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Knife DISOSSO 18 BON18
In the kitchen we often find ourselves working cuts of meat of different sizes and we need to separate the bones from the meat. DEBONING knives cater to this need: they can have a STRAIGHT or slightly CURVED blade to absorb the different types of cuts and shapes of the animals, making the preparation of the meat easier.
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CUCCHIAINO MOKA - cod. 104GB
COFFEESPOON
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CUCCHIAINO MOKA cod. 114TN
COFFEE SPOON -
CUCCHIAINO GELATO - cod. 116GB
ICECREAM SPOON -
CUCCHIAINO BIBITA - cod. 108CP
BITTER SPOON -
Knife DISOSSO - cod. 2013
In the kitchen we often find ourselves working cuts of meat of different sizes and we need to separate the bones from the meat. DEBONING knives cater to this need: they can have a STRAIGHT or slightly CURVED blade to absorb the different types of cuts and shapes of the animals, making the preparation of the meat easier. -
CUCCHIAINO BIBITA - cod. 108GB
BITTERSPOON
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CUCCHIAINO BIBITA cod. 116TN
BITTER SPOON -
CUCCHIAINO BIBITA - cod....
BITTER SPOON
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FORCHETTINA FRUTTA - cod....
FRUIT FORK -
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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FORCHETTINA FRUTTA - cod....
FRUIT FORK