Why this chefs knive earns its place
A proper chef knife does what it's asked: rough cuts, fine slices, dice work, breaking down proteins. The Dick Vivum's 210mm blade is wide enough to use the flat for crushing or bruising aromatics, long enough to slice a fish fillet in one stroke. The steel holds an edge well through a full service without binding, and the tapered design means you can knife-point delicate work—brunoise, julienne, fine herb work—without the blade getting in the way. It's not a specialist. It's the knife every cook reaches for first.
The birch handle is where Dick's craftsmanship shows. Each one is unique—the grain pattern differs on every knife. That's not random; it's the result of the wood being hand-finished after the blade is set. The handle sits perfectly in a chef's hand: ergonomic but natural-feeling, warm to hold, and designed for safe, comfortable use even during long prep sessions. At 21cm, it's the size most professionals choose—long enough for all tasks, not so large it becomes tiring.
The blade itself is engineered through a specialized deep-freezing process, making it durable and easy to sharpen. That matters daily in a professional kitchen. A knife that dulls after three weeks creates frustration and hand fatigue. This one sharpens quickly and holds its edge through work.
