Description
A beautiful Shokunin Kobo knife of very high quality! This long, small Sujihiki is usually used for removing meat, portioning meat from fish, or spawning and skinning fish. The long blade allows the flesh of the fish to be cut from heel to tip in one go. Despite the length, the blade feels very narrow. The Japanese carving knives are called Sujihiki and are generally somewhat longer than Western carving knives.
After using the Japanese Shokunin Kobo crumb knife
- The best way to clean the Japanese Shokunin Kobo crumb knife...
- is by hand, as it could be damaged in the dishwasher.
- Use clear water or a mild detergent
- Do not leave the knife in the water, otherwise the wooden handle may swell unnaturally.
- Store the knife in a dry place.
- In order not to damage the sharp blade, do not misuse her knife as a tool.
- Always keep out of reach of children. The blade in particular is extremely sensitive, so the knife must also be stored carefully. This protects the cutting interpretation from being scratched or tarnished.
Return Policy
If you are not 100% satisfied with your purchase, you can return the product for a full refund or exchange the product for another product, comparable or not. You can return a product up to 30 days after the purchase date. Any product you return must be in the same condition as you received it and in its original packaging. Keep the proof of purchase.
