Knives

Knives

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  • Blade length: 21 Cm
  • Blade length: 24 Cm
  • Knife SALUMI

    Knife SALUMI

    Very important for slicing meats and hams and salmon if it has a blistered blade. They have a long (possibly hollow) and very flexible blade.
  • Knife PANE 1244TP

    Knife PANE 1244TP

    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 FRANCESE 21 BUT21

    Knife FRANCESE 21 BUT21

    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 PASTA

    Knife PASTA

    The type of knives with SMOOTH blades table are suitable for fruit, vegetables and fish (cooked or raw). Sharp and flexible, together with the fork they are a true ally of the palate
  • Knife ARROSTO 1252TP

    Knife ARROSTO 1252TP

    ROAST

  • Knife PANE 24 BRD24

    Knife PANE 24 BRD24

    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 SALUMI - cod. 162A

    Knife SALUMI - cod. 162A

    Very important for slicing meats and hams and salmon if it has a blistered blade. They have a long (possibly hollow) and very flexible blade.
  • Knife SCIMITARRA 21 SKN21

    Knife SCIMITARRA 21 SKN21

    Knife used mainly in butchery for professional use. It is necessary to start cutting the pieces of meat. Its blade can reach up to 34 centimeters in length. The blade of the knife stretches to rise exponentially towards the tip, also equipped with thread and blade, thus helping the cutting operations. Used for domestic use to slice porchetta, suppressed and large pieces of meat.
  • Knife PASTA - cod. 172A

    Knife PASTA - cod. 172A

    The type of knives with SMOOTH blades table are suitable for fruit, vegetables and fish (cooked or raw). Sharp and flexible, together with the fork they are a true ally of the palate
  • Knife TRINCIANTE 21 CHF21

    Knife TRINCIANTE 21 CHF21

    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.
  • Knife SURGELATI - cod. 195A

    Knife SURGELATI - cod. 195A

    Knife with double serration: on the back and on the classic thread. Designed and developed to allow you to cut foods that are still frozen with "saw" movements