WORLDWIDE SHIPPING
Share

Due Cigni Pratiko 4 2C3003 - 33.2 cm Sujihiki Knife designed by Michele Massaro

€189.00 €154.92
Availability: In stock
The Due Cigni Pratiko 4 2C3003 is a professional Sujihiki knife, designed by Michele Massaro to provide precision, control and long, smooth cuts for everyday kitchen preparation. The 33.2 cm blade is made from Sandvik 12C27 stainless steel, with a hardness of 55-57 HRC and a satin finish. The long and narrow blade is designed for precise, continuous cuts, reducing the need for repeated movements when slicing. The Sujihiki profile, characteristic of Japanese cutlery, is particularly suitable for slicing meat and fish with long, smooth and precise cuts. The considerable blade length allows the cut to be performed in one fluid, continuous movement, making it ideal for producing even slices. The black G10 handle is durable, stable and suitable for everyday use in the kitchen. Its construction provides a secure grip and good control of the knife, even during tasks requiring precision and continuity. The Pratiko 4 range, developed with Michele Massaro, combines functionality, precision and quality construction in a specialised knife designed for professional chefs and demanding cooking enthusiasts. Technical specifications Brand: Due Cigni Product code: 2C3003 Range: Pratiko 4 Type: Sujihiki Designer: Michele Massaro Blade length: 33.2 cm Blade steel: Sandvik 12C27 stainless steel Hardness: 55-57 HRC Blade finish: satin Handle material: black G10 Knife: Made in Italy Ideal for: slicing meat and fish, long cuts, even slices and precision cutting A Sujihiki designed for long and precise cuts The Due Cigni Pratiko 4 2C3003 combines a long 33.2 cm blade made from Sandvik 12C27 stainless steel with a durable black G10 handle, providing precision, control and smoothness during slicing. A Sujihiki designed for those looking for a long and specialised blade, a reliable grip and maximum precision when slicing meat and fish. 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.
Chat with us