Why this chefs knive earns its place
The 20cm blade is the universal kitchen knife. Smaller and lighter than a full-size 25cm chef's knife, it's the one that actually leaves your hand in most kitchens—nimble enough for fine work, large enough for bigger jobs. Dick's Superior series stamps stainless steel to an edge that holds, handles raw and cooked produce with equal ease, and doesn't demand the ritual that forged blades do.
At roughly a quarter-kilo, it's weighted to feel like an extension of your hand, not a tool you're wielding. The light riveted handle means the blade itself does the work. Stamped German stainless stays reliable across a busy service, from fine brunoise through to breaking down a side of meat. It's not a specialist blade, which is exactly why it's so useful.
For chefs and cooks who prefer a knife that gets out of the way and just cuts, the 20cm Superior delivers. Hand-wash it, keep it sharp, and it becomes the blade you instinctively reach for.
