Kitchen knife Arcos Santoku KYOTO 185 mm (Japanese-style) model 178800

Arcos Santoku KYOTO 185 mm is a Japanese-style kitchen knife designed for versatile everyday cutting tasks. The 185 mm blade offers a balance between precision and control, making it suitable for slicing, dicing and chopping vegetables, fish and meat. The Santoku profile features a broad blade that facilitates efficient food release and a comfortable cutting angle for both home cooks and professional users. The knife is built to provide consistent performance during meal preparation, with emphasis on handling and reliability.

Advantages

The Arcos Santoku KYOTO combines a wide blade geometry with balanced handling to deliver precise, repeatable cuts and smooth food release. Its size makes it adaptable for varied kitchen tasks while maintaining maneuverability. The ergonomically designed handle supports extended use with reduced hand fatigue. Materials and construction focus on durability and consistent edge retention to meet daily cooking demands.

Suitable for

• Slicing and portioning raw and cooked fish
• Chopping and dicing vegetables and herbs
• Cutting boneless meat and trimming fat
• General meal preparation in home and professional kitchens

Key specifications

• Blade length: 185 mm
• Japanese-style Santoku blade profile with broad cutting surface
• Balanced design for control and maneuverability
• Ergonomic handle for comfortable grip
• Suitable for precise slicing, dicing and chopping

How to use

Use the Arcos Santoku KYOTO with a stable cutting board and maintain a consistent slicing motion: slice with the flat of the blade using short forward and downward strokes for vegetables, and use controlled, smooth cuts for fish and boneless meat. Keep the tip and heel of the blade engaged as needed for rocking or push-cut techniques. After use, hand wash and dry the knife immediately to preserve the cutting edge and finish.

Usage recommendations

To prolong sharpness and performance, hone the blade regularly with a suitable sharpening steel and perform professional sharpening when necessary. Avoid cutting on very hard surfaces such as glass or stone and do not use the knife to cut through bones. Store the knife in a block, on a magnetic strip or in a protective sheath to prevent damage to the edge.