Deglon Sabatier Other Equipment

The Deglon Push & Pull Service Fork is a practical plating and service tool designed for use during live service. The push-pull action allows a chef or server to handle food portions with one hand, leaving the other free for pouring sauces, placing garnishes, or managing accompaniments.

In a busy kitchen pass or on a carving station, the ability to plate single-handed without fumbling with two utensils speeds up the flow of covers during peak periods. It's a small detail, but in high-volume service it makes a measurable difference to pace and presentation consistency.

• Single-handed operation keeps the second hand free throughout service
• Suited to plating, portioning, and carving station use
• Reliable for repeated use across long service periods
• Straightforward to clean and maintain as part of standard utensil hygiene routines

This is a compact, uncomplicated tool. It suits most commercial service environments from restaurant kitchens to hotel banqueting operations. For sites requiring heavier-duty service utensils or larger serving sets, alternatives within the range may be worth considering.

If you're equipping a pass or reviewing your service utensils and want a second opinion on what works well in practice, the team is happy to help.

The Deglon Sabatier Bow Saw is a traditional crosscut saw designed for butchery work in commercial kitchen and food preparation environments. It features a stainless steel frame, a coarse 14" blade suited to cutting through bone and carcass sections, and a firm black plastic handle for a secure grip during heavy-duty use.

In practice, this type of saw is a reliable hand tool for butchers and prep cooks who need controlled, accurate cuts through bone, frozen product, or larger joints where a knife alone isn't practical. The coarse blade is suited to the kind of crosscutting work common in butchery prep — portioning carcasses, breaking down larger cuts, or preparing bone-in product for the pass or display counter.

Practical advantages of this saw for commercial use include:

• Stainless steel frame resists corrosion in wet prep environments
• Coarse blade handles bone and dense frozen product effectively
• Firm plastic handle maintains grip during extended use
• Straightforward to clean and inspect after each use
• Compact enough to store cleanly in a standard tool rack or drawer

As a hand saw, this tool requires no installation or power supply, but it should be stored safely with the blade protected when not in use, and regularly inspected for blade tension and wear. Replacement blades are a practical consideration for any site using the saw regularly — it's worth confirming availability before committing to a frame.

This saw is well suited to butchers, prep kitchens, whole-animal cookery operations, and sites that break down their own carcasses in-house. For sites processing very high volumes of bone-in product, a powered band saw may be a more efficient long-term investment.

If you're unsure whether this is the right tool for your prep setup, we're happy to talk it through.

A steak weight, sometimes called a grill press or burger press, is a flat, heavy weight placed on top of meat during cooking to maintain contact with the grill surface. By holding the cut flat against the heat, it reduces cooking time on thick steaks, burgers, chicken breasts, and similar proteins without the need to increase the grill temperature or compromise the finished result.

In a busy kitchen environment, even marginal reductions in cook time per cover add up across a full service. A steak weight helps ensure consistent contact across the full surface of the meat, reducing the risk of uneven cooking from curling or irregular thickness — a particular benefit when working with handmade burgers or bone-in cuts that don't lie flat naturally. It also helps render fat more effectively, which improves the texture of the finished dish.

• Reduces cooking time on thick cuts by maintaining consistent grill contact
• Helps prevent curling on burgers, steaks, and chicken during service
• Supports more even caramelisation and fat rendering across the surface
• Simple to use with no additional equipment or setup required
• Easy to clean down between uses during service

There are no installation requirements — this is a hand-held piece of smallware that requires no electrical or gas connection. It is worth ensuring it is pre-heated on the grill surface before use to avoid drawing heat away from the meat on contact. Hygiene between uses is straightforward, though care should be taken to follow standard raw meat handling procedures if pressing different proteins during the same service.

This press is well suited to cafés, pub kitchens, burger restaurants, and any operation regularly grilling portioned meat. For high-volume operations turning over large numbers of covers, it is worth considering whether a second press would help maintain throughput across a busy grill section.

If you are unsure whether this is the right tool for your grill setup, or you would like to talk through what else might help your section run more smoothly, the team is happy to help.

The Deglon Sabatier Dune is a purpose-built oyster knife designed for the controlled, repetitive shucking demands of professional kitchens. The blade is shaped to locate and lever the oyster hinge cleanly, while the Dune handle is contoured to sit securely in the hand, reducing the wrist fatigue that comes with high-volume service on raw shellfish stations.

In practice, a well-designed oyster knife is a safety tool as much as a cutting tool. The Dune handle gives the operator a firm, stable grip, which matters when working quickly under service pressure. It is dishwasher safe, which keeps turnaround straightforward in busy kitchens where hand-washing every smallware between covers is not always realistic.

This is a practical choice for seafood restaurants, oyster bars, hotel kitchens, and any operation that serves whole oysters regularly. It is a single-purpose tool — operators who shuck only occasionally may find a general-purpose shucking knife sufficient, but for sites where oysters are a regular menu feature, a dedicated knife of this quality repays the investment in speed and consistency.

If you are equipping a shellfish station or putting together a set of knives for a new kitchen, the team is happy to advise on what makes sense for your service style and volume.

The Deglon Sabatier Stand Up Quiver is a knife storage solution that doubles as a travel wallet. When open and standing upright, it functions as a compact knife block, keeping blades safely accessible at the workstation. When packed down, it secures your knives and tools for transport — a practical combination for chefs who move between kitchens, work events, or external catering engagements.

Constructed from polyester, the quiver is lightweight and straightforward to wipe down. It holds up to eight knives and is designed to be set up and packed away quickly, without fuss. The knife slots keep blades separated and protected, which matters as much for blade longevity as it does for safe handling.

For professional chefs, the practical advantages are fairly clear:

• Keeps frequently used knives organised and within reach during service
• Protects blade edges during transport — reducing wear over time
• Sets up and packs down quickly between engagements
• Lightweight construction adds minimal weight to a knife kit
• Suitable for bench use or travel without needing two separate products

It is worth noting that this is a personal knife storage solution rather than a brigade-wide storage system. It suits chefs who carry their own kit and need a reliable, compact way to store and transport it. Knives are sold separately.

If you are unsure whether this fits how you work, or you are looking at knife storage options more broadly, the team is happy to help you think it through.

The Deglon Sabatier Push & Pull Pie and Pizza Server is a straightforward, single-handed serving tool designed for portioning and plating pies, pizzas, tarts, and similar items during service. The push and pull mechanism allows operators to slide portions cleanly onto plates without the need for a second utensil, keeping the other hand free for pouring sauces, plating garnishes, or managing other elements of the pass.

In a busy kitchen environment, small efficiencies at the pass matter. A tool that removes the need to switch between utensils or call on a second pair of hands can meaningfully improve the pace and consistency of plating, particularly during a high-cover service. The blade profile suits both straight-sided pies and round pizzas or quiches, making it a practical choice for operations with varied menus.

• Single-handed operation frees the other hand during plating
• Push and pull action portions and serves in one movement
• Suited to pies, pizzas, tarts, and similar baked goods
• Practical for busy pass work where speed and control are needed

This is a light, everyday smallware rather than a heavy-duty specialist tool. It is well suited to cafés, pub kitchens, pizzerias, and catering operations where pies or pizzas feature regularly on the menu. For operations running very high volumes or requiring a larger blade profile, it is worth checking whether a heavier or wider server would be a better fit.

If you are equipping a new pass or refreshing your smallwares and would like a recommendation on what works well in practice, the team is happy to help.

The Deglon Sabatier Push & Pull Large Service Turner is a professional serving tool designed for use at the pass during plating and service. The push and pull action allows a chef or server to manoeuvre and present food on the plate using one hand, freeing the other for saucing, adding garnishes, or positioning accompaniments without interrupting the flow of service.

In a busy kitchen environment, the value of a well-balanced, single-handed turner is easy to underestimate until you're working at pace. Being able to control food placement with one hand while the other remains free keeps plate assembly efficient and reduces unnecessary movement at the pass. The tool is sized for larger plates and portions, making it particularly practical in operations where main course plating demands confident control over larger cuts or compositions.

• Single-handed operation keeps the second hand free during service
• Push and pull action supports precise food placement on the plate
• Sized for larger portions and main course plating
• Suited to fast-paced pass work in professional kitchens
• Part of the trusted Deglon Sabatier professional smallwares range

This is a straightforward piece of kit with no installation requirements. It is hand-wash or dishwasher compatible in most cases, though checking the manufacturer's care guidance is worthwhile to maintain the finish over time.

Well suited to restaurants, hotel kitchens, and contract catering operations where plating speed and consistency matter. If you're equipping a full pass or building out a smallwares kit and want a steer on what else is worth having alongside it, we're happy to help.

The Deglon Sabatier nozzle bag is a straightforward storage solution for keeping piping nozzles and other small prep tools organised and to hand. It holds around 12 nozzles in individual slots, keeping them separated and protected rather than loose in a drawer or tub where they can be difficult to locate quickly during service.

In a busy pastry section or prep kitchen, small items like nozzles, zesters, and corers have a habit of disappearing into the backs of drawers or getting mixed in with other kit. A dedicated bag keeps everything visible and grouped together, which saves time when setting up for service and reduces the risk of items going missing or getting damaged.

• Holds approximately 12 piping nozzles in individual pockets
• Suitable for storing other small prep tools such as zesters and corers
• Easy to wipe clean and maintain hygiene standards
• Compact enough to store flat in a drawer or hang in a prep area
• Sold empty — compatible with nozzles from most standard sets

It is worth noting this bag is sold empty, so it complements an existing nozzle set rather than replacing one. It is a practical organisational aid rather than heavy-duty equipment, and is well suited to smaller pastry operations, cake decorating setups, or any kitchen where a handful of staff share a common nozzle set.

If you are unsure whether this suits your setup or you are looking to equip a larger team, the team at Advantage are happy to point you in the right direction.

The Deglon Sabatier flat silicone brush is a 240mm pastry and bakery tool designed for applying glazes, egg washes, syrups, and coatings to delicate baked goods without damaging their structure. The flat silicone head spreads liquid evenly across surfaces in a single pass, and the blue colouring supports colour-coded hygiene practices common in professional kitchens.

In a busy pastry section, a brush that sheds bristles or absorbs flavours becomes a liability. Silicone construction avoids both problems — the head holds its shape under repeated use, resists staining from fruit reductions and caramel, and does not transfer residual odours between preparations. It also tolerates direct contact with warm glazes without deforming.

Practical advantages for pastry and bakery work include:

• Smooth, even application across delicate laminated or sponge layers
• Blue silicone supports allergen and cross-contamination colour coding
• Non-absorbent head reduces waste from glaze retention
• Resists staining from fruit, caramel, and egg wash
• Dishwasher safe for fast turnaround between preparations

This is a hand-wash or dishwasher-safe tool with no installation requirements. At 240mm it is a practical working length for most pastry bench tasks, though operators working predominantly on larger sheet trays or display pieces may find a longer brush more comfortable for extended use.

Well suited to patisseries, hotel pastry kitchens, bakeries, and any operation where presentation and hygiene consistency matter. If you are equipping a larger team or want guidance on building out a smallwares kit for a new pastry section, the team are happy to help you put together what you need.

The Deglon Sabatier paring knife is a compact, general-purpose knife designed for the kind of close-work prep that larger blades can't handle cleanly — peeling, trimming, segmenting, and detail cutting. With a 10.2cm stainless steel blade and a black thermoplastic handle, it is built to a professional standard without unnecessary complexity.

In a working kitchen, a reliable paring knife earns its keep many times over during a shift. This one is light enough to use for extended prep sessions without fatigue, and the blade holds a serviceable edge under regular use. It is the sort of knife that sits comfortably in the hand for repetitive tasks and doesn't demand constant attention.

• Stainless steel blade resists corrosion in wet prep environments
• Thermoplastic handle offers a secure, comfortable grip during extended use
• Compact size suited to intricate prep work and detail cutting
• Dishwasher safe, simplifying end-of-service cleaning routines
• Light weight reduces hand fatigue during high-volume prep sessions

Being dishwasher safe is a practical advantage in a busy kitchen where hand-washing individual knives at service end is rarely practical. The thermoplastic handle withstands repeated machine washing without warping or splitting, which matters when knives go through the dishwasher daily.

This knife is well suited to commis and junior chefs handling routine prep, and works as a reliable backup knife in any section. It is not a premium hand-finished blade, and kitchens expecting a chef's-grade edge retention from a knife at this price point should consider a higher-specification option. For sites equipping a full brigade or outfitting a new kitchen, it is worth discussing quantities and knife range selection with the team first.

The Deglon Sabatier paring knife is a short-bladed prep knife designed for close-control tasks: peeling, trimming, shaping, and detail work that a larger chef's knife isn't suited to. With a 7.6cm stainless steel blade and a black thermoplastic handle, it sits comfortably in the hand during repetitive prep work across a full service shift.

In a busy kitchen environment, paring knives take a lot of daily use — passed between sections, dropped, put through the dishwasher repeatedly. This knife is built to handle that routine without the blade discolouring or the handle deteriorating. The thermoplastic handle resists moisture and holds up well under commercial washing conditions.

• Dishwasher safe — suitable for commercial kitchen wash cycles
• Stainless steel blade resists corrosion and discolouration
• Lightweight at 40g, reducing hand fatigue during extended prep
• Short blade length gives precise control for detail work
• Black handle aids visibility and is easy to maintain

There are no electrical, gas, or installation requirements to consider here. The main practical point is handle colour coding — if your kitchen operates a colour-coded knife system for allergen or cross-contamination control, check whether this knife fits within your existing scheme before ordering multiples.

This knife is well suited to any professional kitchen needing a reliable everyday paring knife for general prep. It sits at the practical end of the range — straightforward and durable rather than a premium hand-finished blade. Kitchens requiring specialist filleting, turning, or boning knives will find more appropriate profiles elsewhere in the catalogue.

If you're kitting out a full prep section or want to discuss knife sets alongside other smallwares, the team is happy to help you put together the right selection.

The Deglon Sabatier Santoku knife is a general-purpose chef's knife built around the Japanese santoku profile — shorter and lighter than a traditional European chef's knife, with a flatter cutting edge that suits a push-cut or downward chopping action. It is a practical choice for cooks who spend a significant portion of their prep time on vegetables, herbs, and boneless proteins.

The blade is forged from Molybdenum Vanadium steel, a stainless alloy commonly used in professional kitchen knives for its combination of edge retention and corrosion resistance. The scalloped Granton-style edge reduces surface contact between blade and food, which helps prevent thin slices from sticking during rapid repetitive cuts — useful during sustained vegetable prep or fine slicing work.

• Full-tang construction keeps the knife balanced across long prep shifts
• Round bolster supports a comfortable pinch grip without fatigue
• Thermoplastic handle offers reasonable durability in a professional environment
• Scalloped blade edge reduces drag when slicing soft or sticky produce

It is worth noting that while the thermoplastic handle is practical and easy to clean, knives at this level are typically suited to individual daily use rather than the demands of a very high-volume kitchen where heavier-duty or more premium-grade knives may prove more cost-effective over time. This knife is well suited to smaller operations, training environments, or as a reliable secondary knife for prep cooks.

If you are equipping a brigade or want guidance on matching knife grades to kitchen volume and task type, the team is happy to talk it through before you order.

This Deglon Sabatier set brings together four stainless steel BBQ utensils — a fork, knife, spatula and tongs — alongside a denim-blue bistro apron and a nylon travel bag, packaged as a practical bundle for outdoor cooking and BBQ service work.

The utensils are built from stainless steel throughout, which holds up well under repeated outdoor use, resists rust and handles the demands of grilling larger cuts of meat with reasonable confidence. The Bubinga wood handles are slow to conduct heat, which matters when you are working close to a hot grill for extended periods and need to maintain a safe, comfortable grip. The long handle length keeps hands clear of the grill surface — a practical consideration when working at high temperatures.

The bundled bistro apron offers full-length coverage in a polycotton fabric, which balances durability with breathability — useful during outdoor service on warm days. The denim-blue colourway suits front-of-house or pop-up BBQ service where presentation matters alongside practicality.

• Stainless steel construction resists rust and handles repeated outdoor use
• Bubinga wood handles slow to conduct heat, suitable for prolonged grill work
• Long handle lengths keep hands safely away from grill surfaces
• Full-length polycotton apron provides coverage without trapping heat
• Nylon travel bag keeps the set organised for transport and storage

This set is best suited to catering operators running occasional outdoor BBQ events, pop-up catering, or hospitality venues with a seasonal BBQ offering. It is not intended as heavy-duty daily-use professional equipment, and operators running high-volume continuous outdoor service may want to consider more robustly specified utensils alongside this set.

If you are putting together a broader outdoor catering kit or have questions about what BBQ equipment suits your service style, the team is happy to help you work through the options.

This four-piece barbecue utensil set from Deglon Sabatier includes a fork, carving knife, spatula, and tongs — the core tools needed for working a grill efficiently. Each piece is constructed from stainless steel with long Bubinga wood handles, and the set arrives in a carry bag for straightforward transport and storage between events.

In a commercial context, this set is best understood as a portable, self-contained kit rather than a high-cycle production tool. It is well suited to outdoor catering, hospitality events, and occasional barbecue service rather than continuous volume grilling. The stainless steel construction cleans down without fuss, and the Bubinga handles provide a secure grip when working over a hot grill.

Practical points worth noting:

• Stainless steel heads resist corrosion and are straightforward to sanitise
• Bubinga wood handles offer comfort and a secure grip during use
• Hanging loops on each handle allow for easy rack or hook storage
• The carry bag keeps the set together and protects it in transit
• At 1.32kg total, the set is light enough for mobile and event catering use

The carry bag makes this a sensible choice for operators who move between sites or set up temporary outdoor service stations. It is not designed for permanent fixed installation in a professional kitchen, and operators running high-volume continuous grill service may find a more heavy-duty individual tool range a better long-term investment.

If you are unsure whether this set fits your service style or volume, the team is happy to talk it through.

The Deglon Stop Glisse is a stainless steel fine mesh strainer designed for precise separation of small ingredients, semi-solid foods, and fine particles. At 250mm across, it sits comfortably over most pans and bowls, and the curved hooks allow it to rest hands-free on the rim of a vessel while you work — a small but practical detail that makes a difference during a busy service.

The mesh is notably fine, making it well suited to tasks such as straining stocks, sauces, and coulis where a coarser sieve would allow unwanted solids through. The stainless steel construction is robust enough for daily kitchen use, and at 200g the strainer is light enough to handle repeatedly without fatigue. The moulded handle incorporates an anti-slip design, which helps maintain control when working with hot liquids or in wet conditions.

From a practical standpoint, the strainer offers a few features that kitchen teams tend to value:

• Fine mesh suited to sauces, stocks, and semi-solid preparations
• Curved hook rests for hands-free, stable positioning over bowls or pans
• Anti-slip handle grip for secure use in wet or fast-paced conditions
• Dishwasher safe for straightforward end-of-service cleaning
• Stainless steel construction with a five-year warranty

This strainer is a sensible choice for pastry sections, sauce work, or any prep area where consistent fine straining is a regular requirement. It is equally at home in a smaller kitchen operation as in a larger brigade where multiple strainers rotate through service. If your requirements are heavier in volume or you need a larger diameter, it is worth exploring alternatives before ordering.

If you are unsure whether this size is right for your workflow, we are happy to help you work through the options.

The Deglon curved scallop shell knife is a purpose-built hand tool designed specifically for opening scallops cleanly and efficiently. It is not a general-purpose knife — it does one job, and it does it well. The curved, bevelled blade is shaped to follow the contour of the shell, allowing the tip to be inserted and worked around the hinge without the awkward levering that causes the blade to slip or tear through the flesh.

In a professional kitchen where scallops are prepared in volume — whether for à la carte service or banqueting — the difference between a properly designed shell knife and an improvised alternative is noticeable quickly. The blade geometry reduces the effort required to open stubborn shells, which matters when you are working through a large batch before service. Because the blade path is controlled by the curve, damage to the adductor muscle and surrounding flesh is kept to a minimum, which matters both for presentation and yield.

The pebble-shaped handle is ergonomically formed to sit in the palm rather than being gripped like a conventional knife handle. This gives a stable, low-fatigue grip during repetitive use, which is a practical consideration when preparing scallops in quantity. The stainless steel blade is straightforward to clean and will not corrode in a fish preparation environment.

This is a specialist smallware suited to any kitchen that handles scallops regularly — seafood restaurants, hotel kitchens, fishmongers with a prep operation, or event catering teams dealing with shellfish courses. It is a single-purpose tool and should be selected on that basis. If your kitchen works with a broader range of bivalves, it is worth discussing whether additional shell knives would be appropriate.

If you are unsure whether this knife suits your specific preparation workflow, the team is happy to help.

These Deglon stainless steel fish bone tweezers are a standard tool in any kitchen preparing fresh fish. The angled head and bevelled ends are designed to grip pin bones cleanly and draw them out without tearing the surrounding flesh — a small but meaningful detail when plate presentation matters.

In practice, the angled profile makes it easier to work along the natural line of the bone, reducing the chance of slipping or pulling unevenly. The spring tension is calibrated to give enough resistance that the tweezers return to position between pulls without requiring the user to reset manually, which adds up over a full prep session. The integrated grip pads reduce fatigue during extended use and make the tool more comfortable to handle when working with cold or wet fish.

• Angled head improves access along the bone line during prep
• Bevelled ends grip bones cleanly without tearing flesh
• Calibrated spring tension reduces hand fatigue over long prep sessions
• Grip pads add comfort when handling cold, wet fish
• Stainless steel construction is robust and easy to clean

These tweezers suit most professional fish preparation tasks. They are a practical everyday prep tool rather than a specialist precision instrument, and they cover the majority of species and fillet sizes a typical kitchen encounters. Kitchens processing very large volumes of whole fish may also want to consider having several pairs in rotation to keep prep moving efficiently.

If you have any questions about equipping your prep section, our team is happy to help you think it through.

These are a standard piece of kit for any kitchen regularly handling whole fish or skin-on fillets. The Deglon straight fish bone tweezer with bevelled ends is a 12cm stainless steel tool designed specifically for pin-boning — the fiddly but essential task of removing fine bones from fish prior to service or portioning.

The bevelled ends allow the tips to grip cleanly around a bone without tearing or bruising the surrounding flesh, which matters when presentation is important or when the fish is going out as a centrepiece dish. The spring tension is calibrated to give enough resistance to return to position between pulls without requiring the user to fight the tool — useful during extended prep sessions where hand fatigue can become a factor.

In practical terms, the tweezers handle well across a range of fish species, from salmon and trout through to sea bass and bream. Stubborn pin bones that resist the fingers alone are more reliably gripped with the bevelled tip profile than a plain flat end. The stainless steel construction holds up to regular washing and kitchen use without corrosion concern.

• Bevelled ends grip bones cleanly without tearing flesh
• Calibrated spring tension reduces hand fatigue during extended prep
• Stainless steel construction suitable for commercial kitchen use and regular washing
• Compact enough for precise work on delicate cuts and thin fillets

These are well suited to any kitchen where fish preparation is a regular part of the menu — from restaurant kitchens doing daily prep to fishmongers and hotel operations handling volume portioning. If you are prepping fish at significant volume or need tools suited to a specific species or cut, our team are happy to advise on what works in practice.

These bent-tip dressing tweezers from Deglon are a practical hand tool for chefs who need accurate, repeatable placement of garnishes, microherbs, seasoning, and fine plating elements. The angled tip keeps the chef's hand clear of the plate surface, giving a clean sightline when positioning delicate components during service.

In a kitchen environment where plating speed matters as much as precision, a reliable pair of dressing tweezers becomes part of the station workflow rather than an occasional accessory. The stainless steel construction holds up to continuous use, hot service environments, and repeated passes through the dishwasher without degrading grip or tip alignment. The polypropylene cushioned pads moulded directly onto each arm reduce hand fatigue during longer plating runs — useful on covers-heavy services where a chef may be dressing dozens of plates in succession.

• Bent tip improves sightline and hand clearance during plating
• Cushioned arm pads reduce fatigue during batch garnishing
• Stainless steel construction withstands commercial dishwasher cycles
• Injected pad construction avoids crevices that can trap food debris
• Lightweight and balanced for extended close-detail work

These tweezers are well suited to pass sections, cold starters, and dessert plating where fine detail work is a regular part of service. They are a single-size option — kitchens with differing preferences for length or tip style may want to hold a range alongside them.

If you would like guidance on building out a plating toolkit that suits your service style, the team is happy to help.

These 30cm straight dressing tweezers from Deglon are a practical plating and garnishing tool designed for chefs who need accurate, repeatable placement during service. The straight tip allows for direct, controlled positioning of garnishes, microherbs, seasonings, and other fine elements without disturbing surrounding components on the plate.

In a busy pass environment, consistency matters. The extended 30cm length keeps hands clear of the plate and allows chefs to work with precision even under the pressure of a full service. The polypropylene cushioned pads, which are injected directly onto the arms rather than added as a sleeve, provide a stable and comfortable grip during extended use — useful when plating large covers where hand fatigue can become a factor.

• Straight tip for direct, accurate placement of garnishes and seasonings
• Cushioned polypropylene pads moulded directly onto the arms for grip and comfort
• Stainless steel construction resists corrosion and withstands regular kitchen use
• 30cm length keeps hands away from the plate during service
• Smooth surface finishes support straightforward cleaning and hygiene maintenance

Being stainless steel throughout, these tweezers are suitable for regular cleaning and will hold up in a professional environment without deteriorating. They are a standard hand-wash or rack-wash item in most kitchens.

These tweezers are well suited to any kitchen where plating presentation is a priority — from independent restaurants to hotel operations. If you are equipping a brigade or need tweezers suited to heavier batch work or a different tip profile, it is worth having a conversation about what will work best for your service style.

The Deglon Stop Glisse is a stainless steel fine mesh strainer designed for precise separation of small ingredients and semi-solid foods. The 200mm bowl features a very fine mesh — 106 holes per square centimetre — making it well suited to tasks such as straining stocks, sauces, custards, and small particulates where a coarser sieve would let too much through.

In day-to-day kitchen use, the curved hooks allow the strainer to rest securely over the rim of a bowl or container, freeing both hands to pour or press through ingredients without having to hold the utensil in place. The moulded handle incorporates an anti-slip design, which helps maintain a secure grip during prolonged use or when handling hot liquids.

Practically, this strainer offers a few qualities that make it reliable in a working kitchen environment:

• Fine mesh suitable for stocks, sauces, and semi-solid preparations
• Hook rest for hands-free, stable positioning over bowls and pots
• Anti-slip handle for confident grip under busy service conditions
• Stainless steel construction resists corrosion and holds up to repeated use
• Dishwasher safe, supporting straightforward end-of-service cleaning

At 200mm, this is a mid-sized strainer suited to medium-batch work — saucing, prep, and pastry stations are typical applications. It is not intended for high-volume continuous straining; for that, a larger chinois or conical strainer with a stand would be more practical. This size works well in kitchens where counter space is limited and a precise, easy-to-store strainer is needed for regular use.

If you are equipping a new section or putting together a utensil set and want to make sure you have the right combination of sieve sizes for your menu, our team is happy to talk it through.

The Deglon Stop Glisse is a 140mm stainless steel hand strainer designed for precise separation work in professional kitchens. Its very fine mesh makes it well suited to straining stocks, sauces, infusions, and semi-solid preparations where a coarser sieve would allow unwanted particles through.

In daily kitchen use, a strainer of this type earns its place through consistency. The fine mesh performs reliably across repeated passes without distorting under normal pressure, and the stainless steel construction holds up to the rigours of a busy prep section. It is dishwasher safe, which keeps cleaning straightforward during or after service.

A few practical details are worth noting:

• Curved hooks allow the strainer to rest securely on the rim of a bowl or pan, freeing both hands during use
• The moulded handle incorporates an anti-slip design, which helps maintain grip when hands are wet or the strainer is being worked under pressure
• Stainless steel construction resists staining and is suitable for acidic preparations
• Dishwasher safe, supporting straightforward hygiene routines

This is a single-handed prep strainer rather than a large-batch production tool. It is best suited to à la carte kitchens, pastry sections, and catering operations where precision straining of smaller quantities is a regular task. For operations needing to strain larger volumes in one pass, a wider chinois or conical strainer would be the more practical choice.

If you are building out a utensil set or want to confirm this is the right size and mesh specification for your prep requirements, the team is happy to help.

The Deglon Stop Glisse is a stainless steel fine mesh strainer designed for precise separation work in a professional kitchen environment. At 80mm across, it is sized for smaller-batch tasks — straining sauces, rinsing small ingredients, or passing semi-solid foods — rather than high-volume bulk work.

The mesh is notably fine, which makes it reliable for tasks where a coarser strainer would let unwanted particles through. In a busy kitchen this matters: consistent results at the pass depend on tools that perform the same way every time, not just when conditions are ideal. The stainless steel construction holds up well under repeated daily use and does not corrode or taint flavour.

A few practical details make this strainer easier to work with during service:

• Curved hooks allow it to sit securely over bowls or pans for hands-free straining
• Anti-slip handle design reduces the risk of the strainer shifting during use
• Fully dishwasher safe, keeping cleaning straightforward at the end of service
• Lightweight at 100g, reducing fatigue during repetitive prep tasks
• Stainless steel construction resists staining and is hygienic to maintain

As a compact 80mm strainer, this is best suited to garnish work, sauce finishing, and small-batch preparation rather than bulk straining. Kitchens with higher-volume straining requirements — or those working with larger vessels — would be better served by a wider strainer. For occasional or specialised use, the size and build quality here are well matched to the task.

If you are building out a prep section and want to make sure you are specifying the right sizes and styles across your strainer kit, we are happy to talk it through.

The Deglon Sabatier carving fork is a professional-grade two-pronged fork intended for holding and steadying joints, poultry, and roasts during carving. With a 17.7cm prong length and a total length of 325mm, it sits in a practical mid-size range that suits most carving tasks without feeling unwieldy in the hand. The stainless steel construction and black thermoplastic handle are consistent with the broader Deglon Sabatier professional range.

In a working kitchen environment, a reliable carving fork is a tool that gets used hard and put away quickly. The stainless steel build holds up to repeated use and commercial dishwasher cycles without the corrosion or handle degradation that affects lower-quality alternatives. The thermoplastic handle provides a secure grip even when hands are wet or greasy, which matters during a busy service.

• Dishwasher safe — suitable for commercial dishwasher use
• Stainless steel construction resists corrosion under daily commercial use
• Black thermoplastic handle offers grip security during carving tasks
• Mid-size prong length suited to joints, poultry, and roasting cuts
• Part of the Deglon Sabatier professional cutlery range for consistency across your kit

There are no complex installation requirements — this is a hand tool. The main practical consideration is matching the fork size to the volume and type of carving your kitchen handles. This 17.7cm model suits most general carving work, but kitchens regularly preparing larger cuts or high volumes may find a longer or heavier fork a better fit for their workflow.

Well suited to hotel kitchens, carvery operations, pub kitchens, and any professional setting where carving is a regular part of service. If you're equipping a full carving station or want to match it with a Deglon Sabatier carving knife, feel free to get in touch and we can help you put together a set that works for your operation.

The Deglon Sabatier fillet knife is a purpose-built professional knife designed for fish filleting and preparation work in commercial kitchens. With a 15.2cm stainless steel blade, it sits in the mid-range of fillet knife lengths — long enough to work cleanly through most common fish, but short enough to give good control during detailed preparation work.

In practice, a knife of this type earns its keep on the fish section of any kitchen that handles whole fish regularly. The blade flexibility typical of a fillet knife allows the cook to follow the contour of bones closely, reducing waste and improving yield — both of which matter in a professional setting. At 60g, it is a light knife that reduces hand fatigue during extended prep sessions.

• Stainless steel blade resists corrosion in wet preparation environments
• Lightweight construction reduces fatigue during repetitive filleting tasks
• Black thermoplastic handle offers a secure, hygienic grip
• Dishwasher safe construction suits kitchens with high-volume warewashing routines
• Compact blade length gives good control for detailed bone work

It is worth noting that dishwasher-safe construction is a practical convenience, but hand washing and prompt drying will always extend the working life of any professional knife. Regular honing and correct storage in a knife roll or block will keep the edge performing as it should through a busy service schedule.

This knife is well suited to catering operations, hotel kitchens, fish restaurants, and fishmongers handling a regular throughput of whole fish. For kitchens with very high fish prep volumes, a longer blade may offer better efficiency on larger species.

If you are equipping a new fish section or refreshing your knife kit and would like guidance on what works well in practice, our team is happy to help.

The Deglon Sabatier 25.4cm chef's knife is a general-purpose cook's knife designed for the daily demands of a professional kitchen. With a solid stainless steel blade and a black thermoplastic handle, it follows the established Sabatier profile — a full-length blade suited to chopping, slicing, and general prep work across meat, vegetables, and herbs.

In a busy kitchen environment, a reliable chef's knife needs to hold an edge through long prep sessions and feel balanced enough to use repetitively without fatigue. This knife is built for that kind of sustained daily use, and the stainless steel construction keeps maintenance straightforward. At 240g it sits at a practical mid-weight — substantial enough to feel purposeful without becoming tiring over extended prep shifts.

From an operational standpoint, this knife offers a few practical advantages worth noting:

• Dishwasher safe — reduces turnaround time between prep sessions
• Thermoplastic handle offers a secure grip and resists wear from repeated washing
• Stainless steel blade is straightforward to maintain and re-edge when required
• The 25.4cm blade length suits a wide range of general prep tasks in a professional kitchen setting

There are no special installation considerations — this is a hand tool. It is, however, worth noting that dishwasher-safe does not mean dishwasher-optimal; hand washing and prompt drying will extend blade life. Knife rolls and magnetic strips should be sized appropriately for a 370mm overall length.

This knife suits commis and chef de partie roles, catering college training kitchens, and operations that need reliable everyday knives without a high replacement cost. If your team works at high volume across extended shifts, a heavier or higher-specification knife may be worth considering for lead chefs.

If you're equipping a full section or want guidance on building out a knife set that suits your kitchen's prep demands, we're happy to help you work through the options.

The Deglon Sabatier chef knife is a professional-grade general-purpose knife intended for commercial kitchen use. With a blade length of 20.3cm, it falls into the mid-range that most chefs find practical for a broad range of prep work — from breaking down vegetables and herbs to slicing and rough chopping proteins. The stainless steel blade holds an edge well under regular use, and the black thermoplastic handle provides a firm, consistent grip even when working with wet hands.

In a busy kitchen environment, durability and hygiene management are as important as cutting performance. The thermoplastic handle resists moisture absorption, which helps with general hygiene compliance, and the knife is rated as dishwasher safe — a practical consideration when knife management at the end of service needs to be straightforward. That said, many chefs prefer to hand wash quality knives regardless of dishwasher compatibility, as frequent machine washing over time can affect the edge and handle finish.

• Solid stainless steel blade suitable for daily professional prep use
• Thermoplastic handle offers reliable grip in wet kitchen conditions
• Dishwasher safe construction simplifies end-of-service cleaning routines
• Mid-length 20.3cm blade suits a wide range of general prep tasks

At 170g, this knife sits at a moderate weight — balanced enough for extended prep sessions without feeling unwieldy. It is a practical choice for chefs looking for a dependable workhorse knife rather than a specialist or highly premium blade. Kitchens requiring a lighter or heavier balance, or a longer blade for high-volume butchery work, may find other options within the Deglon range worth considering.

If you are equipping a brigade or building out a smallwares order and want to talk through blade selection or quantities, the team is happy to help.

The Deglon Sabatier utility knife is a mid-length prep knife intended for the tasks that fall between a paring knife and a chef's knife — trimming, slicing smaller proteins, portioning fruit, and general bench work. The 15.2cm stainless steel blade is a practical length that gives chefs control without the bulk of a larger blade.

In a professional kitchen, a utility knife earns its keep during prep shifts rather than during service. It handles repetitive trimming tasks cleanly and sits comfortably in a knife roll or block without taking up unnecessary space. The stainless steel construction holds up well to the rigours of daily commercial use, and the black thermoplastic handle provides a secure grip even in wet conditions.

Practically, this knife covers a useful range of everyday tasks:

• Clean slicing of smaller cuts of meat, poultry, and fish
• Trimming vegetables and fruit with accuracy
• Portioning tasks where a full chef's knife would feel cumbersome
• Dishwasher safe, which suits kitchens operating strict HACCP cleaning routines

At 120g it is a light knife, which may suit some chefs for extended prep work but may feel insubstantial to those accustomed to a heavier blade. Chefs with a preference for more weight and balance through the handle should consider whether this knife suits their style before purchasing. If a shorter paring knife or a longer slicing blade better matches your prep requirements, alternatives within the range are worth considering alongside this model.

If you are building a knife kit for a new kitchen or want to talk through what makes sense for your prep setup, we are happy to help.

This Deglon Sabatier chef's knife has a 4" stainless steel blade, making it one of the shorter options in a professional chef's knife range. At this length, it sits between a paring knife and a standard chef's knife — useful where control and precision matter more than reach, such as trimming, fine vegetable work, or portioning smaller cuts.

Deglon Sabatier has a long-standing reputation in professional kitchens for producing reliable, well-balanced blades. The stainless steel construction is practical for day-to-day kitchen use: it resists staining, holds a working edge under regular use, and the black thermoplastic handle provides a secure grip even in wet conditions. At 60g, the knife is light enough for extended prep sessions without hand fatigue.

Practical advantages for kitchen use include:

• Thermoplastic handle withstands repeated washing and heavy daily use
• Dishwasher safe, which simplifies kitchen hygiene routines
• Compact blade length suits intricate prep and close knife work
• Stainless steel blade resists corrosion in professional kitchen environments

It is worth noting that at 4", this is a compact knife. For operators looking for a general-purpose chef's knife capable of handling larger prep volumes or bulk cutting tasks, a longer blade length would typically be more appropriate. This size suits chefs who want a nimble secondary knife or a dedicated fine-prep tool rather than an all-purpose workhorse.

Well suited to professional kitchens of any size as part of a broader knife set, and a reasonable choice for commis chefs or sections where precision prep is a regular part of service. If you are building out a knife kit and want guidance on matching blade types to specific prep tasks, we are happy to help.

This is the replacement 14" stainless steel blade for the Deglon Sabatier bow saw, designed to keep the saw in reliable working condition without needing to replace the whole tool. It is a direct fit for the corresponding Deglon Sabatier bow saw frame and is the correct spare to have on hand in any kitchen carrying out regular bone-in butchery or carcass work.

In a busy meat preparation environment, saw blades wear or sustain damage over time, particularly with heavy daily use on dense bones. Having a spare blade available means preparation work is not interrupted mid-service or during a busy prep shift. The stainless steel construction helps maintain hygiene standards and resists corrosion in a wet working environment.

• Direct replacement blade — no modification required to fit the bow saw frame
• Stainless steel construction suits a commercial wet prep environment
• Keeps the existing saw in service rather than requiring full tool replacement
• Practical to store as a low-weight backup for high-demand butchery kitchens

This blade is a like-for-like replacement and is only compatible with the matching Deglon Sabatier bow saw. It is not a universal fit for other bow saw frames, so it is worth confirming compatibility before ordering if you are unsure which saw you have in use.

Well suited to butchery operations, whole-animal prep kitchens, game dealers, and any site doing regular bone work where the bow saw is a frequently used tool. If you are unsure whether this is the correct blade for your saw, our team is happy to help you confirm before you order.