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Knife TUMIN Formaggio ZUAVA...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
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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. -
Knife TUMIN Formaggio CUORE...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
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Knife PROSCIUTTO
HAM
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Knife TUMIN Formaggio...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
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RONCOLA - cod. ROx
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
Available version
cod. RO07UL blade cm 7
cod. RO08UL blade cm 8 -
Knife PANE 24 BRD24
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it. -
Knife PANE - cod. 143A
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it. -
RONCOLINO Portachiavi -...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
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Knife PANE 31 BRD31
Slicing bread precisely and serving beautiful slices is a daily action. In addition, cakes, casseroles, roulades and other savory or cheesy preparations require a precise cut without having to pressurize the food, and this blade facilitates cutting.The tip is not needed and the blade must be wavy so as to incise the crust slowly without breaking it. -
Knife ARROSTO - cod. 152A
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.
