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  • Category: BUTCHER
  • Category: SLICER
  • Blade length: 16 Cm
  • Blade length: 24 Cm
  • Knife FRANCESE 16 BUT16

    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 SALUMI

    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 PASTA

    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
  • Knife SALUMI - cod. 162A

    Knife SALUMI - cod. 162A

    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 PASTA - cod. 172A

    Knife PASTA - cod. 172A

    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
  • Knife FALCETTA CHP16

    Knife FALCETTA CHP16

    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.