Kitchen knife Opinel Intempora New Santoku 219 — Opinel stainless steel santoku knife

Opinel Intempora New Santoku 219 is a stainless-steel santoku kitchen knife designed for general food preparation. The blade profile and balanced geometry are optimized for slicing, dicing and chopping a variety of ingredients, from vegetables and herbs to boneless meats and fish. The combination of a corrosion-resistant blade and an ergonomically shaped handle supports everyday use in home kitchens and light professional environments while offering straightforward maintenance.

Advantages

The stainless-steel blade offers good resistance to staining and requires minimal upkeep compared with high-carbon alternatives. The santoku profile provides a flatter cutting angle and a wider blade belly, enabling efficient push- and pull-style cuts and precise thin slicing. The handle is ergonomically contoured to reduce hand fatigue during repeated tasks and to improve grip control for safer handling. The overall construction focuses on a balance between cutting performance and ease of care.

Suitable for

• Slicing and dicing vegetables and fruits
• Chopping herbs and aromatics
• Portioning boneless fish and poultry
• Everyday meal preparation in home kitchens

Key specifications

• Blade material: stainless steel
• Blade type: santoku profile for general-purpose cutting
• Handle: ergonomic design for improved grip and comfort
• Primary uses: slicing, dicing, chopping
• Care: low-maintenance stainless-steel construction

How to use

Hold the knife with a secure grip on the handle and guide the blade with a controlled motion appropriate to the task: use a rocking or push-pull technique for vegetables and a slicing motion for thin cuts of fish or meat. Position ingredients on a stable cutting board and keep fingers clear of the blade path. Rinse and dry the knife after use to remove food residues and avoid prolonged exposure to moisture.

Usage recommendations

For best results, sharpen the blade periodically with a fine whetstone or honing rod to maintain a consistent cutting edge. Store the knife in a protective sheath, knife block, or magnetic strip to protect the edge and avoid contact with other utensils. Avoid cutting on very hard surfaces such as glass or stone to preserve blade sharpness.