You can purchase this product for $8,05 with an extra 3% discount via bank transfer.
The Mutfak10 Gold Channel Santoku Knife is designed to assist in both professional kitchens and food preparation processes in open areas. Thanks to its sharp edge structure, it allows you to easily perform all kinds of chopping and slicing operations. The curved channels located on the blade part of the product prevent materials from sticking to the blade surface during cutting, offering an uninterrupted working experience.
The Fibrox plastic handle structure provides a secure grip by preventing slipping from the hand even during moments of intense use. Contributing to the rapid preparation of vegetables, fruits, and meat products, this santoku knife is a durable piece of equipment designed to facilitate your work in the kitchen and shorten preparation times.
| Product Type | Chef's Knife |
|---|---|
| Mouth Type | Flat |
| Barrel Material | Stainless Steel |
| Steel Quality | 4116 |
| Handle Material | Plastic |
| Total Length | 32 cm |
| Barrel Length | 19 cm |
| Handle Length | 13 cm |
| Width | 4 cm |
| Thickness | 2.5 mm |
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Dear Customer,
Your orders are carefully delivered to the relevant cargo branch or transport warehouse. For high-desi products, shipping via the local transport company of the respective city is preferred to reduce the risk of damage. For custom-made products, the supply time may vary depending on the nature of the products. Orders placed on weekends and public holidays are processed on the first business day.
Deliveries and Damage Control:
It is important to check the packaging for any damage before receiving your products from the courier company. In case of damage, please ensure that you have the courier officer prepare a damage report. This will help us provide a faster solution.
We work diligently to ensure your orders reach you safely and quickly. If you have any questions regarding our shipping and delivery processes, please do not hesitate to contact our customer service. We are happy to assist you.
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