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 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.