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TECNA

Professional knives with anti-slippery handle with double material.
New line of professional knives with double material handle and blades in inox steel in crome, molibdenum and vanadium X50CrMoV15. The handle is made by a hard plastic core, fixed with maximum security to the steel, and a soft grip in thermoplastic rubber. Both materials adhere perfectly to form a unique handle with a safe touch feeling. The grip is made with micro-spheres to improve the ergonomics, lowering slipperiness and enhancing comfort. All materials are untoxic, sterilisable, dishwashable, high and low temperature resistance and in compliance with health security laws

TECNA

SUPRA

Professional knives with black handle in polypropilene and thermoplastic rubber.
Knives line designed for professional use: beside the usual high quality blades, there are eronomic handles in PP and thermoplastic rubber. All the materials are sterisable, corrosion and high temperature resistant, and in compliance with food safety laws. A wide range of products, functional design and value price make Supra knives unique companion for professionals.

SUPRA

MASTER

Forged knives.
Forged knives with modern and charming design, projected for demanding users. Every knife is forged in a unique piece of special inox steel and is sharpened, grinded and checked with superior care and attention. Handles in termoplastic Sebs elastomers, available in different colors in compliance with HACCP and food safety laws, are also dishwashing machines resistant. High quality raw materials and finishing make every single product a distinctive one.

MASTER

HASAKI

Japanese knives.
Ha Saki means "sharpened edge", the perfect name for the new line of japanese style knives. Blades are made of special nitrogen steel, that improves an uniform microstructure with excellent corrosion resistance and final hardness up to 57-59 HRC. As in original Japanese tradition, only one side of the blade is sharpened. Thanks to this special feature what is being cutted touches the blade only for a very short time and friction is thus reduced to minimum. This sharpening style is ideal for a long and progressive cut, for thin slices and fillet fish.

HASAKI