knives meat
-
Benchmade - Meatcrafter - Stonewashed CPM-154CM & Maple Valley Richlite - 4050-02 - meat knife
For clean, effortless cuts, the 4050-02 Meatcrafter is the ideal knife for precision field work and for portioning, deboning, and trimming your favorite cuts in the kitchen.
Thanks to our proprietary SelectEdge sharpening technology, the 15cm saber-point blade offers exceptional push-cutting performance, while the blade's flexibility allows for greater control during boning and filleting.
The 4050-02 Meatcrafter features a CPM-154 stainless steel blade with a stonewashed finish, a Maple Valley-colored Richlite handle, and a black G10 bolster embellished with a gold ring. Over time, Richlite, a paper-based composite material, will develop a natural patina that will alter the original color of the material. The “patina” is a natural phenomenon of the product that may darken or lighten depending on direct exposure to sunlight.
Intended use: Hunting / Fishing / Cooking / Meat knife / BoningType of production: Industrial
Country of production: USA
Blade: CPM-154CM stainless steel at 58/61HRC
Blade finish: Stonewashed
Handle: Richlite and G10
Blade length: 156mm.
Blade thickness: 2.3mm.
Total length: 283mm.
Weight: 145g.
Blade cover: synthetic material
Packaging: Cardboard box with Benchmade logos
Notes: -BM-4050-02€340.16Only 1 leftOnly 1 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.