Item #: #T83000.59951
UPC: 7-76847-78886-8
2" Pastry Brush, Natural, 4.0 cm, Short Bristles
Item #: 142.1101.10
1 Blade Pocket Knife, White Handle
Item #: 2290-10PC..EU
UPC = 7-76847-21465-7
Knife Roll (10-Pocket with Zipper, Handle and Strap
Item {#}: 2364-KIT#1A
UPC: 7-76847-21720-7
Complete Garnishing Set in Roll
Item #: 251.PT07.15
High Quality, European Made, Forged, Stainless Steel Fillet Knife
Item #: 251.PT14.20
High Quality, European Made, Forged, Stainless Steel 8" Carving Knife
Item #: 251.PT14.25
High Quality, European Made, Forged, Stainless Steel 10" Carving Knife
Item #: 271.8607.15High Quality, European Made, Boning Knife, Wide Blade with a Full Tang, Ergonomic POM Handle
Item #: 271.8611.30
High Quality, European Made, 12" Slicer, Plain Blade, Full Tang, POM Handle
Item #: 271.8612.25
UPC: 7-76847-34154-4
High Quality, European Made, Full Tang, POM Handle
Item #: 271.8612.30
High Quality, European Made, 12" Slicer, Scalloped Blade, Full Tang, POM Handle
Item #: 382-100P
UPC: 7-76847-23360-3
High Quality, European Made, Forged Paring/Utility Knife with Full Tang, POM Handle
Can be used for peeling, removing seeds, de-veining shrimp, fluting mushrooms and trimming vegetables and fruits. Also used for small intricate garnishes and creative tasks. The professional chef will hold a paring knife in one hand and the item being cut in the other.
Item #: 541.6001.25
High Quality, European Made, 10¼" Spatula with Poly Handle
Item #: 5487-300
UPC: 7-76847-25487-5
High Quality, Stainless Steel Competition Tweezer
Item #: 571.8613.26
High Quality, European Made, 10" Spatula/Pallet with Full Tang, POM Handle
Item #: 73385-160FP
UPC: 7-76847-73394-3
High Quality, European Made, Forged Fillet Knife
Item #: 82001-154
UPC: 7-76847-31199-8
High Quality, European Made, Boning Knife, Semi-Stiff Blade with an Anti-Slip Handle
Item #: 82009-203High Quality, European Made, Chef's Knife with an Anti-Slip Yellow Handle
Item #: 82009-206
UPC: 7-76847-31144-8
High Quality, European Made, Chef's Knife with an Anti-Slip Handle
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