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Knives
Subcategories
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copy of Knife ARROSTO -...
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
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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 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 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 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 ARROSTO
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters. -
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 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 ARROSTO - cod. 2011
They are knives with a blade geometry designed to offer the least resistance when cutting the food. SPINE and EDGE of the blade, generally "run" in parallel way just for this reason. Extremely sharp and with a tip pointing upwards to facilitate cutting the slices. Blade length between 20 and 30 centimeters.
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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 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