2350/8 C/B

Cimo Stainless Steel Wood Handle Knife with Sheath - 2350/8 C/B

R$ 255,21
em até 5x de R$ 51,04
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Cimo Stainless Steel Wood Handle Knife with Sheath - 2350/8 C/B

Specifications

Acabamento da lâmina
Brushed
Bainha
Hemmed
Comprimento da lâmina cm
20.2
Comprimento do cabo
12.7
Cor da lâmina
Stainless steel
Dureza da lâmina
52 - 55
Espessura da lâmina mm
2
Material da lâmina
420C Stainless Steel
Material do cabo
Wood
Medidas comp x larg x alt cm
32.9 x 4.4 x 2.9
Peso do produto gr
220
Sistema de abertura
Manual
Sistema de fixação do cabo
Spike
Tipo de afiação
Hollow Grind
Tratamento térmico
Tempering 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

The 2350/8 C/B model offers precise cutting and incredible sharpening durability. During its manufacturing process, the blade is tempered at 1000 ºC, and tests are conducted that simulate atmospheric effects, proving the knife's longevity.

The knife is made of 420 stainless steel (this steel's main characteristic is being stainless), which eliminates the need for extensive care regarding blade protection. As for cutting quality, it can be said to be one of the most suitable steels for knife construction, as it has good edge retention and is very easy to sharpen.

An essential knife for barbecues comes with an eco-leather sheath.

To keep it looking good, we recommend keeping the handle dry, using a specific product for wood preservation, and polishing with a flannel cloth.

CIMO Knives are made to last, take good care of them:

  • Always wash after use and dry immediately.
  • Store the knife out of its sheath, and only put 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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