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Knife FRANCESE 16 BUT16
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 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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TABLE SERRATED - cod. 26
Round point table knife with 9 Cm mixed blade, available in:
Blister da 6 pcs.
Blister 12 pcs.
Available colors:
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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.
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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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Blister BISTECCA LAMA DENTATA
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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Blister TAVOLA LAMA DENTATA
The type of serrated blade is preferable for CITRUS, TOMATOES and hard and filamentous parts of animals -
Blister BISTECCA LAMA...
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. -
Knife FALCETTA CHP16
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.
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Blister 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.