Dick 1905 Fully Forged Santoku Knife 17.8cm product image

Dick

Dick 1905 Fully Forged Santoku Knife 17.8cm

SKU: DL318

£120.00(£144.00 inc VAT)

In stock
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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.

Frequently asked questions

Is the 17.8cm blade length practical for general kitchen prep work?

For most prep tasks — vegetables, boneless proteins, and herbs — the 17.8cm Santoku is a comfortable working length that gives good control without the reach of a full chef's knife. Kitchens running heavier butchery or whole fish work would typically use a longer blade alongside it rather than instead of it.

How does fully forged construction differ from stamped knives in daily use?

Forged knives are worked from a single piece of steel, which produces a denser, more balanced blade with better rigidity. In practice this means improved edge retention and less flex during cutting, which becomes noticeable during extended prep shifts. Stamped knives are cut from sheet steel and tend to feel lighter and less balanced under sustained use.

Is the Dick 1905 Santoku suitable for a professional kitchen environment?

Yes — the 1905 range is built for professional use, with construction quality and material choice suited to kitchens where knives are used hard and washed frequently. It sits in the mid-to-upper tier of Dick's professional catalogue and is commonly found in brigade kitchens running structured prep operations.
Dick 1905 Fully Forged Santoku Knife 17.8cm

£120.00(£144.00 inc VAT)

£120.00(£144.00 inc VAT)

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.