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Knife CUCINA - cod. 132A
Together with the knife for vegetables it is probably the most used, as it can be used on a wide variety of foods and for a long series of operations. For example, it is able to chop, chop, reduce into cubes and slice meat, fish and vegetables. -
FALCETTA
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. -
Knife DISOSSO - cod. 135A
In the kitchen we often find ourselves working cuts of meat of different sizes and we need to separate the bones from the meat. DEBONING knives cater to this need: they can have a STRAIGHT or slightly CURVED blade to absorb the different types of cuts and shapes of the animals, making the preparation of the meat easier. -
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. -
Knife PANE 24 BRD24
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. -
Knife PANE 31 BRD31
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. -
Knife SALUMI - cod. 162A
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 PASTA - cod. 172A
The type of knives with SMOOTH blades table are suitable for fruit, vegetables and fish (cooked or raw). Sharp and flexible, together with the fork they are a true ally of the palate -
Knife SURGELATI - cod. 195A
Knife with double serration: on the back and on the classic thread. Designed and developed to allow you to cut foods that are still frozen with "saw" movements -
Knife PROSCIUTTO 31 HAM31
Essential for slicing cured meats, hams and smoked salmon if fitted with a blistered blade. 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.
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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.