Apollo 2 Line (forged)

design by Coltellerie Maserin

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Additional information

Blade material

Stainless steel 4116N HRC 57/58 with nitrogen tempered




Boning, Bread, Carving 15, Carving 20, Chef 16, Chef 20, Chef 25, Fork, Ham, Paring, Salami, Santoku, Sharpening


Paring : 10cm
Boning : 14cm
Carving : 15cm/20cm
Santoku : 18cm
Fillet : 18cm
Chef : 20cm/25cm/16cm
Bread : 23cm
Salami : 25cm
Ham : 28cm
Fork : 18cm
Sharpening : 20cm


Forged knives are fine knives made folowing a manufacturing process called forging, which is carried out by a trip hammer, a machine that places several tons of pressure onto two molds-upon which is placed a steel billet heated to around 1200 degrees centigrade, thus stamping the piece.

From the shape of the metal you obtain the typical shape of the knife: the bolster and the handle.

Forged knives are heavier than stamped knives and this is one of the main differences between the two kinds of knives and is why chefs and experts prefer them, as they possess a more solid grip and cleaner and more precise cut.

Forged knives are more suitable for cutting raw meats, roasts and vegetable of high consistency.


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