Kitchen knife Maestro Santoku MR-1475, 17.5 cm blade

Maestro Santoku MR-1475 is a Japanese-style kitchen knife with a 17.5 cm blade designed for slicing, dicing and chopping vegetables, fish and meat. The Santoku profile combines a relatively flat cutting edge with a wide blade, enabling precise thin slices and convenient scooping of cut ingredients back into a bowl or pan. The blade length and balanced geometry make this knife suitable for both professional chefs and home cooks who need a versatile tool for everyday food preparation.

Advantages

The Maestro Santoku MR-1475 offers a wide blade that improves ingredient transfer and a flat cutting edge that supports push-cut and chopping techniques. Its 17.5 cm blade provides a balance between maneuverability and cutting surface, allowing accurate thin slicing as well as efficient chopping. The knife's design reduces the need for excessive rocking motions and helps maintain stable, controlled cuts when working with vegetables, fish and boneless meat.

Suitable for

• Slicing vegetables and fruit into thin, even pieces
• Dicing onions, peppers and other salad ingredients
• Portioning fillets of fish and cutting boneless meat
• Chopping herbs and garlic with quick, precise motions
• Everyday meal preparation in home and professional kitchens

Key specifications

• Blade length: 17.5 cm
• Blade style: Santoku — flat cutting edge with wide profile
• Primary use: slicing, dicing, chopping vegetables, fish and meat
• Handle design: ergonomic shape for secure grip and control
• Intended users: home cooks and professional kitchen staff

How to use

Hold the handle firmly with your dominant hand and guide the blade using a pinch grip near the bolster for greater control when slicing. For thin slices, use a smooth, forward-pull or push-cut motion along the flat edge; for chopping, use short controlled up-and-down or forward rocking motions while keeping the tip in contact with the cutting board when appropriate. Use the wide blade to scoop and transfer cut ingredients. Maintain a stable cutting board and keep fingers tucked under a claw grip to ensure safe operation.

Usage recommendations

Always hand wash and dry the knife immediately after use to protect the blade and handle. Regularly sharpen and hone the edge to preserve cutting performance, and store the knife in a block, magnetic strip or blade guard to prevent damage and ensure safety.