Raschietto per impasto in ferro battuto

I’ve used it for scones and biscotti, and the flat edge lifts even the stickiest dough without tearing. It feels solid in the hand, and cleanup is just a quick rinse. Definitely earning its spot on my counter.

The curved edge glides under sticky biscuit dough like a hot knife through butter, and the weight of the spun iron does half the work for you. Cleanup is just a quick rinse, and it’s saved me from scraping dough off the counter with a credit card more times than I can count.

My bench scraper has become the most-used tool in my kitchen—the rigid iron edge cuts through biscotti dough cleanly and lifts every last scrap of pastry without bending. It's honestly satisfying how much less dough I waste now.