The Edge Of The Tibetan Mastiff Boning Knife Is And Easy To Sharpen

CJCF1168484 THE EDGE OF THE TIBETAN MASTIFF BONING KNIFE IS AND EASY TO SHARPEN OVERVIEW

The Edge Of The Tibetan Mastiff Boning Knife Is And Easy To Sharpen

Tibetan Mastiff Boning Knife – Sharp, Easy to Sharpen 7Cr17MOV Steel, 29cm Full Length, Rosewood Handle

Buy this Sharp Boning Knife with Rosewood Handle today while price is still discounted.

SHARP BONING KNIFE WITH ROSEWOOD HANDLE PRODUCT FEATURES

Product Information:

Full length: 29cm
Blade length: 15cm
Handle length: 12cm
Blade width: 6.4cm at the widest point
Thickness: 0.20cm
Blade material: 7Cr17MOV (7 chromium 17 molybdenum vanadium steel)
Handle material: rosewood
Net weight: 0.20kg

Packing list   

kitchen knife*1

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AVAILABLE CJCF1168484 SHARP BONING KNIFE WITH ROSEWOOD HANDLE VARIATIONS

• CJCF116848401AZ The Edge Of The Tibetan Mastiff Boning Knife Is And Easy To Sharpen

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FREQUENTLY ASKED QUESTIONS ABOUT SHARP BONING KNIFE WITH ROSEWOOD HANDLE

How long is the Sharp Boning Knife with Rosewood Handle?

The full length of the boning knife is 29cm, with the blade itself measuring 15cm and the handle 12cm long.

What is the blade material of the Sharp Boning Knife?

The blade is crafted from 7Cr17MOV steel, known for its composition of 7% chromium and 17% molybdenum vanadium, making it durable and resistant to corrosion.

Can you describe the handle of the Sharp Boning Knife?

The handle of the knife is made from rosewood, providing a comfortable and ergonomic grip for precise and effortless boning tasks.

What is the weight of the Sharp Boning Knife?

The boning knife weighs 0.20kg, ensuring it is lightweight and easy to handle for extended use without causing strain.

Is the Sharp Boning Knife easy to sharpen?

Yes, the edge of the Tibetan Mastiff boning knife is designed to be easily sharpened, ensuring that it maintains its sharpness for efficient boning and cutting tasks.

How wide is the blade of the Sharp Boning Knife?

The blade width of the knife is 6.4cm at its widest point, providing ample surface area for slicing through meats and poultry with precision and control.