Maestro Santoku kitchen knife MR-1432 features a 17.5 cm stainless-steel blade with a non-stick ceramic coating and a Santoku blade profile designed for versatile home cooking tasks. The blade geometry combines a slightly curved edge with a flat grind, providing stable, even cuts for slicing, dicing and chopping vegetables, meat and fish. The ceramic coating reduces food adhesion on the blade surface, which helps maintain speed during preparation and simplifies cleaning after use.
Advantages
The non-stick ceramic coating minimizes sticking and residue buildup on the blade, making it easier to transfer cut food from board to pan. The Santoku profile delivers balanced control and a shorter cutting stroke compared with long Western chef knives, which can improve precision for routine kitchen tasks. The steel core offers edge retention suitable for repeated home use, while the blade finish and coating reduce the need for frequent wiping during prep.
Suitable for
- Slicing vegetables and fruits
- Dicing onions, garlic and herbs
- Chopping boneless meat and poultry
- Preparing fish fillets and sushi-style cuts
- Everyday meal preparation and mise en place
Key specifications
- Blade length: 17.5 cm
- Blade material: stainless steel core with ceramic non-stick coating
- Blade profile: Santoku (sheepsfoot-influenced geometry)
- Intended use: multi-purpose kitchen knife for slicing, dicing and chopping
- Finish: non-stick ceramic coated surface for reduced food adhesion
How to use
Use the Maestro Santoku by holding the handle firmly and guiding the blade with a controlled rocking or push-cut motion appropriate to the Santoku profile. For vegetables, use a short, repeatable stroke to achieve even slices; for meats and fish, employ steady, single-direction cuts or gentle rocking where needed. Avoid twisting or prying motions that can damage the edge. After use, remove food particles with warm water and mild detergent, then dry the blade thoroughly to prevent spotting.
Usage recommendations
For best results, cut on wooden or plastic cutting boards to preserve the blade finish, avoid heavy-duty tasks such as cutting bones or frozen foods to prevent chipping of the coating, and store the knife in a block or on a magnetic strip to protect the edge. Periodically check and, if necessary, re-hone the blade with an appropriate sharpening tool designed for coated knives to maintain cutting performance.
