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Hi there, I'm Jarvis! I see you're looking at the Santoku Knife 18cm | Japanese Chef Knife | All-Purpose Kitchen Knife | Deglon Sabatier DB942. How can I help you with the technical specs or suitability for your business today?

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Deglon Sabatier In Stock

Santoku Knife 18cm | Japanese Chef Knife | All-Purpose Kitchen Knife | Deglon Sabatier DB942

SKU: DB942
£79.02 / exc vat
£94.82/ inc vat
  • Molybdenum Vanadium Steel
  • Scalloped Edge
  • Full Tang Construction
  • Riveted Thermoplastic Handle
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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Stepping into the kitchen with the right tool can transform your entire prep process. This is the Deglon Sabatier 18cm Santoku knife, a true master of all trades designed for the fast-paced, demanding environment of a professional kitchen. It blends the precision of a Japanese-style blade with the robust, time-tested durability that the Sabatier name is famous for, giving you a reliable partner for every single service.

Specifically crafted for chefs, caterers, and  passionate cooks who demand performance and  comfort, this all-purpose kitchen knife makes light work of any task you throw at it. The razor-sharp Molybdenum Vanadium steel blade, complete with a clever scalloped edge, ensures food falls away cleanly, speeding up your chopping, dicing, and  mincing. The full tang construction and  riveted handle provide exceptional balance and  control, reducing fatigue during those long prep sessions.

If you're looking for a single, versatile blade that delivers consistent, professional results day in and  day out, your search ends here. This isn't just another knife; it's an investment in efficiency, precision, and  kitchen comfort. Upgrade your toolkit and  feel the difference a truly great knife can make.

Key Features and  Benefits

  • Molybdenum Vanadium Steel: Your blade stays sharper for longer, saving you time on maintenance.
  • Scalloped Edge: Stops food like potatoes and  cucumbers from sticking to the blade.
  • Full Tang Construction: Gives you superior balance and  strength for confident, controlled cutting.
  • Riveted Thermoplastic Handle: Offers a comfortable, secure grip that won't slip, even when wet.
  • Round Bolster: Protects your fingers and  provides a smooth transition from handle to blade.
  • 18cm All-Purpose Blade: The perfect size for tackling everything from fine dicing to slicing meat.
  • Dishwasher Safe: Makes for quick and  easy clean-up after a busy service.
  • Lightweight Design: Reduces wrist fatigue, allowing you to work faster for longer.

Technical Specifications

  • Brand: Deglon Sabatier
  • SKU: DB942
  • Blade Length: 180mm / 7.2"
  • Total Length: 290mm / 11.5"
  • Weight: 180g
  • Blade Material: Molybdenum-Vanadium Stainless Steel
  • Handle Material: Riveted Thermoplastic
  • Construction: Full Tang with Round Bolster
  • Blade Style: Scalloped Santoku Edge
  • Colour: Black
  • Care Instructions: Dishwasher Safe

Expert Review and  Insights

The moment you pick up this Deglon Sabatier Santoku, you feel the quality. It's not just the sharpness, which is impressive out of the box, but the superb balance. It feels like a natural extension of your hand, making repetitive tasks feel less like a chore. For any chef needing a reliable, no-fuss workhorse, this is a very smart choice.

Sophie Brooks – Chef Tools View Profile →

  • The Edge: The scalloped blade is genuinely effective; food release is clean and  quick.
  • The Handle: While durable, the thermoplastic lacks the traditional aesthetic of a classic wooden handle.

Case Study: Real Business, Real Results

The Willow Creek Pub in Keswick, Cumbria, was revamping its gastropub menu and  found their existing knives were struggling to keep up with the demand for finely prepared, fresh ingredients.

"We were wasting so much time with food sticking to our old knives, and  they just weren't holding an edge through a full service. The new Deglon Sabatier Santoku has been a revelation. Prep is faster, cleaner, and  honestly, more enjoyable for the whole team."

Michael Edwards – Head Chef

After equipping the team with the new knives, the kitchen saw a measurable 20% reduction in vegetable and  protein prep time, allowing for smoother service during peak hours.

Installation and  Maintenance Guide

First Use & Handling

  • Before its first use, wash the knife with warm, soapy water and  dry it thoroughly.
  • Always hold the knife by the handle, using a 'pinch grip' for maximum control and  safety.
  • Become familiar with the knife's balance and  weight before starting intensive chopping tasks.
  • Use a proper cutting surface, like a wooden or plastic chopping board, to protect the blade's edge.

Keeping It Going

  • To maintain its sharp edge, regularly use a honing steel (a few strokes before each use is ideal).
  • While it is dishwasher safe, hand-washing is recommended to protect the blade's longevity and  finish.
  • Never leave the knife soaking in a sink to avoid corrosion or accidents.
  • Store it safely in a knife block, on a magnetic strip, or in a sheath to prevent the blade from being damaged.

Buying Guide: Choosing the Right Chef's Knife

Not sure which knife is your perfect kitchen partner? Here’s a quick guide to help you decide.

Find the Balance

A well-balanced knife feels comfortable and  lessens fatigue. Look for one where the weight doesn't feel overly biased to the blade or the handle.

Trust the Tang

A 'full tang' means the blade's steel runs all the way through the handle. This is the hallmark of a strong, durable, and  professional-quality knife.

Steel Yourself

The type of steel matters. Molybdenum Vanadium steel, used here, is prized for holding a sharp edge and  resisting corrosion, meaning less time sharpening.

Get a Grip

Your handle should be comfortable and  secure. A riveted thermoplastic handle provides excellent grip and  is extremely durable and  easy to sanitise.

Santoku vs. European Chef's Knife

A Santoku's flatter blade is perfect for quick, downward chops and  thin slices, making it a master of vegetable prep and  a great all-purpose choice.

See all Chefs Knives

Frequently Asked Questions

Q: What does 'Santoku' mean?

A: It's a Japanese term meaning 'three virtues' or 'three uses'. This refers to the knife's three core tasks: slicing, dicing, and  mincing, making it a fantastic all-purpose kitchen knife.

Q: Is this knife good for a professional kitchen?

A: Yes, absolutely. It is specifically designed for commercial use, featuring a full tang, durable Molybdenum-Vanadium steel, and  a robust handle to withstand daily, heavy use.

Q: What are the benefits of the scalloped edge?

A: The scallops create small air pockets between the blade and  the food. This prevents starchy or moist foods, like potatoes and  cheese, from sticking, allowing for faster, cleaner cutting.

Q: How does this differ from a standard Western-style chef's knife?

A: A Santoku generally has a slightly shorter, wider blade with a flatter edge and  a less pointy tip. This design excels at downward chopping motions rather than the 'rocking' motion often used with a curved Western knife.

Q: What does 'full tang' mean for me?

A: A full tang means the single piece of steel that forms the blade runs all the way to the end of the handle. This provides superior strength, durability, and  excellent balance.

Q: Is the handle comfortable for long prep sessions?

A: Yes, the thermoplastic handle is ergonomically shaped and  riveted for a secure, comfortable grip that helps to reduce hand fatigue during extended periods of use.

Q: Can I really put this in a commercial dishwasher?

A: Yes, the materials are rated as dishwasher safe. However, to preserve the life of the cutting edge, most chefs recommend a quick hand wash and  dry.

Q: How often will I need to sharpen this knife?

A: Thanks to the high-quality Molybdenum Vanadium steel, it holds its edge very well. With regular honing, it will only require professional sharpening periodically, depending on usage.

What Customers Are Saying

An absolutely brilliant knife for the price. It's perfectly balanced, holds its edge well and  the handle is really comfortable. A proper workhorse for our kitchen.

Sarah Jenkins – The Corner Café, Brighton

Really solid all-rounder. The non-stick scalloped edge is a fantastic feature that genuinely works. My go-to for pretty much all veg prep now.

Tom Clarke – Mobile Caterer, Birmingham

I bought two of these for my sandwich deli and  they are superb. They glide through tomatoes and  meats with no effort at all. Easy to clean, too.

Fatima Khan – Deli Owner, Leeds

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The Deglon Sabatier Legacy: A Cut Above the Rest

When you choose a Deglon Sabatier knife, you're not just buying a tool; you're investing in over a century of French cutlery heritage, blended with the functional brilliance of Japanese design. This Sabatier DB942 Santoku represents that perfect fusion. The value extends far beyond its sharp edge. In a commercial kitchen, consistency is everything. This knife delivers it, service after service. Its robust, full-tang construction means fewer replacements and  less downtime compared to cheaper alternatives. This is a tool designed for chefs who understand that reliability is non-negotiable. It's an investment in your team's efficiency, their comfort, and  the consistent quality of your food preparation, ultimately contributing to a smoother, more profitable operation.

Explore more from Deglon Sabatier

Why a Scalloped Edge Makes You a Faster Chef

Ever been in a rush, dicing potatoes or cucumbers, only to have every single slice cling to the side of your knife? It’s frustrating and  slows you down. That's exactly the problem the 'scalloped' edge on this Deglon Japanese style chef knife solves. Those small, oval indentations along the blade aren't just for looks; they are a clever piece of food-release technology.

Think of it like this: as the blade cuts, the scallops create tiny pockets of air between the steel and  the food. This breaks the vacuum-like suction that makes wet or starchy foods stick. It’s the same principle as dimples on a golf ball reducing air resistance. The result is that each slice falls away effortlessly, letting you get into a smooth, fast rhythm without constantly stopping to wipe your blade. It's a small detail that makes a huge difference to your daily prep speed and  efficiency.

Who Should Buy This?

  • Bustling Bistros & Restaurants: Ideal for line cooks who need one reliable knife for diverse prep tasks, from dicing onions to slicing chicken.
  • Culinary Training Centres: An excellent, robust knife for students to master fundamental cutting skills with a professional-grade tool.
  • Pan-Asian Kitchens: Perfectly suited for the rapid, precise preparation of vegetables for stir-fries, curries, and  noodle dishes.
  • Artisan Delicatessens: Provides clean, precise cuts for preparing fresh sandwich ingredients, salads, and  charcuterie daily.
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