Cuchillo filetero recto. Hoja de acero inoxidable (Molibdeno Vanadio) de 19 cm, espeso 3 mm. Mango de Polipropileno.

Martínez y Gascón Athens series butcher knife.
A butcher knife with a 18 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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 Athens series butcher knife.
A butcher knife with a 20 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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 Athens series butcher knife.
A butcher knife with a 15.5 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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 Athens series butcher knife.
A butcher knife with a 31 cm hollow 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 in your kitchen.
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 Athens series butcher knife.
A butcher knife with a 36 cm hollow Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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.

Curved Boning knife for professional use.

Boning knife with blue polypropylene handle, an ergonomic and non-slip material, perfect for prolonged use.

Molybdenum Vanadium steel blade perfect for easily separating meat from the bone, 15 cm long and 3 mm thick.

The colored handle helps to differentiate the knives according to the food for which they are used, thus avoiding cross-contamination in the kitchen. It is also very useful to distinguish the knife in a team with several workers.

Curved Boning knife for professional use.

Boning knife with blue polypropylene handle, an ergonomic and non-slip material, perfect for prolonged use.

Molybdenum Vanadium steel blade perfect for easily separating meat from the bone, 13 cm long and 3 mm thick.

The colored handle helps to differentiate the knives according to the food for which they are used, thus avoiding cross-contamination in the kitchen. It is also very useful to distinguish the knife in a team with several workers.

Boning knife for professional use.

Boning knife with blue polypropylene handle, an ergonomic and non-slip material, perfect for prolonged use.

Molybdenum Vanadium steel blade perfect for easily separating meat from the bone, 15 cm long and 3 mm thick.

The colored handle helps to differentiate the knives according to the food for which they are used, thus avoiding cross-contamination in the kitchen. It is also very useful to distinguish the knife in a team with several workers.

Boning knife for professional use.

Boning knife with blue polypropylene handle, an ergonomic and non-slip material, perfect for prolonged use.

Molybdenum Vanadium steel blade perfect for easily separating meat from the bone, 13 cm long and 3 mm thick.

The colored handle helps to differentiate the knives according to the food for which they are used, thus avoiding cross-contamination in the kitchen. It is also very useful to distinguish the knife in a team with several workers.

Martínez y Gascón Athens series butcher knife.
A butcher knife with a 36 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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 Athens series butcher knife.
A butcher knife with a 31 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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 Athens series butcher knife.
A butcher knife with a 25.5 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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 Athens series butcher knife.
A butcher knife with a 22.5 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping fruit, vegetables, meat, fish and vegetables.
The blue polypropylene handle is ergonomic, non-slip and comfortable to use in your kitchen.
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.