knives meat
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Sanelli - 13cm Curved Boning Knife - 1096.13 - kitchen knife
Sanelli's 1096.13 curved boning knife is a professional kitchen knife ideal for boning, filleting and cutting meat, fish and poultry.
The curved design of the 13-cm-long blade allows excellent maneuverability during boning work, allowing bones and skin to be removed precisely and quickly. The blade is made of high-quality X60CrMov14 stainless steel with a hardness of 54-56 HRC, which ensures long edge life.
The knife's handle is made of a non-slip, chemical-resistant material that ensures a firm and comfortable grip during use.
The Premana Professional line from Coltellerie Sanelli has been created by analyzing and solving, down to the smallest detail, the problems faced by the professional, the private individual or the most attentive enthusiast who uses these working tools on a daily basis.
Recommended use: Knife for boning, filleting and cutting meat, fish and poultry.
Country of manufacture: Italy
Blade:Surgical steel 54-56 HRC
Handle:made of sterilizable anti-corrosion polymer, with Biomaster antibacterial additive
Blade length: 130mm.
Total length: 290mm.
Packaging: cardboard blade cover with Sanelli logos
Weight: 130g.
s109613€19.68Only 4 leftOnly 4 left
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Sanelli - Boning Knife 12cm. - 1106.12 - kitchen knife
The Sanelli boning knife, with a length of 12 cm and code 1106.12, is a tool specifically designed to carry out boning and meat separation operations.
The blade of the boning knife is made of high-quality stainless steel, which provides superior corrosion resistance and durability. Its thin, sharp shape allows for precise, clean cuts around bones and joints, facilitating the boning process.
The knife handle is ergonomic and provides a comfortable and secure grip during use. It is made of durable, non-slip materials, allowing optimal control during boning.
This boning knife is an indispensable tool for kitchen professionals and meat enthusiasts who want to achieve high-quality results. It is suitable for boning chicken, beef, pork and other meats, allowing you to make precise cuts and separate the desired parts without difficulty.
With the Sanelli boning knife, you can tackle your kitchen boning tasks with precision and ease, achieving professional results.
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: Boning and separation of meat.
Blade: Surgical steel 54-56 HRC
Handle: Sterilizable anti-corrosion polymers
Blade length: 120 mm.
Total length: 260 mm.
Weight: 122g.
s110612€21.31Only 6 leftOnly 6 left
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.