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  • Blade length: 8 Cm
  • Blade length: 11.5 Cm
  • Knife VERDURA - cod. 2002

    Knife with short and slightly curved blade. It allows the cleaning of vegetables and the peeling of some vegetables. The blade must cut without having to apply pressure. The blade may not even be curved but straight, but the preference falls for years on the curved one. This is the VEG knife.
  • Knife BISTECCA - cod. 713

    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 BISTECCA DENTATA 27TP

    The type of serrated blade is suitable for cutting at best the fibers of the parts of hard and filamentous animals

    Available colours:

  • Knife TAVOLA - cod. 715

    Suitable for all foods in general.

  • Knife FORMAGGIO

    Cheese knife
  • 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 BISTECCA 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.
    Available colors:
    col2.jpg

  • Knife 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.
    Available colors:
    col1.jpg

  • Knife IL CHIODATO RIVETTATO...

    Indicata per pane, dolci, e tutti gli alimenti in genere ad esclusione delle carni alla brace e piastra
    Colori disponibili:
    col4.jpg

  • Knife BISTECCA - cod. 125A

    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.

  • Blister TAVOLA LAMA DENTATA

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