Professionale HO.RE.CA

Professionale HO.RE.CA

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  • Category: CHEF KITCHEN
  • Category: FILLET KNIFE
  • Category: SLICER
  • Knife FILETTARE 18 FIL18

    Knife FILETTARE 18 FIL18

    To "fillet" a thin and very well sharpened blade is needed, better if quite flexible. While it is being withdrawn, it is really necessary to have a flexible blade and let it slide without using excessive pressure. Type of knife and relative blade dedicated almost exclusively to the preparation of fish. Think of cleaning all medium and large fish, when you intend to remove the "pulp" from the spine.

  • 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 TRINCIANTE 21 CHF21

    Knife TRINCIANTE 21 CHF21

    This model of knife allows the most varied workings and is certainly the tool that spends the most time in the hands of a Western chef. It has always been the knife with which everything is more or less everything on the cutting board. Excellent for shape and size for cutting, chopping, dicing and generally slicing any type of food: meat, fish, vegetables, fruit and semi-rigid or rigid cheeses. When choosing a carving knife, always check to have the space on the cutting board to be able to use it without damaging the tip near other objects and bearing in mind the fact that you will often have to use it as a guillotine, keeping the tip close to the cutting board and moving the initial part of the blade. A valid alternative - for the professional - to the classic domestic crescent.
  • Knife TRINCIANTE 26 CHF26

    Knife TRINCIANTE 26 CHF26

    This model of knife allows the most varied workings and is certainly the tool that spends the most time in the hands of a Western chef. It has always been the knife with which everything is more or less everything on the cutting board. Excellent for shape and size for cutting, chopping, dicing and generally slicing any type of food: meat, fish, vegetables, fruit and semi-rigid or rigid cheeses. When choosing a carving knife, always check to have the space on the cutting board to be able to use it without damaging the tip near other objects and bearing in mind the fact that you will often have to use it as a guillotine, keeping the tip close to the cutting board and moving the initial part of the blade. A valid alternative - for the professional - to the classic domestic crescent.

  • 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.