Classic line (forged)

design by Coltellerie Maserin.

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Additional information

Blade material

Steel AISI 420




Boning, Bread, Carving, Chef 17, Chef 20, Chef 26, Chef 30, Fillet, Fork, Ham, Paring, Peeling, Santoku, Sawed Steak, Sharpening, Steak


Curved : 6,5cm
Paring : 10cm
Steak : 12cm
Serrated steak : 12cm
Boning : 14cm
Fillet : 16cm
Santoku : 18cm
Carving : 19cm
Chef : 17cm/20cm/26cm/30cm
Bread : 21cm
Ham : 26cm


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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