The professional Parmesan (Reggiano) knife — also known as the almond knife — is the traditional tool for opening and portioning Parmigiano-Reggiano and Grana Padano. Unlike an ordinary slicing knife, it does not slice the cheese but breaks it along its grain, preserving the granular, flaky structure typical of hard cheeses.

The 9 cm blade is short, sturdy and pointed, with the characteristic almond shape: the point penetrates the cheese paste while the thick body of the blade works like a wedge, applying the force needed to open the wheel along its natural fracture lines. The short blade ensures control and precision, both when scoring a whole wheel and when detaching flakes and smaller pieces.

For this category of hard-cheese knives the standard working material is stainless steel, valued because it resists the corrosion caused by frequent washing and constant food contact, maintaining the hygiene required in professional kitchens and dairies.

• Use: opening and portioning Parmigiano-Reggiano / Grana
• Blade: 9 cm, almond-shaped, short and pointed
• Type: professional