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I knives destined for meat cutting are multiple and cover all stages of processing that will lead to the final dish. We start with the boning knife, mostly for professional use, it has a sharp and stiff blade that is used to separate the meat from what is inedible.
Il fillet knife it has a great cutting capacity and is perfect for cutting cold cuts and cold cuts except for Ham. THE Chef's knives o carvers they are a wild card that must never be missing in kitchens because they have multiple uses. With these knives normally yes they cut all the meats, but are also suitable for cutting hard or semi-hard cheeses and vegetables. For those who loveroast, still one of the most cooked dishes on Sunday, the couple Knife and Fork it can not miss.