SEMI-HARD square tip knife

The blade of this knife is 30 cm long and you can cut both semi-hard cheeses, therefore of medium consistency, but also quite hard, but the important thing is that they do not have too thick a rind, finally with a maximum circumference of 25 cm in shapes whole or up to a diameter of 50 cm in half shapes, this is because in addition to the grip with the directing hand it also allows you to apply pressure with the other hand called the accompanying hand in order to make a clean and precise cut.

It is one of the most used knives among the various cheeses, with the exception of soft ones, blue ones or parmesan ones, we can say that this is a universal knife.

For the correct cutting of cheeses, first of all it is necessary to know their respective characteristics well, not only external ones, but also internal ones, as you could damage the cheese paste by using a knife that is not suitable for use. Obviously the question may arise spontaneously, that is: but as long as the knife has a sharp blade, any knife can cut any cheese… of course yes! However, if you use a knife with serrated edges, you will leave the streaks caused by the non-smooth blade in the cheese paste, but the simplest thing to understand this concept is just think about wine. It’s true that any glass can contain wine, but if you want to experience pleasure not simply in drinking it but in tasting it, then the correct glass should be paired for each wine, and therefore also for the cheese, to cut in a suitable way to present the cheese to a tasting requires having the correct knife but above all knowing the correct technique.