Knives (3)

Knife IL CHIODATO RIVETTATO...

Indicata per pane, dolci, e tutti gli alimenti in genere ad esclusione delle carni alla brace e piastra
Colori disponibili:

Knife SANTOKU - cod. 2016

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.

UTILITY SMOOTH - cod. 20K

8.5 Cm smooth blade pointed table knife, available in:
Blister of 6 pcs.
Blister 12 pcs.
Frame 12 pcs.
Bulk
Available colors:

copy of Knife TAVOLA...

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

Knife TAVOLA - cod. 24A

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

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 SANTOKU 18 STK18

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.