Sanelli Pavia Parmesan Cheese Knife, 11 cm Blade, Professional Quality

Sanelli Pavia Cheese Knife – Precision for Parmesan & Hard Cheese

The Sanelli Pavia cheese knife features an 11 cm rigid blade made from chrome-molybdenum stainless steel, purpose-built for cutting hard cheeses such as Parmesan, Grana Padano or Asiago. Hardened to 54-56 HRC, the blade holds its edge for a long time and is easy to resharpen, letting you portion even firm cheese wheels into flakes with ease. The ergonomic handle, made using Sanelli's patented double-injection moulding, sits securely in your hand and was developed together with the Politecnico di Milano.

For cheese counters, farm shops and anyone who regularly works with hard cheese, this knife is a genuine practical helper. The non-slip handle with Biomaster additive, based on silver ions, permanently inhibits bacterial growth on the grip – a real hygiene benefit in retail or kitchen use. The knife is dishwasher safe and sterilisable, making daily cleaning much easier.

Overview:

• Rigid blade cuts hard cheese effortlessly and precisely
• Hardened blade (54-56 HRC) stays sharp for longer
• Ergonomic double-injection handle for a secure, fatigue-free grip
• Biomaster additive inhibits bacterial growth on the handle
• Dishwasher safe and sterilisable for easy cleaning

Technical Data:

• Blade length: 11 cm
• Blade material: Chrome-molybdenum stainless steel, hardened to 54-56 HRC
• Handle material: Double-injection moulded, non-slip with Biomaster additive
• Origin: Made in Italy

Scope of Delivery:

1x Sanelli Pavia cheese knife, 11 cm

Questions & Answers:

How do I best clean the cheese knife?
You can rinse it under warm water or simply put it in the dishwasher – both work fine.

Is the knife suitable for other types of cheese?
Yes, the Pavia cheese knife is ideal for all hard cheeses and works well for semi-hard cheeses too.

What does the Biomaster additive in the handle do?
Biomaster is based on silver ions and permanently inhibits the growth of common bacterial strains on the handle.