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    Cutting, chopping, slicing, or boning: whatever the recipe, the truth remains that the right knife makes all the difference in our daily cooking routine. TRAMONTINA presents a complete line of knives of the most diverse models – from cleavers to items for preparing sushi and sashimi. Discover the pleasure of creating in the kitchen with much more convenience, accuracy, and reliability.

    CHECK OUT ALL THE TYPES OF KNIVES AND THEIR DIFFERENT USES.

    VEGETABLE AND FRUIT KNIFE

    For cutting, peeling and decorating medium-sized fruits and vegetables.

    FRUIT KNIFE

    Ideal for cutting and peeling various fruits.

    VEGETABLE AND FRUIT KNIFE

    Ideal for peeling, decorating and cleaning food.

    TOMATO KNIFE

    The microserrated blade cuts through the tomato skin without squishing it.

    PEELING KNIFE

    For paring, peeling, and sculpting fruits and vegetables.

    VEGETABLE AND FRUIT KNIFE

    Ideal for cutting, peeling, and delicate slicing.

    CLEAVER

    Ideal for breaking and separating bones.

    BONING KNIFE

    Ideal for separating meat from bones and removing fat.

    COLD CUTS KNIFE

    Recommended for cutting thin slices of cold cuts.

    FILLET KNIFE

    With its flexible blade, this knife is recommended for filleting and skinning fish.

    CHEESE KNIFE

    Ideal for cutting and slicing soft and semi hard-cheeses.

    BREAD KNIFE

    The serrated blade slices without squishing.

    STEAK/FRUIT KNIFE

    With its serrated edge, this knife is ideal for cutting cooked meats and fruit.

    PASTRY KNIFE

    With its long, serrated blade, this knife is ideal for cutting cakes and pies.

    KITCHEN KNIFE

    The hard and narrow blade facilitates cutting various kinds of foods.

    BUTCHER’S KNIFE

    With its rigid blade and curved tip, this knife is ideal for cutting raw or cooked meats.

    SANDWICH KNIFE

    With its serrated blade, this knife is ideal for slicing bread for sandwiches.

    COOK’S KNIFE

    Traditionally used for cutting fish, this knife has varied uses in the kitchen.

    UTILITY KNIFE

    With its sword-like tip, this knife helps with opening and piercing the food.

    CARVING KNIFE

    With its long blade, slightly curved at the tip, this knife is ideal for carving roasted meat and poultry.

    CHEF’S KNIFE

    All the versatility of the main utensil in the kitchen.

    OYSTER KNIFE

    Flexible, easy to use and safe for opening oysters.

    NAKIRI KNIFE

    A wider blade for quick and uniform cutting of vegetables.

    MEZZALUNA KNIFE

    The curved blade makes it easy to chop herbs and spices.

    YANAGIBA KNIFE

    Classic style used in Asian cuisine, with a wider blade to ensure incredibly precise cuts. Essential for preparing sushi and sashimi.

    SANTOKU KNIFE

    Ideal for slicing, dicing, and chopping.

    DEBA KNIFE

    A strong blade for heavy cuts, widely used in cleaning and preparing fish.

    ASIAN CLEAVER

    Ideal for slicing and chopping vegetables and proteins.

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