Professionale HO.RE.CA

Professionale HO.RE.CA

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  • Category: BUTCHER
  • Category: COOK
  • Category: SLICER
  • Knife FRANCESE 13 BUT13

    Knife FRANCESE 13 BUT13

    Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.
  • Knife FRANCESE 16 BUT16

    Knife FRANCESE 16 BUT16

    Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.
  • Knife FRANCESE 18 BUT18

    Knife FRANCESE 18 BUT18

    Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.
  • Knife FRANCESE 21 BUT21

    Knife FRANCESE 21 BUT21

    Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.
  • Knife FRANCESE 26 BUT26

    Knife FRANCESE 26 BUT26

    Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.

  • Knife FRANCESE 31 BUT31

    Knife FRANCESE 31 BUT31

    Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.
  • Knife CUCINA 20 KTC20

    Knife CUCINA 20 KTC20

    Together with the knife for vegetables it is probably the most used, as it can be used on a wide variety of foods and for a long series of operations. For example, it is able to chop, crumble, reduce into cubes and slice meat, fish and vegetables.
  • Knife ARROSTO 26 SLC26

    Knife ARROSTO 26 SLC26

    They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
  • Knife SCIMITARRA 21 SKN21

    Knife SCIMITARRA 21 SKN21

    Knife used mainly in butchery for professional use. It is necessary to start cutting the pieces of meat. Its blade can reach up to 34 centimeters in length. The blade of the knife stretches to rise exponentially towards the tip, also equipped with thread and blade, thus helping the cutting operations. Used for domestic use to slice porchetta, suppressed and large pieces of meat.
  • Knife AFFETTARE 32 BTW32

    Knife AFFETTARE 32 BTW32

    Very important for slicing meats and hams and salmon if it has a blistered blade. They have a long (possibly hollow) and very flexible blade.
  • Knife PROSCIUTTO 31 HAM31

    Knife PROSCIUTTO 31 HAM31

    Essential for slicing cured meats, hams and smoked salmon if fitted with a blistered blade. Characterized by a long blade that minimizes cut resistance, facilitating the progression and maintenance of the thin thickness required for these foods. Also available flexible.

  • Knife FALCETTA CHP16

    Knife FALCETTA CHP16

    Butcher knives have large and heavy but also very sharp blades. They are also generally used as chippings, but they are also very useful for cutting meat slices and pieces.