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Due Cigni Pratiko 1 2C3000 - 10 cm Kitchen Knife designed with Michele Massaro

€109.00 €89.34
Availability: In stock
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The Due Cigni Pratiko 1 2C3000 is a compact and precise kitchen knife, designed by Michele Massaro to provide excellent blade control and maximum practicality for everyday kitchen tasks. The 10 cm blade is made from Sandvik 12C27 stainless steel and features a thin, sharp profile with a satin finish. Sandvik 12C27 is a stainless steel widely appreciated in cutlery for its excellent balance of edge retention, corrosion resistance, ease of sharpening and toughness. The full tang construction extends through the entire handle, providing strength, stability and excellent control during cutting. The handle is made from G10, a highly resistant and stable composite material precisely machined to provide a secure and comfortable grip. The distinctive geometry of the Pratiko 1 range, featuring a generous choil, allows the fingers to be positioned close to the blade for even greater control during precision work. Thanks to its compact dimensions and highly manoeuvrable blade, the Due Cigni 2C3000 is ideal for paring, peeling, trimming and precision cutting. It is particularly suitable for chefs, professional cooks and enthusiasts looking for a specialised and reliable kitchen knife. Technical specifications Brand: Due Cigni Product code: 2C3000 Range: Pratiko 1 Designer: Michele Massaro Type: kitchen knife / paring knife Blade length: 9.8 cm Blade steel: Sandvik 12C27 stainless steel Blade finish: satin Edge: plain edge Blade geometry: flat grind Construction: Full Tang Handle material: G10 Weight: approximately 95 g Ideal for: paring, peeling, trimming and precision cutting A compact knife designed for maximum control The Due Cigni Pratiko 1 2C3000 combines the essential features required for precision work in a compact 10 cm blade: Sandvik 12C27 stainless steel, Full Tang construction, G10 handle and a design developed by Michele Massaro for precise blade control. A compact and specialised kitchen knife designed for those who value precision, reliability and quality construction. Delivery time: 3-5 days
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.
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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.
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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
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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.
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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.
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What materials are used for knife blades?
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.
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What are knife handles made of?
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.
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What’s the best knife for beginners?
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.
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What are the grooves (granton edge) on a blade for?
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.
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Are there knives for left-handed users?
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.
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European or Japanese knives: what’s the difference?
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.
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