dependable, well-balanced slicer for regular portioning work. It is equally at home in a restaurant kitchen, a hotel operation, or a catering environment where presentation and consistency of cut are a priority.

If you are putting together a knife kit or unsure which blade would best suit your workflow, we are happy to talk it through.

The Dick 1905 Salmon Slicer is a fully forged German steel knife built specifically for slicing smoked and fresh salmon, and other delicate fish fillets. The blade runs just over 31cm, which allows long, single-draw cuts — the correct technique for producing clean, even slices without tearing or compressing the flesh. A half bolster design means the full blade length remains available, which is a practical consideration when working through a whole side of salmon rather than portioned pieces.

In a professional kitchen, this knife earns its place through consistency and edge retention. The blade undergoes multi-stage tempering, which produces a fine edge that holds well under repeated daily use without needing constant attention. The scalloped sides reduce surface contact between the blade and the fish, so slices release cleanly rather than dragging — useful when you are cutting to order during a busy service.

From an operational standpoint, the key advantages are:

• Full blade length available due to the half bolster — no wasted reach
• Scalloped edge reduces drag and keeps delicate slices intact
• Multi-stage tempered German steel holds a keen edge through regular use
• At 180g, the knife is light enough to reduce fatigue across extended prep sessions
• Fully forged construction gives good balance and control through the cut

This knife suits hotel banqueting kitchens, fishmongers with counter service, and restaurants where salmon appears regularly on the menu. It is not the right tool for high-throughput mechanical prep operations, where a powered slicer would be more appropriate. For kitchens handling very high volumes of fish prep, a heavier or longer blade may be worth considering.

If you are weighing up whether this blade style and length fits your prep volumes, the team is glad to talk it through.