Martínez y Gascón Alhambra series kitchen knife.
A kitchen knife with a 25.5 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The red polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 22.5 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The yellow polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 22.5 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The red polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 20 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The red polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series paring knife.
A small kitchen knife with a 10 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping small pieces of fruit, vegetables, meat, fish and vegetables.
The red polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series curved paring knife.
A small kitchen knife with a 7.5 cm Molybdenum Vanadium steel blade, a knife for easily peeling small pieces of fruit, vegetables and greens.
The red polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series curved paring knife.
A small kitchen knife with a 7.5 cm Molybdenum Vanadium steel blade, a knife for easily peeling small pieces of fruit, vegetables and greens.
The yellow polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series paring knife.
A small kitchen knife with a 10 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping small pieces of fruit, vegetables, meat, fish and vegetables.
The yellow polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 20 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The yellow polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 25.5 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The yellow polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series curved paring knife.
A small kitchen knife with a 7.5 cm Molybdenum Vanadium steel blade, a knife for easily peeling small pieces of fruit, vegetables and greens.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series paring knife.
A small kitchen knife with a 10 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping small pieces of fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 20 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 22.5 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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 Alhambra series kitchen knife.
A kitchen knife with a 25.5 cm Molybdenum Vanadium steel blade, a knife for peeling, cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use during long work days.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

To extend the 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.