Picanheira knife Butcher
Picanheira knife Butcher
Picanheira knife Butcher
Picanheira knife Butcher
Picanheira knife Butcher
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Load image into Gallery viewer, Picanheira knife Butcher
Load image into Gallery viewer, Picanheira knife Butcher
Load image into Gallery viewer, Picanheira knife Butcher
Load image into Gallery viewer, Picanheira knife Butcher

Picanheira knife Butcher

Regular price R$ 337,00

Unit price per 

Wantling Knife Butcher Stainless Steel 1,41116 Imported

Hake:
Anatomical grip in antibacterial acrylic

Measures:
Total length: 30cm
Blade length: 20cm
Width: 4cm
Thickness: 3mm

High cutting power
Full Tang Structure
Full Flat to provide greater cutting power
Buffalo leather sheath

Tips and care to keep your knife conserved and sharp for future barbecues:

1) Maintenance Carbon steel knives after use:

"Do not leave dirty knife after use to avoid stains;
-Love well with the yellow part of the sponge;
- dry the knife with a dishcloth;
-And the knife at least 3 drops of mineral oil or liquid vaseline to avoid oxidation;
-To save your knife in the sheath, it is recommended to wrap the blade in PVC film to prevent the hem leather from absorbing the oil present on the blade, unprotected the same. 

2) edging knives

-You always use a letter to set the yarn and keep your knife in good condition;
-If it is necessary to grind, start with a stone of 400 to create a new edge and one of 1000 to enhance the wire of your knife;
- Remember if you submerge the stones in water for 5 minutes before you use them.

 

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