-40%

High Carbon Steel Chef Knife Handmade Hand Forged Kitchen Butcher Meat Chopper

$ 14.03

Availability: 80 in stock
  • Item must be returned within: 60 Days
  • Color: Silver
  • Refund will be given as: Money back or replacement (buyer's choice)
  • Certification: CE / EU
  • Type: Knives
  • Country/Region of Manufacture: China
  • Item Length: 19 cm
  • All returns accepted: Returns Accepted
  • Item Width: 9.5cm
  • Material: Carbon Steel
  • Multi-Purpose: Chopping, Slicing, Paring, Boning,
  • Features: Easy Clean
  • Uses: Kitchen Chef frozen Santoku Cleaver Cutter Slicing Filleting
  • Item Weight: 340g
  • Condition: New
  • Feature: Eco-Friendly
  • UPC: Does not apply
  • MPN: Does not apply
  • Set Includes: Butcher Knife
  • Number of Items in Set: 1
  • Food 03: Fish sashimi Salmon Sushi Vegetables Fruit Turkey Beef Knife
  • Return shipping will be paid by: Seller
  • Manufacturer Color: Multicolor
  • Food Compatibility: Meat
  • Food 01: Turkey meat Salmon Steak beef Bread Fish Chicken Vegetable Knife
  • Brand: Unbranded

    Description

    Handmade Chinese Kitchen Knives Traditional High Carbon Forged Kitchen Cleaver Wood Handle Slicing Serbian Chef Camping Knife
    Forged Kitchen Knife Set
    Product Description:
    Name:  Handmade Chinese Kitchen Knives High Carbon Forged Kitchen Cleaver Wood Handle Slicing Knife Traditional Cooking Tools
    Non-slip Ergonomic Handle: Solid wood handle. Which can prevent the blade of this chefs cleaver from falling easily, help you get good hold feeling and non-slip effect.
    Knife Blade Material : Handmade Forged High-carbon Clad Steel .
    Characteristics : Razor Sharp for easy paper cutting
    Blade length: 19 cm
    Blade width: 9.5 cm
    Blade thickness: 0.5 cm
    Net weight: 340 g
    Hand forged
    Ancient forging, adhere to the ingenuity. Hand-forged by the blacksmith master, with fine steel and good ductility.
    Use and maintenance
    Receive the product, use it with water and dry it. Forged knives have higher carbon content. dry the water after use, put it in a ventilated and dry place. Apply a layer of cooking oil to the blade if it is not used for a long time. Do not bring the cutlery close to the open flame. No immerse it in water or corrosive liquid for a long time.