Knives
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Knife SPELUCCHINO
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 -
Knife TAVOLA DENTATA 13TP
The type of serrated blade is preferable for CITRUS, TOMATOES and hard and filamentous parts of animals
Available colours:
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Knife TAVOLA - cod. 24FT
Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle
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Knife BISTECCA - cod. 2004
It is the type of knife required for all red and white meats: especially steaks, chops, ribs and chops. Razor-sharp blades with teeth designed to crush the slices without damaging them. -
Knife TAVOLA - cod. 2005
Suitable for bread, desserts, and all foods in general with the exception of grilled meat and griddle
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Knife - cod. 914TR
Blister with knives with riveted wooden handle
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copy of Knife CUCINA 1232TP
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.
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Knife SPELUCCHINO MULTIUSO...
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
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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 -
Knife CUCINA 1232TP
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.
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Knife TRINCIANTE - cod. 2008
This model of knife allows the most varied workings and is certainly the tool that spends the most time in the hands of a Western chef. It has always been the knife with which everything is more or less everything on the cutting board. Excellent for shape and size for cutting, chopping, dicing and generally slicing any type of food: meat, fish, vegetables, fruit and semi-rigid or rigid cheeses. When choosing a carving knife, always check to have the space on the cutting board to be able to use it without damaging the tip near other objects and bearing in mind the fact that you will often have to use it as a guillotine, keeping the tip close to the cutting board and moving the initial part of the blade. A valid alternative - for the professional - to the classic domestic crescent.