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Re-Opening Set: Set No. 10 knives and sharpener for opening or reopening the kitchen

€465.84 €381.84
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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We know that the time to set up your kitchen, after the winter closure and the reopening of the season or for a new opening, is always precious. Having the right tools is essential to work in the best way all the foods you are going to cook. With this Kit you will receive: • n. 10 kitchen knives Tecna Series by Sanelli Ambrogio • n. 1 Easy Edge sharpener by Wusthof Not only will you be able to have all the knives useful for processing the different cooking batches: meat, fish, vegetables, fruit, but you will also be able to keep the sharpness of your knives constant throughout the working season, having knives that are always sharp thanks to the Easy Edge sharpener by Wusthof. The set includes the Tecna Series knives by Sanelli Ambrogio, blades in stainless steel with chromium, molybdenum and vanadium X50CrMoV15. The handle is made of an internal core of rigid and non-deformable plastic material, joined with maximum safety to the steel tang, and a softer external coating of thermoplastic rubber. The surface in contact with the hand is covered with microspheres that allow exceptional comfort and incredible anti-slip properties. In detail: • 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) • Multi-purpose knife with serrated blade (14 cm blade, green handle): excellent for bread, tomatoes and foods with a resistant crust or peel. (TT90.014G) • Narrow boning knife (16 cm blade, red handle): specifically for separating meat from the bone with ease. (TD07.016R) • Flexible Filleting Knife (18 cm Blade, Blue Handle): The thin, flexible blade ensures precise filleting of delicate fish and meat. (TC51.018L) • Santoku Knife with Hollow Blade (18 cm Blade, Green Handle): The ideal choice for slicing, chopping and mincing; the hollows prevent food from sticking to the blade. (TC50.018G) • French Knife (18 cm Blade, Red Handle): Versatile and balanced, suitable for cutting meat. (TM09.018R) • Slicing Knife (20 cm Blade, Red Handle): For chopping or slicing raw or cooked meat. (TM10.020R) • Salmon Knife with Hollow Blade (32 cm, Blue Handle): Designed for precise cutting of salmon and other smoked or raw fish. (TA56.032L) • Chef's carving knife (28 cm, green handle) - Powerful and precise, perfect for large cuts and important work. (TC49 028 G) With the knives you will have the Wusthof Easy Edge electric belt knife sharpener. Equipped with 4 flexible abrasive belts, you can achieve perfect sharpening of your European-cut knives, even on knives with very damaged edges. No manual skill on the part of the user, thanks to the integrated PEtec guides, which make it easy to control the cut in the various sharpening phases. Three sharpening levels, thanks to the three speeds of the machine, allow the restoration of: - damaged blades - dull blades - fine sharpening An automatic extraction of the sharpening dust, allows good management of the machine. Intelligent control of the sharpening program thanks to the "One Touch" program. The PEtec blade guides are replaceable and can be inserted guides for sharpening Asian knives with a cutting angle of 15-16°. 4 stable non-slip rubber feet ensure stable use of the knife sharpener. Weight: 660 g. Dimensions: 175 x 110 x 125 mm. Power supply: 230 V (European standard plug type C, cable length: 150 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.
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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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Who should use a knife case?
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.
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How do I choose the right knife block?
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.
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How many knives do I really need in a set?
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.
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Is it better to buy a full set or individual knives?
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.
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Do blocks and cases include knives?
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.
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How do you clean knife blocks and cases?
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.
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Can I create a custom set if I don’t find what I’m looking for?
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.
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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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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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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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What truly distinguishes the Tecna HACCP line?
The Tecna HACCP line is based on the professional approach of the Tecna line, but adds a key operational element: visual workflow management through colour coding. It is therefore not simply an aesthetic variation, but a solution designed for environments where hygiene, internal traceability and food separation are part of everyday work. The coloured handle helps operators quickly identify which knife should be used for meat, fish, vegetables, cooked food or other food categories, reducing cross-contamination risks and improving workstation organisation.
What distinguishes Ambrogio Sanelli cases, sets and complete knife blocks?
Ambrogio Sanelli cases, sets and complete knife blocks are designed to provide an organised, coherent and ready-to-use selection of tools. They are not simply a group of knives, but a structured solution for users who want the right tools arranged in a functional way. The main difference lies in the intended use: cases prioritise transport and mobility, sets provide a coordinated blade selection, while knife blocks offer order and accessibility in a fixed workstation.
Who is the Tecna HACCP line recommended for?
The Tecna HACCP line is recommended for professional kitchens, food laboratories, canteens, delicatessens, butcher shops, fish counters and all environments where several operators use different knives during the same working day. It is especially useful when food safety depends not only on cleaning procedures, but also on the ability to immediately identify the correct knife for each food preparation process. It is a practical choice for those who want to standardise workflows and reduce operational mistakes.
Who are cases, sets and complete knife blocks recommended for?
They are recommended for chefs, culinary students, food-service professionals, food laboratories and advanced users who need a complete and rational selection of knives. A case is especially useful for those moving between kitchens, courses or external services; a set is suitable for building a coherent base; a knife block is ideal for users who want their knives always accessible and organised in a stable workstation.
What is the Tecna HACCP line ideal for?
The Tecna HACCP line performs best in professional environments organised around separated workflows: raw meat, fish, vegetables, cooked food or specific preparation categories. It is ideal when the knife must be efficient, durable and immediately recognisable within a shared workstation. Compared with the standard Tecna line, it adds an important management advantage: it does not only perform a cutting function, but also supports process control.
What are these complete solutions ideal for?
These solutions are ideal for organising work, protecting blades and reducing tool dispersion. In professional settings, they help speed up preparation, improve workstation order and ensure that each knife has a clear function. In advanced home use, they make it easier to build a complete knife selection without choosing every single model separately.
How should the Tecna HACCP line be maintained?
Maintenance should follow both professional knife-care principles and food-safety logic: regular sharpening, hand washing, immediate drying and correct storage. It is important to keep the coloured handles clearly recognisable, avoiding misuse that could create confusion between different workflows. Colour coding works effectively only when it is respected consistently by all operators.
How should cases, sets and complete knife blocks be maintained?
Maintenance concerns both the knives and the storage system. Blades should be hand washed, dried immediately and sharpened regularly, while cases and blocks should be kept clean, dry and orderly. Correct storage prevents blade contact, reduces edge damage and improves overall safety and hygiene.
What truly distinguishes Ambrogio Sanelli knives within the professional cutlery market?
Ambrogio Sanelli is one of the most recognisable historic Italian brands in the professional cutlery sector. Unlike many manufacturers focused primarily on extreme hardness or ultra-refined cutting precision, the Sanelli philosophy prioritises reliability, ergonomics, operational continuity and durability in everyday professional use. These knives are developed for long working sessions in professional kitchens, food laboratories, butcher shops and gastronomy environments, maintaining a practical balance between performance, comfort and ease of management.
What is the production philosophy behind Ambrogio Sanelli?
The Ambrogio Sanelli philosophy is deeply connected to real professional knife use. The goal is not to create extremely delicate or highly specialised blades, but reliable and ergonomic tools capable of supporting intensive daily workflows. Each line is developed with a specific operational logic: some focus on robustness and productivity, while others prioritise ergonomics, comfort or a more refined cutting feel.
Who are Ambrogio Sanelli knives recommended for?
Ambrogio Sanelli knives are particularly suited to professional chefs, butchers, food industry operators, culinary schools and advanced users looking for reliable and practical cutting tools. Depending on the selected line, the brand can satisfy users seeking robustness and productivity as well as those preferring greater ergonomics, precision or cutting sensitivity.
What are Ambrogio Sanelli knives ideal for?
Ambrogio Sanelli knives perform best in environments where operational continuity, reliability and comfort directly affect work quality. They are especially effective for intensive preparation tasks, repetitive cutting work and professional environments where knives are used continuously for many hours.
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