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Valigetta Tecna completa di 10 coltelli Serie Tecna e 2 Pinze

€309.00 €253.28
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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Questa valigetta di Sanelli Ambrogio è allestita con 10 coltelli della Serie Tecna e 2 pinze in acciaio inox.
I coltelli Serie Tecna di Sanelli Ambrogio, lame in acciaio inossidabile al cromo, molibdeno e vanadio X50CrMoV15.
Il manico è costituito da un’anima interna in materiale plastico rigido ed indeformabile, unito con la massima sicurezza al codolo di acciaio, e da un rivestimento esterno più morbido in gomma termoplastica.
La superficie a contatto con la mano è ricoperta di microsfere che consentono un eccezionale comfort e un’incredibile proprietà antiscivolo.
Nella valigetta troverete:
n. 1 coltello spelucchino lama curva cm. 7 per pelare, montare
n. 1 coltello spelucchino lama cm. 11 multiuso per le verdure
n. 1 coltello microdentato lama cm. 14 per i pomodori
n. 1 coltello disosso lama cm. 18 per disossare, pulire la carne
n. 1 coltello francese lama cm. 18 per lavorare la carne
n. 1 coltello santoku per verdure lama cm. 18
n. 1 coltello affettare lama cm. 26 per tritare o affettare carni crude o cotte
n. 1 coltello filettare lama flessibile cm. 18 per filettare il pesce e scaloppare le carni
n. 1 coltello trinciante cuoco lama cm. 28 per tutti i tagli importanti in cucina
n. 1 coltello prosciutto - salmone lama cm. 28 per affettare insaccati, salumi, il pesce crudo
n. 1 pinza in acciaio inox lunghezza totale cm. 30
n. 1 pinza per spinare il pesce lunghezza totale cm. 13
La valigetta ha dimensioni aperto 74x74 cm.
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.
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.
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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