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Due Cigni Pratiko 3 2C3002 - 22 cm Gyuto Knife designed by Michele Massaro

€149.00 €122.13
Availability: Out of stock
The Due Cigni Pratiko 3 2C3002 is a versatile and precise Gyuto knife, designed by Michele Massaro to provide excellent blade control and great versatility for everyday kitchen preparation. The 22 cm blade is made from Sandvik 12C27 stainless steel and features a satin finish. The length and geometry of the blade make this Gyuto particularly suitable for working with a wide variety of ingredients, allowing precise and consistent cuts. The Gyuto profile, typical of Japanese cutlery, is designed as an all-purpose kitchen knife. Its long, sharp blade allows you to cut, slice and chop meat, fish, vegetables and other ingredients, offering an excellent balance between precision and versatility. The black G10 handle is durable, stable and suitable for everyday use in the kitchen. Its construction is designed to provide a secure grip and good control of the knife during different cutting tasks. The Pratiko 3 range, developed with Michele Massaro, combines functional features with a construction designed for everyday use, offering a knife suitable for both professional chefs and demanding cooking enthusiasts. Technical specifications Brand: Due Cigni Product code: 2C3002 Range: Pratiko 3 Type: Gyuto Designer: Michele Massaro Blade length: 22 cm Blade steel: Sandvik 12C27 stainless steel Blade finish: satin Handle material: black G10 Ideal for: meat, fish, vegetables, slicing, cutting and chopping A versatile Gyuto for every preparation The Due Cigni Pratiko 3 2C3002 combines a 22 cm blade made from Sandvik 12C27 stainless steel with a durable black G10 handle, offering an excellent balance of precision, control and versatility. A Gyuto knife designed for those looking for a long and precise blade, a reliable grip and the versatility needed to handle a wide range of kitchen tasks. Shipping 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.
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.
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.
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.
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.
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.
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.
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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