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Knife BISTECCA RIVETTATA...
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.
Available colors:
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Knife IL CHIODATO RIVETTATO...
Indicata per pane, dolci, e tutti gli alimenti in genere ad esclusione delle carni alla brace e piastra
Colori disponibili:
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Knife FRANCESE 18 BUT18
Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat. -
Knife FRANCESE 26 BUT26
Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.
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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.
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Knife ARROSTO 1253TP
ROAST
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Knife PROSCIUTTO - cod. 2014
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 FILETTARE 18 FIL18
To "fillet" a thin and very well sharpened blade is needed, better if quite flexible. While it is being withdrawn, it is really necessary to have a flexible blade and let it slide without using excessive pressure. Type of knife and relative blade dedicated almost exclusively to the preparation of fish. Think of cleaning all medium and large fish, when you intend to remove the "pulp" from the spine.
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Knife SALUMI - cod. 2015
Very important for slicing meats and hams and salmon if it has a blistered blade. They have a long (possibly hollow) and very flexible blade. -
Knife SANTOKU 18 STK18
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.
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Knife PESTO
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.
