Forgiato

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  • Category: BREAD
  • Category: PARING KNIFE
  • Category: SANTOKU
  • Category: TABLE KNIFE
  • Knife VERDURA - cod. 2002

    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 TAVOLA - cod. 2005

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

  • Knife SPELUCCHINO - cod. 2003

    In the kitchen knife category, the PARING KNIFE represents a knife in its own right. It is a "joker" tool used by both the professional and the housewife. The particular shape of the blade allows processing
  • Knife SANTOKU - cod. 2016

    The Santoku knife represents the Japanese equivalent of the European chef's knife (CHEF KNIFE). Characteristic Japanese knife used to cut and chop vegetables. For this operation - in fact - Western cooks use the knife called CHEF KNIFE The big difference between the two blades is that the carving knife is designed so that the tip always remains in contact with the cutting board, while the Santoku is used as a small cleaver and the tip always comes off the cutting board.

  • Knife PANE - cod. 2012

    Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it.