The Kitchen Santoku Knife Maestro MR-1497 is a single-piece kitchen knife with a 17.5 cm stainless steel blade designed for general-purpose chopping, slicing and dicing. The compact Santoku profile combines a flat cutting edge and a slightly curved tip, providing precise control for everyday tasks with vegetables, fish and meat. The one-piece construction ensures blade-to-handle continuity and easier cleaning, making it suitable for both home cooks and professional kitchens that need a versatile, space-efficient cutting tool.
Advantages
The stainless steel blade offers consistent edge performance and corrosion resistance appropriate for frequent kitchen use. The Santoku shape facilitates straight downward cuts and fine slicing, while the 17.5 cm length balances reach and maneuverability for medium-sized ingredients. A single-piece design reduces joints where food and moisture can collect, improving hygiene and simplifying maintenance. The knife’s balanced weight and compact profile support controlled cutting and reduce wrist strain during repeated tasks.
Suitable for
- Chopping and dicing vegetables and herbs
- Slicing fish and fillets
- Portioning and trimming raw meat
- Everyday meal preparation in home kitchens
- Light to moderate use in professional or catering kitchens
Key specifications
- Blade length: 17.5 cm
- Blade material: stainless steel
- Construction: single-piece (integrated blade and handle)
- Knife type: Santoku profile
- Primary uses: chopping, slicing, dicing
How to use
Hold the knife with a secure grip near the bolster or handle area and use a controlled, slightly rocking or downward slicing motion appropriate for the Santoku profile. For vegetables and herbs, use short, precise cuts; for fish and meat, apply smooth, even slices to preserve texture. Use a stable cutting board and keep fingers tucked away from the blade path. After use, wash the knife by hand with warm water and mild detergent, dry thoroughly and store in a knife block or on a magnetic strip to protect the edge.
Usage recommendations
To maintain cutting performance, regularly sharpen the blade with an appropriate stone or sharpening system and hone the edge between sharpenings. Avoid cutting on very hard surfaces such as ceramic or glass, and do not use the knife to cut bones or frozen items. Store the knife in a way that prevents contact with other metal utensils to reduce the risk of chipping.
