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Layers Damascus Steel Steak Knife with Rosewood Handle
Layers Damascus Steel Steak Knife with Rosewood Handle
Layers Damascus Steel Steak Knife with Rosewood Handle
Layers Damascus Steel Steak Knife with Rosewood Handle
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Home Steak Knives 67 Layers Damascus Steel 5 Inches Steak Knife With Rosewood Handle
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67 Layers Damascus Steel 5 Inches Steak Knife With Rosewood Handle

$87.00

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SKU: TP5433 Category: Steak Knives
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Description

Description

DSKK B27 67 Layers Damascus Steel 5 Inches Steak Knife With Rosewood Handle

5-inch steak knife, suitable for delicatessens such as steak, lamb chops, pizza.

Damascus Super Steel: Razor Sharp, Innovative Design.
Ergonomic and Unique: Nature rose wood Handle, Real Damascus Steel, Vacuum Heat Treatment, Persistent Sharpness, International Standard for cutting force, Artistic Design and Crafts, Practical and Beautiful.

Technical Specification:
67 LAYERS Damascus Steel 10Cr15CoMoV steel.
• Add rare metal cobalt, the blade is hard but not brittle, and it is well known because of its sharpness.
• Hardness: 60±2HRC
• 66 Layer 316/316L Stainless Steel
• 10Cr15CoMoV steel core
• High quality nature rose wood Handle
• Well balanced

Excellent processing technology – All Details Pursuit of Perfection
Sharp and Great Knife – Bring A Healthier Food

REAL Damascus Steel – Unique Facing Natural Pattern
The real Damascus steel is made of 67 layers of composite forging after processing, which has a unique natural pattern.

Nature rose wood Handle – Comfortable and Beautiful
The overall design is in line with ergonomic mechanic and usage methods. It has been polished by experienced craftsmen through multiple processes, beautiful looking.

Classic handle Design – Ergonomic Well-Balanced handle
Intelligence everywhere classic and innovative – Excellent touching High-End Appearance

Sturdy and Durable – Good Knife in hand and handy to Use
Combining beauty and Practicality feel the high quality of kitchen knife during Use

Great Value & Multi-Function with Theme: Your Kitchen is more complete
Accurate division of Labor for each knife to improve cooking efficiency

 

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