Slicing knife with flexible blade.

Ham knife with red micarta handle.

Molybdenum Vanadium steel blade 29.5 cm long, 2 mm blade thickness and 49 cm total length.

The colored handle helps to differentiate the knives according to the food for which they are used, thus avoiding cross contamination in the kitchen.

Santoku knife with 20 cm teflon-coated blade.

A santoku knife is a Japanese kitchen knife, its name means the three virtues as it is a knife designed to cut meat, fish and vegetables.

Manufactured in Molybdenum Vanadium with a black Teflon non-stick coating. High resistance red micarta handle.

Features:

• Blade length: 20 cm
• Blade thickness: 2.75 mm
• Steel: Molybdenum Vanadium with Teflon coating
• Handle: red micarta
• Rivets: stainless steel

Martínez y Gascón Monaco series chef's knife.
A chef's knife with a 25 cm Molybdenum Vanadium steel blade, a perfect knife for cutting and chopping all types of meat, fish and vegetables.
Red micarta handle, which provides great strength, rigidity and hardness.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.
Thanks to the Teflon treatment, its blade has an excellent non-stick coating.

To extend the useful life of your kitchen knives and keep them in good condition:

Wash the knives immediately after use with a neutral detergent and dry them with a soft, absorbent cloth.
Do not use bleach or chlorine detergents that damage the original shine of the steel.
Avoid using scouring pads that can scratch the knives.
In the dishwasher, place the knives with the blades facing down and separate from the rest of the cutlery to prevent them from rubbing against each other.
Avoid leaving the knives submerged for long periods of time in water.

Martínez y Gascón Monaco series chef's knife.
A chef's knife with a 20 cm Molybdenum Vanadium steel blade, a perfect knife for cutting and chopping all types of meat, fish and vegetables.
Red micarta handle, which provides great strength, rigidity and hardness.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.
Thanks to the Teflon treatment, its blade has an excellent non-stick coating.

To extend the useful life of your kitchen knives and keep them in good condition:

Wash the knives immediately after use with a neutral detergent and dry them with a soft, absorbent cloth.
Do not use bleach or chlorine detergents that damage the original shine of the steel.
Avoid using scouring pads that can scratch the knives.
In the dishwasher, place the knives with the blades facing down and separate from the rest of the cutlery to prevent them from rubbing against each other.
Avoid leaving the knives submerged for long periods of time in water.

Martínez y Gascón Monaco series chef's knife.
A chef's knife with a 16 cm Molybdenum Vanadium steel blade, a perfect knife for cutting and chopping all types of meat, fish and vegetables.
Red micarta handle, which provides great strength, rigidity and hardness.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.
Thanks to the Teflon treatment, its blade has an excellent non-stick coating.

To extend the useful life of your kitchen knives and keep them in good condition:

Wash the knives immediately after use with a neutral detergent and dry them with a soft, absorbent cloth.
Do not use bleach or chlorine detergents that damage the original shine of the steel.
Avoid using scouring pads that can scratch the knives.
In the dishwasher, place the knives with the blades facing down and separate from the rest of the cutlery to prevent them from rubbing against each other.
Avoid leaving the knives submerged for long periods of time in water.

Martínez y Gascón Monaco series chef's knife.
A chef's knife with a 11 cm Molybdenum Vanadium steel blade, a perfect knife for cutting and chopping all types of meat, fish and vegetables.
Red micarta handle, which provides great strength, rigidity and hardness.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.
Thanks to the Teflon treatment, its blade has an excellent non-stick coating.

To extend the useful life of your kitchen knives and keep them in good condition:

Wash the knives immediately after use with a neutral detergent and dry them with a soft, absorbent cloth.
Do not use bleach or chlorine detergents that damage the original shine of the steel.
Avoid using scouring pads that can scratch the knives.
In the dishwasher, place the knives with the blades facing down and separate from the rest of the cutlery to prevent them from rubbing against each other.
Avoid leaving the knives submerged for long periods of time in water.

set cuchillos teflon, mango rojo