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ATASAN Red Craft Chinese Cleaver Professional Chefs Kitchen Knife Handmade High Quality Stainless Steel Butcher Knives Blade

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MUHITTIN AYDURAN
5 yrs
TR

Attributes

Stainless Steelknife blade material
CLEAVERknife type
Eco-Friendly, Stockedfeature
Metalmaterial
8681322131300model number
KnivesType
place of origin:Denizli, Turkey
brand name:ATASAN
Blade material:X30cr13 4028 Stainless Steel
Product Name:Chinese Cleaver
Handle material:PPC+TPE
Blade thickness:2.5MM Thick
Size:7.48 x 12.59 inches - 19 x 32 cm
Logo:Customized Logo
Packing:Customized Package
Key Feature1:Lasting Sharp
Hardness:53-55 HRC
Usage:Kitchen Cutting Foods

Key attributes

knife blade material
Stainless Steel
knife type
CLEAVER
feature
Eco-Friendly, Stocked
material
Metal
model number
8681322131300
Type
Knives
place of origin
Denizli, Turkey
brand name
ATASAN
Blade material
X30cr13 4028 Stainless Steel
Product Name
Chinese Cleaver
Handle material
PPC+TPE
Blade thickness
2.5MM Thick
Size
7.48 x 12.59 inches - 19 x 32 cm
Logo
Customized Logo
Packing
Customized Package
Key Feature1
Lasting Sharp
Hardness
53-55 HRC
Usage
Kitchen Cutting Foods

Packaging and delivery

Packaging Details
Each knife can be packaged in cardboard boxes. Packages can be customized according to buyer's request. Brand, logo etc.
Port of dispatch
Izmir Port - Denizli DHL Office - Istanbul Airport
Selling Units
Single item

Supply capacity

Supply Ability
1000 pieces per Week 2 weeks up to 5000 pieces
Show more

Lead time

Customization options

Customized logo (Min. order: 150 pieces)
Customized packaging (Min. order: 250 pieces)
Graphic customization (Min. order: 250 pieces)
View details

Product descriptions from the supplier

Customizable
2 - 99 pieces
$828
100 - 999 pieces
$6
>= 1000 pieces
$517

Variations

Select now
Customization options
Customized logo (Min. order: 150 pieces)
Customized packaging (Min. order: 250 pieces)
Graphic customization (Min. order: 250 pieces)

Shipping

Shipping fee and delivery date to be negotiated. Chat with supplier now for more details.

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