Knives

Knives

Subcategories

Grid
List

There are 4 products.

Sort by:

Showing 1-4 of 4 item(s)

Knife CUCINA - cod. 2006

Together with the knife for vegetables it is probably the most used, as it can be used on a wide variety of foods and for a long series of operations. For example, it is able to chop, chop, reduce into cubes and slice meat, fish and vegetables.
Knife FRANCESE 16 BUT16

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.
Blister BISTECCA LAMA DENTATA

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 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.