Knives
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Knife PANE - cod. 2012
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it. -
Knife PANE 1244TP
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it.
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Knife FORCHETTONE
Carving forged fork. Suitable for taking or turning meat (ex: roasts, boiled meat, grilled meat). The experts use it to test the degree of internal cooking of the meat.
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Knife CUCINA - cod. 131A
Together with the knife for vegetables it is probably the most used, as it can be used on a wide variety of foods and for a long series of operations. For example, it is able to chop, chop, reduce into cubes and slice meat, fish and vegetables.
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Knife FORCHETTONE - cod. 2010
Carving fork
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Knife CUCINA - cod. 132A
Together with the knife for vegetables it is probably the most used, as it can be used on a wide variety of foods and for a long series of operations. For example, it is able to chop, chop, reduce into cubes and slice meat, fish and vegetables. -
Knife CUCINA 20 KTC20
Together with the knife for vegetables it is probably the most used, as it can be used on a wide variety of foods and for a long series of operations. For example, it is able to chop, crumble, reduce into cubes and slice meat, fish and vegetables. -
Knife PANE 24 BRD24
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it. -
Knife PANE - cod. 143A
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it. -
Knife PANE 31 BRD31
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it. -
Knife FORCHETTONE - cod. 193A
Carving fork. Suitable for taking or turning meat (ex: roasts, boiled meat, grilled meat). The experts use it to test the degree of internal cooking of the meat.