Sanelli Premana Professional 9.5 Inch Bread Knife

Arrives by Mon, Mar 4 Buy Sanelli Premana Professional 9.5 Inch Bread Knife at
Blades Resistant hardness (54-56 HRC). Good flexibility. High cutting power. Long edge life. Edge shape especially designed for professional use. Excellent sharpening potential. Handles The exclusive ergonomic handle design is the result of special studies carried out at qualified University Institutes (a research unit named EPM: Ergonomics of Posture and Movement at the Milan Polytechnic) and tested by computerized experimental tests. The ergonomic shape brings a sharp reduction in user fatigue. The soft but slightly rough surface makes the handle non-slip and much safer to use. The material used is non-toxic and complies with the European rules. The material used will resist sudden temperature changes (from -40 degrees C to +150 degrees C) corrosive agents and detergents. This means that the knife can be cleaned in a dishwasher and sterilized. The handle is perfectly balanced with the blade. The handle s green color makes the knife immediately visible on the work bench: greater safety at work. The shape of the handle was designed at the computer. By creating the Premana Professional collection the aim of Coltellerie Sanelli S.p.A. is to make a decisive contribution to improving safety reliability and hygiene at work. No other collection of professional cutlery currently available has all these properties. The Premana Professional collection knives are covered by European and U.S. patents.- SKU: ZX99SG181

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Knives Sanelli, Sanelli professional knives, kitchen knife, knife produced in Italy, selling

Blades Resistant hardness (54-56 HRC). Good flexibility. High cutting power. Long edge life. Edge shape especially designed for professional use. Excellent sharpening potential. Handles The exclusive ergonomic handle design is the result of special studies carried out at qualified University Institutes (a research unit named EPM: Ergonomics of Posture and Movement at the Milan Polytechnic) and tested by computerized experimental tests.