Guides: between knives and traditions

Welcome to 'Guides: between knives and traditions', your compass in the wide world of kitchen knives. Here we will explore the art and tradition of Italian cutlery, offering you advice on how to choose, use and maintain your knife. Whether you're a cooking enthusiast or a professional looking for the perfect tool, you'll find detailed guides, fascinating stories behind each blade, and practical advice to take your culinary art to the next level. Immerse yourself in the passion and precision that only Italian craftsmanship can offer and let yourself be guided on the perfect journey between cut and flavour.

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...