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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 TAVOLA - cod. 715
Suitable for all foods in general.
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Knife FORMAGGIO
Cheese knife -
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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copy of Knife PANE - cod....
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.
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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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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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Knife BISTECCA 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.
Available colors: -
Knife BISTECCA RIVETTATA...
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.
Available colors: -
Knife CUCINA 1233TP
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 PANE
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 SPELUCCHINO - cod. 147A
It is a "joker" tool used by both the professional and the housewife. The particular shape of the blade allows processing even outside the cutting board. The PARING knife is an indispensable tool for everyday use. The basic requirements for this knife must be: easy handling, light weight and a very sharp blade. The blade must cut without having to apply pressure. Meat, poultry, fish and the remaining foods, represent for the paring knife, the knife of choice even if for the cleaning of fruit and vegetables it can find a correct use.