Home (3)

Knife SCIMITARRA 21 SKN21

Knife used mainly in butchery for professional use. It is necessary to start cutting the pieces of meat. Its blade can reach up to 34 centimeters in length. The blade of the knife stretches to rise exponentially towards the tip, also equipped with thread and blade, thus helping the cutting operations. Used for domestic use to slice porchetta, suppressed and large pieces of meat.

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.

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.

ACCIAINO - cod. 202A

Special accessory for sharpening knives with small / medium length blade. Handle in non-slip material. Sharpening the edges of the blade before each use is needed to prolong the life of the knives.

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.

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.

ACCIAINO - AC25

Special accessory for sharpening knives with small / medium length blade. Handle in non-slip material. Sharpening the edges of the blade before each use is needed to prolong the life of the knives.

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.