Kitchen Knives of Every Kind
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Viper - Sakura Bocote - Santoku 16cm by Vox & Anso - VT7516BC - vegetable knife
Viper's Sakura Knives, designed by Jens Anso and Jesper Voxnaes, are a modern interpretation of the classic kitchen knife.
Featuring a hardening with a subsequent cryogenic finish to provide the best cutting and sealing properties, they have gorgeous Bocote Hot Wood Handles that adds character and sophistication to design.
Recommended uses: Vegetables, raw meat, fish
Country of Origin: Italy - Maniago (PN)
Blade material: Nitro-B 58 / 59HRC stainless steel
Handle material: Bocote stabilized wood
Blade length: 16cm
Blade thickness: 3mm
Design by Jens Anso & Jesper VoxnaesVT7516BC€94.26Only 1 leftOnly 1 left
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Viper - Katla Knife by Vox - Damascus - Dark Matter Carbon Fiber - Limited Edition - VA5980FCM - Knife
Katla, designed by Jesper Voxnaes, is a liner lock folding knife, which brings back the Tanto profile blade with a bevel that enhances the excellent cutting qualities.
The rotation mechanism is provided by thrust bearings, and it can be opened with either the double thumb stud or the very fast flipper.
The detail that characterizes the Katla is the 3D processing of the handle at both ends of the bolster, which reinterprets in a modern way, the inlays of the classic Viper models.
The flat edges and the titanium clip allow for comfortable and discreet carry.
Intended use: EDC / Sport
Type of production: Industrial
Country of production: Italy
Blade: Super Dense Twist stainless Damascus
Blade finish: Satin
Handle: Dark matter carbon fiber
Blade length: 82mm.
Blade thickness: 4mm.
Closed length: 116mm.
Total length: 198mm.
Weight: 122g.
Lock: Liner Lock
Clip: Titanium
Packaging: Deluxe cardboard box with Viper logos
Notes: Design by Jesper Voxnaes - opening with Carson Flipper system on ball bearing - Damascus SSCT spacer - limited edition of 100 piecesVA5980FCM€0.00Only 0 leftOnly 0 leftOut 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.