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Coutellerie Jacques Opinel > Cuisine & TableParing Knives & Table

Classic kitchen knives

The kitchen knives set inspired from Opinel tradition:

Natural varnished beech
Stainless steel blade
Aluminium rivets

7 knives that do everything: cutting, carving, slicing thinly or thickly, chopping, sizing, rising, removing bits, etc.

Bread knife

To slice all the types of breads

Strong and efficient, the N°116 is equipped with a curved serrated blade to improve the ...

Multi-purpose Chief knife

Cut, chop, slice

Ideal for cutting, slicing thinly, chopping and dicing...
The 3 mm-thick blade remains rigid and ...

Multi-purpose Santoku knife

Slice thinly, cut and trim

When preparing fish and shellfish, meat or vegetables, it is used to slice thinly and ...

Fillet knife

Prepare, fillet, cut

Its thin (2 mm), accurate and highly flexible blade is ideal for incising, removing fillets, ...

Meat & Poulty knife

Remove: bones, fat, sinews

A short (13 cm), rigid (2.5 mm thick) blade resistant to twisting is effective ...

Carving knife

Carve: roasts, legs of lamb, poultries

Ideal for carving roasts, legs of lamb and poultry. Its excellent handling makes it also ...

Fork

Hold and turn over

Ideal for holding roasts, legs of lamb and poultry when carving and for turning joints ...

Carpaccio knife

Carve: thin slices of ham and salmon

The blade is long (30 cm) and flexible (1.5 mm thick) easy to carve ...

MUSEE DE L'OPINEL

25, rue Jean Jaurès
73300 St-Jean-de-Maurienne
info@opinel-musee.com

Réalisation : Alliance Réseaux