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$4.63 Shipping Condition: Brand New Location: China 4pcs/set Germany 1.4116 Steel Chef Knife Set. Chef Knife. Knife Blade Thickness: 2.5mm. Knife Blade's Thickness: 2.5mm. Material: German 1.4116 high Carbon ... moreSteel. Material: Germany 1.4116 high Carbon Steel.
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$11.24 Shipping Condition: New Location: Boulder, United States 8 in x 2 in Knife Guard. A liftgate will lower the product to the ground for you. It's very important to us that you are happy with your order. Under ... moreno circumstances can we take back an item that has been used.
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Free Shipping Condition: New Location: Sterling, United States The set can be gifted to anyone that has a passion for fine dining! Available color:- Stainless steel / Rubber coating. All in one complete 9PC set. Easy ... moreto wash and care. Material: Stainless Steel; Rubber Coating; Nylon.
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$4.63 Shipping Condition: Brand New Location: China Damascus Steel Chef Knife Japanese Santoku Utility Knives Sharp Cleaver Slicing Steak kitchen knife Stabilized Wooden Handle. Chef Knife. Knife Type Knife ... moreStyle Blade Length Blade Material High Carbon Stainless Steel.
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Free Shipping Condition: New Location: Westbury, United States "- 𝐇𝐈𝐆𝐇 𝐐𝐔𝐀𝐋𝐈𝐓𝐘 𝐊𝐍𝐈𝐅𝐄 𝐒𝐄𝐓 - high carbon stainless steel Knife Sets for Kitchen with Block is durable and rust-resistant for longer ... moreand more frequent use- 𝐀𝐋𝐋-𝐈𝐍-𝐎𝐍𝐄 𝐇𝐀𝐍𝐃𝐋𝐄 - No need to worry about handle breakage。15-piece knife set includes.
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$5.90 Shipping Condition: New Location: Memphis, United States This Lasting Cut Knife Santoku 7" Duo-Edge Chef Knife is a perfect addition to any restaurant or personal kitchen. The knife features a smooth edge style ... moreand is made of high-quality stainless steel, specifically X50 CrMo V15 model. The knife is designed with a non-slip polypropylene handle for easy grip and comfort. The handle color is black and the blade length is 7". The knife is dishwasher safe and super sharp. It is perfect for cutting meat, vegetables, and more. The knife has already gained popularity in various commercial kitchens.
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