Roast carving knife - MasterPro by Carlo Cracco
Roast carving knife - MasterPro by Carlo Cracco
Features
- Brand
- Masterpro
- Pattern
- Masterpro by Carlo Cracco
- Colour
- Steel, Brown Wood
- Material
- Stainless steel and Pakkawood
- Dishwasher
- Hand wash recommended
- Microwave
- No
- Package contents
- 1 carving knife, with blade cover
Shipping and returns
Free shipping in Italy for orders of €69 or more. For orders under €69, shipping costs €9.98, VAT included. Estimated delivery in 2-4 working days, including order preparation, via express courier. Returns available within 14 days of receipt, in accordance with the conditions indicated on the dedicated page.
Care and maintenance
Description
MasterPro by Carlo Cracco carving knife with 20 cm blade: stainless steel and ergonomic Pakkawood handle to choose the right cut and work with precision.
The stainless steel of the blade meets the warmth of Pakkawood, a wood and resin composite used in the riveted handles. The collection, selected and tested by Carlo Cracco, focuses on the gestures of preparation: the choice of the blade matters as much as that of the ingredients.
How to use it
- Slicing roasts and cooked meats
- Portioning a preparation to be served at the table
- Making even cuts with the thin, elongated blade
Materials and details
| Materials | Stainless steel and Pakkawood |
|---|---|
| Blade length | 20 cm |
| Package contains | 1 carving knife, with blade guard |
| Item code | BGMP-4402 |
Care and use
Hand wash with mild detergent and dry immediately. Cut on wood or suitable plastic material and store with the blade guard, avoiding direct contact with other utensils.
Sharp blades: keep out of reach of children. Use the appropriate knife for the preparation, without prying or twisting the blade; do not cut bones or frozen foods with non-dedicated knives.
Discover other items in the collection.
From the kitchen to the table
Complete the preparation with Nivis - Oval Baking Dish 32x20 cm - Serafino Zani. Choose the material and shape based on the recipe and the reference indications.
