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FDick

F.Dick Premier Eurasia Usuba Knife Black 7"

Item: 8144318

> 7 inch blade length.           
> Blade made of high quality X50CrMoV15 steel alloy.
> Forged and perfectly balanced.
> Polished cutting edge for special sharpness. 
> Handle and blade are joined together without gaps (hygienic).
> Light and comfortable in your hand.
> Ergonomic handle design.

Status: Contact Us To Order

CA$141.50

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Details

Details

PROFESSIONALS TRUST US – FOR A LIFETIME
The knife is the extension of the chef's arm. With the Premier Plus series, your knife works practically by itself. This gives you time not only to concentrate on your craft, but also to give your creativity free rein to create exciting dishes. This is exactly what trained professional chefs and our top chefs appreciate about the F. DICK brand - quality that will accompany you for a lifetime.  

 

FORGED BALANCE
All Premier Plus knives are forged and perfectly balanced. Already during the development of the knives, we placed special emphasis on optimising the weight distribution between the blade and the handle so that the knife feels light and comfortable in your hand. Imagine your handle is too heavy or your blade too heavy. Your knife would always tend towards the heavy side and you would have to fight against the weight when cutting. This will certainly not happen with Premier Plus knives.

 

SHARP
The blade is made of the high quality X50CrMoV15 steel alloy. Each component of this steel has its own impressive features. Thanks to the high carbon content, the edge retains its sharpness for a particularly long time, the chromium content reduces wear and the molybdenum makes your knife particularly corrosion-resistant. We have also decided to polish the cutting edge to give the knives a special sharpness. Premier Plus knives are uncompromising in their design when it comes to sharpness. The food is cut exactly and not broken or squashed. This way, you work with precise, clean cuts, allowing the variety of flavours in the dish to come to the fore.

 

ERGONOMIC HANDLE
The Premier Plus knives support you in your kitchen adventures. Our special handle concept also speaks for itself: The handle and blade are joined together without gaps, making them particularly hygienic and easy to maintain. The handle feels comfortable and adapts to your hand thanks to its ergonomic design. This is important to prevent your hand from tiring quickly when you use the knife for a long time.

Instructions

Instructions

KNIFE CARE
All F. DICK knives deserve special care and attention when it comes to maintenance. Proper knife care is crucial. Knives that are forged or have a wooden handle should never be cleaned in the dishwasher. Knives with plastic handles are completely dishwasher safe; however cleaning in a dishwasher is much more aggressive than washing by hand.

The use of highly concentrated detergents, leaving the knives in hot steam for a long time and also the presence of certain food residues can lead to pitting on the blades or even corrosion. We recommend clean the knife by hand with a soft cloth and a mild alkaline detergent. Wipe your knife after cleaning to ensure that tit is thoroughly dry – this will prevent any pitting on the blade. You can occasionally maintain knives with wooden handles with food-safe oils (e.g. olive oil). The oil makes the handle nice and smooth and prevents shrinkage and cracks.


PROFESSIONAL KNIFE STORAGE
For your safety and to protect the cutting edges of the blades, we recommend that you store the knives in a suitable knife block or on a magnetic rail. When buying a knife block, make sure you buy one with enough space and horizontal slots to protect the knife blades. We recommend our own blade guard for storage in a drawer - Edge Guard. or alternatively, dimensionally accurate compartments built into the drawer.


BLADE GUARD FOR KNIVES
Blade guard – Edge Guard, the special blade guard for storage, especially in drawers. Click here to see the blade guard for blades up to 26 cm.


KNIFE BLOCK FOR KNIVES
Knife block: Knife block with tourne knife, paring knife, boning knife, carving knife, bread knife, chef's knife, meat fork, sharpening steel and kitchen shears.


HOW DO KNIVES STAY SHARP FOR A LONG TIME?
Knives stay sharp for a long time if they are only used for their intended purpose. The knives should only be used for cutting and not chopping. Bones or the like should therefore only be cut with a cleaver.


WOODEN OR PLASTIC CUTTING BASES
Hard surfaces such as stone (e.g. marble) or glass should not be used as a base, as they quickly blunt the knives.

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FAQ

FAQ

Q: What is an Usuba knife, and what makes it different from other knives?

A Usuba knife is a traditional Japanese vegetable knife with a thin, straight blade with a squared-off tip. It differs from other knives because its flat profile allows for precise cuts, and its sharp edge can easily slice through tough vegetables. Friedr. Dick offers a 7" Usuba knife from their Red Spirit and Premier Plus knife collections. F.Dick knife blades are impressively sharp and special emphasis on optimizing the weight distribution between the blade and the handle so that the knife feels light and comfortable in your hand.

Q: How do I hold an Usuba knife properly?

Hold the handle of the Usuba knife with your dominant hand while using your other hand to stabilize the vegetable. Grip the handle firmly but not too tightly, and keep your fingers away from the blade to avoid cuts. Friedr. Dick Usuba knives have handles that feel comfortable and adapt to your hand thanks to their ergonomic design. This is important to prevent your hand from tiring quickly when you use the knife for a long time. The F.Dick Premier Plus 7" Usuba knife has a polished cutting edge to give the knife a special sharpness. This ensures that the food is cut exactly and not broken or squashed.

Q: What types of vegetables can I cut with an Usuba knife?

The Usuba knife is ideal for cutting firm vegetables such as carrots, radishes, daikon, cucumbers, and potatoes. Its sharp edge allows for clean cuts without crushing or tearing delicate produce. Friedr. Dick offers a 7" Usuba knife from their Red Spirit and Premier Plus knife collections.

Q: What cutting techniques can I use with an Usuba knife?

You can use various techniques, such as chopping, slicing, or dicing, depending on the size and shape of the vegetable you are cutting. The flat profile of the blade is perfect for creating uniform slices or julienne cuts. The Friedr. Dick Premier Plus 7" Usuba knife has a polished cutting edge to give the knife a special sharpness. This ensures that the food is cut exactly and not broken or squashed. This way, you work with precise, clean cuts, allowing the variety of flavours in the dish to come to the fore.

Q: How do I sharpen my Usuba knife?

A sharpening steel, whetting stone or sharpening steel alternative can be used for resharpening your Usuba knife, depending on your personal preference. Friedr. Dick offers many high quality sharpening steels to get the job done right. Place the knife blade at an angle of 15° - 20° on the sharpening steel and slide the blade alternately to the left and right along the steel. It is important to have the same number of sharpening movements on both sides. The sharpening movement has to begin with the end of the knife blade at the tip of the sharpening steel and be guided in a wide arc whilst applying light pressure to ensure that it ends with the tip of the knife close to the sharpening steel handle. Hold the sharpening steel away from the body at an angle. Place the sharpening steel vertically on a surface. It is important that you alternate the side of the knife that comes into contact with the sharpening steel. You should never first move one side of the knife and then the other side of the knife several times along the sharpening steel, otherwise a curved burr will form towards the other side of the knife, which will remain after the last sharpening movement. However, only a very fine burr forms with alternate sharpening (also known as a thread), which is removed by bending it back and forth. It is vital to apply less and less pressure towards the end of the alternate sharpening movement to ensure that the fine burr becomes weaker and weaker.

Q: How do I care for my Usuba knife?

To care for your Usuba knife, wash it by hand immediately after each use with warm water and soap, then dry it thoroughly before storing it in its cover or block to prevent damage to its sharp edge. The use of highly concentrated detergents, leaving the knives in hot steam for a long time and also the presence of certain food residues can lead to pitting on the blades or even corrosion. Friedr. Dick recommends cleaning their knives by hand with a soft cloth and a mild alkaline detergent. Wiping your F.Dick knife after cleaning to ensure that it is thoroughly dry will prevent any pitting on the blade.

© CookUP (A Division Of Food Supplies Distributing Company Inc). All rights reserved. 110 Woodbine Downs Boulevard, Unit 2, Etobicoke, ON, Canada, M9W 5S6.

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