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Knives
Subcategories
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copy of Knife TAVOLA...
The type of serrated blade with rounded tip is suitable for everyday use on the table, allowing any food to be cut correctly.
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copy of Knife CUCINA -...
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.
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Knife BISTECCA - cod. 713
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.
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Knife PIEMONTESE - cod. TP0x
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
Available in versions:
cod. TP08UL lama cm 8
cod. TP09UL lama cm 9 -
Knife BERGAMASCO - cod. TB0x
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
Available in versions:
cod. TB07UL blade cm 7
cod. TB08UL blade cm 8
cod. TB09UL blade cm 9
cod. TB10UL blade cm 10 -
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 BISTECCA DENTATA 27TP
The type of serrated blade is suitable for cutting at best the fibers of the parts of hard and filamentous animals
Available colours:
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Knife TOSCANO - cod. TT0x
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
Available in versions:
cod. TT08UL blade cm 8
cod. TT09UL blade cm 9 -
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 BISTECCA - cod. 112FT
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.
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Knife - cod. 914TR
Blister with knives with riveted wooden handle
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Knife CUCINA
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.