Find inspiration this Christmas 🎄with Arcos

Every day a 🎁! Discover our Advent Calendar

FREE Shipping on 🛒 > 59 € (with exceptions)

Extended returns 📦 until January 31, 2024

Search

Register
Invalid register.

Already have an Account? Log in

  • Arcos
  • Santoku Knife Mario Sandoval
Granton Edge
  • Not available
Not available
SKU
233544.

Santoku Knife Mario Sandoval

Multipurpose wide bladed Asian desing and very sharp. Three uses: meat, fish and vegetable.
€121.00
Product out of stock

Subscribe to back in stock notification

  • Free shipping on orders over 59€
  • 10 year warranty on our Knives
Add to Wish List Add to Compare

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.

  • Series: Mario Sandoval
  • Blade Material: NITRUM® Forged Stainless Steel
  • Handle Material: Polyoxymethylene (POM)
  • Use: Japanese
  • Colour: White
  • Blade Length: 180 mm
  • Rivets: Stainless Steal
  • Packaging: Gift Box
  • Weight: 270 g
See more about Mario Sandoval Series

All the features

Discover the features of the product

  • MARIO SANDOVAL

    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.

  • RELAIS&CHATEAUX

    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.

  • 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.