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1778 Series by Friedr. Dick

The core of these exceptional knives at the same time holds the secret of their quality: a thin layer of high-alloy "Double X VG 12" carbon steel. Based on a special formula that goes back to the founder of the company, this contains ingredients like cobalt, manganese and molybdenum. The result is that all the knives of the 1778 series have an elastic and cutting core unit, coupled with an extreme degree of hardness (amounting to 61° HRc). This is a combination that not only gives you incomparably fine and even cutting, it also lengthens the service life of the cutting edge considerably. As carbon steel is liable to corrosion and is not neutral in terms of taste, the core of the knife is sandwiched in between layers of high-alloy steel.  The handle of the 1778 series is made of Plum Wood. Each knife is made by hand, each handle is as unique as from where the wood came from the tree. The knives come in a special presentation style gift box and each knife comes with a Plum wood sheath as well.

 

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4" Utility Paring Knife [FD8-1647-12H]

List Price: $505.00

Our Price: $399.95

Indispensable for peeling, chopping and decorating. With its short blade, it is particularly easy to use, in a wide variety of ways, and was originally developed for the US army.

 

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6" Santoku Knife [FD8-1642-17H]

List Price: $620.00

Our Price: $495.95

The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation.

 

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9" Chefs Knife [FD8-1647-24H]

List Price: $620.00

Our Price: $495.95

The centerpiece of any good kitchen. Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables – a prodigious talent in the kitchen.

 
 

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6 3/4" Chinese Chefs [FD8-1604-18H]

List Price: $748.00

Our Price: $598.95

The most important knife in any Chinese kitchen. For chopping vegetables, herbs, salad leaves, fruit, etc. It is also perfect for jointing poultry. By placing the index finger and thumb down the back of the blade, a good cook can handle this special knife "effortlessly".

 

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