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Knife DISOSSO 13 BON13

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.

Knife FRANCESE 13 BUT13

Knife with a large and heavy blade, generally having a length between 15 and 30 cm with a specific curvature - near the tip - that allows precise cuts to be obtained. Used to cut all types of red meat.

Knife PANE 1244TP

Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it.

Knife SALUMI

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.

Knife PASTA

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

Knife PANE 24 BRD24

Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it.