butcher knives

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: chicken / fish / meat

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 180mm
Total Length: 335mm
Thickness Blade: 9mm to 2mm
Length Grip: 134mm
Weight: 336g

* Not every knife is signed on the blade by the craftsman who made it

Boning knife suitable for poultry of small animal size

Classic forged series
- Blade lenght: 7cm
- Handles: PVC with a triple rivetingensuring a perfect fit, excellent stability and ensure the dishwasher.

The blades are obtained using the best steel and combining the elements most qualified (15% chromium - 0.5% of carbon - molybdenum - vanadium).

Kai Japan - Seki Magoroku Redwood MGR-0200L meat - 20cm - kitchen knife

Use: meat and fish

Blade: Stainless Steel 58HRC MV
Lama origin: Japan
Handle: Red Wood, very hard wood and water-resistant black polypropylene
Blade length: 200mm
Overall Length: 350mm
Blade Thickness: 2mm
Handle length: 132mm
Weight: 110g

* Not dishwasher

Seki Magoroku
This type of traditional Japanese knives is produced by hundreds of years in similar forms. This series captivates thanks to its glossy and polished blade of high carbon steel with a hardness of about 58HRC. The handle is in Red Wood, a naturally rich in wood oils and therefore waterproof. The spike in polished propylene blends beautifully with the color of the wood. The Japanese name of this model is Deba, especially suited for the processing of the meat. Knife with asymmetric sharpening, not suitable for left-handers.

Use: meat and fish

Blade: Stainless Steel 58HRC MV
Lama origin: Japan
Handle: Red Wood, very hard wood and water-resistant black polypropylene
Blade length: 155mm
Overall Length: 290mm
Blade Thickness: 5mm
Handle length: 110mm
Weight: 244g

* Not dishwasher

The line Premana Professional Knives Sanelli was made by analyzing and solving, in every detail, the problems that present themselves to the professional, private or impassioned closer who uses these working tools every day.

Use: Slicing knife or boning raw meats

Blade: surgical steel 54-56 HRC
Handle: Polymers sterilizable against corrosion
Blade length: 180 mm.
Overall length: 320 mm.
Weight: 132 g.

Boning knife suitable for pets of small / medium size

series forged
- Blade of 10 cm


Handles: plastic and combined with a riveting triple ensuring a perfect fit, excellent stability and ensure the dishwasher.
The blades are obtained using the best steel and combining the elements most qualified (15% chromium - 0.5% of carbon - molybdenum - vanadium).
The realization of a knife forged WUSTHOF involves the passage of about 40 cycles.

maintenance

Proper care will increase the life of the knife, making it easier and safer to work and reduces the consumption of the wire. A couple of tips:

- Please make sure to put the knives in the dishwasher to hit other objects to avoid damaging the blades.

- The knives guaranteed for dishwashers that are not immediately washed in the machine should be rinsed under running water to remove the remains of the highly corrosive foods (fats, vinegar, fruit juices).

- I'm not sure if the knives were most perfectly cut, corrections or refine by industry professionals.

The Wusthof knives sold by us, are personally inspected and further sharpened in order to ensure the certainty of a good buy.

Boning knife suitable for pets of small / medium size

series forged
- Blade of 16 cm


Handles: plastic and combined with a riveting triple ensuring a perfect fit, excellent stability and ensure the dishwasher.
The blades are obtained using the best steel and combining the elements most qualified (15% chromium - 0.5% of carbon - molybdenum - vanadium).
The realization of a knife forged WUSTHOF involves the passage of about 40 cycles.

maintenance

Proper care will increase the life of the knife, making it easier and safer to work and reduces the consumption of the wire. A couple of tips:

- Please make sure to put the knives in the dishwasher to hit other objects to avoid damaging the blades.

- The knives guaranteed for dishwashers that are not immediately washed in the machine should be rinsed under running water to remove the remains of the highly corrosive foods (fats, vinegar, fruit juices).

- I'm not sure if the knives were most perfectly cut, corrections or refine by industry professionals.

The Wusthof knives sold by us, are personally inspected and further sharpened in order to ensure the certainty of a good buy.

La linea Premana Professional delle Coltellerie Sanelli è stata realizzata analizzando e risolvendo, in ogni minimo dettaglio, i problemi che si presentano al professionista, al privato o all'appassionato più attento che usa quotidianamente questi strumenti di lavoro.

Uso: Mannaia a falcetta per lavorare carni crude, ossa e cartilagini

Lama: Acciaio chirurgico 54-56 HRC
Impugnatura: Polimeri sterilizzabili anticorrosione
Lunghezza lama: 160 mm.
Lunghezza totale: 295 mm.
Peso: 460 g.

La linea Premana Professional delle Coltellerie Sanelli è stata realizzata analizzando e risolvendo, in ogni minimo dettaglio, i problemi che si presentano al professionista, al privato o all'appassionato più attento che usa quotidianamente questi strumenti di lavoro.

Uso: Coltello Disosso Emilia

Lama: Acciaio chirurgico 54-56 HRC
Impugnatura: Polimeri sterilizzabili anticorrosione
Lunghezza lama: 160 mm.
Lunghezza totale: 285 mm.
Peso: 130 g.