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Knife SANTOKU 1235TP
A Santoku has a blade quite similar to a carving knife and is the Japanese equivalent of a chef's knife. Since it is a good idea to have a knife (and a cutting board) for raw food and a knife (and a cutting board) for cooked foods, the second carving knife can be a Santoku so you have the chance to try this type of blade too. The big difference between the two blades is that the carving knife is designed so that the tip always remains in contact with the cutting board, while the Santoku is used as a small cleaver and the tip always comes off the cutting board.
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Knife FRANCESE 18 BUT18
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. -
Knife SANTOKU 18 STK18
The Santoku knife represents the Japanese equivalent of the European chef's knife (CHEF KNIFE). Characteristic Japanese knife used to cut and chop vegetables. For this operation - in fact - Western cooks use the knife called CHEF KNIFE The big difference between the two blades is that the carving knife is designed so that the tip always remains in contact with the cutting board, while the Santoku is used as a small cleaver and the tip always comes off the cutting board.
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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.