Cheese Set Black Handle 1896 Line Due Cigni Cutlery

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.

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.

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

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.

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.

A knife case is ideal for professional chefs, culinary students, or anyone who enjoys cooking outside the home. It keeps your knives organized, protected, and always ready for use.

It depends on your kitchen space, how many knives you own, and your style. You can choose from vertical blocks, horizontal blocks, or magnetic ones. On AFcoltellerie, you’ll find a full range to compare.

That depends on your needs. Basic sets typically include 3–5 essential knives (chef’s knife, paring knife, bread knife, carving knife). Professional sets may contain 10 or more tools, such as sharpeners, kitchen scissors, and carving forks.

If you’re just starting out or want a complete setup in one go, a set is a practical and cost-effective choice. If you’re experienced, building your own collection piece by piece might suit you better.

It depends on the product. Some come pre-filled with knives, while others are empty and compatible with most standard knives. Always check the product description to know what’s included.

Wooden blocks should be cleaned with a dry or slightly damp cloth. Knife cases can be wiped down with a mild detergent. Avoid dishwashers or soaking in water.

Yes! If the combination of knives, block, or case you’re looking for isn’t listed, feel free to contact us. We’ll help you put together a custom set tailored to your needs and cooking style.

Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.

Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.

European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.

A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.

The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.

Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.

Essential tools include good quality knives, cutting boards, pots and pans of various sizes, ladles, spatulas, whisks, and bowls. These tools allow you to easily handle most everyday cooking tasks.

It depends on the use: stainless steel is versatile and durable, cast iron retains heat well, aluminum is lightweight and has excellent heat conductivity, while ceramic offers a non-stick surface without chemicals.

Consider the material (stainless steel, aluminum, copper), compatibility with your stovetop, the number of pieces included, and ease of cleaning. A good set should be versatile and long-lasting.

Avoid using metal utensils on non-stick coatings, do not heat pots empty, and clean them with soft sponges. When storing, protect surfaces by stacking pots with cloths or separators to prevent scratches.

It’s important to wash them immediately after use, avoiding harsh detergents especially on delicate materials like wood or ceramic. Some tools are dishwasher safe, while others, like knives and special pots, should be hand washed. Always follow the manufacturer’s instructions.

Replace utensils when they show significant wear, such as deep scratches on non-stick surfaces, broken or deformed parts, or when the material emits unusual odors or substances.

Contact us! We can help you find the right utensil or suggest suitable alternatives for your needs.

A set makes sense when it contains knives you will actually use. The advantage is having blades from the same series, with the same steel, the same handle and the same care routine. If you need one or two specific models, it's better to buy them individually and build up your collection over time: a knife that stays in the drawer isn't a saving.

The Due Cigni 1896, Classica and Florence ranges represent three different interpretations of Due Cigni kitchen cutlery, united by attention to functionality, ergonomics and material quality. The 1896 range recalls the brand's history and offers models with different blade and handle configurations for everyday kitchen use. Classica interprets the kitchen knife in a more traditional way, while Florence offers knives with a more refined construction and overall concept. Features vary by model. When choosing a knife, it is therefore important to consider blade shape and length, steel type, handle material, weight and balance together.

Many models in the Due Cigni 1896, Classica and Florence ranges use 4116 stainless steel, also known as X50CrMoV15, with hardness generally between 55 and 57 HRC. This steel offers a good balance of cutting performance, corrosion resistance and ease of maintenance. Handle material varies according to the model. Classica and Florence include several models with black POM handles, a durable material suitable for everyday and professional use. The 1896 range is available in different configurations, including polypropylene handles and walnut handles. For precise information on steel type, hardness and handle material, always refer to the technical specifications of the individual knife.

Three knives cover most of the work: a chef's knife of about 20 cm, or a santoku, for slicing and chopping; a paring knife for precision work; and a serrated knife for bread and foods with a hard crust or skin. From there you add specific blades, such as boning, filleting or slicing knives, depending on what you prepare most often.

The Due Cigni 1896, Classica and Florence ranges are suitable both for cooking enthusiasts and, depending on the selected model, for professional use. The different configurations provide a choice of blade shapes and sizes, handle materials and construction features. Selection should be based mainly on the task, frequency of use and personal cutting technique. An ergonomic handle and correct balance between blade and handle help make the knife more comfortable and precise in use.