Sanelli Ambrogio Nitro-B BBQ Knife 15 cm

€35,90

Unit price: per

Size: Finishing tool 15 cm

Quantity

Tax included.Shipping costs calculated at checkout.

📋 Description

Sanelli Ambrogio BBQ Line — Professional Barbecue Cutlery, Made in Italy

The BBQ Line by Sanelli Ambrogio is a collection of professional knives specifically designed for barbecue: five models in nitrogen-enhanced special steel Nitro-B with non-slip polypropylene (PP) handle, designed to guarantee precision, control and durability from preparatory cutting to final portioning, both in professional kitchens and outdoors.

Nitro-B Steel: technology at the service of the blade

The blades of the BBQ Line are formed in nitrogen-enhanced special steel Nitro-B, a high-performance alloy developed to meet the most demanding requirements of working cutlery. Compared to standard stainless steels, nitrogen increases hardness and edge retention, extending sharpening intervals.

High corrosion resistance — ideal for outdoor environments and prolonged contact with meat juices and acidic marinades
Superior hardness and long edge retention — fewer frequent sharpenings, more work continuity
Polished finish — reduces friction during cutting and simplifies processing of large pieces
Hygiene and ease of cleaning — smooth surface without porosity that could trap organic residues

Grip designed for BBQ

The non-slip polypropylene (PP) handle has been designed with specific geometries to ensure a firm and safe grip even in critical conditions: oily hands, heat, moisture. The ergonomic shape reduces fatigue during extended cutting sessions, from portion sizing to table-side carving.

BBQ Line variants

Trimmer 15 cm — for trimming and finishing meat cuts with millimetre precision
Churrasco 20 cm — long and thin blade, perfect for slicing large pieces in the Brazilian style
Scimitar 26 cm — the classic curved blade for cutting brisket, ribs and whole roasts
Wide Scimitar 26 cm — greater cutting surface for voluminous pieces and thick cuts
Spatula 15 x 11 cm — essential for turning and serving directly on the grill

Sanelli Ambrogio: Italian cutlery since 1864

Founded in 1864 in Premana (LC), Sanelli Ambrogio is one of the benchmark brands in Italian professional cutlery. Its knives are chosen by chefs, butchers and barbecue enthusiasts worldwide for reliability, balance and longevity. The BBQ Line brings this tradition directly to the grill.

Made in Italy. Nitrogen-enhanced Nitro-B steel. Non-slip PP handle. Hand washing recommended.

Frequently asked questions

What is Nitro-B steel used in the Sanelli Ambrogio BBQ Line?

Nitro-B steel is a nitrogen-enhanced special alloy developed for professional cutlery: compared to standard stainless steels, it offers greater hardness, longer-lasting edge retention and superior corrosion resistance, making it ideal for outdoor use and contact with meat juices and acidic marinades.

Which models are included in the Sanelli Ambrogio BBQ Line?

The BBQ Line comprises five models: Trimmer 15 cm, Churrasco 20 cm, Scimitar 26 cm, Wide Scimitar 26 cm and Spatula 15 x 11 cm. Each model is designed for a specific function, from cut refinishing to large-piece portioning to direct grill management.

Are the Sanelli BBQ Line knives suitable for professional HoReCa use?

Yes. The Sanelli Ambrogio BBQ Line is born from the experience of an Italian professional cutlery brand active since 1864 in Premana (LC) and used by professional chefs and butchers. The characteristics of Nitro-B steel and the ergonomic non-slip PP handle meet the demands of intensive use typical of professional kitchens and the foodservice sector.

How do you clean the Sanelli BBQ Line knives?

Sanelli Ambrogio recommends hand washing to preserve edge integrity and blade finish. Despite the corrosion resistance guaranteed by Nitro-B steel, prolonged dishwasher washing can over time reduce edge retention and blade appearance.

What is the difference between the 26 cm Scimitar and the 26 cm Wide Scimitar?

Both have a 26 cm blade length, but the Wide Scimitar has greater blade height, offering more cutting surface. This makes it particularly suited for voluminous pieces such as whole brisket cuts or thick ribs, where a single, wide cutting stroke is preferable to multiple passes.