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F.Dick Red Spirit Usuba Knife Red 7"

Item: 8174318

> Asian-inspired handle designed to sit perfectly in your hand.
> Non-slip, striking red handle handle, made of high-quality plastic.
> Blade made of high-alloy stainless steel.
> Blade is ground extra slim for uncompromising sharpness.
> Maintains proper edge retention.
> Expertly designed and crafted in Germany.
> An elegant addition to any home kitchen.

Status: Contact Us To Order

CA$128.50

Details

Details

INSPIRATIONS AROUND THE GLOBE
Let yourself be inspired by our passion for knives. The Red Spirit series combines Asian craftsmanship with the virtues of German quality workmanship. The clear but striking design will make your Red Spirit knives a real eye-catcher in your kitchen. We look at the world with open eyes and are always inspired by fresh impressions and insights to create new ideas.


ASIAN-STYLE HANDLE
The round, typically Asian-inspired handle has an unusual feel to it. It sits perfectly in your hand and meets all the ergonomic requirements of professional chefs and ambitious amateur chefs. The non-slip handle made of high-quality plastic allows you to guide the knife harmoniously and comfortably – a particular advantage during intensive use.

 

MADE IN GERMANY
A good knife requires many work steps. Our Red Spirit knives go through numerous production steps at our Deizisau site before they are finished. Starting with the machining of the steel and right through to the finishing of the cutting edge, everything made in Germany – for the love of quality.

 

UNCOMPROMISING SHARPNESS
The blades are designed with an uncompromising eye for sharpness, which is why they are ground extra slim. Like all our knives, the Red Spirit series is made of high-alloy stainless steel, so you can take pleasure in the edge retention of your knives for years to come.

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.

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