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Salted knife - cheese square tip cm. 42 white handle Tecna Line by Ambrogio Sanelli

€66.70 €54.67
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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Knife suitable for cutting compact or aged cheeses, also excellent for cutting mortadella or porchetta.
Square tip.
Chrome, molybdenum and vanadium stainless steel blade X50CrMoV15.
The handle consists 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 for exceptional comfort and incredible anti-slip properties.
Laser marking of the logo, precise and indelible, with lot number and product code.
Blade length cm. 42
FAQs
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.
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.
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.
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.
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.
How should Ambrogio Sanelli knives be maintained?
Maintenance follows a simple but professional approach: regular sharpening, hand washing and immediate drying help preserve cutting continuity, ergonomics and long-term durability. Compared to many very hard Japanese blades, several Ambrogio Sanelli lines are more forgiving and easier to manage during intensive professional use.
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