We sell high quality kitchen cutlery:
Global professional kitchen knives,
Montana forged chef's knives,
Dick forged kitchen knives (Premier Dick, Pro-Dynamic Dick, Eurocut Dick),
Füri pro knives: one seamless piece of stainless steel,
Zwilling J.A. Henckels kitchen knives.
Japanese kitchen knives:
KAI Wasabi,
KAI coloured knives,
Kasumi Damascus cutlery,
Kasumi Titanium coated.
Ceramic kitchen knives.
Chinese-Style knives.
Chef's Set, Knives case and bag
for holding the knives securely inside.
We also propose you a large variety of cooking utensils: useful kitchen tools that will make the job (joy) of cooking easier.
Some examples: Cream whipper with 10 creamer chargers, ideal for creams as well as for all kind of flavoured creams and sauces both sweet and savoury;
digital kitchen thermometer: control of foods in phase of preparation also for a professional use;
Flexible and non-stick baking moulds in silicon;
Grill tweezer stainless steel inox;
Mesh skimmer inox;
One piece stainless steel spoon;
three prong stainless steel fork;
Pizza cutter;
Kitchen scissors; Poultry shear;
Stainless steel multiuse tongs;
Fish bone tweezers;
Rapid de-scaling of fish;
Lobster cracker with a set of stainless steel pincers for the removal of the lobster or crab meat.
Vegetable and Fruit Carving - Decoration Utensils
Thaï Styletto knife;
Set of fluted chisels for the decoration with cuts wave for the fruit and the vegetables;
Vegetable and fruit carving kit;
Stainless steel chef's gouges for decorative shaping of fruits and vegetables;
Turn Up to cut and shape very easily vegetables to obtain "fonds à garnir", potatoes, cucumbers, marrows, melons, apples, etc.;
Garland Maker, small utensil to make vegetable garlands (carrots, turnips, cuncumber...);
Vegetable Sharpener to make roses and flowers with vegetables;
Mandoline Gourmet professional vegetables and fruits slicer;
Julienne strips;
Lemon Grater; Parisian Scoop;
Ginger and Lemon Grater.
On our online store you can also find copper pot, fryningpan, casserole hand made according to ancient rules.
Copper has an extremely high and uniform heat transmission index, thus allowing the best way to cook food. Its homogeneous heat distribution results in a non-aggressive cooking, which preserve food nutritional values and organoleptic characteristics.
Obviously, to get the best results, it's not enough to have just a simple copper pot. It must have an adequate thickness. Cooking quality highly depends on the "thermic margin" resulting from the foil thickness. Many of the copper pots currently marketed are very light, and will never give the results ensured by our pots.
Every article is the result of meticulously executed stages such as forging, beating, turning, milling, manual tinning (for which a mountain plant called vetriola is used, prized for its ability to shine glass and metal), and finally polishing.
All cooking utensils are subjected to periodic checking and analysis to certify their suitability for alimentary purposes.
For sharpening your knives choose one of these tools:
- Hand-Held Sharpeners Minosharp, is a great tool for sharpening your Global knives.
This sharpener, made by Shinkansen for Global, consists of two ceramic wheels: the white wheel is coarse and the pink colored wheel completes the medium sharpening process.
This sharpener is specifically designed for the fine edge on Global knives. This sharpener is fast, simple to use and produces excellent results.
- la Global Sharpening Stone The G1800 is a great tool for sharpening your Global knives.
- DICK sharpening steels offer a unique variety of cuts, blade lengths, and forms - the right steel for every user. Regular serrations for smooth and super-sharp cutting edges.
- DICK Rapid Steel polish. A new way to keep knives sharp safely and easily: Simply draw the knife blade through the factory-set spring-activated rods. No guessing about the proper knife angle. The white polish unit is handheld and burnishes the knife edge like a finely polished steel.
- Professional DICK Grinding and Honing Machines for the sharpening service of the individual trade shop or large size industry.
Global kitchen knives
The Global knives are made in Japan and are unique in the world for their lightness, and razor-like sharpness.
Global Knives are made from the finest stainless steel material.
The blades utilise Molybdenum/Vanadium stainless steel, Ice tempered and hardened to Rockwell C56°-58°
which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion.
Like the Samurai
swords before them, each Global knife is carefully weighted to ensure perfect balance in the hand.
The smooth contours and seamless construction eliminate food and dirt traps, offering the ultimate in safety and hygiene.
And just as their fine swords lent distinction to the Samurai, the Global knives bring distinction to the chef, whether
professional or amateur.
The anatomical shape of the handle and the lightness of Global cutlery, which is almost 30% lighter than the other normal
knives, allow a long lasting use and reduce significantly the effort of the user.
The Global cutlery is now particularly appreciated by most high ranking chefs in the most prestigious hotels and restaurants
for its lightness and easiness which will assure you a perfect, sharp cutting for any kind of food.
Forged knives Montana
A Montana knife lasts for a lifetime because it is designed with extreme care.
The full tang, the exclusively designed solid bolster, the handle made of non-deformable resin,
a patented system of fixing the handle to the tang and three wide-diameter rivets: all these
construction details were studied during the design phase to create an extremely tough, well-balanced,
easy-to-use and perfectly hygienic knife.
The right mix of the various elements making the alloy is an essential factor in cutlery steel.
A high percentage of carbon is needed to make the blade hard and the edge resistant, while chrome is used to ensure the highest level of rust resistance. In the special steel used by Montana, the composition is carefully studied to create the perfect balance between these characteristics.
A great deal of care is needed to make top quality blades out of the best steel.
The heat treatment process includes three phases:
· heating up to more than 1,000°C
· rapid cooling
· tempering
The accurate implementation of these production phases gives the blades high levels of quality, solidness,
elasticity and rust resistance, and makes the edge extremely hard.
Among all the knife-finishing steps (Cutting the steel bar, Forging the bolster, Heat treatment, Grinding the blade,
Finishing the bolster, Assembling the handle, Fimshing the blade, polishing the handle, Sharpemng, Marking),
this phase determines whether the knife will cut well and will stay sharp over time. It takes a great deal of
experience to carry out this operation: the sensible and trained "hand" of the workers still plays a crucial role.
Füri pro knives
One seamless piece of stainless steel: Hygiene, Durability, Comfort.
Designed in Australia by engineers and chefs, the Füri pro knife range solves the common problems with traditional knives.
Füri pro knives are revolutionary because only Füri pro combines the following important features and benefits.
- Hygiene
One-piece seamless stainless steel construction means no handle gaps or seams for food or germs to hide: very easy to keep
clean and hygienic.
- Comfort
Unique ergonomic handle shape fits the hand naturally: Chefs with arthritis helped us design the most comfortable and useable
handle ever.
- Durability
No rivets or handle pieces to fall apart or melt due to its one-piece seamless construction: lifetime warrant for
manufacturing or material defects.
- Sharpening ease
Made from high carbon stainless
steel alloy with a tempered hardness
of HRC52 which holds its edge like vanadium alloys, but is much easier to sharpen. Also tougher and less likely to snap or chip.
- Grip
Wedge shape resists slip toward the blade even with wet or oily hands: handle surface has vertical microgrooves to give extra
stiction and grip.
Professional Cutlery by F. Dick
DICK chef's knives forged series, also with coloured handles. HACCP concept.
A forged knife offers cutting pleasure for highest demands.
Long edge retention through high-grade stainless steel, ice-hardened with the most progressive heat treatment technology.
Laser-tested geometry of the cutting edge.
Wide finger guard.
Plastic handle made of high-quality, resistant plastic:
· seamless between bolster and handle
· hygienically impeccable
Forged of a single piece of steel, the blade with bolster and tang provides high stability.
Perfectly balanced.
Pro-Dynamic Dick knives
Pro-Dynamic knives are designed for the use in all cooking areas.
Their hygienically impeccable handle made of solid plastic and their quality blade make them high-class
knives with modern design. This ensures compliance with HACCP regulations.
Eurocut Dick knives
New series Eurocut was designed for professional users in all cooking areas.
The ergonomically voluminous design of the handle allows a secure grip as well as comfort and ease in any type of work-place.
Thanks to its economic pricing the Eurocut series is a reasonable alternative
The zest for professional cooking is making a comeback, sustenance offers extraordinary flavour
experiences in ever new worlds.
The Japanese culinary arts have also fascinated many Europeans.
Japanese thinking is all-encompassing, and thus cooking, art and philosophy are indivisible.
Unblemished culinary pleasure requires the right knives.
There are three knives type:
- Deba Bocyo
- Nakiri Bocyo
- Sashimi Bocyo
ZWILLING J.A.HENCKELS knives
We have the pleasure to present you a new company manufacturer of knives that give 1731 represent a famous brand for
the excellent quality of the blades that it produces to Solingen: ZWILLING J.A. HENKELS.
Today its innovative series of knives come appreciated are from the cooks professionals and for the ambitious hobby chef.
For all, the reason of the choice is one single: the pleasure to enjoy the beautiful things, in the cooking art like in
the life.
The pleasure of a perfect cut.
The series Twin Pollux has comfortable and particularly manageable, riveted handle scales, a sharp blade an eye-catching
design, Twin Pollux makes cooking a blissful experience.
Blade in special stainless steel.
Controlled sharpening to laser.
Washable in the dishwash.
Chinese-Style knives
We introduce you some knives from kitchen with Chinese-Style
The Chinese-style Kitchen Chopper is designed to very efficiently chop vegetables, and slice and trim meats.
It is a Chinese-style chopper (thin blade with a very sharp cutting edge), not a European- style meat cleaver
(they have very thick blades with a very blunt and strong cutting edge, like an axe).
The traditional Japanese knife-line
These traditional Japanese knives with the honoki-wood handle.
Please Read the Following Instructions:
In Japan we use only the sharpest knives to insure the most precise and finest cut.
This knives are extremely sharp; please take special care when using them.
Never wash these knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood.
Please wash the knife in warm water and dry it by hand after every use.
Such care insures life-long reliability of your knife.
KAI Wasabi
Like with traditional samurai swords, the Wasabi line is characterized by the blade, sharpened on one side only,
with the result being incredible slicing.
Developed in Japan and armed with rustproof Daido 1k6 high carbon steel blades, these knives will give your kitchen
an unmistakable far eastern flair.
A special combination of bamboo powder and polypropylene developed for the grip results in optimal hygiene, in part
due to the natural antibacterial properties of the bamboo.
In contrast to traditional Japanese wooden handles, these grips are dishwasher safe and very environmentally friendly
KAI: kitchen coloured knives
A new line of coloured knives for food safety.
The fluorinated-resin coating on the high carbon stainless steel blade helps resist bacteria while the color coded, special-function knives help with safety by not using the same knife for all items. The attractive and innovative ergonomic resin handle is see-through, revealing logos for the type of food the knife should be used on.
Green for vegetable, pink for meat, blue for fish and yellow-orange for bred.
KASUMI Damascus cutlery
KASUMI Damascus cutlery is made in Seki City, Japan - where knife crafting history spans back over 700 years.
KASUMI knives are made using the traditional Japanese technique of sword making.
The main cutting blade of Kasumi knives is V-Gold No.10 High Carbon stainless steel that has been developed especially for knives with and hardness on the edge of 59-60 HRC.
The fine Damascus stainless steel pattern in 32 layers can be seen on both sides of the main cutting blade as a result of repeated folding and forging of the fine stainless steel layers.
Each knife is carefully hand finished with a black laminated wooden handle.
Kasumi Titanium coated kitchen knives
 We present a new range of Titanium coated kitchen knives.
The blade is manufactured in Molybdenum Vanadium steel with Titanium coating – material affording the sharpest edge possible by the combination of steel and Titanium. The outstanding edge of the Kasumi Titanium coated blade has been achieved by combining the best of advanced technology with the unsurpassed knowledge and expertise of the craftsmen making these professional kitchen knives. Their skills have been cultivated in the traditional Japanese techniques of sword making, handed down from generation to generation for over 780 years in the capital of swords and knives, Seki, Japan. Titanium is non-toxic, and since titanium does not generate ferrous ion, it prevents food getting a metallic taste, allowing you to enjoy the genuine taste of the food. Titanium is remarkably corrosion resistant, and so easy to clean and care for in daily use. Titanium is very abrasion resistant and it protects the strong and sharp edge of the Molybdenum Vanadium steel blade. The combination of these materials endures the edge remains sharp as long as possible.
The benefits of titanium:
- Corrosion proof in all naturally occurriong environments
- Non-toxic
- Chemical and acid resistant
- More abrasion resistant than steel
- Hygienic
- Non-allergenic metal
- Odorless
Ceramic japanese knives
Ceramic knives are made in Japan and offer a unique alternative to metal-based products.
The secret of ceramic cutlery is the Zirconium Oxide blades.
Holds its edge much longer than steel, under normal home kitchen use, can stay sharp from many months if not years.
A ceramic chef's knife is impervious to the food acids which discolor steel and maintains the fresh taste of food.
Ideal for fruits and vegetables
The advantages of the Ceramic knives:
· Stainless
· Hygienic
· Chemical products-proof
· Neutral to alimentary smells
· Anti-magnetic and anti-allergenic (for example, the allergy to nickel)
· Light and easy to use
· Super long lasting whetting
Directions for use:
· Don't use on glass or stainless steel surfaces
· Don't press on the sides of the blade, in fact they are not knives for boning
· Don't use on bones (including fish-bones)
· Don't use with deep-frozen products
KASUMI Ceramic knives
made in Seki - Japan
New! Knives made of fine diamond stone!
KASUMI presents a new collection of kitchen knives made of 'Ceramic', a high-tech material with a basis
of zircon (diamond stone, 30% harder than metal) thanks to which we have developed wonderfully ground and long lasting blades.
These blades have been realized combining the best of technology with the unrivalled skill of the master knife makers,
experts in the making of professional kitchen knives. Their expertise derives directly from the knowledge of the traditional
Japanese technique in the construction of sabres; this technique has been handed down from generation to generation for more
than 700 years (the Kasumi company belongs to the 27th generation of master knife makers) in Seki, i.e. in the head place in
the making of sabres and knives, in the centre of the Japanese Islands.
The particles of zirconium with which the KASUMI blade is forged are extremely fine. These particles give the blade its
resistance to shocks and makes its cutting an incomparably long lasting one. In fact, if well kept and protected these knives
have a life long whetting.
The raw materials used are treated at a temperature of approximately 1500 degrees Celsius in a special kiln planned expressly
for this purpose. The result is that only diamond exceeds this material in hardness, and that only a diamond grinding wheel
can be fit for whetting it.
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