Migliori Coltelli Italiani

Best Italian Knives

Are you looking for the best Italian kitchen knives? Then you must know that all manufacturers design both specific lines for professional chefs and more versatile products for everyday cooking . Below we explain what are the characteristics to consider in order to make the right choice .

Italian kitchen knife sets

If cooking is your passion and you've decided to give it free rein, equipping yourself with knives from the best Italian brands, Sanelli and Montana are the names to be on the safe side.

Thanks to their decades of experience, the two producers know perfectly how to create a versatile, easy and durable knife :

• light and ergonomic handle

• sharp stainless steel blades

• variety of shapes, sizes and applications

In addition to stainless steel cooking knives , Sanelli and Montana produce some of the best sets of high quality table knives , utility knives, serving knives (such as cheese or roast knives), and many more.

The best Italian professional kitchen knives

Among the best Italian kitchen knives there are all models of chef's knife : from the butcher's knife to the Japanese knife (such as the indispensable santoku knife ), from the knife for fish to that for fruit. The quality of a professional knife is all in the materials and finishes:

• balance of the blade with the handle

• sharpness and cutting edge

• absence of cracks between the components, to prevent accumulations of food or detergent

• ergonomics , hygiene and safety .

Even in this sector of the world of cutlery, Sanelli Ambrogio and Montana remain the points of reference.

Which material to choose?

Let's come to practical questions: what is the best material for Italian kitchen knives? A distinction must be made between the blade and the handle.

In general, the blade made of stainless steel is the one that guarantees the best performance. Stainless steel holds sharpness better, does not break, resists deformation, corrosion and oxidation. However, you can also opt for a carbon steel knife (cheaper) or ceramic knives (but the ceramic blade is more delicate). The important thing is to take all the necessary precautions to keep the knife at its peak efficiency.

The handle , on the other hand, can be:

• in plastic (cheap and versatile, easy to wash but with a more limited duration)

• stainless steel (fast and resistant)

• or in wood (aesthetically more pleasant and lighter, but certainly less resistant and hygienic).

As you will understand, the best results are obtained with a stainless steel handle.