Dick Pro Dynamic HACCP Serrated Slicer Brown 30.5cm

Name: Dick Pro Dynamic HACCP Serrated Slicer Brown 30.5cm
Brand: Dick
SKU: DL371
Price: 76.84 GBP
Availability: InStock

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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.

Frequently asked questions

Why is the handle brown, and does it matter which colour we use?

Brown is the colour commonly assigned to vegetable preparation under widely used HACCP colour-coding systems, helping kitchen teams avoid cross-contamination between raw meat, fish, dairy, and vegetables. The specific colour assignment can vary between operations, so it is worth confirming your kitchen's own colour protocol before purchasing — if your team uses a different convention, a different handle colour from the Pro Dynamic range may be more appropriate.

Is a serrated slicer better than a plain-edged knife for vegetable prep?

A serrated blade is particularly useful for produce with firm or waxy skins — tomatoes, peppers, and similar items — where a plain edge can slip or compress the food before cutting through. For softer or leafy vegetables, a plain-edged chef's knife is often more practical, so many kitchens use both depending on the task.

How should this knife be maintained and sharpened in a commercial kitchen?

Serrated blades do not respond well to standard sharpening steels and require a specialist serrated edge sharpener or professional regrinding when they eventually dull. In practice, the serrated profile tends to stay serviceable for considerably longer than a plain edge used on similar produce, so day-to-day maintenance is largely a matter of correct use and appropriate storage rather than frequent resharpening.

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