Santoku knife Arcos Riviera White 140 mm, stainless steel blade, ergonomic handle

The Arcos Riviera White santoku knife with a 140 mm stainless steel blade is designed for precise, everyday cutting tasks in both home and professional kitchens. Its shorter, wide blade and slightly curved tip make it suitable for slicing, dicing and chopping a variety of ingredients. The Riviera White ergonomic handle provides a secure, balanced grip for controlled cuts and reduced hand fatigue during repetitive preparation.

Advantages

This santoku knife combines a corrosion-resistant stainless steel blade with a compact 140 mm cutting edge to deliver precise control when working with vegetables, fish and boneless meats. The ergonomic Riviera White handle is shaped to fit the hand comfortably, improving stability and reducing slipping when wet. The blade geometry supports thin, even slices as well as efficient rocking or push-cutting motions.

Suitable for

• Preparing vegetables and herbs — slicing, dicing and julienning
• Filleting and portioning fish and seafood
• Cutting boneless poultry and trimming meat
• Everyday kitchen tasks where a compact, versatile blade is preferred

Key specifications

• Blade length: 140 mm cutting edge
• Blade material: stainless steel for corrosion resistance and edge retention
• Blade shape: santoku profile — wide blade with a slightly curved edge
• Handle: Riviera White ergonomic handle designed for comfort and control
• Use: manual kitchen cutting tool for slicing, dicing and chopping

How to use

Hold the Riviera White handle with a firm but relaxed grip, positioning your guide hand on the ingredient to control thickness. Use a straight down-and-forward or gentle rocking motion depending on the cut: straight push or pull slices for thin, even cuts and a small rocking action for quicker chopping. Keep the cutting board stable and the knife clean and dry between tasks to maintain grip and cutting performance.

Usage recommendations

For best results, hand wash and dry the knife immediately after use and store it in a block or on a magnetic strip to protect the blade. Regular honing and occasional professional sharpening will preserve the cutting edge. Avoid cutting on hard surfaces such as stone or glass to prevent premature dulling.