Forged filleting knife from the Martínez y Gascón Munich series.
A filleting knife with a 16 cm Molybdenum Vanadium steel blade, a knife with a narrow, long blade and a centred tip, perfect for cutting or slicing vegetables, meat and fish.
POM handle, which provides great strength, rigidity and hardness.
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.

Forged Martínez y Gascón Munich series paring knife.
A filleting knife with a 12.5 cm Molybdenum Vanadium steel blade, a knife with a narrow blade and a centred tip, perfect for cutting or peeling small vegetables, meats and fish.
POM handle, which provides great strength, rigidity and hardness.
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.

Forged Martínez y Gascón Munich series paring knife.
A filleting knife with a 9 cm Molybdenum Vanadium steel blade, a knife with a narrow blade and a centred tip, perfect for cutting or peeling small vegetables, meats and fish.
POM handle, which provides great strength, rigidity and hardness.
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.

Forged Martínez y Gascón Munich series paring knife.
A paring knife with a 7 cm Molybdenum Vanadium steel blade, a knife with a narrow blade and curved tip perfect for peeling small vegetables, meats and fish.
POM handle, which provides great strength, rigidity and hardness.
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.

Forged boning knife from the Martínez y Gascón Munich series.
A boning knife with a 16 cm Molybdenum Vanadium steel blade, a knife with a narrow blade perfect for peeling and slicing meat and fish. Thanks to its long, thin blade, you will get the most out of it comfortably.
POM handle, which provides great strength, rigidity and hardness.
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.

Forged steak knife from the Martínez y Gascón Munich series.
A steak knife with a 12.5 cm Molybdenum Vanadium steel blade, a perfect knife for cutting thick meats.
POM handle, which provides great strength, rigidity and hardness.
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 detergents with chlorine 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.

Forged bread knife from the Martínez y Gascón Munich series.
A bread knife with a long, serrated blade made of 21 cm Molybdenum Vanadium steel, a perfect knife for cutting bread and cakes in one piece.
POM handle, which provides great strength, rigidity and hardness.
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 detergents with chlorine 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.