Knives (2)

Knife TAVOLA - cod. 2005

Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle

In the kitchen knife category, the PARING KNIFE represents a knife in its own right. It is a "joker" tool used by both the professional and the housewife. The particular shape of the blade allows processing

Knife TAVOLA DENTATA 24TP

The type of serrated blade with rounded tip is suitable for everyday use on the table, allowing any food to be cut correctly.

Knife SANTOKU - cod. 134CZ

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.

Knife TAVOLA DENTATA...

Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle.
Available colors:

copy of Knife PROSCIUTTO...

Type of blade fundamental for slicing salami, hams and smoked salmon (in this case the blade is alveolar). Characterized by a long blade that minimizes cut resistance, facilitating the progression and maintenance of the thin thickness required for these foods. Also available flexible.

Knife PROSCIUTTO SALMONE

Essential for slicing cured meats, hams and smoked salmon if fitted with a blistered blade. Characterized by a long blade that minimizes cut resistance, facilitating the progression and maintenance of the thin thickness required for these foods. Also available flexible.

Knife CUCINA 1232TP

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.