Home
Subcategories
-
Knife TAVOLA cod. 124TN
TABLE KNIFE -
Knife TAVOLA - cod. 124GB
TABLE KNIFE
-
CUCCHIAINO THE - cod. 113GB
TEASPOON
-
CUCCHIAINO THE - cod. 103CP
TEA SPOON -
Knife DISOSSO 1234TP
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.
-
Knife SANTOKU - cod. 134CZ
The Santoku knife represents the Japanese equivalent of the European chef's knife (CHEF KNIFE). Characteristic Japanese knife used to cut and chop vegetables. For this operation - in fact - Western cooks use the knife called CHEF KNIFE The big difference between the two blades is that the carving knife is designed so that the tip always remains in contact with the cutting board, while the Santoku is used as a small cleaver and the tip always comes off the cutting board. -
CUCCHIAINO THE - cod. 103GB
TEA SPOON
-
CUCCHIAINO THE cod. 113TN
TEA SPOON -
CUCCHIAINO MOKA - cod. 114GB
COFFEE SPOON -
CUCCHIAINO MOKA - cod. 104CP
COFFEE SPOON -
Knife SANTOKU 1235TP
A Santoku has a blade quite similar to a carving knife and is the Japanese equivalent of a chef's knife. Since it is a good idea to have a knife (and a cutting board) for raw food and a knife (and a cutting board) for cooked foods, the second carving knife can be a Santoku so you have the chance to try this type of blade too. The big difference between the two blades is that the carving knife is designed so that the tip always remains in contact with the cutting board, while the Santoku is used as a small cleaver and the tip always comes off the cutting board.
-
CUCCHIAINO MOKA - cod. 104GB
COFFEESPOON