Home (2)

Knife PROSCIUTTO SALMONE

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.

Knife PATTADA - cod. TS0x

Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
Available in version:
cod. TS09UL blade cm 9
cod. TS10UL blade cm 10

Knife ARBURESE - cod. TSA08UL

Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860

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 ARROSTO

They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.

Knife SALUMI

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 OCCITANO - cod. TO10UL

Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860

Knife ARROSTO 1252TP

ROAST

Knife PASTA

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 ARROSTO - cod. 2011

They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.