Chef's knife from the Martínez y Gascón Escorial series.
A chef's knife with a 25 cm Molybdenum Vanadium steel blade, a perfect knife for cutting, peeling and chopping pieces of fruit, meat or vegetables.
The black POM handle provides high impact resistance, rigidity and hardness, with three rivets and a perfect finish, without joints.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

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.

Chef's knife from the Martínez y Gascón Escorial series.
A chef's knife with a 23 cm Molybdenum Vanadium steel blade, a perfect knife for cutting, peeling and chopping pieces of fruit, meat or vegetables.
The black POM handle provides high impact resistance, rigidity and hardness, with three rivets and a perfect finish, without joints.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

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.

Chef's knife from the Martínez y Gascón Escorial series.
A chef's knife with a 20 cm Molybdenum Vanadium steel blade, a perfect knife for cutting, peeling and chopping pieces of fruit, meat or vegetables.
The black POM handle provides high impact resistance, rigidity and hardness, with three rivets and a perfect finish, without joints.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

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.

Chef's knife from the Martínez y Gascón Escorial series.
A chef's knife with a 15 cm Molybdenum Vanadium steel blade, a perfect knife for cutting, peeling and chopping pieces of fruit, meat or vegetables.
The black POM handle provides high impact resistance, rigidity and hardness, with three rivets and a perfect finish, without joints.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

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.

Chef's knife from the Martínez y Gascón Escorial series.
A chef's knife with a 10 cm Molybdenum Vanadium steel blade, a perfect knife for cutting, peeling and chopping pieces of fruit, meat or vegetables.
The black POM handle provides high impact resistance, rigidity and hardness, with three rivets and a perfect finish, without joints.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

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.

Paring knife from the Martínez y Gascón Escorial series.
A curved paring knife with a 7,5 cm Molybdenum Vanadium steel blade, a perfect knife for cutting, peeling and chopping small pieces of fruit, meat or vegetables.
The black POM handle provides high impact resistance, rigidity and hardness, with three rivets and a perfect finish, without joints.
Knives certified for HACCP (Hazard Analysis and Critical Control Points) food systems.

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.