knives meat
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Dick Ergogrip - 13cm Scandinavian Boning Knife - Kitchen Knife
Based on design, shape, and weight, ErgoGrip knives are suitable for use in the kitchen and everyday life, feature a high-quality steel blade, and have ergonomic handles that provide a secure and comfortable grip.
This high-quality kitchen knife is designed specifically for the meat boning process, features a 13 cm long blade, ideal for tackling precise and detailed work.
The saddle located at the intersection of the handle and blade ensures that the user's hand does not slip, thus ensuring that it will not cause injury whether used horizontally or vertically.
All knives are marked with the NSF certificate, so they meet the strictest food safety conditions.
We recommend washing the knife by hand and drying it completely after each use to maintain its sharpness and prevent corrosion.
Recommended use: Boning knife.
Country of manufacture: Germany
Blade: X55CrMo14 steel
Handle: The handle is made of hard, wear-resistant plastic
Blade length: 13cm.
Total length: 26.5cm.
Weight: 107g
2368-13€14.76Only 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.