Description
A beautiful knife of very high quality! This long, narrow, elegant Sujihiki knife is mainly used for removing tendons and fat from meat, portioning meat or fish, or for filleting and skinning fish. Due to the long blade, the meat or fish can be cut from the heel to the tip in one go. Because the blade is very narrow, this knife feels light, despite its length. The Japanese carving knives are called Sujihiki and are generally somewhat longer than Western carving knives.
What to do after using the Japanese Sujihiki knife Shokunin Kobo
- Clean the Japanese Sujihiki Knife Shokunin Kobo immediately after use.
- The best way to clean the blade is by hand, as it can be damaged in the dishwasher.
- Use clear water or a mild detergent.
- 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 it out of the 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.
