vegetables knives

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, Japan's famous city since the 1400s for knives production.
The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

The model presented is made by:
Mr. Kanehiro Kintaro
Kanehiro-san knives have gained popularity among professional chefs for the highest construction level and the high performance and cutting performance.

Knife Features:

Use: meat / fish

Blade: Clad Steel (Steel Hammer Forged, San Mai) Steel with Aogami cutting edge super carbon steel core 62 / 63HRC with 3 layers
Origin Knife: Japanese craftsmanship
Handle: Cherry wood
Packing: in cardboard with Japanese writing
Length Blade: 265mm
Total Length: 417mm
Thickness Blade: 4mm to 1mm
Length Grip: 137mm
Weight: 154g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a number of attentions to keep in order to maintain the quality of the product over time.

- Never put the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without detergent for aggressive crockery and dry with a soft cloth (always starting at the back of the blade wire)
- Aggressive foods such as lemon juice should be rinsed immediately after use
- Do not use glass or granite plates as a cutting support. Use only wooden bases
- Take care that the knife blade wire does not come into contact with other metallic objects during its storage to prevent damage to the blade.

He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 265mm
Total Length: 410mm
Thickness Blade: 3.5mm to 3mm
Length Grip: 139mm
Weight: 162g

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 210mm
Total Length: 345mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 150g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 240mm
Total Length: 375mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 160g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 230mm
Total Length: 375mm
Thickness Blade: 3.5mm to 1.5mm
Length Grip: 132mm
Weight: 134g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 257mm
Total Length: 410mm
Thickness Blade: 4mm to 1.5mm
Length Grip: 139mm
Weight: 184g

* Not every knife is signed on the blade by the craftsman who made it

Use: Ideal for cleaning, chopping and dicing vegetables; also great for cleaning fish, meats and cheeses.
Blade length: 13cm.

The GLOBAL Japanese knives are preferred by chefs in the most prestigious hotels and restaurants in the world.

The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave him the knife he created a new and revolutionary design.

The main features of Global knives are:
- Lightweight: GLOBAL was the first company worldwide to produce a empty steel knife in the handle. This feature allows to reduce the weight of 30% knife.
- Handling: thanks to the lightness and the anatomical shape of the handle, the GLOBAL knives lend themselves to continuous and prolonged operating times, reducing to a maximum the user's fatigue.
- the wire seal: The GLOBAL knives are made using the best steels and the most modern processing techniques. In the blades it is present in high percentage Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell hardness, thereby increasing the length of the wire.
- Robustness: the GLOBAL knives being completely steel (both the handle that the blade) are virtually indestructible.
- Elegance

Credits acquired by GLOBAL knives:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany

Global All products we sell are screen printed indelibly with the Collini Cutlery logo (see picture). Such marking warrants to be sure about the quality, traceability, security over the years and a future prime care product purchased at the Collini Cutlery.

Use: Ideal for cleaning lightly fish, raw meat, vegetables and for any cut where it is required the utmost precision.
Blade length: 9cm.

The GLOBAL Japanese knives are preferred by chefs in the most prestigious hotels and restaurants in the world.

The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave him the knife he created a new and revolutionary design.

The main features of Global knives are:
- Lightweight: GLOBAL was the first company worldwide to produce a empty steel knife in the handle. This feature allows to reduce the weight of 30% knife.
- Handling: thanks to the lightness and the anatomical shape of the handle, the GLOBAL knives lend themselves to continuous and prolonged operating times, reducing to a maximum the user's fatigue.
- the wire seal: The GLOBAL knives are made using the best steels and the most modern processing techniques. In the blades it is present in high percentage Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell hardness, thereby increasing the length of the wire.
- Robustness: the GLOBAL knives being completely steel (both the handle that the blade) are virtually indestructible.
- Elegance

Credits acquired by GLOBAL knives:
1990 - Japanese Good Design by MITI
1991 - Selected for International Design Year Book
1992 - Selected as Best Cooks' Knife in Benelux
1995 - Selected as Best Knife by WHICH Magazine in the UK
1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany

Global All products we sell are screen printed indelibly with the Collini Cutlery logo (see picture). Such marking warrants to be sure about the quality, traceability, security over the years and a future prime care product purchased at the Collini Cutlery.

Already back in 1100 expert Japanese forgers combined different materials to confer superior and unprecedented cutting potential potential, resistance and flexibility upon Katana swords.
Inspired by this tradition, Berkel has created its own series of Japanese SanMai steel knives. The blade consists of a central layer of extremely hard VG-10 steel, which maintains sharpness over a long time, and two outer sheets in stainless damascus steel, with 33 layers per side, for greater resistance to corrosion and torsion.

Blade material: Stainless Damask San Mai 67 VG10 (60/61 HRC)
Blade length: 18 cm
Overall length: 30.5 cm
Weight: 170 gr
Sharpening: Smooth, toothless
Grip: Consists of two cheeks maple stabilized assembled with aluminum rivets

Italian production and design

Already back in 1100 expert Japanese forgers combined different materials to confer superior and unprecedented cutting potential potential, resistance and flexibility upon Katana swords.
Inspired by this tradition, Berkel has created its own series of Japanese SanMai steel knives. The blade consists of a central layer of extremely hard VG-10 steel, which maintains sharpness over a long time, and two outer sheets in stainless damascus steel, with 33 layers per side, for greater resistance to corrosion and torsion.

Blade material: Stainless Damask San Mai 67 VG10 (60/61 HRC)
Blade length: 18 cm
Overall length: 30.5 cm
Weight: 170 gr
Sharpening: Smooth, toothless
Grip: Consists of two cheeks maple stabilized assembled with aluminum rivets

Italian production and design

Utility knife belonging to Kitchen Surfer line, a joker can be used for many different preparations as meat, vegetables, fruit.

- Blade of 12 cm, total length of 22.5 cm. Weight: 72 gr.

With its special blade shape, the new Kitchen Surfer from WÜSTHOF is the perfect all-rounder for all cutting tasks in the kitchen or at the table.

Made from a single piece of chromium-molybdenum-vanadium blade steel, it offers outstanding sharpness and edge retention thanks to the special laser-controlled PEtec sharpening process.

The handles made of robust plastic are welded and riveted without any joints.

The bolster and continuous tang ensure the right weight and good balance.

Available at a reason price, versatile and long-lasting, what more could you ask for!

Pack consists of 6 pieces of the model Sector 1

TACTICAL KNIVES MEET THE KITCHEN!

Extrema Ratio is delighted to apply the strict military standards to a range of professional kitchen knives.

The steel blade is the proven BOHLER N690, a steel enriched with chrome, vanadium, molybdenum and cobalt, hardened to the hardness of 58HRC. The handle is made of Forprene, an elastomer that is in the "NATO standard" for resistance to extreme conditions, and is completely removable from the blade; this makes possible a thorough cleaning and maintenance of the knife.

Sector 1 is a new table knife that Extrema Ratio has designed for everyday use, the handle engineering plastics military specification contains a blade made of pure Extrema Ratio durable style, ergonomic and extremely effective. Available individually in a cardboard box or in a cardboard special case of six pieces.

Intended use: Raw meat / vegetables / table

Type of production: Industrial
Production Lama: Italy
Blade: stainless steel hardened 58HRC N690Co
Blade treatment: Satin
Handle: Forprene
Blade length: 40mm.
Blade thickness: 4mm. on the blade
Overall length: 165mm.
Weight: 70g.
Sheath: -
Packaging: Cardboard box with Extrema Ratio logos
Note: Can also be used as a sports knife or collectibles

Pack consists of 6 pieces of the Sector model 2

TACTICAL KNIVES MEET THE KITCHEN!
Extrema Ratio is delighted to apply the strict military standards to a range of professional kitchen knives.

The steel blade is the proven BOHLER N690, a steel enriched with chrome, vanadium, molybdenum and cobalt, hardened to the hardness of 58HRC. The handle is made of Forprene, an elastomer that is in the "NATO standard" for resistance to extreme conditions, and is completely removable from the blade; this makes possible a thorough cleaning and maintenance of the knife.

Sector 2 is a new table knife that Extrema Ratio has designed for everyday use, the handle engineering plastics military specification contains a blade made of pure Extrema Ratio durable style, ergonomic and extremely effective. Available individually in a cardboard box or in a cardboard special case of six pieces.

Intended use: Raw meat / vegetables / table

Type of production: Industrial
Production Lama: Italy
Blade: stainless steel hardened 58HRC N690Co
Blade treatment: Satin
Handle: Forprene
Blade length: 72mm.
Blade thickness: 4mm. on the blade
Overall length: 195mm.
Weight: 79g.
Sheath: -
Packaging: Cardboard box with Extrema Ratio logos
Note: Can also be used as a sports knife or collectibles

TACTICAL KNIVES MEET THE KITCHEN!
Extrema Ratio is delighted to apply the strict military standards to a range of professional kitchen knives.

The steel blade is the proven BOHLER N690, a steel enriched with chrome, vanadium, molybdenum and cobalt, hardened to the hardness of 58HRC. The handle is made of Forprene, an elastomer that is in the "NATO standard" for resistance to extreme conditions, and is completely removable from the blade; this makes possible a thorough cleaning and maintenance of the knife.

Kitchen Talon is a new table knife that Extrema Ratio has designed for everyday use, the handle engineering plastics military specification contains a blade made of pure Extrema Ratio durable style, ergonomic and extremely effective. Available in a cardboard special case of six pieces.

Intended use: Raw meat / vegetables / table

Type of production: Industrial
Production Lama: Italy
Blade: stainless steel hardened 58HRC N690Co
Blade treatment: Satin
Handle: Forprene
Blade length: 80mm.
Blade thickness: 4mm. on the blade
Overall length: 200mm.
Weight: 72g.
Sheath: -
Packaging: Cardboard box with Extrema Ratio logos
Note: Can also be used as a sports knife or collectibles

Takefu Knives Village è un marchio nato nel 1991 a Echizen Fukui, città del Giappone famosa dal 1400 per la produzione di coltelli.

Il brand Takefu knives si fonda sull'unione di 10 artigiani locali che realizzano a mano ogni coltello

L'acciaio delle lame, prodotto dalla Takefu Steel, viene lavorato con la tecnica del "clad steel" tagliente in VG10 a 61HRC e placche laterali in damasco laminato.

Caratteristiche del coltello:

Impiego: carne/pesce

Lama: in acciaio CladSteel con tagliente in inox VG-10 a 60/62HRC e damasco a 33 strati
Provenienza Lama: Giappone 
Impugnatura: SandalWood, legno molto duro e resistente all'acqua
Confezione: in cartone con scritte giapponesi
Lunghezza Lama: 230mm 
Lunghezza Totale: 370mm 
Spessore Lama: 4,5mm 
Lunghezza Impugnatura: 134mm 
Peso: 142g

* Non ogni coltello viene firmato sulla lama dall'artigiano che l'ha realizzato

Production: Japan
Blade: laminate with sharp steel FC61 to 61HRC and damask outer cheeks to 49 layers
Cut: Symmetrical
Construction: Forged
Grip: micarta
Blade length: 200mm.
Recommended use: vegetables, meats,

Notes: developed in collaboration with Chef Rokusaburo Michiba

Production: Japan
Blade: laminate with sharp steel FC61 to 61HRC and damask outer cheeks to 49 layers
Cut: Symmetrical
Construction: Forged
Grip: micarta
Blade length: 240mm.
Recommended use: vegetables, meats,

Notes: developed in collaboration with Chef Rokusaburo Michiba

Kai Japan - Seki Magoroku Redwood MGR-0100P utility - 10cm - kitchen knife

Occupation: utility, meat, fish, vegetables
Blade: Stainless Steel 58HRC MV
Lama origin: Japan
Handle: Red Wood, very hard wood and water-resistant black polypropylene
Blade length: 100mm
Overall Length: 230mm
Blade Thickness: 2mm
Handle length: 132mm
Weight: 70g

* Not dishwasher

Recommended uses: Raw Meat, Vegetables
Country of Manufacture: Japan
Blade: Stainless steel laminate Cryodur Micro Carbide MC63 to 63HRC
Sharpening: A three phases, styled "Honbazuke"
Surface finish: Hammering mirror polished style "Tsuchime"
Blade length: 240mm
Blade Thickness: 2mm
Overall Length: 375mm
Weight: 250g.
Handle: pakkawood wood with mosaic pins, spacers brass and micarta and steel shank
Packaging: transparent plastic box with Miyabi logos
Maintenance: not dishwasher safe

Recommended uses: Raw Meat, Vegetables
Country of Manufacture: Japan
Blade: Stainless steel laminate Cryodur Micro Carbide MC63 to 63HRC
Sharpening: A three phases, styled "Honbazuke"
Surface finish: Hammering mirror polished style "Tsuchime"
Blade length: 180mm
Blade Thickness: 2mm
Overall Length: 320mm
Weight: 200g.
Handle: pakkawood wood with mosaic pins, spacers brass and micarta and steel shank
Packaging: transparent plastic box with Miyabi logos
Maintenance: not dishwasher safe

Global - GS 83 - Vegetable Knife 13cm - vegetable knife
A knife developed primarily for cutting vegetables.
Use: Vegetables
Blade length: 13 cm.
Total length: 24 cm.

Knife suitable for the cleaning and the cutting of fruit and vegetable.
Use: Vegetable, Fruit
Blade length: 10.5 cm.
Total length: 22 cm.

The line Premana Professional Knives Sanelli was made by analyzing and solving, in every detail, the problems that present themselves to the professional, private or impassioned closer who uses these working tools every day.

Use: a new proposal from Sanelli, a joker knife used on meats and vegetables for all the daily preparations.

Blade: surgical steel 54-56 HRC
Handle: Polymers corrosion sterilizable
Blade length: 160 mm. (3.5mm thick)
Overall length: 285 mm.
Weight: 180 g.

Kyocera Ishi Ba sostiene le attività di Prevenzione della Lega Italiana per la Lotta Contro i Tumori.
Se non lo avete ancora fatto, vi invitiamo ad acquistare anche voi questo prodotto e dare il vostro contributo a sostegno di una campagna che ha luogo in tutto il mondo e molto ha contribuito nella prevenzione di questa grave neoplasia, prima causa di morte per tumore nelle donne. Kyocera - Santoku Pink Knife

Vincitore del prestigioso ed internazionale Good Design Award 2001 per l'originalità e la funzionalità del suo design.

- Lama in ceramica Ishi-Ba nera di 14 cm.
- Manico in ABS

Qualità made in Japan dal 1984

Con i coltelli in ceramica Kyocera cucinare diventa puro piacere. Le loro speciali caratteristiche:

- lama in ceramica di zirconia ultra-tagliente, molata a mano
- lama estremamente robusta e resistente alla corrosione
- materiale high-tech con ottima tenuta del filo all'usura
- assoluta precisione di taglio grazie alla superficie liscia e compatta della lama
- massima leggerezza ed estrema praticità grazie al manico ergonomico

I dieci segreti di Ishi-Ba:

* non trasporta gusti ed odori
* è di materiale inerte
* non provoca reazioni chimiche con gli alimenti
* evita sapori sgradevoli di metallo
* non arrugginisce
* non si deteriora
* non ha parti ossidabili
* è facile da lavare, basta sciacquarlo
* è leggerissimo e maneggevole
* rimane perfettamente affilato, anche per anni

L'origine della gestione del Gruppo Kyocera è la filosofia di Kyocera, una filosofia di vita basata sulle esperienze della vita reale e sulle regole empiriche di Kazuo Inamori, fondatore e presidente emerito di Kyocera Corporation. Con la domanda "Qual è la cosa giusta da fare come essere umano?" come criterio principale, la filosofia di Kyocera descrive il significato dell'impegno per una gestione corretta e dell'agire in conformità con i valori umani etici e morali e le norme sociali fondamentali. 

PRIMA DI UTILIZZARE IL COLTELLO LEGGA ATTENTAMENTE QUESTE ISTRUZIONI E LE CONSERVI

Questo coltello funzionerà per vari anni senza nessun problema se:
• Lo toglie dal supporto per coltelli o dal cassetto
• Lo utilizza per tagli diritti da eseguire su tagliere
• Lo lava e l'asciuga
• Lo rimette nel supporto per coltelli o nel cassetto dopo averlo utilizzato

USO
Ideale per tagliare frutta, verdure e carni senza osso
Il termine verdure e frutta è generic: non si possono elencare tutti i tipi di frutta o verdura sconsigliati,ma è tassativamente sconsigliato l’utilizzo su frutta e verdura dutra (zucca, noci di cocco, ecc, )
Utilizzi sempre un tagliere di plastica o legno; eviti di tagliare su marmo, pietra, piatti o piastrelle Per trinciare, separare e disossare, così come per tagliare alimenti duri, congelati, pane con crosta e formaggi, utilizzi sempre i suoi coltelli tradizionali in acciaio. Questi tipi di taglio richiedono flessione e torsione e, per questo motivo, conviene utilizzare un materiale più flessibile rispetto alla ceramica.
Per la sua protezione, la punta e la base della lama non sono affilate

PULIZIA
Lavare a mano con acqua e detersivo per piatti.
I coltelli in ceramica Kyocera con manico in plastica possono essere messi in lavastoviglie. Vanno riposti nel vano dedicato a mestoli e piccoli accessori nel cestello superiore, evitando il contatto con altri utensili in metallo. I coltelli in ceramica Kyocera con manico in legno non possono essere lavati in lavastoviglie.
Nel caso si producessero scolorimenti che non scompaiono con la normale pulizia, lavi la lama (non l'impugnatura) con una leggera soluzione a base di candeggina.

EVITARE
Non lasciare cadere su superci dure.
Non utilizzare la punta come punto di rotazione, l'estremità a§lata potrebbe penetrare nel tagliere, bloccarsi e rompersi Non esporre la lama alla amma diretta (la ceramica è un conduttore di calore). Non utilizzare la parte laterale della lama per schiacciare aglio o altri alimenti.

CONSERVAZIONE
Lo collochi in un supporto per coltelli, un fodero o un cassetto. Quando colloca o toglie il coltello dal supporto, faccia attenzione a non danneggiare la punta della lama.

USURA
Con il trascorrere del tempo tutti i coltelli perdono l'a§latura. Un lama di metallo dolce (acciaio inossidabile) "slitta" quando perde l'affilatura. I metalli più duri (come l'acciaio con carbonio) rimangono affilati più tempo, però perdono l'affilatura in modo diverso. I materiali più duri, invece di "slittare", tendono a scheggiarsi leggermente.
All'inizio la ceramica è più affilata - e rimane a§lata per più tempo. Con il trascorrere del tempo possono prodursi delle piccole incisioni sul lo della lama. Si tratta del processo normale per il quale perdono l'a§latura tutte le lame in materiale duro.
Nonostante la loro apparenza, l'esistenza di piccole incisioni non signica necessariamente che il coltello non sia a§lato. Potrà constatare che funziona perfettamente durante un periodo di tempo prolungato.
Quando il rendimento del coltello non sarà più quello desiderato, il processo di a§latura Kyocera farà si che il suo coltello torni ad avere un lama ben affilata.
È possibile che le incisioni più profonde e una punta rotta si possano risolvere grazie alla nuova affilatura.

The line Premana Professional Knives Sanelli was made by analyzing and solving, in every detail, the problems that present themselves to the professional, private or impassioned closer who uses these working tools every day.

Use: ideal knife for pesto fans, the convex sharpening, the weight and balancing allow you to chop the vegetables perfectly.

Blade: surgical steel 54-56 HRC
Handle: Polymers corrosion sterilizable
Blade length: 180 mm. (3.5mm thick)
Overall length: 305 mm.
Weight: 410 g.

The line Premana Professional Knives Sanelli was made by analyzing and solving, in every detail, the problems that present themselves to the professional, private or impassioned closer who uses these working tools every day.

Use: ideal knife for cutting the big forms of cheese.

Blade: surgical steel 54-56 HRC
Handle: Polymers corrosion sterilizable
Blade length: 360 mm.
Overall length: 610 mm.
Weight: 490 g.

Production Lama Seki - Japan

Blade: stainless steel Friodur X2 End Carbide FC61 with hardness of 61HRC
Cutting: serrated
Handle: synthetic resin soft touch and pin mosaic, with logo of Bob Kramer
Blade length: 260mm.
Usage: for cutting bread, cakes, pies, cakes, panettone, pandoro, watermelon, melon, etc.

Production Lama Seki - Japan

Blade: stainless steel Friodur X2 End Carbide FC61 with hardness of 61HRC
Cut: symmetric
Handle: synthetic resin soft touch and pin mosaic, with logo of Bob Kramer
Blade length: 130mm.
Usage: for cutting meats, cheeses, preparation of small fish for scallop meat and for general use on vegetables and fruit