Knives

Knives

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Showing 13-24 of 35 item(s)

Knife PANE 1243TP

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 FRANCESE 18 BUT18

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 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.
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 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.
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 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.
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.
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.
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.