Knives
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Knife SPELUCCHINO UTY09
It is a "joker" tool used by both the professional and the housewife. The particular shape of the blade allows processing even outside the cutting board. The PARING knife is an indispensable tool for everyday use. The basic requirements for this knife must be: easy handling, light weight and a very sharp blade. The blade must cut without having to apply pressure. Meat, poultry, fish and the remaining foods, represent for the paring knife, the knife of choice even if for the cleaning of fruit and vegetables it can find a correct use. -
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. -
copy of Knife PROSCIUTTO...
Type of blade fundamental for slicing salami, hams and smoked salmon (in this case the blade is alveolar). 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.
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Knife PROSCIUTTO SALMONE
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. -
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 ARROSTO 1252TP
ROAST
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Knife FRANCESE 26 BUT26
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.
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Knife PROSCIUTTO - cod. 2014
Type of blade fundamental for slicing salami, hams and smoked salmon (in this case the blade is alveolar). 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. -
Knife ARROSTO 1253TP
ROAST
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Knife SALUMI - cod. 2015
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. -
MEZZALUNA
Mincing knife