Home

Knife BISTECCA - cod. 713

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.

Knife BISTECCA DENTATA 27TP

The type of serrated blade is suitable for cutting at best the fibers of the parts of hard and filamentous animals

Available colours:

Knife BISTECCA - cod. 112FT

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.

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.
Available colors:

Knife BISTECCA RIVETTATA...

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.
Available colors:

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.

Knife FILETTARE 18 FIL18

To "fillet" a thin and very well sharpened blade is needed, better if quite flexible. While it is being withdrawn, it is really necessary to have a flexible blade and let it slide without using excessive pressure. Type of knife and relative blade dedicated almost exclusively to the preparation of fish. Think of cleaning all medium and large fish, when you intend to remove the "pulp" from the spine.