Reha Handcrafted Kitchen Chef Knife
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Weight (Grams) | Handle Length In CM | Total Length In CM |
---|---|---|
210 |
12.7
|
31.8 |
DISCLAIMER
All our products are handcrafted and this results in each product being unique and slightly different from each other and therefore will have minor variations on dimensions & weight.Description
The Reha Handcrafted Kitchen Chef Knife boasts a blade forged from high-quality stainless steel, ensuring durability and razor-sharp precision for effortless slicing, dicing, and chopping. Its ergonomic handle, expertly designed for a comfortable grip, provides optimal control and balance, allowing you to unleash your culinary creativity with ease.
Whether you're a professional chef or an avid home cook, this chef knife is your trusted companion in the kitchen. Its versatile design makes it suitable for a wide range of tasks, from delicate mincing to heavy-duty cutting. With its keen edge and remarkable strength, the Reha Handcrafted Kitchen Chef Knife effortlessly tackles everything from fruits and vegetables to meats and fish.
Not only is this chef knife a practical and reliable tool, but it also exudes elegance and sophistication. The handcrafted details and exquisite finish make it a stunning addition to any kitchen.
Additional Information
Packaged and Marketed by:
Zishta Traditions Private Limited
Address: 25/1, 9th Cross, 19th A Main, JP Nagar 2nd Phase, Bangalore 560078
Contact: +919008220185 , support@zishta.com
Country of Origin: India
Frequently asked Queries
Get your queries answered fast!
How long does the sharpness last?
As per craftsmen, Reha knives stay sharp for upto 2 years depending on frequency of usage.
How to sharpen the knives?
You can use whetstone blocks for sharpening the knives at home.
What grade steel is used in Reha knives?
SS202 Cutlery Grade Stainless steel with matt finish. This high quality steel possess good corrosion resistance, toughness, high harness, and strength.
BS2504 Grade Brass rivets, Seasoned Indian teak wood handles with wax polish are used.
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