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Knife PESTO

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.

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.

ACCIAINO - cod. 2009

Special accessory for sharpening knives with small / medium length blade. Handle in non-slip material. Sharpening the edges of the blade before each use is needed to prolong the life of the knives.

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.

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 SCIMITARRA 21 SKN21

Knife used mainly in butchery for professional use. It is necessary to start cutting the pieces of meat. Its blade can reach up to 34 centimeters in length. The blade of the knife stretches to rise exponentially towards the tip, also equipped with thread and blade, thus helping the cutting operations. Used for domestic use to slice porchetta, suppressed and large pieces of meat.