Dick 1905 Fully Forged Santoku Knife 17.8cm

The Dick 1905 Santoku is a fully forged knife built around a traditional Japanese blade profile — broad, relatively flat, and well suited to the chopping and slicing tasks that make up the bulk of prep work in a professional kitchen. At 17.8cm, the blade sits in a practical mid-length range that handles vegetables, boneless proteins, and herbs comfortably without the reach of a full chef's knife.

What distinguishes the 1905 range from stamped or part-forged alternatives is the construction. The steel rings visible at the bolster are inseparably bonded to the moulded handle, creating a single rigid unit rather than a blade and handle that can work loose over time. In a busy kitchen environment — where knives are used hard, washed frequently, and passed between prep staff — that structural integrity matters. The German stainless steel blade holds a good edge through sustained service and responds well to regular honing on a steel.

From an operational standpoint, the 1905 Santoku offers a few specific advantages for kitchen teams:

• Forged construction provides balance and rigidity that reduces hand fatigue during extended prep
• The flat blade profile suits a push-cut technique commonly used in high-volume veg prep
• Symmetrical handle design works for both right- and left-handed cooks
• German stainless steel resists staining and corrosion in wet kitchen environments
• Moulded handle with integrated steel rings remains secure even with heavy daily use

There are no installation requirements — this is a hand tool — but it is worth considering that the 1905 range sits in the mid-to-upper tier of Dick's professional catalogue. If your team works through high volumes of heavy butchery or whole fish, a longer or more specialist blade may serve better alongside it. Conversely, for lighter prep environments or smaller brigade kitchens, this knife covers a wide range of tasks without the weight of a longer chef's knife.

The 1905 Santoku is well suited to professional kitchens where reliable, well-balanced prep knives are in daily use — particularly those running structured prep brigades or knife-heavy menus. If you're equipping a full section or want to talk through blade selection for your kitchen's specific needs, the team is happy to help.