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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.

Blister TAVOLA LAMA DENTATA

The type of serrated blade is preferable for CITRUS, TOMATOES and hard and filamentous parts of animals

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

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.

This model of knife allows the most varied workings and is certainly the tool that spends the most time in the hands of a Western chef. It has always been the knife with which everything is more or less everything on the cutting board. Excellent for shape and size for cutting, chopping, dicing and generally slicing any type of food: meat, fish, vegetables, fruit and semi-rigid or rigid cheeses. When choosing a carving knife, always check to have the space on the cutting board to be able to use it without damaging the tip near other objects and bearing in mind the fact that you will often have to use it as a guillotine, keeping the tip close to the cutting board and moving the initial part of the blade. A valid alternative - for the professional - to the classic domestic crescent.