Why this fillet knive earns its place
The fillet knife is the specialist tool for raw fish — sushi prep, raw bar work, fishmonger's cutting — and the Dick 1905 is built for that precision. The 17.8 cm flexible blade is long enough to follow the contours of a fish in one confident stroke, yet flexible enough to work without fighting. This flexibility matters. A rigid blade can't adapt to bone and skin the way a fish's body demands. The flexing of the blade does the work.
Built from German stainless steel and fully forged (not stamped), this is a knife that won't fail under professional use. The single-piece construction — blade and tang forged from one block of steel — means there are no weak points. The symmetrical steel rings inseparably connected to the moulded handle aren't decorative; they're what make this knife strong enough to take the work of raw fish prep day after day. The unique, dynamic cutting edge that Dick is known for holds longer between sharpenings than standard stainless-steel alternatives.
At 17.8 cm with a flexible blade, this is the right geometry for fish. You work with minimal pressure because the blade design does the cutting. There's no fight, no jamming, no struggling through a customer's raw fish order. It's a tool designed with genuine fish-work knowledge, and it shows in every stroke.
