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STEAK MICRO SERRATED -...

Tapered steak knife with 11 Cm micro-serrated blade, available in:
Blister da 6 pz.
Card 12 pcs.
Bulk
Available colors:

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

Knife BISTECCA - cod. 112FT

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 TAVOLA - cod. 2005

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

Knife SANTOKU - cod. 134CZ

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 TAVOLA DENTATA 24TP

The type of serrated blade with rounded tip is suitable for everyday use on the table, allowing any food to be cut correctly.

Knife TAVOLA DENTATA...

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

Knife SANTOKU 1235TP

A Santoku has a blade quite similar to a carving knife and is the Japanese equivalent of a chef's knife. Since it is a good idea to have a knife (and a cutting board) for raw food and a knife (and a cutting board) for cooked foods, the second carving knife can be a Santoku so you have the chance to try this type of blade too. 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.