Knives (4)

Knife MAREMMANO - cod. TM09UL

Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860

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.

TOMATO - cod. 45MTS

Spearhead vegetable knife with 9.5 cm micro-serrated blade, available in:
Blister da 6 pcs.
Card 12 pcs.
Bulk
Available colors:

Knife DISOSSO 16 BON16

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.

Knife SPELUCCHINO - cod. 2003

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

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.

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.