Bread and Cake Knives, Kitchen Knives, Professional Chef's Knives
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Sanelli Ambrogio - Supra - SPATWOLA cm. 42 - 2 hands - Pastry
Line of cutlery expressly designed for professional use: blades produced with special nitrogen NITRO-B steel (1.4916) and ergonomic handles in SEBS. The materials used are sterilisable, resistant to corrosion and high temperatures, and comply with current hygiene and food safety regulations.
Vasteness of assortment, safety of use, functionality of the shapes and excellent value for money make the knives of the Supra Line irreplaceable working tools for professional operators.
Sanelli Ambrogio - Supra - Spatwola cm. 42 2 hands
Francesco Elmi, Master Pastry Chef. Member of the Accademia Maestri Pasticcieri Italiani (A.M.P.I.) of the Ambasciatori Pasticcieri dell'Eccellenza Italiana (A.P.E.I.) is the inspirer of the two-handled spatula "SPATWOLA", a synthesis of technique and technology, created to work in standard 40x60 trays and perfect for spreading mousses, creams and icings.
The shape makes work easier and saves time without sacrificing quality! -This equipment is designed to work in standard 40x60 trays.
Thanks to its height and length dimensions as well as its flexibility, perfect for spreading mousses, creams and icings in silicone moulds.
The shape allows you to simplify your work, save time without sacrificing quality. -Technical data sheet
Model: SZ22 042 B
Type: Spatulas
Brand: Ambrogio Sanelli
LENGTH OF BLADE: 42 cm
MADE IN: Italy.
SZ22042B€22.95Only 2 leftOnly 2 left
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.