Martínez y Gascón forged tranchelard knife from the Versalles series
A filleting knife with a 25 cm Molybdenum Vanadium steel blade, a knife with a long blade and a centred tip, perfect for filleting or carving.
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.

Martínez y Gascón forged tranchelard knife from the Versalles series
A filleting knife with a 29.5 cm Molybdenum Vanadium steel blade, a knife with a long blade and a centred tip, perfect for filleting or carving.
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.

Martínez y Gascón ham knife Versalles series.

Forged Molybdenum Vanadium stainless steel blade to give greater strength and resistance to the blade. With alveoli to prevent the slice from sticking to the blade.

Polyoxymethylene handle, a material with sanitary hygienic control, perfect for both professional and domestic use.

A ham knife 30 cm long and 3 mm thick blade that, being long and flexible helps you get a perfect cut.

Maintenance tips:

• Wash immediately after each use and dry with a soft cloth.
• Preferably hand wash.
• Avoid leaving knives immersed in water for prolonged periods of time.

Knives certified for HACCP (Hazard Analysis and Critical Control Point) food systems.

Martínez y Gascón ham knife Versalles series.

Forged Molybdenum Vanadium stainless steel blade to give greater strength and resistance to the blade.

Polyoxymethylene handle, a material with sanitary hygienic control, perfect for both professional and domestic use.

A ham knife 30 cm long and 3 mm thick blade that, being long and flexible helps you achieve a perfect cut.

Maintenance tips:

• Wash immediately after each use and dry with a soft cloth.
• Preferably hand wash.
• Avoid leaving the knives immersed in water for a long time.

Knives certified for HACCP (Hazard Analysis and Critical Control Point) food systems.

Martínez y Gascón Versalles series forged chef's knife
A hollow-core chef's knife with a 25 cm Molybdenum Vanadium steel blade, a knife with a straight blade and a centred tip, perfect for cutting, peeling or filleting 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.