Deglon Sabatier Santoku Knife Black 18.3cm
Deglon Sabatier Santoku Knife Black 18.3cm
Deglon Sabatier Santoku Knife Black 18.3cm
Deglon Sabatier Santoku Knife Black 18.3cm
Deglon Sabatier Santoku Knife Black 18.3cm
Deglon Sabatier Santoku Knife Black 18.3cm

Deglon Sabatier

Deglon Sabatier Santoku Knife Black 18.3cm

SKU: DB942
Barcode: 3118581604184

£50.25(£60.30 inc VAT)

In stock
Age-restricted product. You must be 18 or over to buy this item. After you place your order you will be asked to verify your age with photo ID, and your order will be held until you do. Orders not verified within 7 days are cancelled.
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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.

Frequently asked questions

How does a santoku knife differ from a standard chef's knife in a professional kitchen?

A santoku has a shorter, flatter blade with a less pronounced tip, which suits a chopping or push-cut action rather than a rocking motion. Many prep cooks find it more comfortable for sustained vegetable work, though it is less versatile than a longer chef's knife for tasks like breaking down larger cuts of meat.

Is this knife suitable for a busy commercial kitchen brigade?

It is a reliable knife for individual daily use in small to medium operations, training kitchens, or as a dedicated prep knife. For high-volume brigades where knives are in near-constant use, a heavier-duty knife at a higher specification may offer better long-term value.

How should this knife be maintained to keep the edge in good condition?

Regular honing with a steel or ceramic rod will maintain the working edge between sharpenings. Hand washing and prompt drying is recommended — dishwasher use is likely to degrade both the blade edge and the handle over time, as is common with most professional kitchen knives.
Deglon Sabatier Santoku Knife Black 18.3cm

£50.25(£60.30 inc VAT)

£50.25(£60.30 inc VAT)

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.