Italiano
EnglishProducts
Subcategories
-
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 BISTECCA - cod. 125A
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 TUMIN Formaggio ZUAVA...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
-
Knife TUMIN Formaggio CUORE...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
-
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. -
Knife TUMIN Formaggio...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
-
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. -
FALCETTA - cod. 2000
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. -
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 -
RONCOLINO Portachiavi -...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
-
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.