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Knife SBUCCIATORE PAR06
A short and handy blade, slightly curved. It allows processing outside the cutting board such as the cleaning of large vegetables, the making of small decorations and the peeling of some vegetables. A good paring knife will really serve every day and it is necessary that it is comfortable and very well sharpened. The blade will have to cut without the need to apply pressure, because if you press it it will end up cutting your fingertips sooner or later. The blade may not even be curved but straight, but the preference falls for years on the curved one. This is also the peeler called VEG. -
Knife SPELUCCHINO UTY09
It is a "joker" tool used by both the professional and the housewife. The particular shape of the blade allows processing even outside the cutting board. The PARING knife is an indispensable tool for everyday use. The basic requirements for this knife must be: easy handling, light weight and a very sharp blade. The blade must cut without having to apply pressure. Meat, poultry, fish and the remaining foods, represent for the paring knife, the knife of choice even if for the cleaning of fruit and vegetables it can find a correct use. -
Knife DISOSSO 13 BON13
In the kitchen we often find ourselves working cuts of meat of different sizes and we need to separate the bones from the meat. DEBONING knives cater to this need: they can have a STRAIGHT or slightly CURVED blade to absorb the different types of cuts and shapes of the animals, making the preparation of the meat easier. -
Knife DISOSSO 16 BON16
In the kitchen we often find ourselves working cuts of meat of different sizes and we need to separate the bones from the meat. DEBONING knives cater to this need: they can have a STRAIGHT or slightly CURVED blade to absorb the different types of cuts and shapes of the animals, making the preparation of the meat easier.
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Knife DISOSSO 18 BON18
In the kitchen we often find ourselves working cuts of meat of different sizes and we need to separate the bones from the meat. DEBONING knives cater to this need: they can have a STRAIGHT or slightly CURVED blade to absorb the different types of cuts and shapes of the animals, making the preparation of the meat easier.