FDick 6543 Regular Round Masat 30 cm Masat Code: 7654330 Type: Regular Handle Color: Black Made in: Germany Steel Material: German steel Note: Fdick Blades

NSF, an international certification, is certified as “food contact compliant”.

This logo is stamped on the blade.

General Description About the FDick Brand FDick manufactures chef's knife, butcher's knife and decor knife types in Frankfurt, Germany, as well as table, steel gloves, knife carrying case and water knife sharpening machine , scissor sharpening machine.

FDick brand is a family business founded by Johann Friedrich in 1778.

Since then, it has been exporting to 4 continents of the world in order to obtain high quality and happy customers.

FDick Butcher Knife Features FDick butcher knives are 100% German.

The blades are stainless and made of top quality German steel.

FDick knives are produced in accordance with food contact and have NSF quality certificate and manufacture accordingly.

Knife handles are also made of hygienic material.

They are produced with superior German technology and quality.

Lifetime warranty against fabrication defects.

FDick Instructions for Use for Butcher Knives Do not try to cut meats with ice.

Do not wash FDick butcher knives in the dishwasher after use.

For cleaning

after using your knife, we recommend that you hand wash it with a wet sponge, dry it and store it dry.

You should take care that the knives are not washed under high temperature and with heavy cleaning chemicals.

(High temperature and heavy cleaning chemicals may cause deterioration of the mouth and handle.

) Do not hit your knife on bones or similar hard surfaces.

Your knives should be sharpened by knife sharpeners when the blade is blunt.

Sharpenings made on the usual large wheel stones cause your knife to burn and lose the hardness of its steel.

Please prefer experienced sharpeners who sharpen wet knives.

The biggest reason for your blade to blunt quickly is the surfaces you cut.

We do not recommend cutting on hard floors such as marble.

Using polyethylene cutting plates with TSE certificate for the cutting surface will both extend the life of the blades and provide a high level of hygiene.

How to Clean Butcher Knives? After you are done with your knife, we recommend that you wash it with warm soapy water and dry it with a dry towel.

Many foodstuffs contain acids (fruits,vegetables, meats, etc.).

The remaining food particles on your knife will corrode your knife and may cause these corroded parts to oxidize or even rust.

Please wash your knives by hand and keep them dry.