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Knife FRANCESE 21 BUT21
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 FRANCESE 26 BUT26
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.
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ACCIAINO
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. -
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. -
Knife BISTECCA - cod. 125A
It is the type of knife required for all red and white meats: especially steaks, chops, ribs and chops. Razor-sharp blades with teeth designed to crush the slices without damaging them.
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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. -
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. -
Blister BISTECCA LAMA DENTATA
It is the type of knife required for all red and white meats: especially steaks, chops, ribs and chops. Razor-sharp blades with teeth designed to crush the slices without damaging them.
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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. -
Blister BISTECCA LAMA...
It is the type of knife required for all red and white meats: especially steaks, chops, ribs and chops. Razor-sharp blades with teeth designed to crush the slices without damaging them.