knives meat
-
Saladini - Chopper knife - Chicken Hunter cm. 15.5
Saladini - Chicken chopper knife cm. 15.5 The "rooster" crescent is another peculiarity of 'Saladini company; entirely decorated hammer, with appropriate punches, is a tool to use especially as mannaietta for small cuts, like chicken, rabbit, pigeon etc. Equipped with a base in tone with the material of the handle, the blade is also made from an immersion shank in the handle which is presented in a single block and connected to the blade by a collar in stainless steel, which strengthens the structure. Technical features - Blade: stainless steel AISI 420 punched by hand - Handle: monolithic with AISI 316 stainless steel collar, olive wood. - Different constructions: the hand-decorated blade mounted on the handle by means of tang. The steel collar applied through a recess with a torch subsequently glued.8167€97.54Only 0 leftOnly 0 leftOut 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.