Keukenmes Victorinox Grand Maitre Santoku V-7.73 23.17G

The Victorinox Grand Maitre Santoku Knife V-7.73 23.17G features a high-quality stainless steel blade with a 23.17 cm cutting edge designed for precise slicing, dicing and chopping. The blade geometry and finish support consistent performance and corrosion resistance, while the ergonomically shaped handle provides a secure and comfortable grip for extended use in both professional and home kitchen environments.

Advantages

The blade material offers durability and edge retention appropriate for frequent kitchen use, and the Santoku profile improves control for thin slices and uniform cuts. The handle’s ergonomic design reduces hand fatigue and enhances maneuverability. The knife’s balance between blade and handle delivers predictable handling for a range of cutting techniques.

Suitable for

• Slicing vegetables, fruits and boneless proteins
• Dicing onions, garlic and herbs
• Chopping soft and medium-density ingredients
• Everyday meal preparation in home kitchens and professional settings

Key specifications

• Blade length: 23.17 cm cutting edge
• Blade material: high-quality stainless steel for corrosion resistance and edge durability
• Knife type: Santoku — multi-purpose Japanese-style chef’s knife
• Handle: ergonomically shaped for secure, comfortable grip and extended use
• Balance: designed for controlled cutting and reduced hand fatigue

How to use

Hold the knife with a firm but relaxed grip, placing the index finger and thumb on either side of the blade base for improved control when needed. Use a stable cutting board and a rocking or forward-slicing motion depending on the ingredient and desired cut. Keep tips of fingers tucked on the guiding hand to maintain safety while cutting. Rinse and dry the knife after use and store it in a suitable knife block or magnetic strip to protect the blade.

Recommendations

For best long-term performance, hand wash and dry the knife immediately after use rather than using a dishwasher. Regular honing will maintain the edge; periodic professional or at-home sharpening restores the cutting performance when honing is no longer sufficient.