Santoku Knife Mario Sandoval
- Series: Mario Sandoval
- Blade Material: NITRUM® Forged Stainless Steel
- Handle Material: Polyoxymethylene (POM)
- Use: Chef
- Colour: White
- Blade Length: 180 mm
- Rivets: Stainless Steal
- Packaging: Gift Box
- Weight: 280 g
Multipurpose wide bladed Asian desing and very sharp. Three
uses: meat, fish and vegetable.
Blade
Manufactured in a single NITRUM® forged stainless steel piece.Exclusive high perfomance and durable steel.
Handle
Noteworthy for its white handle, shape, which an elegrant French style ferrule. . Its refined and highly rust resistant finish making it the star attraction of the collection. Greater user comfort.
Corrosion-free thanks to its stainless steel tongue-and-groove rivets.
The company offers you a period of 14 calendar days from the date of receipt of your order to return your purchase without any reason.
You can find more information here
All the features
Discover the features of the product
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Madrid, 1977. Chef Mario Sandoval, National Gastronomy Prize 2013, is at the helm of Coque’s culinary art. He fell in love with cooking and its secrets aged 10, in the family restaurant, and belongs to what is now the third generation of cooks.
Madrid, 1977. Chef Mario Sandoval, National Gastronomy Prize 2013, is at the helm of Coque’s culinary art. He fell in love with cooking and its secrets aged 10, in the family restaurant, and belongs to what is now the third generation of cooks.
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Today, as well as running the restaurant, Mario has an intense business activity, coordinating comprehensive restaurant services and providing strategic restaurant and gastronomy consulting to businesses. Among others, Mario leads the gastronomic proposal of the Orfila Hotel in Madrid, the only Relais & Chateaux in the capital.
Today, as well as running the restaurant, Mario has an intense business activity, coordinating comprehensive restaurant services and providing strategic restaurant and gastronomy consulting to businesses. Among others, Mario leads the gastronomic proposal of the Orfila Hotel in Madrid, the only Relais & Chateaux in the capital.
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Besides, he is president of Facyre (Spanish Cultural Federation of Associations of Chefs and Pastry Chefs), speaks at key gastronomy events and carries out research into new culinary fields, techniques and technologies, which puts him at the forefront of Spanish culinary art.
Besides, he is president of Facyre (Spanish Cultural Federation of Associations of Chefs and Pastry Chefs), speaks at key gastronomy events and carries out research into new culinary fields, techniques and technologies, which puts him at the forefront of Spanish culinary art.
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