Spacious case by Sanelli Ambrogio is equipped with 8 knives from the Tecna Series, 2 stainless steel tongs, 1 pair of scissors and a 3-time timer. The Tecna Series knives by Sanelli Ambrogio, blades 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.
In the case you will find:
• Vegetable knife (7 cm blade, green handle): ideal for small cuts and precision work on vegetables and fruit. (TT91.007G)
• Paring knife (11 cm blade, green handle): perfect for peeling, finishing and decorating with extreme precision. (TT82.011G)
• Serrated Utility Knife (14cm Blade, Green Handle): Great for bread, tomatoes and foods with tough crusts or skins. (TT90014G)
• Narrow Boning Knife (16cm Blade, Red Handle): Specially designed to easily separate meat from bone. (TD12016R)
• Flexible Filleting Knife (18cm Blade, Blue Handle): The thin, flexible blade ensures precise filleting of fish and delicate meats. (TC51.018L)
• Hollow Blade Santoku Knife (18cm Blade, Green Handle): The ideal choice for slicing, chopping and mincing; the hollows prevent food from sticking to the blade. (TC50018G)
• French Knives (24cm Blade, Red Handle) Suitable for a wide range of cuts, from meat. (TM09024R)
• Chef's carving knife (28 cm blade, green handle): Powerful and precise, perfect for large cuts and important work. (TC49.028G)
• Stainless steel tongs total length cm. 31
• Fish deboning tongs total length cm. 13
• Three-time timer, simultaneous operation possible. Clock setting. Chronometer with 1:100 seconds. Hours/minutes/seconds display Maximum 19 hours, 59 minutes and 59 seconds. Memory function. With magnet or table stand Dimensions 103x20x121 mm.
The case has closed dimensions 51x21 cm, open dimensions 92x51 cm.
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.