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NSF/ANSI 2
Food Equipment


 
Nicul - Nova Industria de Cutelarias, Lda. 
Rua Principal, Nº 20 – Apartado 5
Relvas 2500-796 
Sta. Catarina – Caldas Da Rainha 
Portugal 
351 262 927 139
Visit this company's website

Facility : Caldas Da Rainha, Portugal


Chef Knives[1]

Boning Knife
  79(1).7110.(2)(3)

Bread Knife
  79(1).7500.(2)(3)

Chef's Knife
  79(1).7200.(2)(3)
  79(1).7205.(2)(3)
  79(1).7270.(2)(3)

Cleaver
  49(1).7060.(2)(3)

Ham Knife
  79(1).7320.(2)(3)

Paring Knife
  79(1).7220.(2)(3)
  79(1).7225.(2)(3)

Peeling Knife
  79(1).7400.(2)(3)

Santoku Knife
  79(1).7400.(2)(3)
  79(1).7470.(2)(3)

Slicing Knife
  79(1).7600.(2)(3)
  79(1).7650.(2)(3)
  79(1).7670.(2)(3)

Steak Knife
  79(1).7350.(2)(3)

Utility Knife
  79(1).7300.(2)(3) 

[1] (1) 1 number for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

Knives - Activa Line[2]

Boning Knife
  78(1).2600.(2)(3)

Bread Knife
  78(1).5175.(2)(3)
  78(1).5190.(2)(3)

Butcher Knife
  78(1).3500.(2)(3)

Cheese Knife
  78(1).5001.(2)(3)

Chef Knife
  78(1).2700.(2)(3)
  78(1).2800.(2)(3)
  78(1).2805.(2)(3)
  78(1).3800.(2)(3)

Ham Knife
  78(1).2310.(2)(3)
  78(1).2320.(2)(3)
  78(1).2370.(2)(3)

Paring Knife
  78(1).1140.(2)(3)
  78(1).2130.(2)(3)
  78(1).2135.(2)(3)
  78(1).2140.(2)(3)
  78(1).2145.(2)(3)
  78(1).2235.(2)(3)
  78(1).2240.(2)(3)
  78(1).2340.(2)(3)
  78(1).3130.(2)(3)
  78(1).3135.(2)(3)
  78(1).3140.(2)(3)
  78(1).3145.(2)(3)
  78(1).3235.(2)(3)
  78(1).4130.(2)(3)
  78(1).4135.(2)(3)
  78(1).4145.(2)(3)
  78(1).5140.(2)(3)

Santoku Knife
  78(1).4400.(2)(3)

Utility Knife
  78(1).2150.(2)(3)
  78(1).2160.(2)(3)
  78(1).2170.(2)(3)
  78(1).2180.(2)(3)
  78(1).3150.(2)(3)
  78(1).3160.(2)(3)
  78(1).3170.(2)(3)
  78(1).3180.(2)(3)
  78(1).4150.(2)(3)
  78(1).5150.(2)(3) 

[2] (1) 2 numbers for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

Knives - TechSafe Line and ErgoSafe Line[3]

Boning Knife
  7(1)(2).9100.(3)(4)
  7(1)(2).9109.(3)(4)
  7(1)(2).9119.(3)(4)
  7(1)(2).9179.(3)(4)
  7(1)(2).9179.(3)(4)
  7(1)(2).9200.(3)(4)
  7(1)(2).9209.(3)(4)
  7(1)(2).9229.(3)(4)
  7(1)(2).9239.(3)(4)
  7(1)(2).9279.(3)(4)

Breaking Knife
  7(1)(2).9609.(3)(4)

Butcher's Knife
  7(1)(2).9209.(3)(4)
  7(1)(2).9409.(3)(4)
  7(1)(2).9509.(3)(4)

Chef's Knife
  7(1)(2).9210.(3)(4)

Fillet Knife
  7(1)(2).9107.(3)(4) 

[3] (1) 1 or 8 for handle material: 1 for TechSafe Line EVA/PP; 8 for PP
        ErgoSafe Line
    (2) 2 numbers for handle color
    (3) 2 numbers for blade length
    (4) 2 digits for blade thickness

Knives - TechSafe XL Line[2]

Boning Knife
  71(1).8100.(2)(3)
  71(1).8109.(2)(3)
  71(1).8119.(2)(3)
  71(1).8179.(2)(3)
  71(1).8179.(2)(3)
  71(1).8200.(2)(3)
  71(1).8229.(2)(3)
  71(1).8239.(2)(3)
  71(1).8279.(2)(3)

Breaking Knife
  71(1).8609.(2)(3)

Butcher's Knife
  71(1).8209.(2)(3)
  71(1).8409.(2)(3)
  71(1).8509.(2)(3)

Chef's Knife
  71(1).8210.(2)(3)

Filet Knife
  71(1).8107.(2)(3) 

[2] (1) 2 numbers for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

Knives - Utilchef Line[2]

Cheese Knife
  78(1).2015.(2)(3)

Paring Knife
  78(1).2030.(2)(3)
  78(1).2035.(2)(3)
  78(1).2040.(2)(3)
  78(1).2430.(2)(3)
  78(1).2435.(2)(3)
  78(1).2440.(2)(3)
  78(1).2530.(2)(3)
  78(1).2535.(2)(3)
  78(1).2540.(2)(3)
  78(1).2635.(2)(3)
  78(1).3030.(2)(3)
  78(1).3035.(2)(3)
  78(1).3040.(2)(3)
  78(1).3430.(2)(3)
  78(1).3435.(2)(3)
  78(1).3530.(2)(3)
  78(1).3535.(2)(3)
  78(1).3540.(2)(3)
  78(1).3635.(2)(3)
  78(1).3735.(2)(3)
  78(1).4030.(2)(3)
  78(1).4035.(2)(3)
  78(1).4040.(2)(3)
  78(1).5030.(2)(3)
  78(1).5035.(2)(3)
  78(1).5340.(2)(3)
  78(1).5624.(2)(3)

Peeling Knife
  78(1).3001.(2)(3)
  78(1).4025.(2)(3)
  78(1).4230.(2)(3)

Steak Knife
  78(1).1200.(2)(3)
  78(1).1240.(2)(3)
  78(1).5100.(2)(3)
  78(1).5200.(2)(3)
  78(1).5240.(2)(3)
  78(1).5250.(2)(3)

Tomato Knife
  78(1).5145.(2)(3) 

[2] (1) 2 numbers for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

POM Professional Knives[1]

Bone and Rib Knife
  79(1).2313.(2)(3)
  79(1).3312.(2)(3)
  79(1).3411.(2)(3)

Boning Knife
  79(1).2100.(2)(3)

Bread Knife
  79(1).2500.(2)(3)

Butcher Knife
  79(1).2010.(2)(3)
  79(1).2011.(2)(3)
  79(1).2012.(2)(3)
  79(1).2013.(2)(3)
  79(1).2300.(2)(3)
  79(1).3010.(2)(3)
  79(1).3011.(2)(3)
  79(1).3012.(2)(3)
  79(1).3013.(2)(3)
  79(1).3111.(2)(3)
  79(1).3200.(2)(3)
  79(1).3211.(2)(3)
  79(1).3212.(2)(3)
  79(1).3300.(2)(3)
  79(1).3311.(2)(3)
  79(1).3314.(2)(3)

Chef's Knife
  79(1).2090.(2)(3)
  79(1).3090.(2)(3)

Cleaver
  79(1).4400.(2)(3)

Fish Knife
  79(1).4300.(2)(3)

Meat/Fish Knife
  79(1).2115.(2)(3)
  79(1).3110.(2)(3)

Rib Knife
  79(1).2110.(2)(3)

Slicing Knife
  79(1).5112.(2)(3)

Sticking Knife
  79(1).2210.(2)(3) 

[1] (1) 1 number for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

Probig Knives[1]

Bread Knife
  78(1).7659.(2)(3)

Butcher Knife
  78(1).3309.(2)(3)

Chef's Knife
  78(1).2209.(2)(3)

Slicing Knife
  78(1).2009.(2)(3)
  78(1).2079.(2)(3)
  78(1).3209.(2)(3)
  78(1).3279.(2)(3)
  78(1).7709.(2)(3)
  78(1).7779.(2)(3) 

[1] (1) 1 number for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

Prochef Knives[1]

Boning Knife
  78(1).2100.(2)(3)
  78(1).3200.(2)(3)
  78(1).3300.(2)(3)
  78(1).3370.(2)(3)
  78(1).3380.(2)(3)

Bread Knife
  78(1).2500.(2)(3)
  78(1).5112.(2)(3)
  78(1).7600.(2)(3)
  78(1).7650.(2)(3)
  78(1).7650.(2)(3)
  78(1).7670.(2)(3)

Butcher Knife
  78(1).2011.(2)(3)
  78(1).2012.(2)(3)
  78(1).2110.(2)(3)
  78(1).2115.(2)(3)
  78(1).2300.(2)(3)
  78(1).3200.(2)(3)
  78(1).3300.(2)(3)
  78(1).3380.(2)(3)

Chef's Knife
  78(1).2090.(2)(3)
  78(1).2210.(2)(3)
  78(1).3090.(2)(3)
  78(1).7200.(2)(3)
  78(1).7205.(2)(3)

Cleaver Butcher
  48(1).2700.(2)(3)
  48(1).7060.(2)(3)
  48(1).7170.(2)(3)

Fillet Knife
  78(1).3107.(2)(3)

Ham Knife
  78(1).7320.(2)(3)
  78(1).7370.(2)(3)

Slicing Knife
  78(1).3212.(2)(3)
  78(1).7770.(2)(3) 

[1] (1) 1 number for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

Prosafe Knives[1]

Boning Knife
  78(1).2109.(2)(3)
  78(1).2179.(2)(3)
  78(1).2379.(2)(3)
  78(1).3109.(2)(3)
  78(1).3119.(2)(3)
  78(1).3179.(2)(3)
  78(1).3209.(2)(3)
  78(1).3229.(2)(3)
  78(1).3239.(2)(3)
  78(1).3279.(2)(3)
  78(1).3379.(2)(3)
  78(1).3389.(2)(3)

Breaking Knife
  78(1).3609.(2)(3)

Butcher Knife
  78(1).3249.(2)(3)
  78(1).3409.(2)(3)
  78(1).3509.(2)(3) 

[1] (1) 1 number for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

TECHPROF Line[1]

Bone and Rib Knife
  71(1).3312.(2)(3)
  71(1).3411.(2)(3)

Butcher Knife
  71(1).2012.(2)(3)
  71(1).2013.(2)(3)
  71(1).2110.(2)(3)
  71(1).3111.(2)(3)
  71(1).3211.(2)(3)
  71(1).3311.(2)(3)

Chef's Knife
  71(1).3090.(2)(3)

Meat/Fish Knife
  71(1).3110.(2)(3) 

[1] (1) 1 number for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

Knives - Dualsafe Line[2]

Boning Knife
  77(1).9100.(2)(3)
  77(1).9109.(2)(3)
  77(1).9179.(2)(3)
  77(1).9200.(2)(3)
  77(1).9229.(2)(3)
  77(1).9239.(2)(3)

Breaking Knife
  77(1).9609.(2)(3)
  77(1).9679.(2)(3)

Butcher's Knife
  77(1).9209.(2)(3)
  77(1).9279.(2)(3)
  77(1).9300.(2)(3)
  77(1).9309.(2)(3)
  77(1).9379.(2)(3)
  77(1).9409.(2)(3)
  77(1).9509.(2)(3)

Chef's Knife
  77(1).9210.(2)(3)

Filet Knife
  77(1).9107.(2)(3) 

[2] (1) 2 numbers for handle color
    (2) 2 numbers for blade length
    (3) 2 digits for blade thickness

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