Cheese Knives: the right Sanelli blade for every cheese

Cheese Knives: the right blade for every cheese

A knife that handles Camembert well will fail on a matured hard cheese. That is why every type of cheese has its own blade shape. Our knives come from Sanelli, an Italian professional manufacturer whose range is built for the counter and the dairy. From the short hooked knife to the double-handled knife with a 50 cm blade, it is all here.

Hard cheese, Parmesan and large wheels

Parmesan, Grana and Asiago are not sliced but broken. For that there is the Pavia knife with its short, sturdy almond blade, which you drive into the wheel and tilt slightly, plus the Pavia hard cheese version at 11 cm. The Uncino hooked knife at 9 cm does the same job and grips well in the paste. Large wheels are divided with double-handled knives: the Premana at 36 cm or the green Skin line model at 50 cm, where both hands press down evenly. For clean, straight cuts in one pass there is the wire cheese cutter at 130 cm, which will not drag even on a sticky paste.

Soft cheese, cold cuts and truffles

Soft and sticky varieties need as little contact surface as possible. The Premana soft cheese knife at 22 cm is made for exactly that, as are the twin-tip knives, Premana at 12 cm and Zancato at 18 cm, whose forked point lifts the cut piece straight off. For sausage and cold cuts alongside we carry the Salato at 30 cm and the Salato Largo slicing knife at 41 cm. And to round out a cheeseboard there are two truffle slicers at 20 cm: the San-Slice with a plain blade and a serrated model with a walnut handle.

Frequently asked questions

Which knife should I use for Parmesan?
A Pavia knife or the Uncino hooked knife. Both are meant for breaking the wheel open, not for cutting through the hard paste.

Why does cheese stick to the blade?
Because the contact surface is too large. Take a twin-tip knife or a wire cutter and hardly any paste will cling to it.

How should I look after the knives?
Wash them by hand, dry them straight away and hone them regularly. A dishwasher will damage both edge and handle over time.