Martínez y Gascón skinning knife from the Atenas series.
A skinning knife with a 31 cm Molybdenum Vanadium steel blade, a knife for skinning meat or harvesting fruit such as watermelons.
The red polypropylene handle is non-slip, ergonomic and comfortable to use during long work days.
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 skinning knife from the Atenas series.
A skinning knife with a 25.5 cm Molybdenum Vanadium steel blade, a knife for skinning meat or harvesting fruit such as watermelons.
The red polypropylene handle is non-slip, ergonomic and comfortable to use during long work days.
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 skinning knife from the Atenas series.
A skinning knife with a 20.5 cm Molybdenum Vanadium steel blade, a knife for skinning meat or harvesting fruit such as watermelons.
The red polypropylene handle is non-slip, ergonomic and comfortable to use during long work days.
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 hollow-ground butcher knife from the Atenas series.
A skinning knife with a 36 cm Molybdenum Vanadium steel blade, a knife for cutting and chopping all types of meat, fish, fruit and vegetables.
The red polypropylene handle is non-slip, ergonomic and comfortable to use during long work days.
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 wide butcher knife from the Atenas series.
A butcher knife with a 21.5 cm Molybdenum Vanadium steel blade, a knife for easily skinning meat.
The red polypropylene handle is non-slip, ergonomic and comfortable to use during long work days.
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 wide butcher knife from the Atenas series.
A butcher knife with a 18.5 cm Molybdenum Vanadium steel blade, a knife for easily skinning meat.
The red polypropylene handle is non-slip, ergonomic and comfortable to use during long work days.
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 curved skinning knife.
A 27 cm Molybdenum Vanadium steel blade skinning knife, a knife for cutting and peeling meat and fish.
The red polypropylene handle is non-slip, ergonomic and comfortable to use during long work days.
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.