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Case complete with 6 knives Tecna series by Sanelli Ambrogio and Pinza

€210.00 €172.13
Availability: In stock
Very spacious case by Sanelli complete with basic knives for a professional chef or a cooking school student. The case contains 6 knives from the Tecna Series and 1 Pliers by Sanelli Ambrogio, but can accommodate up to 17 tools and three large transparent pockets allow you to place thermometers, timers, stones, chef's clothing The case comes complete with: • Vegetable knife (7 cm blade, green handle): ideal for small cuts and precision work on vegetables and fruit. (TT91.007G) • Multi-purpose knife with serrated blade (14 cm blade, green handle): excellent for bread, tomatoes and foods with a resistant crust or peel. (TT90.014G) • Narrow boning knife (14 cm blade, red handle): specifically designed to separate meat from the bone easily. (TD07.014R) • Santoku knife with alveolated blade (18 cm blade, green handle): the ideal choice for slicing, chopping and mincing; the alveolations prevent food from sticking to the blade. (TC50.018G) • Flexible filleting knife (18 cm blade, blue handle): the thin and flexible blade ensures precise filleting of fish and delicate meats. (TC51.018L) • Chef's carving knife (24 cm blade, green handle): Powerful and precise, perfect for large cuts and important work. (TC49.024G) • Kitchen tongs total length cm. 23 by Sanelli Ambrogio The knives of the Tecna Line have a blade in stainless steel with chrome, molybdenum and vanadium X50CrMoV15. The handle is made of an internal core in rigid and non-deformable plastic material, joined with maximum safety to the steel tang, and a softer external coating in thermoplastic rubber. The surface in contact with the hand is covered with microspheres that allow exceptional comfort and incredible anti-slip properties. Precise and indelible laser marking of the logo, with batch number and product code. The case has closed dimensions of 51x21 cm, open dimensions of 92x51 cm. Closing clip and shoulder strap perfect for transport.
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.