Oriental style meets technology Sanelli
The knives Sanelli San, entirely manufactured in our factory at Premana, reproduce the lines and characteristics of Japanese craft knives.
The special sharpening allows for better cutting precision, which is necessary for typically oriental preparations, considered a true art in Japan. The most popular traditional models are available in the range.
Handle
Shaped from Delrin, DUPONT's most durable thermoplastic polymer. The handle is perfectly aligned with the top edge of the blade.
Ferrule
Made of satin-finished stainless steel, it allows the blade to be attached to the handle. It lends elegance to the knife.
Laser mark
Contains the following information:
Made in Italy
Trademark
Lot number
Item code
Blade
Stainless steel AISI 420 C
Hardness 58 HRC
Sharpening of the blade on one side only
The special sharpening allows for better cutting precision, which is necessary for typically oriental preparations, considered a true art in Japan.
SANTOKU
"Three Virtues" - Referring to the three uses for which the knife is best suited: slicing, chopping, grinding.
DEBA
" Sharp knife" is a sharp, heavy-bladed knife used for boning and cutting fish used in sushi as well as chicken and meat.
YANAGI BA
"Willow leaf blade" - Thin knife, suitable for slicing raw fish, for Sushi, Sashimi.
CHEF
Chef's knife for cutting and peeling vegetables, fruits, meat fish.
USUBA
"Vegetable cutting knife": despite its shape is not suitable for cutting small fish or meat bones, but most useful for cutting vegetables.
SMILE
The laughing knife with a curved blade that can be used in the kitchen like a crescent moon for chopping and mincing vegetables and vegetables in general.