Forgiato

Forgiato

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  • Blade length: 14 Cm
  • Blade length: 20 Cm
  • Knife TRINCIANTE - cod. 2008

    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.
  • FALCETTA - cod. 2000

    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.