660/P

Cimo Stainless Steel Knife with Wooden Handle - 660/P

R$ 257,41
em até 5x de R$ 51,48
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Cimo Stainless Steel Knife with Wooden Handle - 660/P

Specifications

Acabamento da lâmina
Polished
Bainha
Hemless
Comprimento da lâmina cm
24.9
Comprimento do cabo
15.9
Cor da lâmina
Stainless steel
Dureza da lâmina
52 - 55
Espessura da lâmina mm
1.2
Material da lâmina
420C Stainless Steel
Material do cabo
Wood
Medidas comp x larg x alt cm
40.8 x 7.5 x 2.2
Peso do produto gr
254
Sistema de fixação do cabo
Rivets
Tipo de afiação
Hollow Grind
Tratamento térmico
Tempera above 1000ºC

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Consumer Week Up to 20% Off on 3rd item

Sensational, the true picanha knife, 420 stainless steel blade. This steel's main characteristic is being stainless, which means it requires less care for blade protection. Regarding cutting quality, it is one of the most suitable steels for knife construction, as it has good edge retention and is very easy to sharpen.

The 660/P model offers a precise cut and incredibly durable sharpness. During its manufacturing process, the blade is tempered at 1000 ºC, and tests are performed to simulate atmospheric effects, proving the knife's longevity.

An essential knife for barbecues with a certified hardwood handle, polished to give it a shine. To keep it looking good, we recommend keeping the handle dry, using a specific product for wood conservation, and polishing it with a flannel cloth.

CIMO knives are built to last, take good care of them:

  • Always wash after use and dry immediately.
  • Store the knife out of its sheath, and only place it in the sheath when transporting.
  • Use a wooden or synthetic cutting board and store it in a dedicated holder, separate from other cutlery to avoid damaging the edge.
  • Avoid procedures that could damage the blade.

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