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Knives
Subcategories
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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 ZUAVA...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
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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 SANTOKU 18 STK18
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.
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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 -
RONCOLINO Portachiavi -...
Traditional knife with folding blade and safety mechanism. Genuine olive wood handle since 1860
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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. -
Knife ARROSTO 26 SLC26
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. -
Knife PROSCIUTTO SALMONE -...
Type of blade fundamental for slicing salami, hams and smoked salmon (in this case the blade is alveolar). Characterized by a long blade that minimizes cut resistance, facilitating the progression and maintenance of the thin thickness required for these foods. Also available flexible.
