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Italiano
Cutting in the kitchen and at the table
It is common to think that the action of cutting a food does not change...
Choosing a knife
It often happens that, even in situations of great food quality, one sees on the...
De Rerum Natura
Book V – Verses 1240-1295 ……. Moving on, they discovered copper, gold, iron, and also...
Empirical nitriding
Today its operating mechanism is known and scientifically clear, nitriding of steels is commonly used...
The steel of Berti knives
The steel we use is Inox AISI 420, which has the advantage of being particularly...
The man with the broken nail
Pasquale Costa, like many other Scarperia cutlery makers, abandoned his father Brunetto’s workshop and the...
The Cut and the Taste
For all major foods that end up on our tables, both the geometry of the...
Horn knife handles
Until the 1940s, Maremma horn was used, and the poor economy of the time forced...
Boxwood knife handles
Always used for the production of the simplest and most rural knives, rarely do we...
Ebony knife handles
Ebony is a hard and compact wood that is obtained from over 250 different species...
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