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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.
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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:
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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.
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copy of Knife ARROSTO -...
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
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Knife BISTECCA 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.
Available colors:
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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:
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Knife ARROSTO
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters. -
Knife ARROSTO - cod. 2011
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
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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 ARROSTO - cod. 152A
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters. -
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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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.