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288444
Cleaver Mario Sandoval
€44.13
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Cleaver Mario Sandoval

In stock
SKU
288444
Wide, sturdy blade with a rectangular shape. Suitable for cutting large pieces or meat and chopping through tendon and bone.
€44.13
  • Receive by Mon 9th - Tue Dec 10th
  • Free shipping on orders over 59€
  • 10 year warranty on our Knives
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Blade

The exclusive NITRUM® stainless steel of its blade imbues it with exceptional durability.

Handle

Predominance of the straight lines designed with everyday use in mind withour sacrificing design.

Its polyoxymethylene grips makes it highly resistant to chemicals and extreme temperatures.

Having rust resistant stainless steel tongue-and-groove rivets.

  • Series: Mario Sandoval
  • Blade Material: NITRUM® Stainless Steel
  • Handle Material: Polyoxymethylene (POM)
  • Use: Cleaver
  • Colour: White
  • Blade Length: 200 mm
  • Rivets: Stainless Steal
  • Packaging: Gift Box
  • Weight with packaging: 390 g
See more about Mario Sandoval Series

All the features

Discover the features of the product

  • Mario Sandoval

    Madrid, 1977. El chef Mario Sandoval lidera la culinaria de Restaurante Coque, distinguido con 2 Estrellas en la Guía Michelin, 3 M en la Guía Metrópoli y 3 Soles en la Guía Repsol. 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.