Knives

Knives

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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 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 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 PROSCIUTTO 31 HAM31

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.