vegetables knives

The Mikoto collection represents the excellence of Japanese tradition: each blade is made with 101 layers of FC63 laminated Damascus steel with high corrosion resistance, embellished with an exclusive diamond pattern obtained through acid etching. The handle, embellished with the Miyabi logo, guarantees authenticity and craftsmanship.

Key features
* Balanced octagonal micarta handle, double riveted, non-porous and resistant to deformation
* FC63 laminated steel: cutting edge with 63HRC hardness and 101 outer layers of Damascus with diamond pattern
* 3-stage Honbazuke manual sharpening, with a 9.5°–12° edge
* Handcrafted in Seki, Japan

Recommended use: bread, desserts, savory pies, fruit, and hard-skinned vegetables

Country of manufacture: Seki, Japan
Blade structure: sanmai, with 101 layers of Damascus steel on the outside
Cutting steel: stainless steel, FC63 at 63HRC
Sharpening type: Honbazuke, symmetrical
Blade finish: Passive acid etching
Blade length: 230mm.
Construction: Forged
Handle: octagonal, micarta, with double rivets
Maintenance: wash by hand only

The serrated blade allows cutting without crushing, preserving the texture of foods. It is perfect not only for bread but also for foods like tomatoes, melons, and those with tough outer surfaces.

Its versatility makes it an essential tool in every kitchen.

Blade: SanMai VG10 Damascus stainless steel with 67 layers
Handle: Blue Micarta
Blade length: 200 mm.
Handle length: 130 mm.
Blade thickness: 2.2 mm.
Total length: 330 mm.
Weight: 182 g.
Note: Do not wash in the dishwasher.

Packaging: Elegant black cardboard box with technical information and product history - the package includes a polymer blade guard to protect the knife.

Renkei (連携) is a Japanese term that means collaboration, coordination, or connection. It is used to express the idea of working together, in close cooperation, to achieve a common goal or to create synergies between different people or organizations.

This project, born from the collaboration between Coltelleria Collini in Busto Arsizio and Coltelleria Due Cigni in Maniago, is an excellent example of synergy between two Italian companies specializing in the world of cutlery.

The Japanese VG10 steel used in this project, laminated to 67 layers and produced by Takefu Steel, is renowned for its extraordinary properties of strength, durability, and the ability to maintain prolonged sharpness over time. These characteristics make the steel ideal for the production of high-quality knives.

The 67-layer lamination technique gives the steel superior strength and flexibility compared to traditional steels. Additionally, the use of this Japanese steel gives the knives a distinctive and elegant design, with a particular wave pattern on the surface of the blade that forms during the manufacturing process.

The collaboration between Coltelleria Collini and Coltelleria Due Cigni highlights how the combination of skills and traditions of two Italian entities can lead to the creation of high-quality products, capable of competing with the best kitchen knives on the international market.

Thanks to the use of precious materials and attention to detail, these knives combine the excellence of Made in Italy with the high quality of the Japanese tradition in the cutlery sector.

Coltello chiudibile con manico in alluminio rosso e lama seghettata.

Questo coltello è forse uno dei più specifici della gamma Victorinox e serve per tagliare la pasta prima della cottura del pane

La lama è ondulata e permette un taglio duraturo.

Manicato con plance in alox rosso risulta l’unico serramanico nei coltelli da lavoro. Adatto per il taglio del pane.

Made in Switzerland. Lunghezza lama: 70 mm Lunghezza totale: 160 mm

Appropriate knife for cutting raw meats and roasts.

series forged
- Blade of 26 cm
- Total length 38 cm

The Handles: made of synthetic material and joined together with a triple riveting ensuring a perfect fit, excellent stability and guarantee the dishwasher.
The Blades are obtained using the best steel and combining the most qualified elements (chromium 15% - 0.5% carbon - molybdenum - vanadium).
The realization of a knife forged WUSTHOF involves the passage of about 40 cycles.

maintenance

Proper care will increase the life of the knife, making it easier and safer to work and reduces the consumption of the wire. A few tips:

- Please make sure to put the knives in a dishwasher from hitting other objects as this may damage the blades.

- The knives guaranteed for dishwashers that are not immediately washed in the machine should be rinsed under the tap water to remove the remains of the highly corrosive foods (fats, vinegar, fruit juices).

- Not sure if the knives were more cut to perfection, corrections or sharpen by professionals in the field.

The Wusthof knives sold by us, are personally inspected and further sharpened in order to guarantee you the certainty of a good buy.

Wusthof All products we sell are screen printed indelibly with the logo of Collini Cutlery (see picture). The CE marking means the buyer to be sure of the quality, traceability, warranty assistance over the years and a future prime product purchased at the Collini Cutlery.