The GI.METAL professional pizza wheel cutter delivers clean, effortless cuts with a 10 cm tempered stainless steel blade that detaches for washing and can be resharpened or replaced. Built for intensive daily service in pizzerias and restaurants, it pairs a double-edged blade with an ergonomic, food-safe handle. A workhorse tool for any professional kitchen, supplied to food-service operators in Switzerland by LAPA.
What is a pizza wheel cutter
The pizza wheel cutter (rotella tagliapizza) is the classic rolling tool used to portion pizza quickly and cleanly. Unlike a rocking blade or a straight knife, the rotating wheel slices through crust and toppings in a single smooth pass, without dragging cheese or displacing toppings. It is the standard cutting tool in professional pizzerias for both round pizza and pizza al taglio.
The manufacturer GI.METAL
GI.METAL is a Tuscan company founded in 1986 in Montale, in the province of Pistoia. Born from the idea of applying the best of Italian technology and craftsmanship to pizza peels, it has grown into a global reference for pizzeria equipment, with over 1,000 catalogue items and around 2,000 distributors worldwide, plus subsidiaries in the USA and Brazil. Its tools are chosen by master pizza makers and used in professional schools.
Organoleptic and build characteristics
The blade is tempered stainless steel, double-edged for a clean cut on both directions of travel. The handle is moulded in a high-resistance polymer certified for food contact, resistant to impacts, scratches and heat, with a softening temperature around 205 degrees Celsius. The ergonomic shape suits both large and small hands and gives firm control during repetitive service.
Technical specifications
Blade diameter 10 cm. Total length 23 cm. Approximate weight 215 g. Blade material tempered stainless steel. Handle material food-safe polymer. The blade is removable for thorough cleaning and resharpenable, and replacement blades are available, extending the service life of the tool. Materials and construction meet HACCP hygiene requirements.
Professional uses
Ideal for portioning round pizza into even slices, cutting pizza al taglio into rectangles, dividing focaccia and schiacciata, trimming pan pizza edges, and cutting rolled or laminated dough. The smooth rolling action keeps toppings in place and produces uniform portions for consistent plating and pricing.
Care and hygiene
Detach the blade in seconds for thorough washing, then dry before reassembly to preserve the cutting edge. Resharpen periodically with a fine stone or replace the blade when worn. Keeping the wheel sharp avoids tearing the crust and protects the toppings.
Pairings and complementary tools
Combine with GI.METAL pizza peels, turning peels, dough cutters and oven brushes to complete the professional pizzeria toolkit available from LAPA.
Logistics and delivery by LAPA
LAPA supplies professional kitchens across Switzerland, serving cities such as Zurich, Geneva, Basel, Lausanne, Bern and Lugano with its own refrigerated fleet, and reaching the rest of the country through partner couriers such as Swiss Post, Planzer and Galliker. Clients include pizzerias, restaurants, delis, hotels and Italian specialty shops.
Who it is for
Designed for professional pizza makers, restaurateurs and food-service operators who need a durable, hygienic and precise cutting tool for high-volume daily use.
