Kitchen knife COMAS MARBLE Santoku 18 cm blade

COMAS MARBLE Santoku kitchen knife with an 18 cm blade is designed for precise slicing, dicing and chopping in home and professional kitchens. The Santoku blade geometry provides balanced control and an adapted cutting edge suitable for preparing vegetables, fish and meat. Materials chosen for the blade resist corrosion and the ergonomically shaped handle supports extended use, delivering consistent cutting results and reducing fatigue during repetitive tasks.

Advantages

The COMAS MARBLE Santoku knife combines an 18 cm blade profile with a balanced geometry that improves control for straight and angled cuts. Corrosion-resistant blade materials maintain sharpness and hygiene with routine maintenance. The handle is shaped for a comfortable grip and stable handling, facilitating precise cuts and uniform slices. Its size and weight balance make it versatile for a wide range of kitchen tasks while remaining compact enough for everyday use.

Suitable for

• Preparing vegetables: slicing, dicing and julienne cuts
• Filleting and portioning fish
• Trimming and cutting meat into portions
• General countertop food preparation in home or small professional kitchens

Key specifications

• Blade length: 18 cm
• Blade geometry: Santoku-style profile for multi-purpose cutting
• Blade material: corrosion-resistant steel (stainless properties)
• Handle: ergonomic design for comfortable grip and control
• Primary use: slicing, dicing, chopping and portioning

How to use

Hold the COMAS MARBLE Santoku by the handle with a firm but relaxed grip and position the food on a stable cutting board. Use a rocking or forward-back slicing motion appropriate to the Santoku geometry, keeping the tip and heel of the blade in contact with the board as needed. Use the knife for its intended tasks—vegetables, fish and meat—and avoid cutting through bone or frozen items to preserve the edge. After use, clean the knife by hand with warm water and mild detergent, dry it immediately and store it safely to maintain performance and longevity.

Usage recommendations

Maintain the blade by regular honing and occasional professional sharpening. Hand wash and dry immediately to prevent spotting or corrosion. Use a suitable wooden or plastic cutting board to protect the edge, and store the knife in a block, sheath or magnetic strip to avoid damage and ensure user safety.