Chef's knife Maestro MR-1473 20 cm blade — Maestro MR-1473 kitchen knife

Chef's knife Maestro MR-1473 with a 20 cm blade is a general-purpose kitchen knife designed for slicing, dicing and chopping vegetables, meat and herbs. The blade length provides a long, straight cutting edge for efficient push and pull cuts and portioning. The balanced handle and full-length blade make the Maestro MR-1473 suitable for everyday culinary tasks in both home and professional kitchens, combining control and reach for larger ingredients.

Advantages

The 20 cm blade offers extended cutting surface for smoother slicing and faster prep work without needing frequent repositioning. The knife’s shape supports precise straight cuts and rocking motion for herbs and vegetables. Balanced weight distribution between blade and handle improves control during repetitive tasks, while a durable edge retention reduces the need for frequent sharpening under normal household use.

Suitable for

• Slicing and portioning raw and cooked meats
• Chopping and dicing vegetables and fruit
• Herb mincing and fine chopping
• Preparing larger ingredients such as melons or whole fish

Key specifications

• Blade length: 20 cm
• Design: chef's/utility knife profile for multi-purpose kitchen use
• Primary uses: slicing, dicing, chopping, portioning
• Handle: ergonomic design for grip and control
• Construction: single-piece blade-to-handle balance (visual description of form)

How to use

Hold the knife with a firm pinch grip on the blade and thumb/forefinger near the bolster for precision, or use a full-handle grip for heavier cuts. Use the full length of the 20 cm blade for long slicing motions and employ a slight rocking motion when chopping herbs or soft vegetables. For portioning meat, place the ingredient on a stable cutting board and use straight, confident strokes along the blade’s edge. Clean and dry the knife after each use and store it on a magnetic strip or in a protective sheath to maintain the edge.

Usage recommendations

For best performance, hand-wash the knife with mild detergent and dry immediately. Regular honing helps maintain a straight cutting edge; professional sharpening is recommended when honing no longer restores performance. Use a stable cutting board made of wood or plastic and avoid cutting on glass, stone or metal surfaces to preserve the blade’s edge.