Italiano
English
Knives
Subcategories
-
Knife FRANCESE 13 BUT13
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 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. -
Knife FRANCESE 18 BUT18
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 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 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.
-
ACCIAINO
Special accessory for sharpening knives with small / medium length blade. Handle in non-slip material. Sharpening the edges of the blade before each use is needed to prolong the life of the knives. -
Knife FRANCESE 31 BUT31
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 FORCHETTONE
Carving forged fork. Suitable for taking or turning meat (ex: roasts, boiled meat, grilled meat). The experts use it to test the degree of internal cooking of the meat.
-
Knife FORCHETTONE - cod. 2010
Carving fork
-
Knife PESTO
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. -
ACCIAINO - cod. 2009
Special accessory for sharpening knives with small / medium length blade. Handle in non-slip material. Sharpening the edges of the blade before each use is needed to prolong the life of the knives. -
FALCETTA
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.