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When we think of the world's great knife-making countries, Japan, France and Germany often come to mind first. Yet Italy also has a long and prestigious cutlery tradition. In several regions of northern Italy, working with iron and producing cutting tools have been passed down through generations. This is particularly true of Premana, a village in the Italian Alps that has become one of the country's leading centres for professional cutlery.
Italian knives are particularly appreciated for their functional design. Stainless steels that resist corrosion, ergonomic handles, easy maintenance and blades designed for very specific tasks make them popular with chefs, butchers, fishmongers, cheesemongers and pastry professionals. An Italian knife is therefore not simply about style: above all, it is a tool designed to work efficiently.
Among the leading names in Italian cutlery, Sanelli and Ambrogio Sanelli occupy a special place. Both brands are closely associated with Premana and its knife-making expertise. Sanelli is particularly famous for its Premana Professional range, easily recognised by its ergonomic green non-slip handles. Ambrogio Sanelli offers highly technical professional knives, especially with the Supra range and its Nitro B stainless-steel blades enriched with nitrogen.
Looking for knives made in Italy for meat, fish, bread, pastry or cheese? Here is our selection of 10 of the best Italian knives.
1. Professional boning knife Ambrogio Sanelli Supra rigid curved blade 13cm: precision around the bone
The first knife in our selection is a true professional tool. The Ambrogio Sanelli Supra professional boning knife features a short, rigid and curved blade that is ideal for working around bones, removing sinew and trimming meat with precision.
Its blade is made from Nitro B stainless steel, enriched with nitrogen and hardened to approximately 57 HRC. The final edge is laser-controlled to ensure a regular, efficient cutting profile. This steel provides an excellent balance between cutting performance and corrosion resistance.
The SEBS elastomer handle has a non-slip surface and incorporates an antibacterial component. It is designed to withstand shocks, temperature variations and intensive professional use.
Our favourite feature: its short curved blade gives exceptional control. It is an excellent choice for butchers and cooks regularly working around bones.
2. Ambrogio Sanelli Supra Cleaver 16cm: Italian cutting power
For tougher cutting jobs, the Ambrogio Sanelli Supra Cleaver provides considerably more power than a conventional kitchen knife. Its broad 16cm blade is designed for large pieces of meat, poultry and demanding butchery work.
The blade is manufactured from Nitro B stainless steel with a hardness of approximately 57 HRC. Its nitrogen-enriched composition improves mechanical resistance while maintaining excellent protection against corrosion.
The black SEBS handle provides a secure grip, even when the user's hands are damp. An antibacterial component is integrated directly into the material, making it particularly suitable for intensive professional use.
Our favourite feature: its power. It is without doubt one of the most robust Italian professional knives in this selection.
3. SANELLI Premana professional sponge cake knife, serrated blade 26cm, green handle: made for pastry
Italian professional cutlery isn't only about meat. This Sanelli Premana professional sponge cake knife has a long 26cm serrated blade designed to cut sponge cakes, layered cakes and delicate pastry preparations cleanly.
The blade is made from X60CrMoV14 stainless steel with a hardness of around 54 to 56 HRC. Its fine serrations penetrate delicate preparations gradually without requiring excessive pressure.
The distinctive green Premana Professional handle is ergonomic, non-slip and designed for intensive use. Its shape provides a comfortable grip during repetitive tasks and the material withstands major temperature variations.
Our favourite feature: its combination of length and fine serrations makes it much more precise for cakes than a conventional bread knife.
4. SANELLI Premana professional salmon knife 31cm green handle with granton edgeblade: perfect for thin slices
When cutting smoked salmon or preparing long, thin slices of fish, blade length is essential. This Sanelli Premana professional salmon knife has a 31cm blade that allows long, continuous cutting movements.
The stainless-steel blade has a hardness of approximately 54 to 56 HRC and features a granton edge. These hollow areas reduce contact between the food and the blade, helping moist products release more easily during cutting.
The green non-slip handle provides excellent control and has been developed for professionals who perform the same cutting action repeatedly throughout the day.
Our favourite feature: the combination of its 31cm blade and granton edge. It is ideal for smoked salmon, marinated fish and other products requiring very thin slices.
5. Ambrogio Sanelli Supra professional curved bread knife micro-serrated 26cm: a particularly efficient curved blade
A good bread knife must cut through a crisp crust without compressing the softer crumb inside. The Ambrogio Sanelli Supra curved bread knife is designed precisely for this purpose with its 26cm micro-serrated blade.
Its blade is manufactured from nitrogen-enriched Nitro B stainless steel with a hardness of approximately 57 HRC. The serrated edge tackles baguettes, artisan loaves and thick crusts efficiently.
The curved profile also makes the cutting motion very natural. Its SEBS elastomer handle is non-slip, durable and incorporates an antibacterial component.
Our favourite feature: the curved blade, which makes sawing motions particularly comfortable and efficient.
6. SANELLI Premana professional ham knife 32cm blade green handle: ideal for large pieces
Raw ham, cooked ham, roasts and charcuterie all benefit from a long slicing blade. The Sanelli Premana professional ham knife offers an impressive 32cm blade for long, clean cutting movements.
Its semi-rigid stainless-steel blade has a hardness of approximately 54 to 56 HRC and ends in a rounded tip. Its length reduces the number of strokes needed to produce a slice, helping preserve the appearance of the food.
The green synthetic handle is non-slip and designed for intensive professional use. Its ergonomic shape is particularly useful when performing repetitive slicing tasks.
Our favourite feature: its 32cm blade. A very effective tool for charcuterie professionals and anyone regularly slicing large pieces.
7. Ambrogio Sanelli Supra 20cm professional soft cheese knife: designed for cheesemongers
Soft cheese can be surprisingly difficult to cut cleanly with a conventional kitchen knife. The paste sticks to the blade and can easily become compressed. This Ambrogio Sanelli Supra soft cheese knife is specifically designed to make the job easier.
Its 20cm blade is made from nitrogen-enriched Nitro B stainless steel and reaches approximately 57 HRC. The laser-controlled final sharpening provides a precise and regular cutting edge.
The SEBS handle is non-slip, resistant and contains an antibacterial component. Its smooth contours also make it easier to clean.
Our favourite feature: the excellent balance between blade length, cutting precision and professional hygiene.
8. Ambrogio Sanelli Supra black openwork professional cheese knife 14cm: compact and non-stick
This second cheese knife uses a completely different approach. Its openwork blade reduces the contact area between cheese and steel, which considerably limits sticking when working with soft or creamy cheeses.
The 14cm format makes it easy to handle for smaller portions and counter service. Its blade is manufactured from Nitro B stainless steel with a hardness of approximately 57 HRC.
The professional SEBS handle is non-slip, antibacterial and suitable for intensive use.
Our favourite feature: its compact openwork blade, which combines excellent manoeuvrability with reduced food adhesion.
9. SANELLI Premana professional fillet knife 18cm flexible blade, green handle: flexibility for fish
The Sanelli Premana professional fillet knife is one of the most versatile fish knives in this selection. Its flexible 18cm blade follows the bones and natural shape of the fish, making it easier to remove fillets cleanly.
The blade is made from X60CrMoV14 stainless steel and has a hardness of approximately 54 to 56 HRC. Its flexibility makes it easy to work between flesh and skin or follow the central bone while limiting waste.
The green non-slip handle remains comfortable even during intensive use and provides a secure grip when working in humid environments.
Our favourite feature: its balance of flexibility, length and easy maintenance. A particularly versatile choice for sea bass, trout, sea bream and other medium-sized fish.
10. SANELLI Premana professional butcher knife 27cm blade green handle: an Italian knife made for meat
We finish with a classic of professional cutlery: the Sanelli Premana professional butcher knife. Its 27cm blade is designed for trimming, portioning and cutting large pieces of meat efficiently.
The X60CrMoV14 stainless-steel blade has a hardness of approximately 54 to 56 HRC, offering a good balance between durability, cutting performance and easy sharpening.
The long blade provides excellent cutting amplitude while remaining sufficiently manageable for a wide range of butchery tasks. Its green non-slip handle is designed for intensive use.
Our favourite feature: its versatility. It is long enough for large pieces without becoming difficult to control.
Which Italian knife should you choose?
The best Italian knife depends mainly on what you want to cut. For meat, choose the Ambrogio Sanelli Supra boning knife for precise work around bones, the Sanelli Premana butcher knife for larger cuts, or the Supra cleaver when maximum power is required.
For fish, the Sanelli Premana fillet knife is ideal for removing fillets and skin, while the 31cm salmon knife is better suited to producing long, thin slices.
For bread and pastry, choose the curved Supra bread knife for bread and crusty products, and the Sanelli sponge cake knife for more delicate pastry preparations.
For cheese, the 20cm Supra model is an excellent professional cheesemonger's tool, while the compact 14cm openwork knife is particularly effective with soft cheeses.
Professionals will appreciate these knives made in Italy for their ergonomic handles, easy maintenance and highly specialised blade shapes. Home cooks can enjoy the same qualities to equip their kitchen with robust, functional Italian knives inspired directly by professional equipment.
