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 VERDURA - cod. 130A

Knife with short and slightly curved blade. It allows the cleaning of vegetables and the peeling of some vegetables. The blade must cut without having to apply pressure. The blade may not even be curved but straight, but the preference falls for years on the curved one. This is the VEG knife.

Knife FORMAGGIO - cod. 35A

Cheese knife

Knife TAVOLA - cod. 24A

Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle

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 FALCETTA - cod. 197A

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.