Anatomica

copy of Knife PROSCIUTTO...

Type of blade fundamental for slicing salami, hams and smoked salmon (in this case the blade is alveolar). 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 SBUCCIATORE - cod. 67A

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 BISTECCA - cod. 125A

It is the type of knife required for all red and white meats: especially steaks, chops, ribs and chops. Razor-sharp blades with teeth designed to crush the slices without damaging them.

Knife PROSCIUTTO SALMONE -...

Type of blade fundamental for slicing salami, hams and smoked salmon (in this case the blade is alveolar). 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 MEZZALUNA - cod. 199A

Mincing Knife

Blister BISTECCA RIVETTATA...