Cheese Ceremony Knives Set
At Coltellerie Berti, from Scarperia - Tuscany, each knife is the finished work of a sole craftsman. Whoever starts the work takes it right through to the finishing touches and marks each knife with his own initials. This is the essence of the Artisan Method of the Berti Family, which since 1895 maintains the true joy of owning a real handcrafted knife in the wake of the most authentic Tradition.
Details and dimensions
Set of 3 knives for soft, semi-hard and hard cheese
Handle material: Polymethylmethacrylate - Lucite
Blade material: Stainless steel
Handmade in Italy
The set comes in a wooden box, suitable for a gift for somebody special.
Even if these knives are dishwasher safe, is better to wash them by hands.
Hard cheeses: Parmesan, Pecorino, etc.
Use: This knife is used to cut and break hard and grainy cheeses. Insert the tip of the blade into the cheese and cut the paste with even and strong pressure, then divide it carefully.
Semi-hard cheeses: Fontina, Rasquera, fresh toma, Emmental, etc.
Use: For semi-hard cheeses it is important to use a knife with a wide and thick blade, not very heavy, to cut the cheese without flattening the cut walls. At the same time, it must be able to cut the crust, which is harder than the inside. This is why the blade is slightly bent in the center.
Soft cheeses: Gorgonzola, Mozzarella, Robiola etc.
Use: The blade must cut the paste without sticking to it, separating the cutted faces in a clear way without bending or crushing. It is necessary to cut decisively, with a movement initially inclined to the support surface, making a fulcrum on the terminal part of the knife, and operating the rest of the blade perpendicular to the support surface but in a rotating direction.
This knife has a small fork at the end which is useful for serving cooked food
Handcrafted for you, ships in 10 working days.