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Knife DISOSSO 1234TP
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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TRONCHESE PELLE - cod....
CUTICLE NIPPER -
TRONCHESE UNGHIE - cod....
NAIL NIPPERS -
PINZETTA CIGLIA - cod....
TWEEZERS EYELASHES