Knife COMAS Marble Mini Santoku 12.5 cm — compact santoku kitchen knife

Compact Marble Mini Santoku 12.5 cm by COMAS is a small santoku kitchen knife designed for precise chopping, slicing and dicing in home kitchens. The 12.5 cm blade length and santoku profile provide control and maneuverability for everyday food preparation, making it suitable for vegetables, fruits and boneless proteins. The compact design is intended for users who need a versatile, space-saving knife for detailed prep work and routine tasks.

Advantages

The compact santoku shape delivers a balanced contact between blade and cutting surface, enabling clean slices and fine cuts with reduced effort. A shorter blade gives improved control for intricate tasks and safer handling in tight kitchen spaces. The Marble finish contributes to a sleek appearance while facilitating food release from the blade during slicing. The knife's proportions are optimized for domestic use, offering a combination of precision and daily durability.

Suitable for

• Preparing vegetables and salads
• Slicing fruits and citrus
• Dicing and mincing herbs and aromatics
• Portioning boneless poultry, fish or meat
• Small kitchens and limited storage spaces

Key specifications

• Blade length: 12.5 cm
• Knife type: mini santoku profile
• Primary use: chopping, slicing, dicing
• Suitable materials to cut: vegetables, fruits, boneless proteins, herbs
• Design: compact, space-saving

How to use

Hold the handle with a comfortable grip and position the tip and heel of the blade as needed for each cut. Use a rocking or forward slicing motion common to santoku knives when cutting vegetables and fruits; for boneless proteins, use steady, even strokes to obtain uniform slices. Work on a stable cutting board and maintain control by keeping fingers clear of the blade path. After use, clean and dry the knife promptly to preserve its finish and edge life.

Usage recommendations

For best results, use the Compact Marble Mini Santoku on wooden or plastic cutting boards and avoid cutting through bones or frozen foods. Regular honing and occasional professional sharpening will keep the blade performing optimally. Store the knife in a block, magnetic strip or protective sheath to prevent damage to the edge and to ensure safe handling.