Dick 1778 Santoku Knife 16.5cm Carbon Steel

The Dick 1778 Santoku is a hand-finished Japanese-style knife built around a VG-12 grade high-alloy carbon steel core. The blade is honed and sharpened by hand, producing a fine, thin edge well suited to the slicing, dicing and chopping tasks that form the backbone of daily prep work. The plumwood handle is individually selected, giving each knife a slightly distinct grain and character — a detail that reflects the handcrafted nature of the 1778 series as a whole.

In practice, the thin grind of the blade reduces drag through dense vegetables and boneless proteins, making it a capable choice for repetitive prep where a heavier knife would cause fatigue over a long shift. The half bolster allows the full length of the cutting edge to be used and makes resharpening straightforward — an important consideration for any knife intended for regular professional use rather than occasional cooking.

• Hand-sharpened carbon steel blade holds a keen edge through sustained prep work
• Half bolster enables full use of the cutting edge and simplifies resharpening
• Thin blade grind reduces resistance when slicing vegetables or proteins
• Plumwood handle offers a secure, comfortable grip during extended use
• Comes presented in a gift box, suitable for professional gifting or personal investment

Carbon steel requires more attentive care than stainless alternatives. The blade should be rinsed with clean water immediately after use, wiped dry with a soft cloth, and periodically treated with a food-safe oil such as olive oil to protect both the blade and the natural wooden handle. This knife is not suitable for dishwasher use, and prolonged exposure to moisture or acidic foods without cleaning will cause discolouration or corrosion over time. For kitchens where knives pass through a pot wash, a stainless steel alternative may be more practical.

The 1778 Santoku is well suited to professional chefs, culinary students, and kitchen staff who carry their own knives and understand the care that carbon steel demands. It sits at the more considered end of the knife range — not an entry-level tool, but one that rewards proper maintenance with long-term performance. If you need guidance on which blade profile or steel type suits your kitchen's workflow, we're happy to help you think it through.