CJCF1180888 THERE ARE SASHIMI SAURY FISH A FOR YEARS OVERVIEW
There Are Sashimi Saury Fish A For Years
Premium Sashimi Saury Fish Knife – 32cm Full Length, 21cm Blade, 7Cr17MOV Steel, Rosewood Handle
Grab this Sashimi Fish Knife – Premium Quality now at a discounted price, today is the day to buy!
SASHIMI FISH KNIFE – PREMIUM QUALITY PRODUCT FEATURES
Product information:
Full length: 32cm
Blade length: 21cm
Handle length: 10cm
Blade width: 4.3cm
Thickness: 0.30cm
Blade material: 7Cr17MOV (7 chromium 17 molybdenum vanadium steel)
Handle material: rosewood
Packing list: 1* knife
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AVAILABLE CJCF1180888 SASHIMI FISH KNIFE – PREMIUM QUALITY VARIATIONS
- CJCF118088801AZ There Are Sashimi Saury Fish A For Years
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FREQUENTLY ASKED QUESTIONS ABOUT SASHIMI FISH KNIFE – PREMIUM QUALITY
What are the dimensions of the Sashimi Fish Knife – Premium Quality?
The full length of the knife is 32cm, with a blade length of 21cm, handle length of 10cm, blade width of 4.3cm, and a thickness of 0.30cm.
What material is the blade made of?
The blade of the Sashimi Fish Knife – Premium Quality is made of 7Cr17MOV steel, which is a type of steel containing 7% chromium, 17% molybdenum, and vanadium for added durability and sharpness.
What is the handle material of the knife?
The handle of the Sashimi Fish Knife – Premium Quality is made of rosewood, a sturdy and elegant material known for its durability and aesthetic appeal.
How is the Sashimi Fish Knife – Premium Quality packaged?
The knife is carefully packaged and comes with a packing list that includes 1 knife, ensuring that it is delivered safely and securely to you.
Is the Sashimi Fish Knife – Premium Quality suitable for cutting sashimi fish?
Yes, the Sashimi Fish Knife – Premium Quality is specifically designed for slicing and preparing sashimi fish, making it a perfect tool for chefs and cooking enthusiasts who enjoy Japanese cuisine.
How can I maintain the sharpness of the Sashimi Fish Knife – Premium Quality?
To maintain the sharpness of the knife, it is recommended to hand wash and dry it immediately after use, store it in a knife block or sheath to prevent dulling, and regularly hone the blade with a sharpening stone or steel.
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