Professional Kitchen Knives
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Opinel - No. 07 Chestnuts, garlic and pitting
Since 1890, in a pocket, backpack, kitchen drawer or on the table, Opinel has been synonymous with a nomadic art of living, natural spirit, moments of sharing and complicity.
Opinel - No. 07 Chestnuts, garlic and pitting
A knife for nature-loving foodies!
This pocket knife is used for cutting and peeling chestnuts, as well as peeling garlic or quickly removing stones and pits from fruit by making an incision. It is ideal for preparing jams and tarts Its small size means it fits easily into your pocket and its short, pointed and curved 4 cm blade is easier to handle than a long blade. Perfect as a useful and practical gift idea. This knife can be personalised.
Blade length :4 cm Stainless steel We use Sandvik 12C27 modified stainless steel. It is anti-corrosive thanks to the addition of chrome and requires no special maintenance. Its carbon content of at least 0.40% gives excellent cutting edge.
Blade hardness 57-58 HRC Safety ring Invented by Marcel Opinel in 1955, the Virobloc safety ring is fitted to all folding knives from the N° 06. Cut out of stainless steel, the Virobloc has two sections, one fixed and one sliding. In addition to locking the blade open (safety in use), it is now possible to lock the blade closed (safety in transport).
op-2360€11.48Only 4 leftOnly 4 left
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Kanetsune - Fruit Knife ST-200 - knife
Multi-purpose vegetable and fruit knife. Thanks to the wooden case (shirasaya), similar to the one used for the katana or the tanto, the blade remains perfectly protected and easily transportable.
Intended use: Sports / Collection
Blade: 420J2 steel
Japan blade production
Handle: cherry wood
Blade length: 105mm.
Blade thickness: 1mm.
Total length: 210mm.
Balancing: -
Weight: 36g.
Sheath: cherry wood sheath
Note:ST-200€0.00Only 0 leftOnly 0 left
Out of stock
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.