SKU:17415875996
Xinzuo Zhen Series 8.5" 67 Layer Damascus Japanese Sakimaru Knife with Olive Wood Handle
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Shipping Estimate
USA
- USA
- CAN
- USA
- CAN
Ships within 48 hours · Estimated delivery Jul 11 - Jul 16
Description
Xinzuo Zhen Series 8.5" 67 Layer Damascus Japanese Sakimaru Knife with Olive Wood HandleNakiri's are specialized, youll often find the Nakiri in vegetable focused kitchen collections. Nakiri knives feature a straight edged blade and a flat edge these features make it perfect for slicing, dicing, and chopping vegetables. Its design also contributes to its ability to achieve precision and uniformity, making it a great tool for chefs who enjoy creating beautiful dishes with ease. Sometimes chosen over a Santoku knife. BRAND: XINZUO SERIES:
4116 German High Carbon/Stainless Steel may not be the ultimate steel for kitchen knives
allowing users to maintain their blades with confidence and ease
Double sided sharpening stones
Building your own knife set is easy
then put it in the holder and begin sharpening using the coarse grit
The blade is made from X8Cr14MoV Powder Steel and hardened to 56-60 on the Rockwell scale
Edge Grain & Face Grain Cutting Boards
Damascus Blade Material: 72 Layers 316/316L Stainless Steel
Includes: Santoku Knife
The Best Boning Knife is the one in your kitchen
The Damascus Bread Knife has a 8 inch or 203
Each HEZHEN knife has a steel core covered in two protective stainless layers
Easy Shipping
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Your Xinzuo Zhen Series 8.5" 67 Layer Damascus Japanese Sakimaru Knife with Olive Wood Handle orders ship within 1-2 business days.
Delivery Options:
- Standard: 3-7 business days
- Fast: 2-3 business days
- Express: 1-2 business days
Order Tracking:
You'll receive a tracking link by email once your Xinzuo Zhen Series 8.5" 67 Layer Damascus Japanese Sakimaru Knife with Olive Wood Handle ships.
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Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
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