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4.5-inch fruit knife
Model Number: NJF-037/ABS-fruit1
Brand Name: NA JIA FU
Key Specifications/Special Features:
4.5-inch fruit knife, 2.0mm thicknessStainless steel coupled and satin finish of the bladeBlade material available:1) 3cr13 steel2) 5cr15 MOv steel3) G... |
2017-09-09 |
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Japanese slicing knife 7-in blade
Model Number: NJF-066-E
Brand Name: NA JIA FU
Key Specifications/Special Features:
Japanese slicing knife 7-in blade-Unique design pending design that focus on ergonomics handle and redesigned bolster-Well balance handle and anti-corrosion steel... |
2017-09-09 |
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Cookware set, fashionable design
Model Number: NJF-067/G10-#4933
Brand Name: NA JIA FU
Key Specifications/Special Features:
Contains8: chef knife 200x2.5mm8"slicer knife 200x2.5mm8"bread knife 200x2.5mm5"utility knife 127x2.0mm3.5' paring knife (89*2.0mm)8"sharpener kitchen sci... |
2017-09-02 |
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Cookware set, fashionable design
Model Number: NJF-0011/ABS-3PC
Brand Name: NA JIA FU
Key Specifications/Special Features:
Contains8inch chef knife 200x2.5mm5inch utility knife 127x2.0mm4.5inch cheese knife 114x2.0mmProduct details:Blade: din 1.4116; HRC 55±1Handle: ABSPacking:... |
2017-08-28 |
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Cutlery utility knife, full tang blade, 5 inches
Model Number: NJF-066-F
Brand Name: NA JIA FU
Key Specifications/Special Features:
Cutlery utility knife full tang blade 5 inches-Unique design pending design that focus on ergonomics handle and redesigned bolster-Well balance handle and anti-co... |
2017-08-27 |
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8 inches chef's knife
Model Number: NJF-055/ABS-c-#4949
Brand Name: NA JIA FU
Key Specifications/Special Features:
High quality knife-Unique design pending design that focus on ergonomics handle -Well balance handle and anti-corrosion steel blade-Professional high ca... |
2017-08-08 |
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3.5"paring knife
Model Number: NJF-048/ABS-P
Brand Name: NA JIA FU
Key Specifications/Special Features:
High quality knife-Unique design pending design that focus on ergonomics handle and redesigned bolster-Well balance handle and anti-corrosion steel blade-Prof... |
2017-08-04 |
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