Ham knife with flexible blade.

A ham knife with white polyoxymethylene handle, a material resistant to shocks and high temperatures.

Molybdenum Vanadium steel blade 28.5 cm long, 2 mm blade thickness and 49 cm total length.

The colored handle helps to differentiate the knives according to the food for which they are used, thus avoiding cross-contamination in the kitchen.

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 white 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 white 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.

Martínez y Gascón bread knife.

With the bread knife you can cut slices of bread, cakes and biscuits in a single pass.

Molybdenum Vanadium steel blade 21.5 cm long and 2 mm thick with a serrated edge. White polyoxymethylene handle with stainless steel rivets.

Features:

• Blade length: 21.5 cm
• Blade thickness: 2mm
• Steel: Molybdenum Vanadium
• Handle: Polyoxymethylene
• White color

Santoku knife with full blade of 18.5 cm.

A santoku knife is a Japanese kitchen knife, its name means the three virtues as it is a knife designed to cut meat, fish and vegetables.

This santoku knife has a hollow edge with an almost flat edge. Made of Molybdenum Vanadium and white polyoxymethylene, an elegant and high quality knife.

Features:

• Blade length: 18.5 cm
• Blade thickness: 2.5 mm
• Steel: Molybdenum Vanadium
• Handle: polyoxymethylene
• Rivets: stainless steel

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 white 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 small and medium-sized pieces of fruit, meat or vegetables.
The white 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.

Martínez y Gascón Escorial series paring knife.
A paring knife with a 10 cm Molybdenum Vanadium steel blade, a perfect knife for cutting, peeling and chopping small pieces of fruit, meat or vegetables.
The white 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 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 knives submerged in water for long periods of time.