Knives, kitchen scissors and accessories

Imagine entering a restaurant kitchen: the scent of various dishes in the air, the heat of the oven warming the room, the simmering of sauces in the pots. In addition to the smells, what is also striking is the hustle and bustle of the staff inside the kitchen: everything must be functional and efficient to make every dish perfect. Knives, light and well-sharpened, are often underestimated, but they are the beating heart of a kitchen and can make work much easier and faster.

A knife is not just a tool, it is an extension of the cook's hand. Thekitchen knives are like painters with their brushes, each indispensable to creating a work of art. Whether slicing a tomato into thin slices or finely chopping vegetables for a stir-fry, aprofessional kitchen knife makes all the difference.

A knife is not just a piece of metal in the drawer. It is an invitation to explore, experiment, and express your passion for cooking.


Choosing the rightkitchen knife is not just a matter of aesthetics or brand. It is important to consider several aspects, for example: what kind of dishes would you like to prepare? Are they very different dishes? Would you use it often? Answering these questions can give you a general idea of the type of knife you need.

Before you choose yourkitchen knife we'd like to give you some important tips to keep in mind before purchasing:

  • You don't have to have a wide range ofkitchen knives, but thinking you need one knife to cut everything is a common mistake! Depending on what you intend to cut, you may need a particular knife to get better results.
  • It is important to remember that buying aprofessional knife is a long-term investment in your kitchen: buying lower quality knives is not a savings since you will have to sharpen, or even change, them more frequently. Invest in something that will last over time and give you a better end result.


In order to choose theright kitchen knife it is essential to understand the different types of blades and their specific uses. Here is an overview of the main types of knives and their uses in the kitchen:

  • Chef (or carving) knife.The chef's knife is the most versatile and is an essential tool for any cook. Its wide, sharp blade makes it suitable for performing a wide variety of tasks, such as cutting, slicing and chopping different types of foods.
  • Chef's knife(or Paring Knife). The paring knife is a small knife with a short, nimble blade that is ideal for peeling and cleaning fruits and vegetables, or for precision work such as carving or decorating.
  • Serrated (or Wavy) blade knife. This type of knife features a serrated blade and is perfect for cutting foods with a hard crust on the outside and soft on the inside, such as bread and loaves of bread. Similar to the bread knife, the serrated blade knife does not crush foods (leavened and unleavened) and ensures even, unbroken slices.
  • Rounded Tip Tart Knife. The rounded tip knife is ideal for cutting and serving slices of pie and tart directly on the plate. This type of knife is very versatile: it can be used to portion particularly hard-skinned fruits and vegetables, such as watermelon or squash, or as a spatula for filling and frosting cakes and pastries. The blade of this knife is often serrated and slightly curved, which is perfect for cutting all baked goods, such as shortbread, cookies or rolls, without breaking them.
  • Pallet knife for cakes.This type of knife has a flat, wide blade designed for cutting and serving slices of cake without having to resort to other utensils, or, you can use it to spread cream, jam or chocolate on individual cake layers. Some paddle knife models have jagged edges useful for cutting cakes with harder crusts.
  • Cake Scalpels. The cake scalpel is a very useful tool in the world of pastry and cake design. With its sharp blade, usually about 2.5 cm long, the cake scalpel allows for precise and detailed cuts.It is ideal for working with sugar paste, gum paste and other materials used in cake design. The handle of this small knife is often made of stainless steel and features special double non-slip knurling to ensure a secure grip during use.


Appreciated and widely used by renowned chefs, theSanelli knives are well-known professional kitchen knives: safe, reliable and versatile, designed to meet every need.
The blades of theSanelli knives are made ofchromium-molybdenum steel, a material that maintains sharpness for a long time. However, we recommend periodic sharpening with a sharpening steel so as to keep the blade in excellent condition at all times.During sharpening, the sharpening steel should be passed over the edge of the knife while maintaining an angle of incidence of no more than 20°.
If you do not own a sharpening steel, another effective method for sharpeningSanelli knives is the use of sharpening stones.This technique requires practice and patience, but with the right practice it is possible to obtain a perfectly sharp blade.

Here are the steps to follow to sharpen your knife with a sharpening stone:

1. Choose the right stone. A stone of the proper size for your knife will make the job much easier.

2. Wet the stone. Before you start sharpening, soak the stone in water for a few minutes.

3. Sharpen the knife. Pass the knife over the stone in a back and forth motion trying to maintain a 20° angle.

4. Repeat the process. Continue passing the knife over the stone until you reach the desired sharpness.

5. Clean the knife. After sharpening the knife, clean it thoroughly with soap and water to remove dust from the stone and polished metal.

Have you been able to find the right knife for your kitchen? If you want more information please contact us! Our team is always available to solve any doubts and perplexities!

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