knives meat
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Victorinox - Boning knife - 12 cm - 5.6303.12 - kitchen knife
The Victorinox 12 cm boning knife is designed to offer maximum precision when cutting around bones and joints, making it an indispensable tool for anyone who works with meat.
The thin, tapered blade makes boning easy, while the ergonomic Fibrox handle ensures a secure grip even during intensive use.
Made of high-quality stainless steel, it retains its edge for a long time and resists corrosion, ensuring reliable use over time. Thanks to the perfect balance between the blade and handle, you can work comfortably and without fatigue even during prolonged sessions in the kitchen.High-quality stainless steel
The blade is made of high-purity stainless steel, selected to ensure an optimal combination of hardness, corrosion resistance and ease of resharpening. The result is a precise, smooth and controlled cut, with a blade that stays sharp for a long time.Fibrox handle: ergonomics and safety
The handle is made of Fibrox, a non-slip, hygienic and heat-resistant material, certified for food use. The ergonomic shape is designed to provide a firm and comfortable grip even during the longest tasks, reducing fatigue and increasing safety.Easy to clean and hygienic
Thanks to its high-quality materials and meticulous finish, the knife is easy to clean, even in the dishwasher, and is resistant to professional detergents, making it perfect for use in professional kitchens and HACCP environments.Use: Meat
Blade length: 12 cm
Blade material: High-purity stainless steel
Handle material: Non-slip Fibrox
Origin: Made in Switzerland
5.6303.12€19.26Only 6 leftOnly 6 left
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Victorinox - Boning knife - 12 cm - 5.6003.12 - kitchen knife
The Victorinox 12 cm boning knife is designed to offer maximum precision when cutting around bones and joints, making it an indispensable tool for anyone who works with meat.
The wide blade makes boning easy, while the ergonomic Fibrox handle ensures a secure grip even during intensive use.
Made of high-quality stainless steel, it retains its edge for a long time and resists corrosion, ensuring reliable use over time. Thanks to the perfect balance between the blade and handle, you can work comfortably and without fatigue even during prolonged sessions in the kitchen.High-quality stainless steel
The blade is made of high-purity stainless steel, selected to ensure an optimal combination of hardness, corrosion resistance and ease of resharpening. The result is a precise, smooth and controlled cut, with a blade that stays sharp for a long time.Fibrox handle: ergonomics and safety
The handle is made of Fibrox, a non-slip, hygienic and heat-resistant material, certified for food use. The ergonomic shape is designed to provide a firm and comfortable grip even during the longest tasks, reducing fatigue and increasing safety.Easy to clean and hygienic
Thanks to its high-quality materials and meticulous finish, the knife is easy to clean, even in the dishwasher, and is resistant to professional detergents, making it perfect for use in professional kitchens and HACCP environments.Use: Meat
Blade length: 12 cm
Blade material: High-purity stainless steel
Handle material: Non-slip Fibrox
Origin: Made in Switzerland
5.6003.12€19.67Only 3 leftOnly 3 left -
Sanelli Premana - Steak Knife 12cm - 3276.12 - Kitchen Knife
The 3276.12 steak knife from Sanelli Premana is an ideal kitchen knife for cutting meat on the table.
The 12-cm-long blade is made of high-quality X60CrMov14 stainless steel with a hardness rating of 54-56 HRC, ensuring long edge life. The blade features a sharp edge designed to cut meat with ease and precision.
The ergonomic polypropylene handle, a durable, non-slip material, provides a firm and comfortable grip during use.
Sanelli Premana is an Italian company specializing in the production of high-quality kitchen knives used in both professional and domestic settings. Their products are known for their reliability, durability and precision, and are highly valued by restaurant professionals worldwide.
Recommended Use: table knife for cutting and eating steak, rib eye and cooked meats
Country of manufacture: Italy
Blade: made of surgical stainless steel with a hardness of 54-56 HRC
Handle: made of sterilizable anti-corrosion polymer, with Biomaster antibacterial additive
Blade length: 120mm.
Total length: 220mm.
Packaging: cardboard blade cover with Sanelli logos
s327612€10.25Only 0 leftOnly 0 left
Out of stock
Professional Kitchen Knives: Complete Guide to the Perfect Choice
Choosing a professional kitchen knife means improving precision, safety, and pleasure in cooking. For over 50 years, Coltelleria Collini has been selecting and testing the best international kitchen knives, collaborating exclusively with official brands and historical manufacturers. Whether you are a chef, an advanced enthusiast, or a demanding home cook, here you will find cutting tools designed to last over time and guarantee consistent performance.
In this category, you will find a complete selection of Japanese, German, Italian, and professional kitchen knives, chosen by blade type, steel, hardness (HRC), and ergonomics, to cover every cooking style and cutting technique.
Japanese Knives & Damascus
Razor-sharp edges, very acute cutting angles, and high-hardness steels (up to 61–63 HRC). The Japanese tradition of Seki is represented by brands like Kai and Miyabi (Zwilling Group), the CROMOVA steel of Global, and the versatility of Kai Wasabi. Ideal for those seeking pure cutting performance, precision, and control.
European Tradition – Forged
Robust, balanced, and easy-to-sharpen knives, designed for intensive daily use. German excellence from Solingen with Wüsthof and Zwilling, combined with the Swiss practicality of Victorinox. The ideal choice for professional kitchens, catering, and advanced home use.
Made in Italy & Blade Types
Italian artisanal tradition with Coltellerie Berti, Due Cigni, and Sanelli. Choose the right knife for every preparation: Chef's Knife, Santoku, as well as complete sets and steak knives.
Why buy kitchen knives from Coltelleria Collini
We don't just sell "blades," but tools for work and passion. Since 1968, Coltelleria Collini has been a reference point for chefs, professionals, and cooking enthusiasts.
- Official Retailers for all featured brands, with guaranteed authenticity.
- Professional sharpening service in-house to restore the edge.
- Real consultation: we help you choose between Chef, Santoku, Nakiri, or Slicing knives.
Kitchen Knives FAQ
Japanese knives are harder, with sharpening angles around 15°, ideal for extremely precise but more delicate cuts. European knives (German and Italian) are more robust, easier to resharpen, and more tolerant to impact, perfect for intensive use.
No, it is strongly discouraged. Aggressive detergents, high temperatures, and impacts damage the edge and the blade surface. It is always preferable to wash knives by hand and dry them immediately after use.