Best Pizza Cutter. The Coltello - the worlds best pizza cutter.

The Coltello – The Pizza Cutter That Finally Feels Right

You know that feeling when a pizza cutter slips sideways, wobbles at the bolt, or barely makes it through the crust unless you baby it?
Yeah — that’s why we made this.

The Coltello isn’t trying to be clever. It’s not trying to reinvent anything. It’s just solid, sharp, and made properly — the way it should’ve been from the start.

It took me over two years of prototypes to get here. And not because I didn’t know what a pizza cutter should do — but because I was stubborn enough to fix every little thing the cheap ones get wrong.

The blade sits firm. The bearings are smooth. You can push hard, straight through any crust, and the cutter won’t twist or flex or give up halfway. It just works — clean, solid cuts, every time.

The Coltello is not just a pizza cutter, it's a piece of art. The handle is crafted from the finest select hardwoods, providing a comfortable and secure grip. The main body is CNC milled 6061 T6 Aluminium with a sandblast finish and brushed and polished bolster, making it not only beautiful but also extremely durable.

You can check out the full story of the development, installing the machines, figuring out the recipe how to make the Coltello, and all my mistakes and lessons I learnt along the way, right here.

Who’s it for?

People who actually give a damn about what they use.
Pizza oven people. Home cooks. Anyone who’s thrown out one too many cutters and wants to buy something once and be done with it.

Or if you’re buying it as a gift — it’s the kind that gets used, kept, and shown off. Not tossed in a drawer and forgotten.

Who's it not for?

If you're just after the cheapest cutter — this isn’t it.

The Coltello’s for people who care how things are made, how they feel, and how long they last. If you’d rather buy once and never think about it again, its for you.

Why the build matters

This isn’t some factory-stamped kitchen tool. We make four at a time. That’s it.
Because that’s all we can make without rushing it.

• The main body is milled from a solid block of 6061 aluminium. No cast junk.
• The blade spins on ceramic bearings — not metal pins or washers.
• The Premium Blade takes 4 hours per blade — just to machine and hand-finish.
• Each cutter is assembled, tested, and engraved one at a time.

The handle’s made from real hardwood — not plastic dressed up to look like timber. You can engrave both sides with whatever message you want.
And if you go for the optional gift box, it’s proper timber too. Velvet-lined, magnetic close. No throwaway packaging.

This is a tool. A real one. And if you’ve ever felt the difference between something that’s thrown together and something that’s made with care — you’ll get it the moment you hold it.

Blade Options

You’ve got three choices, depending on how fussy you are — and how much time you want me to spend on it.

Premium Blade
This one’s the beast.
It’s machined from solid 420 blade-grade stainless — not laser cut. Not stamped. Machined.
It takes about two hours just in the CNC mill, and another two hours of hand work to clean it up, blast it, and grind the razor edge. The grooves are cut directly into the blade — they help reduce drag and stop cheese sticking.

It’s 3mm thick, 85mm across, and stupidly sharp. If you want the best one I can make, this is it. Full stop.

Standard Blade
Still a solid cutter — just way quicker to produce.
This one’s laser cut from 430 kitchen-grade stainless, then ground and honed to a clean edge. No fancy grooves, no deep machining. Just a sharp, reliable blade that’ll do the job well and cost less.

It’s thinner than the premium version at 1.2mm, but still holds its own. Same diameter: 85mm.

Damascus Etch Blade
Same blade as the Standard — but with a laser-etched damascus-style pattern.
Just visual. No performance difference. But if you’re buying it as a gift and want it to look a bit special without jumping up to the Premium, this hits that middle ground.

Materials

• Handle: Select hardwoods, depending on seasonal stock. Right now, we’re using Zebrano. Limited edition versions use composite woods.
• Main body: CNC-milled 6061 T6 aluminium. Sandblasted finish. Brushed and polished bolster.
• Blade (Standard & Damascus): 430 kitchen-grade stainless
• Blade (Premium): 420 blade-grade stainless, CNC milled
• Bearings: Ceramic knife bearings — smooth, corrosion-free
• Blade Retainer: Brushed brass, engraved and hard-coated
• Handle screws: 304-grade stainless steel
• Gift box (optional): European Beech with black velvet inlays, nickel-coated brass hinges, and neodymium magnets

Care

• Hand wash only. Don’t soak it, don’t run it through the dishwasher. The hardwood handles won’t thank you for it.
• Wipe the blade dry after washing to prevent surface spots. It’s high-carbon stainless, not rust-proof junk — it holds an edge, but you’ve got to respect it.
• A drop of mineral or cooking oil now and then won’t hurt, either.

Maintenance

The Coltello is fully serviceable. Everything unscrews. Everything can be replaced.

• The brass retainer can be removed by hand — no thread locker needed
• The ceramic bearings break in over time and get smoother with use
• If the handle ever cops a knock, we can make you a new one