Category " Professional "
Code of Product 12211SW03L
Dimensions
Total length: 380 mm
Blade length: maximum 225 mm
Handle length: 135 mm
Maximum blade width: 35 mm
Thickness of spine: 2.4mm
Weight: 245 gr.
Characteristics of the Praetorian Models
The knife is inspired by the great history of the Roman empire and in particular, we decided to call it Pretorian, because the Praetorian Guards (in Latin: cohortes praetoriae) was a military department of the Roman Empire, which had to watch over and protect the emperor , from a purely symbolic point of view, our Pretorian is the knife that by definition protects and helps the chef's work in international and non-international kitchens.
Our main purpose is to safeguard, help and protect the work of our dear Chefs friends.
Functional purpose
Our Pretorian is a universal knife, mainly developed by and for professional chefs. The model combines the quality of a classic slicing knife and a precision one, like the knives used in Japanese cuisine to cut and carve sushi.
The advantages of Praetorian in a professional kitchen:
Length and Flexibility are two important characteristics of the model in question, the length guarantees in the same unit of time, a greater cut of vegetables, meat, or fish.
Flexibility allows it to be manageable and resistant.
This perfect balance helps significantly, the shoulder joint " scapolo omerale" , all the bones of the arm: radius, humerus, ulna, including the biceps and triceps muscles.
Scientific tests in our Italian and Russian laboratories have shown that, on a sample of 10 different professional knives, subjected to the same work, in the same unit of time, working with Gladius Caesar, gives less stress to the arm and wrist articulation .
Working properly, less tired.
A cause of the optimal blade width, which is closer to the width of the yanagiba than the Chef or Giuto knife, the knife has low product adhesion and easy cutting. A great effective working edge - when the cutting edge is opaque on the heel, for example, it remains possible to load the blade in the stitch region or in the intermediate area.
Technical features
Length and Flexibility are two important characteristics of the model in question, the length allows it to cut in the same unit of time, a greater number of vegetables, meat, or fish. Flexibility allows it to be manageable and resistant.
The peculiar characteristics of the knife allow to implement most of the cutting methods and techniques. Its design and its functional balance allows you to challenge the law of gravity, significantly reducing the friction of the air that cuts through the blade.
The handle design is made in such a way that, with any cutting technique, the knuckles of the hand do not touch the chopping board below.
The handle is ergonomic and comfortable, for any type of grip, the operator's hand adheres totally to the handle, as if it were a glove, which allows you to maintain total control of the cutting process and in any situation.
The ergonomic design of the handle avoids callous formations in different points of the hand, safeguarding the integrity of the limb in total motion.
The knife has similarities with the Japanese "Yanagiba", therefore, the knife has a low adherence to the cut product and the cut is smooth and easy.
The ergonomic shape of the handle is almost identical to the entire line of Gladius Design knives, all this to give homogeneity to the human hand, a Chef who uses our Gladius Design must have the same comfort, regardless of the choice of knife to use . This advantage significantly expands the functional ergonomics of our knives. The ergonomic and performing handle allows the perfect grip.
Our idea is to consider a knife as a natural extension of the arm and hand, which allows you to keep control of the cutting process in any situation.
Pretorian like all Range of our Knives, allow to implement most of the cutting methods and techniques. The design and the functional balance, allows you to challenge the law of gravity, significantly reducing, the friction of the air that cuts through the blade.
The handle design is made in such a way that, with any cutting technique, the knuckles of the hand do not touch the chopping board below.
The handle is ergonomic and comfortable, for any type of grip, the operator's hand adheres totally to the handle, as if it were a glove, which allows you to maintain total control of the cutting process and in any situation.
The ergonomic design of the handle avoids callous formations in different points of the hand, safeguarding the integrity of the limb in total motion.
The blade is made of a type of composite steel, made up of three layers of laminate, where the central core is made of hardened stainless steel, ACUTO 440 with Rockwell hardness index equal to the HRC 58-59 value, which guarantees a sharpening that lasts over time, while the 2 side plates are made of AISI304 stainless steel for food use, which meets the strictest hygiene requirements.
This type of steel, multifunctional, lends itself to being easily ground and
with any tool. The peculiar properties of this 3-layer laminate gives the knife a great and long-lasting elasticity, the blade curves but does not break.
Scientific tests in our laboratories have shown that the blade of the knife, subjected to constant stress, can be bent up to 60/90 degrees, obviously this is not an irreversible process, the blade returns to its original shape if subjected to a force equal and constant.
The ergonomic handle is made of a material called G10, resistant to thermal, mechanical and chemical stress. A material that has no thermal expansion, resistant to repeated washing in the dishwasher, and an inert antibacterial material, which guarantees total sterilization.