Friedrich Dick (F. Dick) Limited Edition Carbon Spirit 8.5" Ajax Chef Knife
A linking of tradition and modernism, with the new edition of a historic design: In 1905 Friedr. Dick developed a series of chefs knives without the traditional rivets replacing them with eye catching collars. Linking traditional design and modern technologies is the new edition of a classic product.
Friedr. Dick has created an impressive chef's knife that will not just have men's hearts beating faster: the “AJAX” chef's knife from the 1905 design series. The blade design can be traced back to the historic shape of a cleaver, a tried-and-tested tool for butchers and meat traders.
We now also offer the AJAX chef's knife with a high-quality carbon coating: the AJAX Carbon Spirit, a perfect symbiosis of function and design. The special coating meets the highest demands. It is characterized by extreme hardness, a low friction coefficient and very good resistance to acids, alkalis and salts. The blade is exceptionally scratch-resistant, slides easily through the food being cut without sticking and is easy to clean.
The AJAX chef's knife will give you an appetite for cooking and grilling like no other knife. The impressive 22 cm long blade glides through meat like a knife through butter and continues even when it encounters small bones. Whether meat, poultry, fruit or vegetables – the AJAX is a real all-rounder. The knife's curved cutting edge make rocking cuts easy, enabling raw fish and meat but also herbs to be cut effortlessly. The knife can be hung up and therefore safely stowed away thanks to the practical hole in the knife blade.
This special Ajax knife owes its name to the Greek hero of the Trojan War. When developing this unique blade, it was modelled on an over 100 year old cleaver that Friedr. Dick had in its product range for butchers and meat traders at that time. This traditional shape together with the modern design and top quality will win you over: the special weight, superior sharpness and high-quality craftsmanship will impress as soon as you start working with the knife.