Santoku knife with alveole cm. 20 Supra Line by Ambrogio Sanelli

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.

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.

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

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.

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.

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.

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.

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.

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.

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 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.

The Supra and Supra Colore line represents one of the most modern and dynamic interpretations of professional Ambrogio Sanelli cutlery. Compared to the Tecna line, the focus shifts more towards handling comfort, operational speed and reduced fatigue during very long working sessions. The blade balance and ergonomic handle design are developed to improve movement fluidity and maintain cutting continuity even in highly intensive environments.

The Supra line is particularly suited to large kitchen brigades, dynamic professional kitchens, delicatessens and food laboratories where knives are used continuously for many hours and often by multiple operators. The Supra Colore versions are especially effective in HACCP-oriented environments, where colour differentiation helps organise workflows and reduce cross-contamination risks.

The Supra line performs best in fast and repetitive preparation tasks such as vegetables, production-line kitchen work and high-productivity environments where movement fluidity, relative lightness and operational speed directly influence efficiency. The overall cutting experience feels more agile and dynamic than the brand’s heavier and more structured lines.

Maintenance remains simple and suitable for intensive professional use: regular sharpening, hand washing and immediate drying preserve cutting continuity, ergonomic comfort and long-term reliability. The coloured versions also support proper HACCP workflow management.

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.

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.

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.

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.

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.