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copy of Knife PANE - cod....
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.
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copy of Knife ARROSTO -...
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
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Knife SBUCCIATORE - cod. 67A
A short and handy blade, slightly curved. It allows processing outside the cutting board such as the cleaning of large vegetables, the making of small decorations and the peeling of some vegetables. A good paring knife will really serve every day and it is necessary that it is comfortable and very well sharpened. The blade will have to cut without the need to apply pressure, because if you press it it will end up cutting your fingertips sooner or later. The blade may not even be curved but straight, but the preference falls for years on the curved one. This is also the peeler called VEG.
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Knife PANE
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 CUCINA 1233TP
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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Knife ARROSTO
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters. -
Knife PANE - cod. 2012
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. -
PARING SMOOTH - cod. 71T
A short and handy blade, slightly curved. It allows processing outside the cutting board such as the cleaning of large vegetables, the making of small decorations and the peeling of some vegetables. A good paring knife will really serve every day and it is necessary that it is comfortable and very well sharpened. The blade will have to cut without the need to apply pressure, because if you press it it will end up cutting your fingertips sooner or later. The blade may not even be curved but straight, but the preference falls for years on the curved one. This is VEG.
Available colors:
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Knife ARROSTO - cod. 2011
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
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Knife PANE - cod. 143A
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 ARROSTO - cod. 152A
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
