Bread and Cake Knives, Kitchen Knives, Professional Chef's Knives
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Claude Dozorme - Set Bread - kitchen
Coltello da Pane con Base Raccogli Briciole Claude Dozorme
Un coltello professionale dotato di una pratica base raccogli briciole, che consente di tagliare il pane senza sporcare il piano di lavoro.
Caratteristiche principali:
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Dimensioni: 40 x 4,5 x 1,7 cm
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Contenuto della confezione: 1 coltello da pane, 1 base raccogli briciole
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Lama: acciaio di alta qualità composto da 0,50% carbonio, 15% cromo, 1% molibdeno, 1% vanadio
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Durezza lama: tra 53 e 55 HRC, con affilatura adeguata per un taglio preciso
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Manico: realizzato in legno pregiato, ergonomico e resistente
Grazie alla base raccogli briciole, è possibile tagliare il pane in modo pulito e ordinato, senza lasciare residui sul piano di lavoro.
Claude Dozorme – Eccellenza e Tradizione nella Coltelleria Francese
Fondata nel 1902 da Blaise Dozorme, soprannominato “il lupo”, la maison Claude Dozorme rappresenta una lunga tradizione familiare nel mondo della coltelleria. Dopo oltre un secolo di attività, l’azienda continua a creare utensili audaci e innovativi, fondendo la pura arte della creazione con una reinterpretazione moderna delle forme classiche.
L’obiettivo di Claude Dozorme è produrre lame adatte agli stili contemporanei, rispettando però le richieste e i valori della coltelleria tradizionale. Ogni lama è finemente rifinita a mano da esperti artigiani, garantendo qualità e unicità.
5257PSpecial Price €72.13 Regular Price €90.16Only 1 leftOnly 1 left
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Professional Kitchen Knives: Complete Guide to the Perfect Choice
Choosing a professional kitchen knife means improving precision, safety, and pleasure in cooking. For over 50 years, Coltelleria Collini has been selecting and testing the best international kitchen knives, collaborating exclusively with official brands and historical manufacturers. Whether you are a chef, an advanced enthusiast, or a demanding home cook, here you will find cutting tools designed to last over time and guarantee consistent performance.
In this category, you will find a complete selection of Japanese, German, Italian, and professional kitchen knives, chosen by blade type, steel, hardness (HRC), and ergonomics, to cover every cooking style and cutting technique.
Japanese Knives & Damascus
Razor-sharp edges, very acute cutting angles, and high-hardness steels (up to 61–63 HRC). The Japanese tradition of Seki is represented by brands like Kai and Miyabi (Zwilling Group), the CROMOVA steel of Global, and the versatility of Kai Wasabi. Ideal for those seeking pure cutting performance, precision, and control.
European Tradition – Forged
Robust, balanced, and easy-to-sharpen knives, designed for intensive daily use. German excellence from Solingen with Wüsthof and Zwilling, combined with the Swiss practicality of Victorinox. The ideal choice for professional kitchens, catering, and advanced home use.
Made in Italy & Blade Types
Italian artisanal tradition with Coltellerie Berti, Due Cigni, and Sanelli. Choose the right knife for every preparation: Chef's Knife, Santoku, as well as complete sets and steak knives.
Why buy kitchen knives from Coltelleria Collini
We don't just sell "blades," but tools for work and passion. Since 1968, Coltelleria Collini has been a reference point for chefs, professionals, and cooking enthusiasts.
- Official Retailers for all featured brands, with guaranteed authenticity.
- Professional sharpening service in-house to restore the edge.
- Real consultation: we help you choose between Chef, Santoku, Nakiri, or Slicing knives.
Kitchen Knives FAQ
Japanese knives are harder, with sharpening angles around 15°, ideal for extremely precise but more delicate cuts. European knives (German and Italian) are more robust, easier to resharpen, and more tolerant to impact, perfect for intensive use.
No, it is strongly discouraged. Aggressive detergents, high temperatures, and impacts damage the edge and the blade surface. It is always preferable to wash knives by hand and dry them immediately after use.