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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. -
TOMATO - cod. 45MTS
Spearhead vegetable knife with 9.5 cm micro-serrated blade, available in:
Blister da 6 pcs.
Card 12 pcs.
Bulk
Available colors: -
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.
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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 FRANCESE 31 BUT31
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. -
FALCETTA
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 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. -
FALCETTA - cod. 2000
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 PANE 31 BRD31
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 - cod. 162A
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 - cod. 172A
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