Professional bread knife, 240 mm (24 cm) serrated blade, black handle. The serrations bite through the crust without crushing the crumb, for clean slices of bread, loaves and focaccia.

Professional roast knife, 23 cm blade, for cutting and portioning roasts and cooked meats. Long blade slices in a single stroke with clean cuts. Ref. 9.009.004. Hone periodically with a steel or stone.

Professional cured-meat knife for slicing salami and sausages. 230 mm (23 cm) blade, black handle for a firm, secure grip. Also available in 320 mm.

Filleting knife 18 cm. Long, narrow and flexible blade for filleting fish and meat, following the bone and skeleton for clean cuts.

• Blade length: 18 cm
• Flexible blade for filleting
• Edge can be honed with steel/stone; replace when worn

Professional bread knife with a 320 mm (32 cm) serrated blade and a black handle. The serrated edge cuts the crust without crushing the crumb, for clean slices on crusty and soft bread alike.

Professional kitchen slicing knife with a 20 cm blade, long and rigid for meat, roasts, cured meats and cold cuts. Clean cut in a single stroke. Maintain with a steel/stone; replace at end of edge life.

Knife for cured meats with a 32 cm (320 mm) blade and a black handle. For slicing cured meats, sausages and cheese: long, straight blade for clean, even slices. Ref. AGWS 9.009.046.

Falcetta (sickle) knife 15 cm — kitchen knife with a curved, sickle-shaped blade for peeling, trimming and turning fruit and vegetables with clean, precise cuts.

• Blade length: 15 cm

Professional slicing knife with a 22 cm blade: long, narrow blade for thin, even slices of roasts, cured meats and meat in a single pass. Edge to be maintained with a honing steel and periodic sharpening.

28 cm slicing knife — professional kitchen knife with a long blade for hand-slicing roasts, cured meats and cooked meats in a single pass, producing clean, even slices.

• Blade length: 28 cm
• Use: manual slicing of meats and cured meats

Professional slicing knife with a 34 cm long, narrow blade for clean, even slices of cured meats, roasts, cheese and bread in a single stroke. Refresh the edge with a honing steel and regrind periodically. Ref. 9.009.052.

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