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Dick
In Stock
Commercial Fillet Knife | Fully Forged Flexible Fillet Knife | 17.8cm Blade | Dick 1905 GD761
£153.54
/ exc vat
£184.25/ inc vat
- Fully Forged German Steel
- Highly Flexible Blade
- Half-Bolster Design
- 56HRc Hardness
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Product Overview
Introducing a true masterclass in blade craftsmanship, the Dick 1905 flexible fillet knife is the professional tool your kitchen has been waiting for. Forged from the finest German steel and part of the celebrated 1905 series, this knife combines historical design with modern metallurgy. It's not just a knife; it's an extension of the chef's hand, designed for precision, control, and flawless performance when working with delicate fish and poultry.
This commercial fillet knife is built for the demanding environment of professional kitchens, from bustling seafood restaurants to high-end hotel bistros. Its exceptionally flexible blade glides effortlessly along bones and skin, ensuring minimal waste and perfect fillets every time. The unique handle, with its distinctive steel rings, offers a secure, comfortable grip, reducing fatigue during long prep sessions and giving you the confidence to make the most intricate cuts.
Featuring a half-bolster for full-blade functionality and easier sharpening, and a blade tempered for a wickedly sharp edge, this is the ultimate tool for any chef who takes their craft seriously. If you're looking to elevate your fish preparation and achieve unparalleled results, the Dick 1905 flexible fillet knife is your essential partner.
Key Features and Benefits
- Fully Forged German Steel: Enjoy superior strength, balance, and edge retention for lasting performance.
- Highly Flexible Blade: Effortlessly separates meat from bone and skin with incredible precision.
- Half-Bolster Design: Allows you to use and sharpen the entire length of the blade.
- 56HRc Hardness: The blade holds its sharp edge longer, reducing sharpening frequency.
- Distinctive Ring Handle: Provides a stunning look and a secure, non-slip grip during use.
- Blade-Targeted Tempering: Creates a uniquely dynamic and incredibly sharp cutting edge for clean cuts.
- 17.8cm (7") Blade: The perfect length for filleting a wide variety of fish sizes.
- Lightweight and Balanced: Reduces hand fatigue, making long prep tasks much more comfortable.
Technical Specifications
- Brand: Dick
- SKU: GD761
- Blade Length: 17.8cm (7")
- Overall Length: Approx. 31cm
- Blade Material: High-carbon German Stainless Steel (XcrMoVMn)
- Rockwell Hardness: 56°HRc
- Weight: 170g
- Construction: Fully Forged
- Handle Material: Food-safe Plastic with embedded steel rings
- Colour: Black
Expert Review and Insights
From the moment you pick it up, the Dick 1905 feels less like a simple tool and more like a precision instrument. The balance is spot on, and the flexibility in the blade is simply superb, navigating the delicate contours of a sea bass or salmon with an almost intuitive grace. It’s a knife that rewards skill and makes a tangible difference to the final plate.
Sophie Brooks – Chef Tools View Profile →
- Precision Filleting: The blade's flexibility and sharpness make for incredibly clean, waste-free work.
- Care Required: This isn't a throw-and-go tool; it demands handwashing to protect its quality.
Case Study: Real Business, Real Results
The Salty Squid, a popular coastal bistro in Whitby, North Yorkshire, decided to upgrade their kitchen's core tools to improve consistency with their renowned 'Catch of the Day' specials. They were using a mix of older, stamped knives that required constant sharpening and often resulted in ragged fillets.
"The moment we introduced the Dick 1905 knives to the line, the difference was night and day. The flexibility is incredible for getting every last bit of meat off the bone. They hold their edge beautifully through a busy service, which is exactly what we needed."
Robert Davies – Head Chef
The result was a noticeable improvement in plate presentation and a reduction in fish prep time by over 20%, allowing chefs more time to focus on creativity.
Installation and Maintenance Guide
First Use & Handling
- Wash the knife thoroughly with warm, soapy water before its first use.
- Always use on a suitable cutting surface, like a wooden or plastic board, to protect the edge.
- Develop a secure, comfortable grip. The half-bolster provides a natural point for your forefinger.
- Be mindful of its exceptional sharpness. This is a professional tool that commands respect.
Keeping It Sharp
- Hand wash only. Dishwashers will damage the handle and dull the precision edge. Dry immediately.
- Store it safely in a knife block, on a magnetic strip, or in a sheath to prevent chipping.
- Regularly use a honing steel to realign the blade's edge and maintain its sharpness between uses.
- For best results, have it professionally sharpened when honing is no longer sufficient.
Frequently Asked Questions
Q: Is this knife dishwasher safe?
A: No. To maintain the integrity of the high-quality steel blade and handle, we strongly recommend handwashing only and drying immediately.
Q: What does 'fully forged' actually mean?
A: It means the knife is crafted from a single piece of steel that is heated and hammered into shape. This results in a stronger, more durable, and better-balanced knife compared to stamped blades.
Q: How flexible is the blade?
A: It has significant flexibility, specifically designed for filleting. It allows the blade to bend and glide along the backbone and under the skin of fish for maximum yield.
Q: Can this also be used as a boning knife?
A: Yes, its flexibility makes it an excellent Dick flexible boning knife for poultry and smaller cuts of meat, in addition to its primary function for filleting fish.
Q: What is a half-bolster and why is it better?
A: A half-bolster is the shortened metal section between the blade and handle. It's better for many chefs because it allows you to sharpen the full length of the blade, right to the end.
Q: What is the blade made of?
A: It's made from a high-carbon German stainless steel alloy (XcrMoVMn), known for its ability to hold a very sharp edge and resist corrosion.
Q: Does the handle become slippery when wet?
A: The handle is made from a high-quality, food-safe plastic designed to provide a secure grip, even in a busy and wet kitchen environment.
Q: How often will I need to sharpen it?
A: With regular honing before each use, a professional chef might only need to properly sharpen it every few months, depending on the intensity of use. The 56HRc hardness provides excellent edge retention.
The Dick 1905 Legacy: An Investment in Culinary Excellence
When you choose a knife from Friedr. Dick's 1905 series, you're not just buying a tool; you're investing in over a century of German engineering and a legacy of uncompromising quality. This isn't a disposable blade destined for replacement. It's a long-term partner in your kitchen, built to withstand the rigours of daily professional service. The fully forged construction means it will resist bending and breaking, while the expertly hardened steel holds its edge far longer than lesser knives. This translates directly into less time spent sharpening, greater consistency in your prep work, and a higher quality of finished dish. For a professional chef, this reliability is priceless, providing the confidence to perform at your best, service after service.
Explore more from DickWhy a Half-Bolster is a Chef's Best Friend
Ever tried to sharpen a knife and found that chunky bit of metal near the handle gets in the way? That's a 'full bolster'. While great for finger protection, it prevents you from sharpening the entire blade edge, right to the very heel. Over time, this creates an uneven edge and wastes part of your knife.
The Dick 1905 cleverly uses a 'half-bolster'. Think of it as a more streamlined, efficient design. It still provides great balance and a comfortable resting spot for your fingers, but it doesn't extend all the way down to the cutting edge. This simple change means you can sharpen the full length of the blade with ease, ensuring a perfectly straight, razor-sharp edge from tip to heel, year after year. You get to use 100% of the blade you paid for.
Who Should Buy This?
- Seafood Restaurants: Essential for the fish station to ensure perfect, profitable fillets for every single service.
- Professional Fishmongers: Dramatically improve efficiency and presentation when preparing daily catches for customers.
- Hotel & Fine Dining Kitchens: The perfect professional fillet knife for restaurant chefs demanding precision for delicate dishes.
- Culinary Schools: An ideal tool for teaching aspiring chefs the proper techniques for butchery and fish preparation.
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