Santoku Knives

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 separates the 1905 range from stamped or part-forged alternatives is the construction. The steel rings at the bolster are inseparably bonded to the moulded handle, creating a single rigid unit. In a busy kitchen 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.

From an operational standpoint, the 1905 Santoku offers several practical advantages for kitchen teams:

• Forged construction provides balance and rigidity, reducing hand fatigue during extended prep
• Flat blade profile suits a push-cut technique commonly used in high-volume vegetable prep
• Symmetrical handle works equally well for right- and left-handed cooks
• German stainless steel resists staining and corrosion in wet kitchen environments
• Integrated steel rings and moulded handle remain secure under heavy daily use

There are no installation requirements for this knife, but it is worth noting that the 1905 range sits in the mid-to-upper tier of Dick's professional catalogue. For kitchens running heavy butchery or whole fish work, a longer or more specialist blade may be needed alongside it. For lighter prep environments or smaller brigades, 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 sections or knife-intensive menus. If you're equipping a full brigade or working through blade selection for a specific kitchen setup, the team is glad to talk it through.

The Dick Superior Santoku is a professional-grade kitchen knife designed for everyday prep tasks in a commercial environment. The santoku format — shorter and lighter than a traditional chef's knife — makes it particularly well suited to precise slicing, dicing and chopping of vegetables, fish and boneless meat. At 17.8cm blade length, it sits in a practical middle ground: enough length to handle most prep tasks efficiently without the bulk of a longer cook's knife.

In a busy kitchen, a knife that balances well and stays comfortable during long prep sessions makes a real difference. The Superior series uses a stainless steel blade with a riveted handle construction, which gives a secure, familiar grip and holds up well under regular professional use. The knife weighs 172g — light enough for extended prep without fatigue, while still feeling substantial in hand.

From an operational standpoint, this knife offers a few practical advantages for kitchen teams:

• Stainless steel blade resists corrosion and is straightforward to maintain
• Riveted handle construction is durable and comfortable over long prep periods
• Santoku profile performs well across a broad range of prep tasks
• A reliable workhorse option for commis and senior chefs alike

There are no complex installation considerations — this is a hand-tool requiring standard knife maintenance: regular honing, appropriate board surfaces and correct storage. As with any professional knife, sharpening frequency will depend on daily use volume and the materials being cut.

The Dick Superior Santoku is a sensible choice for professional kitchens looking for a reliable, well-balanced prep knife. It suits a wide range of kitchen environments, from small independent restaurants to larger catering operations. Those needing a longer blade or heavier construction for more demanding tasks may find other options in the range more appropriate.

If you are building out a knife kit or want guidance on which blade formats best suit your kitchen's prep requirements, the team is happy to help.

The Vogue Bistro Santoku is a compact, general-purpose kitchen knife with a 142mm blade, designed for the everyday prep demands of a professional kitchen. The Santoku profile — with its flat cutting edge and slightly dropped tip — suits a push-and-slice cutting style and is commonly used for vegetable work, boneless proteins, and general mise en place.

In a working kitchen environment, this is the kind of knife that earns its place as a reliable everyday tool rather than a specialist piece. The shorter blade length makes it practical for tighter prep areas or for team members who prefer a more controlled, compact knife. It won't replace a full chef's knife for every task, but for repetitive prep work it handles well and reduces fatigue over a long service.

The ergonomic ABS handle provides a reasonable grip in wet and busy conditions and is straightforward to keep clean. At 113g, the knife sits towards the lighter end of the commercial range, which some operators find preferable for high-volume, repetitive cutting tasks.

• Suitable for vegetable prep, slicing, and general mise en place
• Compact blade length works well for confined prep areas
• Lightweight build reduces hand fatigue over extended prep sessions
• ABS handle is practical, hygienic, and easy to maintain

This knife is well suited to catering teams, café kitchens, and food prep operations where a reliable, easy-to-handle everyday knife is needed. For operations requiring heavier-duty cutting or those processing larger volumes of dense ingredients, a longer or heavier blade from the same range may be worth considering.

If you're building out a knife kit for your team and want guidance on what works best for your operation, our team is happy to help you make the right selection.

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.

The Vogue Tsuki Series 7 Santoku is a Japanese-influenced kitchen knife built around a VG-10 stainless steel core, hardened to 60 Rockwell. The santoku profile — shorter and wider than a conventional chef's knife — makes it a practical choice for chopping, slicing, and dicing across a range of ingredients without the weight or length of a full western blade. At 14.3cm, it sits on the compact end of the santoku range, which suits cooks who prefer a more controlled, nimble knife for detailed prep work.

The VG-10 core is encased in Damascus steel layers, which serve a functional as well as aesthetic purpose — protecting the core against corrosion and adding resilience to the edge. Knives hardened to this level hold their edge well through busy service, though they do require careful honing and a competent sharpening technique to maintain. The micarta resin handle is moisture-resistant and provides a secure grip during extended prep sessions, which matters when a knife is in near-continuous use across a shift.

In practical terms, this knife is well suited to cooks who work with precision and want a reliable, high-quality blade for daily prep. It performs consistently across vegetables, fish, and boneless meat, and the balance at this length makes it comfortable for both pinch grip and handle grip users.

A knife at this specification is best suited to experienced cooks who understand edge care and knife maintenance. It is not a workhorse for rough tasks — bones, frozen product, and hard-skinned squash are better handled with a heavier blade. If the kitchen's prep demands are higher in volume or heavier in nature, a longer or more robust option from the same series may be worth considering.

If you are unsure whether this knife suits the way your kitchen works, we are happy to talk it through.

The Victorinox Santoku with a fluted edge is a medium-length general-purpose knife well suited to prep kitchen work. The santoku profile — shorter and wider than a traditional chef's knife — makes it a practical choice for chopping, slicing, and dicing vegetables, boneless proteins, and herbs. The fluted edge creates small air pockets between blade and food, reducing drag and helping thin slices release cleanly rather than sticking to the blade face.

In a busy prep environment, the knife handles repetitive cutting tasks reliably across a full shift. The carbon stainless steel blade holds a working edge well under regular use and responds readily to honing, which keeps it performing between sharpening sessions. At 110g it sits at a comfortable weight for extended prep work without causing unnecessary fatigue.

The Fibrox handle is the detail that makes this knife a practical choice for professional kitchens rather than just domestic ones. The textured nylon construction provides a secure grip even when wet or greasy, and it meets hygiene standards for commercial food preparation environments. The handle is also straightforward to clean and does not deteriorate with repeated washing.

• Fluted edge reduces food adhesion during slicing
• Carbon stainless steel blade sharpens and hones cleanly
• Fibrox handle maintains grip in wet conditions
• Lightweight enough for extended prep sessions
• Suited to veg prep, boneless proteins, and general knife work

This knife is a solid everyday prep tool for most professional kitchens. It is not intended for heavy-duty butchery or bone work, for which a purpose-built knife would be more appropriate. Operators equipping a full brigade may want to consider a broader range of blade profiles to cover different prep tasks.

If you are building out a knife kit or unsure which profile best suits your prep operation, we are happy to talk it through.

The Vogue Tsuki Series 8 Santoku Knife is a 17.8cm general-purpose kitchen knife made from Damascus steel. The santoku style — originating from Japanese knife-making tradition — combines the characteristics of a chef's knife and a vegetable knife, making it well suited to slicing, dicing, and chopping across a broad range of ingredients. The Damascus steel construction produces a layered, patterned blade that is both hard and capable of holding a fine edge with regular maintenance.

In a working kitchen, this knife sits comfortably in the hands of prep cooks and experienced chefs alike. At 260g it has enough weight to work through vegetables, boneless proteins, and herbs without requiring excessive force, while remaining light enough for sustained prep sessions. The metal handle contributes to an even weight distribution along the length of the knife, which reduces hand fatigue during longer service prep periods.

• Damascus steel blade holds a refined edge suited to precise prep work
• Metal handle provides consistent balance and a secure grip during repetitive tasks
• Santoku profile handles slicing, dicing, and chopping with a single knife
• Even weight distribution reduces fatigue during extended prep sessions
• Suitable for a wide range of ingredients from vegetables to boneless cuts

It is worth noting that Damascus steel knives benefit from careful maintenance — they should be hand-washed and dried promptly rather than put through a dishwasher, and honed regularly to keep the edge performing well. This knife is appropriate for kitchens looking for a reliable mid-length prep knife with a quality finish. Operations with very high-volume butchery or heavy breakdown work may find a longer, heavier blade better suited to their needs.

If you have questions about knife selection or building out a prep station, the team is happy to help you think it through.

The Vogue Tsuki Series 8 Santoku is a shorter-format Japanese-style knife designed for precise, controlled prep work. Made from Damascus steel, the blade combines hardness and edge retention in a format that many chefs find well suited to fine slicing, dicing, and chopping tasks where a longer chef's knife can feel unwieldy.

At 14.3cm, this is a compact Santoku — closer to a utility length than a standard Santoku, which typically runs to around 17–18cm. That makes it a practical choice for detail work: breaking down smaller vegetables, portioning fish, or working with ingredients that benefit from a shorter, more agile blade. The Damascus steel construction gives good edge retention under regular kitchen use, and the pattern visible in the blade is a natural result of the layered forging process rather than a cosmetic addition.

A few things worth considering before selecting this knife:

• Damascus steel requires careful maintenance — avoid dishwashers and dry promptly after washing
• The compact blade length suits detail prep rather than high-volume bulk cutting
• Suits chefs who prefer a lighter, more manoeuvrable knife for precision tasks
• Works well alongside a longer chef's knife or carving knife in a broader kit

This knife is well suited to professional kitchens where detail-focused prep is a regular part of service, and to chefs building out a Japanese-influenced knife kit. If you're unsure whether this length is right for your prep style or team, it's worth a conversation with us before ordering.

The Vogue Soft Grip Santoku is an 18cm forged knife designed for general prep work in professional kitchens. The Santoku style — originating in Japanese culinary tradition — offers a slightly shorter, wider blade than a classic chef's knife, making it well suited to chopping, slicing, and dicing vegetables, boneless proteins, and fish. It is a practical, versatile blade that many prep chefs reach for instinctively during service prep.

The blade is forged from high carbon stainless steel, which holds an edge reliably under regular use and resists staining better than plain carbon alternatives. The wide bolster contributes to the knife's balance, keeping weight centred between blade and handle rather than sitting heavy in either direction — a detail that matters during extended prep sessions where fatigue can become a factor.

From an operational standpoint, the soft ergonomic handle is designed to be comfortable across different grip styles, which suits kitchens where knives are shared between team members of varying hand sizes. Key practical points include:

• Forged construction for consistent balance and durability
• High carbon stainless steel blade retains a fine edge through regular use
• Soft-grip handle reduces hand fatigue during longer prep periods
• Lightweight at 160g, well suited to detailed knife work
• Not recommended for dishwasher use — hand washing preserves the edge

This knife is best suited to smaller brigades, catering colleges, or as a secondary prep knife in larger operations. It is a solid everyday option rather than a heavy-duty workhorse, and kitchens with very high throughput may want to consider a heavier forged alternative. As with all fine-edged blades, regular honing and correct storage will extend its working life considerably.

If you are equipping a prep section and want to talk through what knife range suits your operation, we are happy to help.

The Global G48 is a 17.8cm santoku knife with a fluted blade edge, part of Global's long-running professional knife range. The santoku profile — shorter and wider than a traditional chef's knife — makes it a practical all-round choice for slicing, dicing, and chopping across a wide range of ingredients. The hollow-ground flutes along the blade create small air pockets that reduce surface drag, helping thin slices release cleanly rather than sticking to the blade face.

In a busy prep environment, that combination of a manageable blade length and reduced drag makes the G48 a reliable daily workhorse. It handles everything from fine vegetable brunoise to breaking down proteins with reasonable ease, and the balanced weight distribution in the hollow stainless handle suits chefs who spend long periods on prep without wanting a heavy knife in hand.

Global knives are constructed from a single piece of CROMOVA 18 stainless steel, which contributes to both hygiene and durability. There are no handle joints or rivets where food debris can accumulate, which is a practical advantage in a professional setting where cleaning thoroughness matters.

• Fluted blade reduces surface sticking during fine slicing work
• Single-piece stainless construction with no join points for cleaner hygiene
• Hollow weighted handle designed for balance during extended prep sessions
• Versatile santoku profile suits a wide range of cutting tasks

The G48 is well suited to chefs who prefer a shorter, more manoeuvrable knife for prep-heavy work. It sits within the mid-range of Global's professional line — the range extends both lighter and heavier depending on preferred weight and intended use. If you're building out a knife kit or are unsure which profile suits your prep style best, we're happy to talk it through.

The Wüsthof Classic Santoku is an 18cm forged kitchen knife designed for general-purpose food preparation. The Santoku profile — shorter and wider than a traditional chef's knife, with a flat cutting edge and a gentle curve toward the tip — suits a chopping and slicing motion rather than a rocking cut, making it a practical choice for prep cooks who work through large volumes of vegetables, boneless proteins, and herbs.

Wüsthof's Classic range is forged from a single piece of high-carbon stainless steel through a multi-stage manufacturing process that produces a dense, balanced blade with good edge retention. The full tang construction and riveted black handle give the knife stability in the hand during extended prep sessions, and the bolster provides a natural stopping point for a pinch grip. In a busy kitchen environment, these are the details that matter over a long service.

From a practical standpoint, the Classic Santoku offers a reliable all-round prep knife that holds up well under daily professional use:

• Good edge retention between sharpenings reduces downtime during prep
• Full-tang, riveted handle supports confident control during repetitive cutting tasks
• Balanced weight suits extended use without undue fatigue
• High-carbon stainless steel resists staining and is straightforward to maintain
• Shorter blade length makes it well suited to smaller prep stations or tighter bench space

As with all high-carbon stainless knives, the edge benefits from regular honing and periodic professional sharpening. Hand washing is advisable to preserve both blade and handle over time. Dishwasher use will shorten the working life of the knife.

The Classic Santoku at 18cm is a sensible mid-size choice for most professional prep roles. It works well as a primary prep knife or as a complement to a longer chef's knife where a more agile blade is useful. Operations with very heavy daily prep volumes may find a larger or more specialist blade a better fit depending on the task.

If you're building out a knife kit or want a steer on which blade suits a particular prep role, feel free to get in touch — it's a straightforward conversation that can save a wasted purchase.

This four-piece set from Victorinox brings together a selection of everyday preparation tools suited to light catering and food prep environments. The set includes a fluted Santoku knife, a tomato and table knife, a straight peeler, and a pair of multipurpose kitchen scissors — covering the kind of routine prep tasks that come up in any working kitchen.

Victorinox blades are well regarded in catering for holding an edge reliably under regular use. The Santoku's fluted edge reduces drag when slicing through vegetables, soft proteins, and herbs, while the smaller tomato knife handles detail work and light portioning. The scissors are useful for trimming herbs, breaking down poultry portions, or general prep tasks where a knife is less practical. The peeler rounds out the set for basic vegetable prep.

Practically speaking, this is a utility set rather than a professional chef's roll. It suits light-use environments well:

• Ergonomic plastic handles offer a secure grip during repetitive prep tasks
• Stainless steel blades across all pieces for consistent cutting performance
• Dishwasher safe, supporting straightforward end-of-service cleaning routines
• Compact range covers peeling, slicing, chopping, and scissor work
• Santoku fluting reduces sticking when working through vegetables or boneless meat

This set is best suited to smaller operations, front-of-house prep areas, or as supplementary kit in a larger kitchen — for example, a servery, a hospitality suite, or a small café where a full professional knife roll isn't warranted. For kitchens running high-volume prep across multiple stations, individual professional-grade knives or a more comprehensive set would be worth considering instead.

If you're unsure whether this set fits your prep workflow, or you'd like guidance on building out your smallwares selection more broadly, the team is happy to help you think it through.

The Kai Shun Classic Santoku is a Japanese-style chef's knife designed for precision prep work. The santoku profile — shorter and wider than a Western chef's knife — suits slicing, dicing, and chopping tasks where control and clean cuts matter. It is a knife built to a high standard of fit and finish, and it shows in day-to-day use.

In a professional kitchen environment, this knife performs best in the hands of a chef who values a lighter, more agile blade for vegetable and protein prep. The D-shaped handle is designed to sit naturally in the hand and reduce fatigue during extended prep sessions, which matters when a brigade is working through covers at pace. The blade holds an edge well, meaning less time at the stone between services compared to softer-steel alternatives.

A few points worth considering before buying:

• Japanese high-carbon blades at this hardness require more careful maintenance — a ceramic or fine whetstone rather than a standard steel honing rod
• The blade is not suited to tasks that put lateral stress on the edge, such as splitting bones or cutting through hard rind
• This is a hand-wash only knife — dishwasher use will damage both the blade and handle over time

This knife is well suited to chefs who already have experience with Japanese-style blades, or those moving up from a mid-range knife and wanting something that will last. For kitchens looking to equip a full brigade, or for those needing a longer blade for high-volume butchery prep, there are heavier-duty options in the range worth considering.

If you're unsure whether the santoku profile is the right choice for your prep style, we're happy to talk it through.

The Vogue Tsuki Series 7 Santoku is a Japanese-style general-purpose knife designed for professional kitchen use. The santoku profile — shorter and wider than a standard chef's knife — suits chopping, slicing, and dicing across a broad range of ingredients, from vegetables and herbs through to boneless proteins. The 17.8cm blade length sits in a practical mid-range that works well for most prep tasks without feeling unwieldy.

At its core, the blade uses VG-10 stainless steel hardened to 60 Rockwell, which holds an edge noticeably longer than standard European stainless blades. This means less frequent honing during a busy service and more consistent cutting performance across a full prep session. The Damascus cladding on either side of the core provides corrosion resistance and gives the blade a degree of flex protection, though the primary functional benefit is in the edge retention of the VG-10 core itself.

The micarta resin handle is worth noting from a practical standpoint. It provides a secure, non-slip grip even when hands are wet or oily, and it is more resistant to moisture and bacteria ingress than some natural handle materials. The black finish suits professional presentation and the handle shape supports both pinch grip and full-handle technique.

This knife is suited to chefs who want a high-performance Japanese-style blade for everyday prep work. It is a capable, well-balanced option rather than a specialist or single-purpose tool. If you are equipping a full knife roll or have specific prep volume requirements, it is worth discussing the broader Tsuki range before committing.

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.

The Wusthof Classic Colours santoku knife is a professional-grade general-purpose knife from one of Germany's most established blade manufacturers, based in Solingen. The santoku profile — broad blade, flat edge, and relatively short length — makes it a practical choice for slicing, dicing, and chopping vegetables, boneless proteins, and herbs. This version comes in Wild Blueberry, one of several handle colours in the Classic Colours range, allowing kitchens or individual chefs to colour-code knives by station or task if required.

The blade is forged from a single piece of high-carbon German steel alloy and ground to a fine edge angle on both sides, which produces a notably clean cut with minimal resistance. In a busy prep environment, this translates to less effort over extended periods and cleaner knife work on delicate produce. The bolster adds weight forward of the handle, which improves balance during repetitive cutting tasks and contributes to reduced hand fatigue on long prep shifts.

Practically, the handle material is synthetic, moisture-resistant, and straightforward to clean — relevant in any kitchen where hygiene standards require knives to be wiped down or washed frequently. It is not a flexible or multi-purpose blade; this is a dedicated prep knife, and it performs best when kept to that role.

• Colour-coded handle supports allergen management or station separation
• Forged construction gives good longevity when maintained correctly
• Fine edge angle supports clean cuts on vegetables and light proteins
• Balanced design reduces fatigue during extended prep sessions

If you are equipping a full brigade or need guidance on building out a knife set for a specific kitchen setup, the team is happy to talk through what works in practice.

The Kai Wasabi Black santoku is a Japanese-style knife designed for everyday professional prep work. The 16.5cm blade is ground from 1K6 high-carbon stainless steel, hardened to 58 HRC, which gives it a fine, long-lasting edge with good resistance to corrosion — practical qualities in a kitchen environment where knives are used continuously across a full shift.

The santoku profile suits a wide range of prep tasks: slicing vegetables, portioning fish, and working through boneless meats. The blade geometry encourages a forward chopping motion that many cooks find more controlled than a traditional Western chef's knife, particularly during repetitive fine work. At a modest weight, it causes less fatigue over extended prep periods than heavier blades.

A few practical points worth noting:

• The polypropylene handle incorporates bamboo powder for improved grip, including in damp conditions
• The handle and blade are moulded as a single unit, removing the joint where food debris typically accumulates
• The construction supports straightforward hand-washing and drying, though regular honing will help maintain the edge under daily use

This is not a heavy-duty butchery knife — it is sized and weighted for precision prep rather than breaking down larger cuts or working through bone. Kitchens needing a longer or heavier blade for higher-volume or more demanding tasks should consider alternatives within Kai's range.

The Wasabi Black santoku is well suited to professional kitchens looking for a reliable, everyday prep knife that performs consistently without requiring significant maintenance investment. If you are equipping a section or selecting knives across a brigade, the team is happy to talk through what works best for your kitchen's prep demands.

The Victorinox Fibrox Santoku is a 17cm general-purpose prep knife designed for professional kitchen use. The santoku profile — shorter and wider than a traditional chef's knife — is well suited to the chopping and slicing motions common in fast-paced prep, and the fluted edge reduces the surface contact between blade and food, helping thinner slices release cleanly rather than sticking to the side of the blade.

In a busy kitchen environment this knife handles the everyday prep workload reliably: slicing vegetables, dicing proteins, and mincing herbs all fall within its comfortable range. The 17cm blade length gives useful reach without the bulk of a longer cook's knife, which suits prep cooks who work across a crowded board for extended periods. The light overall weight reduces hand fatigue during long shifts, and the balance suits a push-cut or rocking technique equally well.

The Fibrox handle is the practical detail that makes this knife a fixture in many professional kitchens. It maintains grip when wet or greasy, which matters in a working kitchen far more than it does in a domestic one. The handle also passes dishwasher cycles without deteriorating, which supports fast turnaround between prep sessions and simplifies hygiene compliance.

• Fluted blade reduces food sticking during thin, repetitive slices
• Lightweight build reduces fatigue across long prep shifts
• Non-slip Fibrox handle maintains grip in wet conditions
• Dishwasher safe, supporting quick turnaround and hygiene compliance
• Versatile profile handles slicing, dicing, and mincing reliably

This knife is a practical choice for kitchens that want a dependable, easy-care santoku at a sensible price point. If your team works at very high volume and needs a heavier or longer blade, it is worth considering a broader range of prep knives to match the right tool to the task. If you are unsure which knife profile suits your prep style or menu requirements, we are happy to talk it through.

The Dick Vivum Santoku is an 18cm general-purpose prep knife designed for slicing, dicing and chopping fruit and vegetables in a professional kitchen environment. The blade features a fluted edge, which reduces surface contact and helps prevent food from sticking during repetitive cutting tasks — a practical detail that makes a difference during sustained prep sessions.

Dick manufacture the Vivum blade using a specialised deep-freezing hardening process, which results in a harder, more resilient steel that holds its edge well under daily use and responds readily when it does need sharpening. In a busy prep kitchen where knives are used continuously across shifts, that combination of edge retention and ease of re-sharpening translates directly into less downtime and more consistent cutting performance over the life of the knife.

The handle is made from birch with a natural grain pattern, meaning each knife has a slightly individual appearance. The shape is ergonomic and sits comfortably in the hand, which matters when kitchen staff are working through large volumes of prep over extended periods. Grip fatigue and poor handle geometry are common contributors to slower prep and repetitive strain issues — the Vivum's handle is designed with that in mind.

• Fluted blade reduces drag and food adhesion during prep
• Deep-freeze hardened steel supports edge retention and straightforward sharpening
• Ergonomic birch handle suitable for extended prep sessions
• Balanced for repetitive slicing and fine knife work

The Vivum Santoku is well suited to sections that focus heavily on fruit, vegetable and light protein prep. If your team's knife use is more varied — including heavier butchery or bread work — it is worth considering whether a complementary knife alongside this one would cover the full range of tasks.

If you have questions about knife selection for your kitchen or want to discuss what works best for your prep volumes, we are happy to help.

The Kai Shun Classic 14cm santoku knife is a Japanese-made kitchen knife built around a VG-MAX high-carbon steel core, clad in layered Damascus steel. The santoku format — shorter and lighter than a traditional chef's knife — makes it well suited to the quick, controlled cuts required during detailed prep work: fine vegetable work, portioning fish, and handling boneless meat. The blade geometry reduces drag as it passes through ingredients, which contributes to both cleaner cuts and less resistance across a long prep session.

In professional use, this knife earns its place as a precision prep tool rather than a workhorse for heavy-duty butchery or rough chopping. The edge holds well under consistent use and responds reliably to regular honing, though like all high-hardness Japanese knives it rewards careful technique — side-loading or twisting the blade against hard bones or frozen product is best avoided. Chefs who look after their edges will find the sharpness retention genuinely practical across a busy service week.

The practical advantages this knife offers in a kitchen setting include:

• Reduced drag through ingredients for cleaner, more consistent cuts
• High edge retention that holds up across extended prep periods
• Comfortable D-shaped pakkawood handle with moisture-resistant resin finish
• Full tang construction supporting balance and control during fine work
• Compact 14cm blade that suits close, detailed knife work at the board

This knife requires no special installation, but it does call for appropriate care. It should be hand-washed and dried promptly — dishwasher use risks damaging both the Damascus cladding and the handle material. Regular honing on a smooth ceramic or leather strop, and occasional professional sharpening on appropriate Japanese water stones, will maintain the edge correctly. Standard European pull-through sharpeners are not suitable for this blade.

The Shun Classic 14cm santoku is well suited to chefs who want a precise, lightweight knife for detailed prep and are comfortable maintaining a high-hardness Japanese blade. Those working primarily with harder vegetables, heavy proteins, or high-volume rough prep may find a longer or more robust blade a better fit for that work. It performs best as part of a broader knife kit rather than as a sole all-purpose option.

If you're putting together a knife set for your kitchen and want to talk through which blades suit which tasks, we're happy to help you choose sensibly.