AJAX Chef's Knife Red Spirit Series by Dick - Ajax cook's knife with sheath

The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.

Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.

Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.

Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.

A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.

The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.

Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.

European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.

Essential tools include good quality knives, cutting boards, pots and pans of various sizes, ladles, spatulas, whisks, and bowls. These tools allow you to easily handle most everyday cooking tasks.

It depends on the use: stainless steel is versatile and durable, cast iron retains heat well, aluminum is lightweight and has excellent heat conductivity, while ceramic offers a non-stick surface without chemicals.

Consider the material (stainless steel, aluminum, copper), compatibility with your stovetop, the number of pieces included, and ease of cleaning. A good set should be versatile and long-lasting.

Avoid using metal utensils on non-stick coatings, do not heat pots empty, and clean them with soft sponges. When storing, protect surfaces by stacking pots with cloths or separators to prevent scratches.

It’s important to wash them immediately after use, avoiding harsh detergents especially on delicate materials like wood or ceramic. Some tools are dishwasher safe, while others, like knives and special pots, should be hand washed. Always follow the manufacturer’s instructions.

Replace utensils when they show significant wear, such as deep scratches on non-stick surfaces, broken or deformed parts, or when the material emits unusual odors or substances.

Contact us! We can help you find the right utensil or suggest suitable alternatives for your needs.

The F. Dick Red Spirit series combines the precision of Japanese-inspired knives with the reliability of German craftsmanship. Designed for professional chefs and demanding cooking enthusiasts, it is distinguished by its slim blade, razor-sharp edge and iconic red handle, which has become one of the signature features of the F. Dick range. F. Dick Red Spirit knives are manufactured from X50CrMoV15 stainless steel, hardened to approximately 56 HRC, providing an excellent balance of cutting performance, corrosion resistance, edge retention and ease of sharpening. The ergonomic handle, made from polypropylene (PP) coated with thermoplastic elastomer (TPE), ensures a secure and comfortable grip even during intensive professional use. Thanks to its perfect balance and blade geometry inspired by Japanese knives, the F. Dick Red Spirit series delivers fast, clean and precise cuts when preparing meat, fish, vegetables and herbs, offering the ideal combination of performance, ergonomics and reliability for professional kitchens.

The F. Dick Red Spirit series is ideal for professional chefs working in Asian, fusion and contemporary cuisine, as well as anyone seeking lightweight, agile and highly precise knives. It is particularly appreciated for fish, vegetables, boneless meat and presentation-focused culinary work where cutting quality directly affects the final dish.

The F. Dick Red Spirit series excels in sushi, sashimi, fish preparation, vegetables, herbs and delicate meat cutting. Its lightweight construction supports fast, controlled movements while maintaining excellent cutting precision. Compared with the more universal Premier Plus, Red Spirit places greater emphasis on agility and precision while remaining easier to maintain than many traditional Japanese knives.

Regular maintenance with a professional F. Dick sharpening steel, careful hand washing, immediate drying and safe storage help preserve the exceptional cutting performance of the F. Dick Red Spirit series for many years.

F. Dick knives are among the most respected names in German professional cutlery. Founded in 1778, the company has built its reputation not only by manufacturing professional knives, but also sharpening steels, sharpening systems, and equipment for the meat processing industry. This broad expertise enables F. Dick to design knives based on the real needs of chefs, butchers, and food industry professionals. F. Dick knives are renowned for their reliability, ergonomics, safety, and consistent performance—essential qualities in demanding environments where tools are used continuously for many hours.

Few manufacturers have established such a strong presence in both professional kitchens and the meat processing industry. F. Dick's extensive experience in meat processing has led to the development of blade geometries, handle designs, and manufacturing processes specifically tailored to professional requirements. At the same time, close collaboration with chefs and culinary schools has resulted in product lines designed for modern gastronomy. This dual expertise makes F. Dick knives exceptionally versatile and highly trusted by professionals.

Each F. Dick series has been developed to meet the needs of specific professionals and working environments. The prestigious 1905 series is the flagship of the brand, combining tradition, innovation, and outstanding cutting performance. The Superior series is designed for chefs seeking an elegant, perfectly balanced professional knife suitable for intensive daily use in commercial kitchens. The ErgoGrip and ProDynamic series are especially popular among butchers, meat processors, and food industry professionals thanks to their outstanding ergonomics, excellent hygiene, exceptional reliability, and outstanding value for money. They are designed to provide maximum comfort, safety, and productivity throughout extended working hours. The 1893 series is directly inspired by F. Dick's long-standing experience in professional butchery and stands out for its robustness and exceptional cutting performance. The DarkNitro series represents the brand's technological evolution, featuring high-performance blades with outstanding hardness and long-lasting edge retention. For those who appreciate Japanese-inspired design and precision, the Red Spirit series combines an Eastern aesthetic with thin, razor-sharp blades and an ergonomic handle, making it ideal for both professional chefs and demanding cooking enthusiasts. Finally, the Vivum series offers a contemporary interpretation of the modern kitchen knife, combining innovative materials, advanced ergonomics, and sophisticated design for users who seek performance, comfort, and style.

The F. Dick range is designed for professional chefs, butchers, culinary schools, delicatessens, food production facilities, and serious cooking enthusiasts. Thanks to its extensive selection, every user can choose the knife series that best matches their working style, whether they prioritize elegance, durability, ergonomics, or specialized performance.

To maintain optimum cutting performance, F. Dick knives should be regularly honed using a professional sharpening steel or an appropriate sharpening system. Hand washing followed by immediate drying is strongly recommended. Proper maintenance preserves edge quality, safety, and cutting performance, ensuring reliable use even after many years of professional service.