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FRUSTA SBATTITORE - cod....
KITCHEN WHISK
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copy of Knife DISOSSO -...
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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ROTELLA PIZZA - cod. UTL002
PIZZA WHEEL
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PENNELLO CUCINA - cod. UTL003
KITCHEN BRUSH -
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 DISOSSO 16 BON16
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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PALETTA GELATO - cod. UTL004
ICE CREAM SCOOP -
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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PELAPATATE - cod. UTL005
POTATO PEELER -
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. -
APRISCATOLE - cod. UTL006
CAN OPENER -
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.