Chef's knife Fiskars 16 cm All Steel Santoku model 1062884

Fiskars All Steel Santoku knife with a 16 cm blade is a compact chef's knife engineered for everyday kitchen tasks. The all-steel construction provides a balanced, rigid feel and a clean modern profile. Its short santoku blade combines a flat cutting edge with a slightly curved tip, making it efficient for slicing, dicing and chopping vegetables, fish and boneless meats while taking up less space than a full-size chef's knife.

Advantages

The single-piece steel design reduces joints and crevices where food and moisture can collect, simplifying cleaning and maintenance. The 16 cm blade length offers control and maneuverability for precise cuts, while the santoku geometry improves contact with cutting boards for consistent slicing. The knife's weight distribution and solid build create a steady, reliable feel in hand suitable for frequent use at home or in light professional settings.

Suitable for

• Slicing and portioning vegetables and fruits
• Filleting and portioning fish
• Dicing boneless meats and poultry
• Everyday meal preparation in home kitchens
• Compact kitchen setups and small-scale professional use

Key specifications

• Blade length: 16 cm
• Blade type: Santoku profile with a relatively flat edge
• Construction: Single-piece all-steel design
• Intended use: General-purpose chef's/santoku tasks — slicing, dicing, chopping
• Balance: Designed for steady handling and precise control

How to use

Hold the handle comfortably with a pinch or full-handle grip depending on the cut and control required. Use a stable cutting board and make smooth, controlled forward-and-down or rocking motions appropriate to the santoku edge. For slicing, guide the blade through the food with even pressure; for dicing, make parallel cuts then cross-cuts for uniform pieces. After use, rinse and hand-dry the knife to preserve the steel surface and edge; avoid prolonged soaking and dishwasher cycles which may affect finish and sharpness over time.

Usage recommendations

Regularly hone the edge with a ceramic or steel honing rod to maintain alignment, and sharpen on a stone or professional sharpener when necessary. Store the knife in a block, magnetic strip or protective sheath to prevent contact with other utensils and to protect the blade.