Knives and Kitchen Accessories
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Maserin - Mini Gourmet by Attilio Morotti - Ebony - 381/EB - knife
Intended use: sports/steak
Type of production: Industrial
Country of production: Italy
Blade: Stainless steel W1.4116
Blade treatment: satin finish
Handle: ebony
Blade length: 83mm.
Blade thickness: 2.5mm.
Closed length: 103mm.
Total length: 185mm.
Closed thickness: 17mm.
Weight: 88g.
Closure: Liner Lock
Clip: absent
Sheath: leather pocket
Packaging: cardboard box with Maserin logos
Notes: Design by Attilio MorottiMA-381/EB -
Kyocera - INNOVATIONWHITE™ Ceramic Blade Knife - Santoku - 14cm - TK-140 WH-BK
On the occasion of the 40th anniversary of the birth of ceramic knives, which have now surpassed 20 million pieces sold worldwide, Kyocera presents two new product lines.
Chowa Knives The word "chowa" means the pursuit of harmony, which is evident in the knife range through the combination of Japanese craftsmanship tradition and technical know-how.
The handle, inspired by the traditional Japanese hammer, is soft in the hand and its shape prevents wrist fatigue.
The blade excels in high wear resistance and maintains sharpness twice as long as Kyocera's conventional ceramic blades.
Kyocera's high technological and quality standards result in ceramic knives with timeless aesthetics combined with precision cutting. The unique properties of Kyocera ceramic knives make cooking a pleasure: the smooth surface of the blade allows for precise cuts, the extreme hardness of the material ensures excellent edge retention, as well as being incredibly lightweight and extremely resistant to corrosion.
They are indispensable tools that should never be lacking in a modern kitchen.
Blade: white zirconium ceramic (Z212), hand-sharpened
Soft-touch handle: plastic (ABS), ergonomically designed.
Blade guard: also available for safe knife storage.
Length: 14cm
TK140WH-BK -
Le Petit Jouter - Set 4 table knives - 22cm - Mussel shell
Each knife is carefully designed to offer not only high-quality cutting performance but also a unique aesthetic inspired by the natural beauty of mussel shells.
The 22 cm length of the knives provides an ideal balance between manageability and versatility, making them suitable for a wide range of uses at the table. The precision-sharpened blade is designed to ensure smooth cutting of various types of foods, while the mussel shell handle adds a touch of elegance and originality and provides a comfortable and secure grip during use, helping to create an enjoyable dining experience.
This set is designed to add a touch of elegance to the table, making every occasion, from everyday dining to the most special events, a memorable dining experience.
Recommended use: Table knives.
Country of manufacture: France
Handle: Mussel shell
Blade length: 11cm.
Total length: 22cm.
Weight: 467g
Packaging: Wooden box
SET4C€208.20Only 1 left -
Opinel - Les Forgés 1890 Boning Knife series - beechwood - 13 cm - kitchen knife
The Les Forgés 1890 knives embody the excellence of the French cutlery tradition. As the name suggests, they are fully forged, standing out for their durability, impeccable balance, resistance, and superior cutting quality.
The boning knife from the Les Forgés 1890 collection features a pointed and rigid blade, accompanied by a special sheath for removing nerves and bones. This feature allows for exceptional handling.
The X50CrMoV15 steel is a type of stainless steel known for its high corrosion resistance and ensuring a high-quality cut. The blade hardness is 56-57 HRC.
The full-tang blade extends through the entire handle, ensuring the knife's robustness and balance, thanks to the even distribution of the steel's weight.
The handle, made of beechwood, comes from sustainably managed forests and is not painted. It has been treated to be water-resistant. Its ergonomic design pays tribute to traditional pocket knives, ensuring a comfortable grip.
Use: Boning Knife
Blade Production: France
Handle: beechwood
Blade length: 130mm.
Blade thickness: 2mm.
Total length: 255mm.
Weight: 146g.OP-DISOSSO -
MaglioNero - Iside Line - Utility Knife 14cm - Olive - UV3514 - kitchen knife
The Fratelli Rizzi company was founded at the end of the 19th century in Premana, a small Italian mountain town located between Valtellina and Valsassina. Flexible and competitive company which, combining the typical characteristics of craftsmanship with the continuous search for new technologies, is synonymous with quality in the production of professional cutlery for cutting.
In 2012, after about 50 years of experience in the cutlery sector, the Fratelli Rizzi company decided to offer its own lines of professional cutlery under the name of MaglioNero, combining it with numerous collaborations with the best Italian and European operators in the field of professional cutlery.
Recommended use: cured meats, cheeses, small vegetablesCountry of production: Premana, Italy
Cutting steel: Nitro-B stainless steel with a hardness of 57HRC
Blade finish: mirror polished
Blade length: 140mm.
Construction: full tang with riveted handle
Handle: olive wood
Maintenance: manual washing only recommendedMN-UV3514 -
MaglioNero - Iside Line - Utility knife 14cm - IS3514 - kitchen knife
Fratelli Rizzi was founded at the end of the 19th century in Premana, a small Italian mountain village located between Valtellina and Valsassina. A flexible and competitive company that, combining the typical characteristics of craftsmanship with the continuous research of new technologies, is synonymous with quality in the production of professional cutlery.
In 2012, after about 50 years of experience in the cutlery sector, Fratelli Rizzi decides to propose its own lines of professional cutlery under the name of MaglioNero, combining them with numerous collaborations with the best Italian and European operators in the field of professional cutlery.
THE ISIDE LINE
Developed with the help of Michelin-starred chef Iside De Cesare, it was created to best satisfy all cutting needs in the kitchen.
It features modern, elegant and functional lines, with a full silk handle and Nitro-B steel blades with a hardness of 57HRC to ensure a high level of edge retention and marked corrosion resistance. The handles, full tang, are made of polished POM with stainless steel rivets; their special design is studied to offer a comfortable ergonomics and optimize the balance of the knife.
Suggested use: cold cuts, cheeses, small vegetablesCountry of production: Premana, Italy
Cutting edge steel: Nitro-B stainless steel with a hardness of 57HRC
Blade finish: mirror polished
Blade length: 140mm.
Construction: full tang with riveted handle
Handle: black POM
Maintenance: manual washing recommended; suitable for occasional washing in the dishwasherMN-IS3514 -
Kyocera - Utility Knife 11cm - KyoTop Ceramic Made in Japan - KT-110-HIPD - kitchen knife
Winner of the prestigious and international Good Design Award 2001 for the originality and functionality of its design.
- 11 cm black Ishi-Ba Sandgarden HIP ceramic blade. worked with motifs that recall those of Japanese karesansui and subjected to High Isostatic Pressing (HIP). Suitable for cutting fruit, vegetables, small meats
- Wooden handle
Quality made in Japan since 1984With Kyocera ceramic knives, cooking becomes pure pleasure. Their special features:
- ultra-sharp zirconia ceramic blade, hand ground
- extremely robust and corrosion resistant blade
- high-tech material with excellent resistance to wear
- absolute cutting precision thanks to the smooth and compact surface of the blade
- maximum lightness and extreme practicality thanks to the ergonomic handleThe Ten Secrets of Ishi-Ba:
* does not carry tastes and smells
* is made of inert material
* does not cause chemical reactions with food
* avoids unpleasant flavors of metal
* does not rust
* does not deteriorate
* has no oxidizable parts
* it is easy to wash, just rinse it
* it is very light and easy to handle
* stays perfectly sharp, even for yearsThe origin of the management of the Kyocera Group is the Kyocera philosophy, a life philosophy based on the real life experiences and rules of thumb of Kazuo Inamori, founder and president emeritus of Kyocera Corporation. With the question "What is the right thing to do as a human being?" as a primary criterion, Kyocera's philosophy describes the significance of striving for proper management and acting in accordance with human ethical and moral values and fundamental social norms.
BEFORE USING THE KNIFE, READ THESE INSTRUCTIONS CAREFULLY AND KEEP THEM
This knife will work for several years without any problems if:
• Removes it from the knife holder or drawer
• Uses it for straight cuts to be made on a cutting board
• Washes and dries it
• Puts it back into the knife holder or drawer after useUSE
Ideal for cutting boneless fruit, vegetables and meats
The term vegetables and fruit is generic: not all types of fruit or vegetables that are not recommended can be listed, but it is strictly not recommended to use them on dutra fruit and vegetables (pumpkin, coconuts, etc.)
Always use a plastic or wooden cutting board; avoid cutting on marble, stone, plates or tiles To chop, separate and de-bone, as well as to cut hard, frozen foods, bread with crust and cheeses, you always use your traditional steel knives. These types of cuts require bending and twisting and, for this reason, it is better to use a more flexible material than ceramic.
For its protection, the tip and base of the blade are not sharpCLEANING
Hand wash with water and dish soap.
Kyocera ceramic knives with plastic handles are dishwasher safe. They should be placed in the compartment dedicated to ladles and small accessories in the upper basket, avoiding contact with other metal utensils. Kyocera ceramic knives with wooden handles are not dishwasher safe.
If discoloration occurs that does not go away with normal cleaning, wash the blade (not the handle) with a mild bleach solution.TO AVOID
Do not drop on hard surfaces.
Do not use the tip as a pivot point, the sharp end could penetrate the cutting board, get stuck and break Do not expose the blade to direct flame (ceramic is a heat conductor). Do not use the side of the blade to crush garlic or other foods.STORAGE
You place it in a knife holder, sheath or drawer. When placing or removing the knife from the holder, be careful not to damage the tip of the blade.USURY
Over time, all knives lose their sharpness. A soft metal (stainless steel) blade "slips" when it loses its sharpness. Harder metals (such as carbon steel) stay sharp longer, but lose sharpness differently. Harder materials, instead of "slipping", tend to chip slightly.
In the beginning, the ceramic is sharper - and stays sharp for longer. Over time, small incisions may occur on the lo of the blade. This is the normal process whereby all hard material blades lose their sharpness.
Despite their appearance, the existence of small incisions does not necessarily mean that the knife is not sharp. You may find that it works flawlessly over an extended period of time.
When the performance of the knife is no longer the desired one, the Kyocera sharpening process will ensure that your knife returns to having a well-sharpened blade.KT-110-HIPD -
Global knives - G101 - Cook's Knife - 13 cm
Universal chef's knife.
Use: Ideal for cleaning, chopping and mincing vegetables; also great for cleaning fish, cold cuts and cheese.
Blade length: 13 cm.
Total length: 26 cm.
Weight: 133 g.
GLOBAL Japanese knives are the favourite of chefs in the world's most prestigious hotels and restaurants. The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife a new and revolutionary design.
The main features of GLOBAL knives are:
Lightness: GLOBAL was the first company in the world to create a knife with a hollow steel handle. This feature reduces the weight of the knife by 30%.
Ease of handling: Thanks to their light weight and the anatomical shape of the handle, GLOBAL knives are suitable for continuous and prolonged use, reducing user fatigue to a minimum.
Blade strength: GLOBAL knives are made of the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum/Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell, thus increasing the life of the edge.
Robustness: As GLOBAL knives are made completely of steel (handle and blade) they are practically indestructible.
Elegance Awards won by GLOBAL knives:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyJapanese GLOBAL knives are preferred by chefs in the most prestigious hotels and restaurants around the world. The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife a revolutionary new design.
G101 -
Global knives - G105 - Oriental Cook's Knife - 10 cm
Oriental cook's knife suitable for fruits and vegetables.
Use: fruit and vegetables
Blade length: 10 Cm.
Total length: 24 Cm.
Weight: 124 g.
GLOBAL Japanese knives are the favourite of chefs in the world's most prestigious hotels and restaurants. The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife a new and revolutionary design.
The main features of GLOBAL knives are:
Lightness: GLOBAL was the first company in the world to create a knife with a hollow steel handle. This feature reduces the weight of the knife by 30%.
Ease of handling: Thanks to their light weight and the anatomical shape of the handle, GLOBAL knives are suitable for continuous and prolonged use, reducing user fatigue to a minimum.
Blade strength: GLOBAL knives are made of the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum/Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell, thus increasing the life of the edge.
Robustness: As GLOBAL knives are made completely of steel (handle and blade) they are practically indestructible.
Elegance Awards won by GLOBAL knives:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyJapanese GLOBAL knives are preferred by chefs in the most prestigious hotels and restaurants around the world. The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife a revolutionary new design.
G105 -
Global knives - G104 - Paring Knife - 10 cm
Knife suitable for decorating and cutting fruit and vegetables.
Use: fruit and vegetables
Blade length: 10 cm.
Total length: 23 cm.
Weight: 124 g.
GLOBAL Japanese knives are the favourite of chefs in the world's most prestigious hotels and restaurants. The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife a new and revolutionary design.
The main features of GLOBAL knives are:
Lightness: GLOBAL was the first company in the world to create a knife with a hollow steel handle. This feature reduces the weight of the knife by 30%
Ease of handling: Thanks to their light weight and the anatomical shape of the handle, GLOBAL knives are suitable for continuous and prolonged use, reducing user fatigue to a minimum.
Blade strength: GLOBAL knives are made of the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum/Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell, thus increasing the life of the edge.
Robustness: As GLOBAL knives are made completely of steel (handle and blade) they are practically indestructible.
Elegance
Awards won by GLOBAL knives:
1990 - Japanese Good Design by MITI 1991 - Selected for International Design Year Book 1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyJapanese GLOBAL knives are preferred by chefs in the most prestigious hotels and restaurants around the world. The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife a revolutionary new design.
G104 -
Kai Japan - Fruit Knife
Kai Japan - Fruit Knife
The Kai Fruit Knife from the Select series has a stainless blade and is a handy tool in the kitchen or on the way at the picnic.
The Kai Fruit Knife is always safely stored by the scabbard made of cherry wood.
The elegant, simple and ergonomic design of the Kai fruit knife is convincing.
The Kai fruit knife is not dishwasher safe and should always be cleaded by hand.
DG-3002, length/dimension: 9.50 cm
DG-3002 -
Laguiole en Aubrac - Set with acacia cutting board with cheese cutting thread and classical cheese knife
Laguiole en Aubrac - Set with acacia cutting board with cheese cutting thread and classical cheese knife
LAGUIOLE EN AUBRAC is one of the five blacksmiths that still forge knives around the village of Laguiole in southern France according to a centuries-old tradition and turn them into real gems of craftsmanship. Each piece is unique and from wood to mammoth ivory there is hardly any limit to the exclusivity of the materials. Laguiole en Aubrac - acacia board with cheese cutting wire and cheese knife A set of the extra class for every cheese connoisseur and lover of a well-tended cheese platter.
The simple rectangular acacia wood board has a groove and a cutting wire with a stainless steel bracket.
The set also includes the cheese knife with a classic shape, ornament and bee. High-gloss polished stainless steel jaws. This cheese knife is also available in buffalo horn and different types of wood. Suitable for all Laguiole en Aubrac cutlery. The set is delivered in a elegant paper box.
Manufacturer: Laguiole en Aubrac
Handcrafted French Classical cheese knife - 24.5 cm
Blade 12,5 cm
12C27 stainless steel Corn handle.
SETFRGM -
Maserin - Gourmet by Attilio Morotti - black briar - 380/RN - steak knife
Intended use: sports / steak
Type of production: Industrial
Country of production: Italy
Blade: Stainless steel W1.4116
Blade treatment: satin finish
Handle: root
Blade length: 97mm.
Blade thickness: 2.5mm.
Length closed: 118mm.
Total length: 217mm.
Thick when closed: 17mm.
Weight: 88g.
Closure: Liner Lock
Clip: absent
Sheath: leather pocket
Packaging: cardboard box with Maserin logos
Notes: Design by Attilio MorottiMA-380RN -
Maserin - Gourmet by Attilio Morotti - green briar - 380/RV - steak knife
Intended use: sports / steak
Type of production: Industrial
Country of production: Italy
Blade: Stainless steel W1.4116
Blade treatment: satin finish
Handle: root
Blade length: 97mm.
Blade thickness: 2.5mm.
Length closed: 118mm.
Total length: 217mm.
Thick when closed: 17mm.
Weight: 88g.
Closure: Liner Lock
Clip: absent
Sheath: leather pocket
Packaging: cardboard box with Maserin logos
Notes: Design by Attilio MorottiMA-380RV -
Maserin - Gourmet by Attilio Morotti - red briar - 380/RR - steak knife
Intended use: sports / steak
Type of production: Industrial
Country of production: Italy
Blade: Stainless steel W1.4116
Blade treatment: satin finish
Handle: root
Blade length: 97mm.
Blade thickness: 2.5mm.
Length closed: 118mm.
Total length: 217mm.
Thick when closed: 17mm.
Weight: 88g.
Closure: Liner Lock
Clip: absent
Sheath: leather pocket
Packaging: cardboard box with Maserin logos
Notes: Design by Attilio MorottiMA-380RR -
Kai Japan - Shun Premier Tim Mälzer TDM-1700 Paring 10 cm- kitchen knives
For the trend-setting Shun Premier Tim Mälzer series, Kai has developed six additional knives made from corrosion-resistant 32-layer damask steel. It is embellished with a hand-hammered surface which in Japan is known as Tsuchime, thus combining timeless aesthetic qualities with ultimate sharpness. The blades have a massive core of VG MAX steel with a hardness of 61±1 HRC.
In analogy to the limited Anniversary Knife, great importance was attached also in this series to the knives providing optimum grip as well as extraordinary hardness. The Shun Premier Tim Mälzer series, from bread knife to santoku, provides professional cutting tools which will set new standards in the premium segment by providing exceptional performance in a timeless design.
True to Tim Mälzer‘s premise, „A good knife not only makes work easier but also helps to make cooking to turn out well“, each of the carefully manufactured damask knives was meticulously adapted to its respective area of use by the Japanese master forgers from Seki City. Due to the particularly symmetrical shape of their walnut handle, all shapes moreover ensure a precise cutting performance for both right-handed as well as left-handed use.Shun Premier Tim Mälzer
Blade: Damascus stainless steel VG MAX hardness of 61 ± 1 HRC
Handle: Walnut wood
Blade length: 100 mm.
Handle length: 105 mm.
Blade thickness: 1.5 mm.
Total length: 215 mm.
Weight: 74 g.
Notes: not dishwasher safeTDM-1700 -
Opinel - Nomad Cooking Kit
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. The Nomad Cooking Kit Designed for the wanderer, the Opinel Nomad Kit includes a cutting board (20cm x 12cm) and three essential cooking tools: Corkscrew knife. 10cm stainless steel folding knife with integrated corkscrew in the handle Bread knife. 12cm stainless steel with serrated blade. Perfect for bread, fruit and vegetables. Folding Peeler. #6 stainless steel The set comes bundled in a piece of microfibre cloth in the Japanese Furoshiki method. Unpack the kit and use the carrying cloth as a kitchen towel or place mat. All three stainless steel tools are made in France and feature a wooden handle made from European-grown, sustainably harvested beech wood. Designed for ski cabins, campsites, van life, vacation rentals, or wherever wanderlust leads (and good meals follow).OP-2177 -
Global knives - GS2 - Universal 13cm - Utility - kitchen knife - Promo Dad
Use: Ideal for cleaning, chopping and chopping vegetables; also excellent for cleaning fish, salami and cheeses.
Blade length: 13cm.GLOBAL Japanese knives are the favorite of Chefs in the most prestigious hotels and restaurants in the world.
The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife he created a new and revolutionary design.
The main features of GLOBAL knives are:
- Lightness: GLOBAL was the first company in the world to make an empty steel knife in the handle. This feature allows you to reduce the weight of the knife by 30%.
- Manageability: thanks to the lightness and anatomical shape of the handle, GLOBAL knives lend themselves to continuous and prolonged times of use, minimizing user fatigue.
- Wire hold: GLOBAL knives are made using the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell of hardness, consequently increasing the life of the wire.
- Sturdiness: being the GLOBAL knives completely in steel (both the handle and the blade) they are practically indestructible.
- EleganceAwards acquired by GLOBAL knives:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyAll Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to have certainty about the quality, traceability, guarantee over the years and future privileged assistance on the product purchased from the Collini Cutlery.
GS2 -
Kai Japan - Seki Magoroku Redwood MGR-0150U utility - 15cm - kitchen knife
Occupation: utility, meat, fish, vegetables
Blade: Stainless Steel 58HRC MV
Lama origin: Japan
Handle: Red Wood, very hard wood and water-resistant black polypropylene
Blade length: 100mm
Overall Length: 230mm
Blade Thickness: 2mm
Handle length: 132mm
Weight: 70g* Not dishwasher
MGR-0150U -
Kai Japan - Seki Magoroku Redwood MGR-0100P utility - 10cm - kitchen knife
Kai Japan - Seki Magoroku Redwood MGR-0100P utility - 10cm - kitchen knife
Occupation: utility, meat, fish, vegetables
Blade: Stainless Steel 58HRC MV
Lama origin: Japan
Handle: Red Wood, very hard wood and water-resistant black polypropylene
Blade length: 100mm
Overall Length: 230mm
Blade Thickness: 2mm
Handle length: 132mm
Weight: 70g* Not dishwasher
MGR-0100P -
Kai Japan - Seki Magoroku Redwood MGR-0105D - Deba 10.5cm - kitchen knife
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
Production Country: Japan
Handle: Red Wood, very hard wood and water-resistant black polypropylene
Blade length: 105mm
Overall Length: 220mm
Blade thickness: 2mm
Handle length: 110mm
Weight: 88g
* Not dishwasher safeMGR-0105D -
Global knives - GS89 - Cook Knife 13.5cm - vegetable kitchen knife
All-purpose knife for meat, vegetables and small fish.
Use: meat, fish, vegetables
Blade length: 13.5 cm.
Total Length: 25 Cm.
Weight: 92 gr.GLOBAL Japanese knives are the favorite of Chefs in the most prestigious hotels and restaurants in the world.
The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife he created a new and revolutionary design.The main features of GLOBAL knives are:
- Lightness: GLOBAL was the first company in the world to make an empty steel knife in the handle. This feature allows you to reduce the weight of the knife by 30%.
- Manageability: thanks to the lightness and anatomical shape of the handle, GLOBAL knives lend themselves to continuous and prolonged times of use, minimizing user fatigue.
- Wire hold: GLOBAL knives are made using the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell of hardness, consequently increasing the life of the wire.
- Sturdiness: being the GLOBAL knives completely in steel (both the handle and the blade) they are practically indestructible.
- Elegance
Awards acquired by GLOBAL knives:1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyAll Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to have certainty on the quality, traceability, guarantee over the years and future privileged assistance on the product purchased from Coltelleria Collini.
GS89 -
Global knives - GS83 - Nakiri Vegetable Knife 13cm - vegetable kitchen knife
A knife developed primarily for cutting vegetables.
Use: Vegetables
Blade length: 13 Cm.
Total Length: 24 Cm.Japanese GLOBAL knives are the favorite of Chefs in the most prestigious hotels and restaurants in the world. The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife he created a new and revolutionary design.
The main features of GLOBAL knives are:
- Lightness: GLOBAL was the first company in the world to make an empty steel knife in the handle. This feature allows you to reduce the weight of the knife by 30%.
- Manageability: thanks to the lightness and anatomical shape of the handle, GLOBAL knives lend themselves to continuous and prolonged times of use, minimizing user fatigue.
- Wire hold: GLOBAL knives are made using the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell of hardness, consequently increasing the life of the wire.
- Sturdiness: being the GLOBAL knives completely in steel (both the handle and the blade) they are practically indestructible.
- EleganceAwards acquired by GLOBAL knives:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyAll Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to have certainty about the quality, traceability, guarantee over the years and future privileged assistance on the product purchased from the Collini Cutlery.
GS83 -
Sanelli - Petty Knife 10 cm - 3256.10 - kitchen knife
The Sanelli Coltello Petty knife is a versatile kitchen tool with a 10 cm blade, ideal for a variety of culinary tasks. This knife is commonly used for cutting and slicing smaller and more delicate ingredients.
The blade of the Petty knife is made of high-quality stainless steel, which provides good corrosion resistance and long edge life. Its sharp shape allows for precise, clean cuts on fruits, vegetables, cheeses, and other foods.
The knife handle is ergonomic and made of durable synthetic material, which provides a comfortable and secure grip during use. The shape of the handle is designed to fit the hand, allowing for precise and controlled handling.
The Sanelli Coltello Petty 10 cm knife is an indispensable tool in any kitchen, whether for home or professional use. It can be used for a variety of tasks, such as cutting, slicing, chopping and decorating. With this knife, you can effectively and precisely tackle your daily culinary preparations.
The Premana Professional line from Coltellerie Sanelli has been created by analyzing and solving, in every detail, the problems faced by the professional, the private individual or the most attentive enthusiast who uses these working tools on a daily basis.
Use: knife for general uses, especially cutting and peeling fruits and vegetables
Blade: Surgical steel 54-56 HRC
Handle: Sterilizable anti-corrosion polymers
Blade length: 100 mm.
Total length: 210 mm.
Weight: 38 g.
s325610 -
Minova - Sakura Flowers Collection Short 13 cm - kitchen knife with ceramic blade
Minova - Sakura Flowers Collection Short 13 cm - kitchen knife with ceramic blade
Very nice set of knives with ceramic blade and finely hand-decorated with elegant handle in china .
Ceramics produced , worked and decorated entirely in the city of Tajimi one of the homelands of the modern ceramic art in Japan.Blade suitable for: vegetables, meat , fruit
Features of the knife :
- Blade length : 130mm
- Total length : 255mm
- Weight : 95gr .
- Blade material : ceramic obtained from a pure zirconium powder
- Manicatura material : porcelain
- Package : elegant cardboard box
- Notes: Flowers Collection - elegant artistic decoration theme - Japanese cherryFeatures of ceramics :
* Does not carry flavors and odors
* Is inert
* Does not cause chemical reactions with food
* Avoids unpleasant tastes of metal
* Does not rust
* Does not deteriorate
* Has no parts oxidizable
* It is easy to wash , just rinse it
* It is lightweight and easy to handle
* Remains perfectly sharp for yearsWe strongly advise you NOT to wash in the dishwasher
SakuraShort -
Opinel - Opinel essentials set
The Opinel Essentials. Or, as they say in France, "Les Essentiels du Cuisinier". This edit is all about the best quality, easiest to use knives and this is a selection of Opinel's finest kitchen knives. It is a fantastic gift for anyone starting out in the kitchen, moving into a new home, or a self-gift if you are simply fed up of chasing those tomatoes round the board and want something sharp that stays that way. These three knives and a peeler will cover off pretty much any kitchen task. From peeling potatoes, to prepping fruit and vegetables, to trimming, dicing and slicing. Lightweight and easy to use - the culinary equivalent of the little black dress. The kit contains: - Paring knife no. 112 (couteau d'office) - Serrated knife no. 113 (couteau creante) - Vegetable knife no. 114 (couteau a legumes) - Vegetable Peeler no.115 (eplucher a legumes - can be used left or right handed) The kits come in the classic wooden beech handles. Stainless steel blades and dishwasher safe.op-essn -
Minova - Strawberry high level ceramic blade 1301-1 - kitchen knife with ceramic blade
Minova - Strawberry high level ceramic blade 1301-1 - kitchen knife with ceramic blade
Very nice set of knives with ceramic blade and finely hand-decorated with elegant handle in china .
Ceramics produced , worked and decorated entirely in the city of Tajimi one of the homelands of the modern ceramic art in Japan.Blade suitable for: vegetables, meat , fruit
Features of the knife :
- Blade length : 105mm
- Total length : 235mm
- Weight : 76gr .
- Blade material : ceramics obtained from a pure zirconium powder
- Manicatura material : porcelain
- Package : elegant cardboard box
- Notes: Fruit Garden Series - elegant artistic decoration theme - strawberriesFeatures of ceramics :
* Does not carry flavors and odors
* Is inert
* Does not cause chemical reactions with food
* Avoids unpleasant tastes of metal
* Does not rust
* Does not deteriorate
* Has no parts oxidizable
* It is easy to wash , just rinse it
* It is lightweight and easy to handle
* Remains perfectly sharp for yearsWe strongly advise you NOT to wash in the dishwasher
1301-1 -
Minova - Sakura Jewel Ceramic high level blade 1102-1 - kitchen knife with ceramic blade
Minova - Sakura Jewel Ceramic high level blade 1102-1 - kitchen knife with ceramic blade
Very nice set of knives with ceramic blade and finely hand-decorated with elegant handle in china .
Ceramics produced , worked and decorated entirely in the city of Tajimi one of the homelands of the modern ceramic art in Japan.Blade suitable for: vegetables, meat , fruit
Features of the knife :
- Blade length : 105mm
- Total length : 235mm
- Weight : 76gr .
- Blade material : ceramics obtained from a pure zirconium powder
- Manicatura material : porcelain
- Package : elegant cardboard box
- Notes: Sakura Series elegant - elegant series with gold decorationFeatures of ceramics :
* Does not carry flavors and odors
* Is inert
* Does not cause chemical reactions with food
* Avoids unpleasant tastes of metal
* Does not rust
* Does not deteriorate
* Has no parts oxidizable
* It is easy to wash , just rinse it
* It is lightweight and easy to handle
* Remains perfectly sharp for yearsWe strongly advise you NOT to wash in the dishwasher
1102-1 -
Global knives - GSF49 Peeling Knife - 11cm utility - kitchen knife
Kitchen knife.
Use: generic utility
Blade length: 10cm.
Total length: 22cm.
Weight: 96gr.GLOBAL Japanese knives are the favorite of Chefs in the most prestigious hotels and restaurants in the world.
The first GLOBAL knife was designed in 1985 by Komin Yamada,All Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to be sure of the quality, traceability, guarantee over the years and future privileged assistance on the product purchased by the Collini Cutlery. Which gave the knife he created a new and revolutionary design.
The main features of GLOBAL knives are:
- Lightness: GLOBAL was the first company in the world to make an empty steel knife in the handle. This feature allows you to reduce the weight of the knife by 30%.
- Manageability: thanks to the lightness and anatomical shape of the handle, GLOBAL knives lend themselves to continuous and prolonged times of use, minimizing user fatigue.
- Wire hold: GLOBAL knives are made using the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell of hardness, consequently increasing the life of the wire.
- Robustness: being the GLOBAL knives completely in steel (both the handle and the blade) they are practically indestructible.
- Elegance
Awards acquired by GLOBAL knives:1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyAll Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to have certainty on the quality, traceability, guarantee over the years and future privileged assistance on the product purchased from Coltelleria Collini.
GSF49 -
Wusthof Germany - Classic - Meat boning knife - 10cm - 1040101410 - knife
Boning knife suitable for small / medium-sized animals
Remove bones and skin meat with professionalism: Thanks to the sturdy structure and the easy-to-handle blade, extremely sharp and pointed, the boning knife is ideal for removing bones and skinning meat and poultry. It also allows you to easily remove tendons and fat, making it the ideal companion in the preparation of meat. For professional carving in the kitchen or at the table, we recommend our carving set.
forged series
10 cm blade
The handles: in synthetic material and joined with a triple riveting ensuring a perfect fit, excellent stability and guaranteeing the dishwasher.
The blades are obtained using the best steels and combining the most qualified elements (chromium 15% - 0.5% carbon - molybdenum - vanadium).
Making a WUSTHOF forged knife involves the passage of about 40 cycles.maintenance
Proper care increases the life of the knife, making it easier and safer to work and reduces thread wear. A couple of tips:
- Please make sure you put the knives in the dishwasher to hit other objects to avoid damaging the blades.
- Knives guaranteed for dishwashers that are not immediately washed in the machine should be rinsed under running water to eliminate the remains of highly corrosive foods (fats, vinegar, fruit juices).
- Not sure if the knives have been more perfectly cut, corrected or sharpened by industry professionals.
The Wusthof knives sold by us are personally checked and further sharpened, in order to guarantee the certainty of a good purchase.
1040101410 -
Wusthof Germany - Classic - Paring knife - 10 cm - 1040100410 - kitchen knife
A small and versatile knife with a thin blade and smooth edge: the vegetable / paring knife is made for chopping onions and herbs, but also for chopping, cleaning and decorating fruit and vegetables. With its fine pointed blade, this vegetable knife is also used as a paring knife.
Forged series
- 10 cm blade
Handles: made of synthetic material and joined with a triple riveting ensure a perfect seal, excellent stability and guarantee dishwasher safe.
The Blades: are obtained using the best steels and combining the most qualified elements (chromium 15% - carbon 0.5% - molybdenum - vanadium).
The production of a WUSTHOF forged knife requires the passage of about 40 processing cycles.Maintenance
Proper maintenance prolongs the life of the knife, makes work easier and safer and reduces the consumption of the wire. Some advices:
- Pay attention that the knives placed in the dishwasher bump other objects; the blades could be damaged.
- Knives guaranteed for dishwashers that are not immediately washed in the machine should be rinsed under the water tap to remove the remains of highly corrosive foods (fats, vinegar, fruit juices).
- Make sure if the knives no longer cut perfectly, have them rectified or sharpened by professionals in the sector.
The WUSTHOF knives sold by us are personally checked and further sharpened, in order to guarantee you the certainty of an excellent purchase.
1030100410 -
Kyocera - Serie Kyo Classic KC50NWH 13cm coltello lama in ceramica
Linearità ed eleganza per la linea più classica nel design, ma innovativa nell’utilizzo di materiali. La forma, i manici di legno e le lame bianchissime - che osservate in controluce rilevano magiche trasparenze - creano connubi inediti sul filo dell’emozione.
- Lama in ceramica Ishi-Ba di 13 cm.
- Manico in ABS
Qualità made in Japan dal 1984
Con i coltelli in ceramica Kyocera cucinare diventa puro piacere. Le loro speciali caratteristiche:
- lama in ceramica di zirconia ultra-tagliente, molata a mano
- lama estremamente robusta e resistente alla corrosione
- materiale high-tech con ottima tenuta del filo all'usura
- assoluta precisione di taglio grazie alla superficie liscia e compatta della lama
- massima leggerezza ed estrema praticità grazie al manico ergonomico
I dieci segreti di Ishi-Ba:
* non trasporta gusti ed odori
* è di materiale inerte
* non provoca reazioni chimiche con gli alimenti
* evita sapori sgradevoli di metallo
* non arrugginisce
* non si deteriora
* non ha parti ossidabili
* è facile da lavare, basta sciacquarlo
* è leggerissimo e maneggevole
* rimane perfettamente affilato, anche per anni
L'origine della gestione del Gruppo Kyocera è la filosofia di Kyocera, una filosofia di vita basata sulle esperienze della vita reale e sulle regole empiriche di Kazuo Inamori, fondatore e presidente emerito di Kyocera Corporation. Con la domanda "Qual è la cosa giusta da fare come essere umano?" come criterio principale, la filosofia di Kyocera descrive il significato dell'impegno per una gestione corretta e dell'agire in conformità con i valori umani etici e morali e le norme sociali fondamentali.
PRIMA DI UTILIZZARE IL COLTELLO LEGGA ATTENTAMENTE QUESTE ISTRUZIONI E LE CONSERVI
Questo coltello funzionerà per vari anni senza nessun problema se:
• Lo toglie dal supporto per coltelli o dal cassetto
• Lo utilizza per tagli diritti da eseguire su tagliere
• Lo lava e l'asciuga
• Lo rimette nel supporto per coltelli o nel cassetto dopo averlo utilizzato
USO
Ideale per tagliare frutta, verdure e carni senza osso
Il termine verdure e frutta è generic: non si possono elencare tutti i tipi di frutta o verdura sconsigliati,ma è tassativamente sconsigliato l’utilizzo su frutta e verdura dutra (zucca, noci di cocco, ecc, )
Utilizzi sempre un tagliere di plastica o legno; eviti di tagliare su marmo, pietra, piatti o piastrelle Per trinciare, separare e disossare, così come per tagliare alimenti duri, congelati, pane con crosta e formaggi, utilizzi sempre i suoi coltelli tradizionali in acciaio. Questi tipi di taglio richiedono flessione e torsione e, per questo motivo, conviene utilizzare un materiale più flessibile rispetto alla ceramica.
Per la sua protezione, la punta e la base della lama non sono affilate
PULIZIA
Lavare a mano con acqua e detersivo per piatti.
I coltelli in ceramica Kyocera con manico in plastica possono essere messi in lavastoviglie. Vanno riposti nel vano dedicato a mestoli e piccoli accessori nel cestello superiore, evitando il contatto con altri utensili in metallo. I coltelli in ceramica Kyocera con manico in legno non possono essere lavati in lavastoviglie.
Nel caso si producessero scolorimenti che non scompaiono con la normale pulizia, lavi la lama (non l'impugnatura) con una leggera soluzione a base di candeggina.
EVITARE
Non lasciare cadere su superci dure.
Non utilizzare la punta come punto di rotazione, l'estremità a§lata potrebbe penetrare nel tagliere, bloccarsi e rompersi Non esporre la lama alla amma diretta (la ceramica è un conduttore di calore). Non utilizzare la parte laterale della lama per schiacciare aglio o altri alimenti.
CONSERVAZIONE
Lo collochi in un supporto per coltelli, un fodero o un cassetto. Quando colloca o toglie il coltello dal supporto, faccia attenzione a non danneggiare la punta della lama.
USURA
Con il trascorrere del tempo tutti i coltelli perdono l'a§latura. Un lama di metallo dolce (acciaio inossidabile) "slitta" quando perde l'affilatura. I metalli più duri (come l'acciaio con carbonio) rimangono affilati più tempo, però perdono l'affilatura in modo diverso. I materiali più duri, invece di "slittare", tendono a scheggiarsi leggermente.
All'inizio la ceramica è più affilata - e rimane a§lata per più tempo. Con il trascorrere del tempo possono prodursi delle piccole incisioni sul lo della lama. Si tratta del processo normale per il quale perdono l'a§latura tutte le lame in materiale duro.
Nonostante la loro apparenza, l'esistenza di piccole incisioni non signica necessariamente che il coltello non sia a§lato. Potrà constatare che funziona perfettamente durante un periodo di tempo prolungato.
Quando il rendimento del coltello non sarà più quello desiderato, il processo di a§latura Kyocera farà si che il suo coltello torni ad avere un lama ben affilata.
È possibile che le incisioni più profonde e una punta rotta si possano risolvere grazie alla nuova affilatura.8010 -
Zwilling - Miyabi 6000MCT - Shotoh 130mm - 34072-131 - coltello professionale da cucina
Usi Consigliati: Frutta e Verdura, piccoli pesci, salumi, formaggi semi-stagionati
Paese di Produzione: Giappone
Lama: Acciaio inox laminato Cryodur Micro Carbide MC63 a 63HRC
Affilatura: A tre fasi, in stile "Honbazuke"
Finitura Superficiale: Martellatura lucidata a specchio in stile "Tsuchime"
Lunghezza Lama: 130mm
Spessore Lama: 1.5mm
Lunghezza Totale: 235mm
Peso: 100g.
Impugnatura: Legno di pakkawood con pin a mosaico, spaziatori in ottone e micarta e codolo in acciaio
Confezione: Scatola in plastica trasparente con loghi Miyabi
Manutenzione: non lavabile in lavastoviglie34072-131 -
Global knives - GS3 - Cook Knife 13cm - coltello cucina
Coltello tutto fare per carne, vegetali e piccoli pesci.
Utilizzo: Carne, Pesce, Verdura
Lunghezza Lama: 13 Cm.
Lunghezza Totale: 26 Cm.
Peso: 100g.
I coltelli giapponesi della GLOBAL sono i preferiti dagli Chefs nei più prestigiosi hotel e ristoranti del mondo.
Il primo GLOBAL knife fu disegnato nel 1985 da Komin Yamada, il quale diede al coltello da lui creato un design nuovo e rivoluzionario .
Le caratteristiche principali dei coltelli GLOBAL, sono:
- Leggerezza: la GLOBAL è stata la prima azienda al mondo a realizzare un coltello in acciaio vuoto nel manico. Questa caratteristica, permette di ridurre il peso del coltello del 30%.
- Maneggevolezza: grazie alla leggerezza e alla forma anatomica del manico, i coltelli GLOBAL si prestano a continuativi e prolungati tempi d'impiego, riducendo al massimo l'affaticamento dell'utilizzatore.
- Tenuta del filo: I coltelli GLOBAL sono realizzati utilizzando i migliori acciai e le più moderne tecniche di lavorazione. Nelle lame è presente in alta percentuale il Molibdeno/Vanadio grazie al quale la durezza dell'acciaio raggiunge i 56/58 Rockwell di durezza, aumentando di conseguenza la durata del filo.
- Robustezza: essendo i coltelli GLOBAL completamente in acciaio (sia il manico che la lama) sono praticamente indistruttibili.
- Eleganza
Riconoscimenti acquisiti dai coltelli GLOBAL:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany
Tutti i prodotti Global da noi commercializzati sono serigrafati indelebilmente con il logo della Coltelleria Collini (come da immagine). Tale marcatura garantisce all'acquirente di avere la certezza sulla qualità, la tracciabilità, la garanzia negli anni ed una futura assistenza privilegiata sul prodotto acquistato presso la Coltelleria Collini.gs3 -
Global knives - GS35 - Santoku Knife 13cm. - kitchen knife
Small multipurpose knife that can be used to cut vegetables, meat and fish.
Use: Meat, Small Fish, Vegetables
Blade length: 13 Cm.
Total length: 24.5 cm.
Weight: 100gGLOBAL Japanese knives are the favorite of Chefs in the most prestigious hotels and restaurants in the world.
The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife he created a new and revolutionary design.The main features of GLOBAL knives are:
- Lightness: GLOBAL was the first company in the world to make an empty steel knife in the handle. This feature allows you to reduce the weight of the knife by 30%.
- Manageability: thanks to the lightness and anatomical shape of the handle, GLOBAL knives lend themselves to continuous and prolonged times of use, minimizing user fatigue.
- Wire hold: GLOBAL knives are made using the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell of hardness, consequently increasing the life of the wire.
- Sturdiness: being the GLOBAL knives completely in steel (both the handle and the blade) they are practically indestructible.
- Elegance
Awards acquired by GLOBAL knives:1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyAll Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to have certainty about the quality, traceability, guarantee over the years and future privileged assistance on the product purchased from the Collini Cutlery.
gs35 -
Global knives - GS37 - Santoku Fluted Knife 13cm. - kitchen knife
Small multipurpose knife suitable for cutting small fish, meat and vegetables. The olive blade allows accurate separation of the freshly cut slices from the knife.
Use: Meat, Small Fish, Vegetables
Blade length: 13 Cm.
Total Length: 24 Cm.
Weight: 108g.GLOBAL Japanese knives are the favorite of Chefs in the most prestigious hotels and restaurants in the world.
The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife he created a new and revolutionary design.The main features of GLOBAL knives are:
- Lightness: GLOBAL was the first company in the world to make an empty steel knife in the handle. This feature allows you to reduce the weight of the knife by 30%.
- Manageability: thanks to the lightness and anatomical shape of the handle, GLOBAL knives lend themselves to continuous and prolonged times of use, minimizing user fatigue.
- Wire hold: GLOBAL knives are made using the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell of hardness, consequently increasing the life of the wire.
- Sturdiness: being the GLOBAL knives completely in steel (both the handle and the blade) they are practically indestructible.
- Elegance
Awards acquired by GLOBAL knives:1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in GermanyAll Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to have certainty about the quality, traceability, guarantee over the years and future privileged assistance on the product purchased from the Collini Cutlery.
gs90 -
Global knives - GS6 - Paring Straight Knife 10cm - kitchen knife
Coltello adatto per decorare e tagliare frutta e verdura.
Utilizzo: Verdura, Frutta
Lunghezza Lama: 10 Cm.
Lunghezza Totale: 22 Cm.
Peso: 95g.
I coltelli giapponesi della GLOBAL sono i preferiti dagli Chefs nei più prestigiosi hotel e ristoranti del mondo.
Il primo GLOBAL knife fu disegnato nel 1985 da Komin Yamada, il quale diede al coltello da lui creato un design nuovo e rivoluzionario .
Le caratteristiche principali dei coltelli GLOBAL, sono:
- Leggerezza: la GLOBAL è stata la prima azienda al mondo a realizzare un coltello in acciaio vuoto nel manico. Questa caratteristica, permette di ridurre il peso del coltello del 30%.
- Maneggevolezza: grazie alla leggerezza e alla forma anatomica del manico, i coltelli GLOBAL si prestano a continuativi e prolungati tempi d'impiego, riducendo al massimo l'affaticamento dell'utilizzatore.
- Tenuta del filo: I coltelli GLOBAL sono realizzati utilizzando i migliori acciai e le più moderne tecniche di lavorazione. Nelle lame è presente in alta percentuale il Molibdeno/Vanadio grazie al quale la durezza dell'acciaio raggiunge i 56/58 Rockwell di durezza, aumentando di conseguenza la durata del filo.
- Robustezza: essendo i coltelli GLOBAL completamente in acciaio (sia il manico che la lama) sono praticamente indistruttibili.
- Eleganza
Riconoscimenti acquisiti dai coltelli GLOBAL:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany
Tutti i prodotti Global da noi commercializzati sono serigrafati indelebilmente con il logo della Coltelleria Collini (come da immagine). Tale marcatura garantisce all'acquirente di avere la certezza sulla qualità, la tracciabilità, la garanzia negli anni ed una futura assistenza privilegiata sul prodotto acquistato presso la Coltelleria Collini.gs6 -
Global knives - GS7 - Paring Spear Knife 10cm - kitchen knife
Coltello adatto per decorare e tagliare frutta e verdura
Utilizzo: Verdura, Frutta
Lunghezza Lama: 10 Cm.
Lunghezza Totale: 22 Cm.
Peso: 90g.
I coltelli giapponesi della GLOBAL sono i preferiti dagli Chefs nei più prestigiosi hotel e ristoranti del mondo.
Il primo GLOBAL knife fu disegnato nel 1985 da Komin Yamada, il quale diede al coltello da lui creato un design nuovo e rivoluzionario .
Le caratteristiche principali dei coltelli GLOBAL, sono:
- Leggerezza: la GLOBAL è stata la prima azienda al mondo a realizzare un coltello in acciaio vuoto nel manico. Questa caratteristica, permette di ridurre il peso del coltello del 30%.
- Maneggevolezza: grazie alla leggerezza e alla forma anatomica del manico, i coltelli GLOBAL si prestano a continuativi e prolungati tempi d'impiego, riducendo al massimo l'affaticamento dell'utilizzatore.
- Tenuta del filo: I coltelli GLOBAL sono realizzati utilizzando i migliori acciai e le più moderne tecniche di lavorazione. Nelle lame è presente in alta percentuale il Molibdeno/Vanadio grazie al quale la durezza dell'acciaio raggiunge i 56/58 Rockwell di durezza, aumentando di conseguenza la durata del filo.
- Robustezza: essendo i coltelli GLOBAL completamente in acciaio (sia il manico che la lama) sono praticamente indistruttibili.
- Eleganza
Riconoscimenti acquisiti dai coltelli GLOBAL:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany
Tutti i prodotti Global da noi commercializzati sono serigrafati indelebilmente con il logo della Coltelleria Collini (come da immagine). Tale marcatura garantisce all'acquirente di avere la certezza sulla qualità, la tracciabilità, la garanzia negli anni ed una futura assistenza privilegiata sul prodotto acquistato presso la Coltelleria Collini.gs7 -
Kai Japan - Wasabi 6710D - Deba Knife 105mm - kitchen knife
The Wasabi series by Kai is the entry level line offered by the Kai Group (which currently also includes the Kershaw and Zero Tolerance brands), a famous Japanese manufacturer of knives and razors since the early 1900s. It is a series of knives and kitchen accessories suitable for professionals and enthusiasts that stands out for its excellent price/quality ratio. It offers stainless steel blades and ergonomic polypropylene handles with added Bamboo powder that are heat resistant up to 100°C and therefore dishwasher safe.
Kai Japan - Wasabi - Deba 105mm.
Due to the special cutting edge, this knife is not suitable for left-handed people.
Blade: M.V. Stainless Steel, polished steel
Handle: combination of bamboo powder and black polypropylene - Heat-resistant up to 100°C
Blade length: 105 mm.
Blade thickness: 3 mm.
Total length: 240 mm.
Weight: 94 g.
Notes: dishwasher-safe, however we recommend hand washing as this will better preserve materials and finish over time6710D -
Kai Japan - Wasabi 6710P - Paring Knife 100mm - kitchen knife
The Wasabi series by Kai is the entry level line offered by the Kai Group (which currently also includes the Kershaw and Zero Tolerance brands), a famous Japanese manufacturer of knives and razors since the early 1900s. It is a series of knives and kitchen accessories suitable for professionals and enthusiasts that stands out for its excellent quality/price ratio. It offers stainless steel blades and ergonomic polypropylene handles with added Bamboo powder that are heat resistant up to 100°C and therefore dishwasher safe.
Kai Japan - Wasabi - Paring Knife 100mm.
Blade: M.V. Stainless Steel, polished steel
Handle: combination of bamboo powder and black polypropylene - Heat-resistant up to 100°C
Blade length: 100 mm.
Blade thickness: 1.5. mm.
Total length: 235 mm.
Weight: 70 g.
Notes: dishwasher-safe, however, we recommend hand washing as this will better preserve materials and finish over time.6710P -
Kyocera - Ceramica Kyo Fine Black - Mini Santoku Knife 10.5 cm - FK-58 - PROMO
Vincitore del prestigioso ed internazionale Good Design Award 2001 per l'originalità e la funzionalità del suo design.
- Lama in ceramica Ishi-Ba nera di 10,5 cm.
- Manico in ABS
Qualità made in Japan dal 1984
Con i coltelli in ceramica Kyocera cucinare diventa puro piacere. Le loro speciali caratteristiche:
- lama in ceramica di zirconia ultra-tagliente, molata a mano
- lama estremamente robusta e resistente alla corrosione
- materiale high-tech con ottima tenuta del filo all'usura
- assoluta precisione di taglio grazie alla superficie liscia e compatta della lama
- massima leggerezza ed estrema praticità grazie al manico ergonomico
I dieci segreti di Ishi-Ba:
* non trasporta gusti ed odori
* è di materiale inerte
* non provoca reazioni chimiche con gli alimenti
* evita sapori sgradevoli di metallo
* non arrugginisce
* non si deteriora
* non ha parti ossidabili
* è facile da lavare, basta sciacquarlo
* è leggerissimo e maneggevole
* rimane perfettamente affilato, anche per anni
L'origine della gestione del Gruppo Kyocera è la filosofia di Kyocera, una filosofia di vita basata sulle esperienze della vita reale e sulle regole empiriche di Kazuo Inamori, fondatore e presidente emerito di Kyocera Corporation. Con la domanda "Qual è la cosa giusta da fare come essere umano?" come criterio principale, la filosofia di Kyocera descrive il significato dell'impegno per una gestione corretta e dell'agire in conformità con i valori umani etici e morali e le norme sociali fondamentali.
PRIMA DI UTILIZZARE IL COLTELLO LEGGA ATTENTAMENTE QUESTE ISTRUZIONI E LE CONSERVI
Questo coltello funzionerà per vari anni senza nessun problema se:
• Lo toglie dal supporto per coltelli o dal cassetto
• Lo utilizza per tagli diritti da eseguire su tagliere
• Lo lava e l'asciuga
• Lo rimette nel supporto per coltelli o nel cassetto dopo averlo utilizzato
USO
Ideale per tagliare frutta, verdure e carni senza osso
Il termine verdure e frutta è generic: non si possono elencare tutti i tipi di frutta o verdura sconsigliati,ma è tassativamente sconsigliato l’utilizzo su frutta e verdura dutra (zucca, noci di cocco, ecc, )
Utilizzi sempre un tagliere di plastica o legno; eviti di tagliare su marmo, pietra, piatti o piastrelle Per trinciare, separare e disossare, così come per tagliare alimenti duri, congelati, pane con crosta e formaggi, utilizzi sempre i suoi coltelli tradizionali in acciaio. Questi tipi di taglio richiedono flessione e torsione e, per questo motivo, conviene utilizzare un materiale più flessibile rispetto alla ceramica.
Per la sua protezione, la punta e la base della lama non sono affilate
PULIZIA
Lavare a mano con acqua e detersivo per piatti.
I coltelli in ceramica Kyocera con manico in plastica possono essere messi in lavastoviglie. Vanno riposti nel vano dedicato a mestoli e piccoli accessori nel cestello superiore, evitando il contatto con altri utensili in metallo. I coltelli in ceramica Kyocera con manico in legno non possono essere lavati in lavastoviglie.
Nel caso si producessero scolorimenti che non scompaiono con la normale pulizia, lavi la lama (non l'impugnatura) con una leggera soluzione a base di candeggina.
EVITARE
Non lasciare cadere su superci dure.
Non utilizzare la punta come punto di rotazione, l'estremità a§lata potrebbe penetrare nel tagliere, bloccarsi e rompersi Non esporre la lama alla amma diretta (la ceramica è un conduttore di calore). Non utilizzare la parte laterale della lama per schiacciare aglio o altri alimenti.
CONSERVAZIONE
Lo collochi in un supporto per coltelli, un fodero o un cassetto. Quando colloca o toglie il coltello dal supporto, faccia attenzione a non danneggiare la punta della lama.
USURA
Con il trascorrere del tempo tutti i coltelli perdono l'a§latura. Un lama di metallo dolce (acciaio inossidabile) "slitta" quando perde l'affilatura. I metalli più duri (come l'acciaio con carbonio) rimangono affilati più tempo, però perdono l'affilatura in modo diverso. I materiali più duri, invece di "slittare", tendono a scheggiarsi leggermente.
All'inizio la ceramica è più affilata - e rimane a§lata per più tempo. Con il trascorrere del tempo possono prodursi delle piccole incisioni sul lo della lama. Si tratta del processo normale per il quale perdono l'a§latura tutte le lame in materiale duro.
Nonostante la loro apparenza, l'esistenza di piccole incisioni non signica necessariamente che il coltello non sia a§lato. Potrà constatare che funziona perfettamente durante un periodo di tempo prolungato.
Quando il rendimento del coltello non sarà più quello desiderato, il processo di a§latura Kyocera farà si che il suo coltello torni ad avere un lama ben affilata.
È possibile che le incisioni più profonde e una punta rotta si possano risolvere grazie alla nuova affilatura.1454 -
Kyocera - Ceramica Kyo Fine White - Utility Knife 13 cm - FK-130WH coltello
Kyocera - Utility Knife
Questo coltello giapponese con lama in ossido di zirconio di 130mm, è un ottimo strumento per la carne e la verdura grazie alle sue dimensioni e alle sue eccelse capacità di taglio e di praticità, conferita anche dalla nuova impugnatura ergonomica antiscivolo in polimeri termoplastici.Vincitore del prestigioso ed internazionale Good Design Award 2001 per l'originalità e la funzionalità del suo design.
- Lama in ceramica Ishi-Ba di 13 cm.
- Manico in ABS
Qualità made in Japan dal 1984
Con i coltelli in ceramica Kyocera cucinare diventa puro piacere. Le loro speciali caratteristiche:
- lama in ceramica di zirconia ultra-tagliente, molata a mano
- lama estremamente robusta e resistente alla corrosione
- materiale high-tech con ottima tenuta del filo all'usura
- assoluta precisione di taglio grazie alla superficie liscia e compatta della lama
- massima leggerezza ed estrema praticità grazie al manico ergonomico
I dieci segreti di Ishi-Ba:
* non trasporta gusti ed odori
* è di materiale inerte
* non provoca reazioni chimiche con gli alimenti
* evita sapori sgradevoli di metallo
* non arrugginisce
* non si deteriora
* non ha parti ossidabili
* è facile da lavare, basta sciacquarlo
* è leggerissimo e maneggevole
* rimane perfettamente affilato, anche per anni
L'origine della gestione del Gruppo Kyocera è la filosofia di Kyocera, una filosofia di vita basata sulle esperienze della vita reale e sulle regole empiriche di Kazuo Inamori, fondatore e presidente emerito di Kyocera Corporation. Con la domanda "Qual è la cosa giusta da fare come essere umano?" come criterio principale, la filosofia di Kyocera descrive il significato dell'impegno per una gestione corretta e dell'agire in conformità con i valori umani etici e morali e le norme sociali fondamentali.
PRIMA DI UTILIZZARE IL COLTELLO LEGGA ATTENTAMENTE QUESTE ISTRUZIONI E LE CONSERVI
Questo coltello funzionerà per vari anni senza nessun problema se:
• Lo toglie dal supporto per coltelli o dal cassetto
• Lo utilizza per tagli diritti da eseguire su tagliere
• Lo lava e l'asciuga
• Lo rimette nel supporto per coltelli o nel cassetto dopo averlo utilizzato
USO
Ideale per tagliare frutta, verdure e carni senza osso
Il termine verdure e frutta è generic: non si possono elencare tutti i tipi di frutta o verdura sconsigliati,ma è tassativamente sconsigliato l’utilizzo su frutta e verdura dutra (zucca, noci di cocco, ecc, )
Utilizzi sempre un tagliere di plastica o legno; eviti di tagliare su marmo, pietra, piatti o piastrelle Per trinciare, separare e disossare, così come per tagliare alimenti duri, congelati, pane con crosta e formaggi, utilizzi sempre i suoi coltelli tradizionali in acciaio. Questi tipi di taglio richiedono flessione e torsione e, per questo motivo, conviene utilizzare un materiale più flessibile rispetto alla ceramica.
Per la sua protezione, la punta e la base della lama non sono affilate
PULIZIA
Lavare a mano con acqua e detersivo per piatti.
I coltelli in ceramica Kyocera con manico in plastica possono essere messi in lavastoviglie. Vanno riposti nel vano dedicato a mestoli e piccoli accessori nel cestello superiore, evitando il contatto con altri utensili in metallo. I coltelli in ceramica Kyocera con manico in legno non possono essere lavati in lavastoviglie.
Nel caso si producessero scolorimenti che non scompaiono con la normale pulizia, lavi la lama (non l'impugnatura) con una leggera soluzione a base di candeggina.
EVITARE
Non lasciare cadere su superci dure.
Non utilizzare la punta come punto di rotazione, l'estremità a§lata potrebbe penetrare nel tagliere, bloccarsi e rompersi Non esporre la lama alla amma diretta (la ceramica è un conduttore di calore). Non utilizzare la parte laterale della lama per schiacciare aglio o altri alimenti.
CONSERVAZIONE
Lo collochi in un supporto per coltelli, un fodero o un cassetto. Quando colloca o toglie il coltello dal supporto, faccia attenzione a non danneggiare la punta della lama.
USURA
Con il trascorrere del tempo tutti i coltelli perdono l'a§latura. Un lama di metallo dolce (acciaio inossidabile) "slitta" quando perde l'affilatura. I metalli più duri (come l'acciaio con carbonio) rimangono affilati più tempo, però perdono l'affilatura in modo diverso. I materiali più duri, invece di "slittare", tendono a scheggiarsi leggermente.
All'inizio la ceramica è più affilata - e rimane a§lata per più tempo. Con il trascorrere del tempo possono prodursi delle piccole incisioni sul lo della lama. Si tratta del processo normale per il quale perdono l'a§latura tutte le lame in materiale duro.
Nonostante la loro apparenza, l'esistenza di piccole incisioni non signica necessariamente che il coltello non sia a§lato. Potrà constatare che funziona perfettamente durante un periodo di tempo prolungato.
Quando il rendimento del coltello non sarà più quello desiderato, il processo di a§latura Kyocera farà si che il suo coltello torni ad avere un lama ben affilata.
È possibile che le incisioni più profonde e una punta rotta si possano risolvere grazie alla nuova affilatura.0672 -
Maserin - Parmigiano knife - 2008/OL - cucina
Parmigiano code: 2008/OL Description Handle: Olive wood Lenght: 8 cm Blade: AISI 420 stainless steel HRC56 Packaging: gift box The new kitchen line created by Coltellerie MAserin is the result of careful study of materials and ergonomics applied to kitchen tools. The blades are cut by laser machine, they are made of steel with high carbon components, their sharpen edge is perfect and long-lasting. Their olive or P.O.M. (mytilene poli-oxide) handles have a very ergonomic shape that guarantees a perfect grip and an elegant look. They are all finished by CNC machine. All the knives are packed in a nice gift box of recyclable cardboard with a satin plastic cover. Their award-winning design was chosen to represent the important relationship between Quality Maniago and the well-known Montasio Cheese.MA-2008/OL -
Sanelli - Spelucchino 10 cm - 3246.10 - coltello da cucina
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: Spelucchino per Verdure
Lama: Acciaio chirurgico 54-56 HRCImpugnatura: Polimeri sterilizzabili anticorrosione
Lunghezza lama: 100 mm.
Lunghezza totale: 205 mm.
Peso: 36 g.
s324610 -
Victorinox - Rabbit Knife 10cm - V-5.51 03.10 - coltello cucina
Disosso Coniglio da 10 cm.
Coltelli da cucina Victorinox adatti sia per un duraturo uso domesticoche per un intenso utilizzo a livello professionale.
Questi coltelli si caratterizzano per l'ottima qualità e purezza dell'acciaioinox impiegato che garantisce un taglio preciso e sottile unito aduna buona durata del filo. Le impugnature in Fibrox garantiscono inoltre unapresa sicura e confortevole unita alla massima igiene.V-5.5103.10 -
Wusthof Germany - Forged Steak Knives 6 Pieces - 160601 - table knives
It is the classic forged steak knife, made by the German Wüsthof based in Solingen, in forged stainless steel with a dishwasher resistant resin handle. Available in an elegant 6-piece gift box.
This knife is a good compromise between quality, reliability, elegance.SUPER SHARP BLADES ARE PERFECT NOT ONLY FOR RIBS BUT FOR ANY MEAT DISH.
- Length: 22 cm
- Blade length: 12 cm.1120160601 -
Zwilling - Miyabi 5000MCD - Shotoh 130mm. - coltello da cucina
Produzione: Giappone
Lama: in acciaio laminato con tagliente in MicroCarbide MC63 a 63HRC e guance esterne in damasco a 100 strati
Taglio: di tipo simmetrico
Costruzione: forgiato
Impugnatura: in legno di betulla
Lunghezza Lama: 130mm.
Uso Consigliato: verdura, salumi, formaggi semi-stagionati34372-131 -
Zwilling - Twin 1731 - Spelucchino/Frutta da 100mm - 31860-101 - Design by Matteo Thun - coltello cucina
Tipologia: Coltello Spelucchino
Lunghezza Lama: 100mm.
Uso: E’ un coltello molto versatile, di misura media. È adatto per pelare, tagliare, lardellare e guarnire.
Solo un oggetto che non ci stanchiamo mai di guardare e di cui non possiamopiù fare a meno è destinato a diventare un classico.
Matteo Thun
Armonia fra materiale e funzionalità
Classico e familiare ma, al tempo stesso, innovativo e funzionale senza compromessi. Ecco come l’associazione tra materiali esclusivi e tecnologie all’avanguardia trasforma l’uso di questo coltello in un’esperienza emotiva.
- Materiale del manico: ebano
- Singolare geometria del nodo
- Lama innovativa a forma di cuneo
- Esclusivo acciaio CRONIDUR30 dalle elevate prestazioni
- Trattamento della lama FRIODUR®, indurimento con ghiaccio
- Coltello SIGMAFORGE®: forgiato a partire da un unico pezzo
TWIN 1731 coniuga l'high-tech con l'high-touch
L’acciaio ad alta prestazione Cronidur 30, già sperimentato in aviazione e nella tecnologia spaziale, garantisce affilatura durevole, resistenza alla corrosione e stabilità della lama. Forgiato con precisione a partire da un unico blocco e temprato nel ghiaccio, questo coltello è un autentico prodotto SIGMAFORGE. Il manico in ebano naturale lucidato ad olio rende unico lo stile di questo coltello. TWIN 1731 è un coltello dalle linee essenziali, prodotto interamente con materiali naturali, piacevoli al tatto; è il coltello che vorrete avere sempre a portata di mano e di cui non potrete più fare a meno.
Design
TWIN 1731 è stato progettato per ZWILLING J.A. HENCKELS dall’architetto Matteo Thun, designer di fama internazionale che svolge la sua attività a Milano. Il suo design coniuga la praticità con l’innovazione, focalizzandosi su forma e funzione. Il risultato è un coltello nella sua pura essenza. La forma deriva dalla funzione; la funzione deriva dall’immagine e l’immagine dalla realtà. Il risultato è la bellezza. Un coltello nella sua forma più pura: TWIN 1731.31860-101 -
Maserin - Mini Gourmet by Attilio Morotti - Blue Beech - 381/FB - knife
Intended use: sports/steak
Type of production: Industrial
Country of production: Italy
Blade: Stainless steel W1.4116
Blade treatment: satin finish
Handle: briar
Blade length: 83mm.
Blade thickness: 2.5mm.
Closed length: 103mm.
Total length: 185mm.
Closed thickness: 17mm.
Weight: 88g.
Closure: Liner Lock
Clip: absent
Sheath: leather pocket
Packaging: cardboard box with Maserin logos
Notes: Design by Attilio MorottiMA-381/FB -
Wusthof Germany - Ikon series - forged steak knife set 6 pieces - 1060560601 - table knives
Six iconic steak knives, each a unique piece thanks to different handles, each made with wood from a different region of the world: granadilla from Africa, walnut from America, rosewood from Mexico, maple from Canada, birch from Scandinavia and rosewood from Brazil make each handle unique and give it an almost magical aura.
Perfectly sharpened, they enrich each board with their discreet and natural beauty, while the hand-finished blades impress with their exceptional sharpness, gliding effortlessly and with the utmost precision through the flesh, without damaging its delicate fibers. It's a cut that brings out the natural flavors best, and it feels!
The leather case is hand-sewn in Germany according to strict quality criteria. For the production of this high quality leather, only natural tanning agents and fats are used which give it its original charm and, over time, the unmistakable patina typical of well-made leather.
- Forged from a single piece of specially hardened high carbon steel for exceptional strength.
- Special alloy steel. Stainless.
- Triple rivet wood scales, full tang handle.
- Blade length 12 cm (4 ½ ").
1060560601 -
Takeshi Saji - Black Damascus Steak knife - SPG2 Damascus and Micarta - handmade knife
Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji has been forging steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Maestro.
Intended use: table / sports / collection
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, laminated damascus with 15-layer SPG2 steel edge
Handle: in black G10
Blade length: 100mm.
Blade thickness: 2.5mm.
Total length: 240mm.
Weight: 80g.
Packaging: Cardboard box and leather sheath
Notes: The knife is handmade by Takeshi SajiTS-BDS-SPG2 -
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 -
Takeshi Saji - Sakura Petty Rainbow Damascus - 135mm - kitchen knife
Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji forges steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Master.
The blade is equipped with a central plate in Blue Steel carbon steel coated on the sides with layers of steel, brass and copper plates that help to increase the resistance to oxidation and resilience.
Once again, Master Saji has succeeded in creating an innovative new art style for his knives, combining the traditional "Sakura-Maki" handle and the striking rainbow Damascus blade.
The Petty is a small utility knife used for peeling, shaping, slicing fruit and vegetables, chopping herbs and making side dishes.
Intended use: utility knife, meat, fish, vegetables
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, in laminated damascus with Blue Steel carbon steel cutting edge (63 hrc) and side plates in stainless steel, copper and brass
Handle: Desert Ironwood
Blade length: 135mm.
Blade thickness: 2.5mm.
Total length: 245mm.
Weight: 131g.
Packaging: Wooden box
Notes: the knife is entirely handmade by Takeshi SajUse and maintenance
- Do not cut bones or frozen. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use stones for sharpening and maintenance of the blade.TS-ETTY -
Due Cigni - 2C 1003 SET Steak knife set 1896
COLTELLERIE DUE CIGNI When quality is functionality, it immediately catches the eye ... In the ancient City of Cutlery in Maniago, DUE CIGNI has been producing professional scissors and knives of the highest quality for over a century. Special top quality steels, innovative design and attention to the smallest details mean that DUE CIGNI products do not pass indifferently even to the most demanding user. Latest generation machinery, qualified personnel and renovation are the elements on which the solid basis of the success of the DUE CIGNI brand is based. DUE CIGNI knives and scissors are ideal tools for professional users of the food and gastronomy sector who need a perfect cut, without effort that lasts over time ... for over a hundred years. 2C 1003 SET Steak knife set 1896 Packaging Steak knives set 1896 Inside 6 steak knives blade length 4.13 " blade Stainless Steel German Steel 4116 X50CrMoV15 HRC 55/57 handle POM black2C1003SET -
Wusthof Germany - Silverpoint - Spelucchino Seghettato - 49710 - coltelli cucina
Un coltello spelucchino, anche conosciuto come coltello da sbucciatura o coltello pelapatate, è uno strumento da cucina utilizzato per rimuovere la buccia esterna di frutta e verdura o per eseguire lavori di precisione che richiedono tagli piccoli e precisi.
Il coltello spelucchino ha una lama corta, generalmente compresa tra 5 e 10 centimetri, con un filo molto affilato ed una punta appuntita che consente di rimuovere facilmente la buccia senza eccessiva rimozione di polpa.
La lama del coltello spelucchino può essere liscia o seghettata, dritta o leggermente curva, a seconda delle preferenze personali e delle esigenze dell'utilizzatore. La sua forma consente un controllo ottimale durante il taglio, facilitando la precisione dei movimenti.
Serie SILVERPOINT, Made in Germany
- Lama di cm 8
- Lunghezza totale cm 18
I Manici: realizzati in materiale sintetico assicurano una perfetta tenuta, un ottima stabilità e garantiscono il lavaggio in lavastoviglie.
Le Lame: sono ottenute utilizzando i migliori acciai e combinando i più qualificati elementi (cromo 15% - carbonio 0,5 % - molibdeno – vanadio).
La realizzazione di un coltello WUSTHOF prevede il passaggio di circa 40 cicli di lavorazione.
Manutenzione
Un’appropriata manutenzione prolunga la durata del coltello, rende più facile e sicuro il lavoro e riduce il consumo del filo. Alcuni consigli:
- Prestate attenzione affinché i coltelli messi in lavastoviglie un urtino altri oggetti; si potrebbero danneggiare le lame.
- I coltelli garantiti per lavastoviglie che non vengono subito lavati nella macchina dovrebbero essere sciacquati sotto il rubinetto dell’acqua per allontanare i resti dei cibi altamente corrosivi (grassi, aceto, succhi di frutta).
- Accertatevi qualora i coltelli non dovessero più tagliare alla perfezione, di farli rettificare o affilare da professionisti nel settore.
I coltelli WUSTHOF da noi venduti, vengono personalmente controllati e ulteriormente affilati, al fine di garantirVi la certezza di un ottimo acquisto.
Tutti i prodotti Wusthof da noi commercializzati sono serigrafati indelebilmente con il logo della Coltelleria Collini (come da immagine). Tale marcatura garantisce all'acquirente di avere la certezza sulla qualità, la tracciabilità, la garanzia negli anni ed una futura assistenza privilegiata sul prodotto acquistato presso la Coltelleria Collini.49710 -
Berkel - San Mai VG10 67 layers - paring knife 10 cm - kitchen knife
Already back in 1100 expert Japanese forgers combined different materials to confer superior and unprecedented cutting potential potential, resistance and flexibility upon Katana swords.
Inspired by this tradition, Berkel has created its own series of Japanese SanMai steel knives. The blade consists of a central layer of extremely hard VG-10 steel, which maintains sharpness over a long time, and two outer sheets in stainless damascus steel, with 33 layers per side, for greater resistance to corrosion and torsion.Blade material: Stainless Damask San Mai 67 VG10 (60/61 HRC)
Blade length: 10 cm
Overall length: 22.5 cm
Weight: 70 gr
Sharpening: Smooth, toothless
Grip: Consists of two cheeks maple stabilized assembled with aluminum rivetsItalian production and design
BE-SM10 -
Zwilling - Miyabi 5000FC-D - Shotoh 130mm. 34680-131 - kitchen knife
Production: Japan
Blade: laminate with sharp steel FC61 to 61HRC and damask outer cheeks to 49 layers
Cut: Symmetrical
Construction: Forged
Grip: micarta
Blade length: 130mm.
Recommended use: vegetables, meats, semi-aged cheesesNotes: developed in collaboration with Chef Rokusaburo Michiba
34680-131 -
Opinel - Opinel essentials set - Pink
The Opinel Essentials. Or, as they say in France, "Les Essentiels du Cuisinier". This edit is all about the best quality, easiest to use knives and this is a selection of Opinel's finest kitchen knives. It is a fantastic gift for anyone starting out in the kitchen, moving into a new home, or a self-gift if you are simply fed up of chasing those tomatoes round the board and want something sharp that stays that way. These three knives and a peeler will cover off pretty much any kitchen task. From peeling potatoes, to prepping fruit and vegetables, to trimming, dicing and slicing. Lightweight and easy to use - the culinary equivalent of the little black dress. The kit contains: - Paring knife no. 112 (couteau d'office) - Serrated knife no. 113 (couteau creante) - Vegetable knife no. 114 (couteau a legumes) - Vegetable Peeler no.115 (eplucher a legumes - can be used left or right handed) The kits come in three colour ways: the classic wooden beech handles, shades of green, or a grey-black-red-white version. Stainless steel blades and dishwasher safe.op-essr -
Opinel - Opinel essentials set - green
The Opinel Essentials. Or, as they say in France, "Les Essentiels du Cuisinier". This edit is all about the best quality, easiest to use knives and this is a selection of Opinel's finest kitchen knives. It is a fantastic gift for anyone starting out in the kitchen, moving into a new home, or a self-gift if you are simply fed up of chasing those tomatoes round the board and want something sharp that stays that way. These three knives and a peeler will cover off pretty much any kitchen task. From peeling potatoes, to prepping fruit and vegetables, to trimming, dicing and slicing. Lightweight and easy to use - the culinary equivalent of the little black dress. The kit contains: - Paring knife no. 112 (couteau d'office) - Serrated knife no. 113 (couteau creante) - Vegetable knife no. 114 (couteau a legumes) - Vegetable Peeler no.115 (eplucher a legumes - can be used left or right handed) The kits come in three colour ways: the classic wooden beech handles, shades of green, or a grey-black-red-white version. Stainless steel blades and dishwasher safe.op-essv -
Wusthof Germany - Classic Young - Wide Blade Paring Knife - 4067/10 - kitchen knife
Small size blade ideal for cutting vegetables, fruits and cheese.
- Blade lenght: 10cm
- Total length: 23 cmThe realization of a knife forged WUSTHOF involves the passage of about 40 production cycles. The Handles are made of synthetic material and joined together with a triple riveting ensuring a perfect fit, excellent stability and guarantee the dishwasher. The Blades are obtained using the best steel and combining the most qualified elements (chromium 15% - 0.5% carbon - molybdenum - vanadium).
MAINTENANCE:Proper maintenance extends the life of the knife, makes it easier and safer to work with, and reduces the need to resharpen the knife often
- We recommend washing these knives by hand, but in case you want to wash them in the dishwasher make sure they do not bump into other objects during washing
- After use, we recommend rinsing the knives sonno running tap water immediately to quickly clean them of acidic food remnants that could oxidize the blade
- When the cutting performance is no longer adequate, use a sharpening steel to revive the sharpening or a high grit stone. If you do, seek the help of a professional who can help you with the task.
4067/10 -
Cesare Tonelli - RWL Steak Knife Loveless Micarta - custom knife
Intended use: Collection / Steak / Sports
Production Type: Handmade
Production Blade: Italy
Blade: Stainless steel RWL34 to 60HRC
Treatment Blade: Mirror Polishing
Handle material: Loveless Canvas Micarta with 416 stainless steel guard and passing
Blade length: 98mm.
Blade thickness: 4mm.
Total length: 212mm.
Weight: 62g.
Sheath: handmade and hand-sewn, leather with ostrich inserts
Notes: Handmaded by Cesare Tonelli, Maestro Coltellinanio CIC (Italian Knives Corporation)10151€204.10Out of stock -
Cesare Tonelli - RWL Steak Knife Black Micarta - custom knife
Intended use: Collection / Steak / Sports
Production Type: Handmade
Production Blade: Italy
Blade: Stainless steel RWL34 to 60HRC
Treatment Blade: Mirror Polishing
Handle material: Black Canvas Micarta with 416 stainless steel guard and passing
Blade length: 98mm.
Blade thickness: 4mm.
Total length: 212mm.
Weight: 62g.
Sheath: handmade and hand-sewn, leather with python inserts
Notes: Handmaded by Cesare Tonelli, Maestro Coltellinanio CIC (Italian Knives Corporation)10150€204.10Out of stock -
Takeshi Saji - Miyabi Kenryu - Coltello Artigianale
Takeshi Saji è nato nel 1948 a Takefu (prefettura di Fukui), una città situata all'incirca nel centro del Giappone e nel cuore di una zona da secoli votata alla produzione di lame. Il suo laboratorio è ancora lì, costruito intorno al forno grazie al quale, ormai da parecchi anni, Takeshi Saji forgia l'acciaio (soprattutto damasco) con cui realizza vari modelli di coltelli tradizionali giapponesi. La scelta dei materiali per le finiture (prevalentemente naturali), le linee essenziali - evocatrici dell'utilizzo - e gli accostamenti cromatici di raro impatto rendono le sue realizzazioni uniche e inconfondibili nel panorama della coltelleria mondiale e, in patria, gli sono valse il prestigioso titolo di Maestro.
Destinazione d'uso: Collezione/Sportivo
Tipo di produzione: Artigianale
Produzione Lama: Giappone
Lama: Forgiata a mano, in damasco laminato con tagliente in Hitachi Shirogami a 64HRC
Trattamento Lama: -
Manicatura: Sakura (legno di ciliegio)
Lunghezza lama: 130mm.
Spessore lama: 4.5mm.
Lunghezza chiuso: -
Lunghezza totale: 245mm.
Spessore da chiuso: -
Bilanciatura: -
Peso: 172g.
Chiusura: -
Clip: -
Fodero: Cuoio e Sakura (legno di ciliegio)
Confezione: Scatola di cartone
Note: interamente realizzati a mano da Takeshi Saji4011