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Knives
Subcategories
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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.
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Knife FORMAGGIO - cod. 35A
Cheese knife
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Knife TAVOLA - cod. 24A
Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle -
copy of Knife TAVOLA...
Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle.
Available colors:
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Knife FALCETTA CHP16
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.
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Blister TAVOLA RIVETTATA -...
Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle -
STEAK MICRO SERRATED -...
Tapered steak knife with 11 Cm micro-serrated blade, available in:
Blister da 6 pz.
Card 12 pcs.
Bulk
Available colors: