B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins

B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins

$79.99
$120.99
$79.99
DSKK Choice
Subtotal: $79.99
Description  
Description
x

It is built only for food preparation. The blade has 67 layers of damascus steel. It cuts vegetables and proteins with ease. This kitchen knife is sharp and balanced. It offers clean slices with smooth control. The handle is made from ebony wood. It gives strong grip and stylish look. The B1Z 6.8 inch Nakiri knife is a professional kitchen knife. This knife is perfect for home kitchens. Many chefs trust it for daily use. The blade shape is ideal for chopping. This chef knife is safe and reliable. It is made for cutting not defense. The culinary knife works best on boneless meats. 

Uses:

  • It is widely used for vegetable preparation. From cutting delicate herbs to sturdy vegetables, you can always trust this knife. 
  • No matter how thin you want the slices its extra sharp blade can help you in getting the extra thin slices while ensuring uniformity. 
  • Boneless protein preparation can be done effectively with this, as it trims the meat from bones without shredding. 
  • Other than using it on meat and vegetables, you can also use it for general kitchen tasks such as slicing fruits. 
Precautions and maintenance  
Precautions and maintenance
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Please read this instruction carefully before using the knife. Besides, kindly keep this instruction well.

Precautions for the use of knives

Please do not immerse the knife in water for a long time, otherwise it will cause the handle to be corroded or the blade to rust. Frozen food must be completely thawed before cutting with a knife. When cutting hard ingredients, such as fish bones, please use a special Deba knife. For cutting chickens and ducks and other bone-in ingredients, please use a special bone chopper. Do not sway to cut the ingredients. Swinging to cut will cause uneven force on the cutting edge and cause the cutting edge to collapse. Please do not put the knives in the dishwasher for cleaning. The special detergent and high temperature of the dishwasher will cause the knives to rust or the handles to crack and deform. Do not slap things with the blade of the knife to avoid damage to the knife.

Knife care and maintenance

After using the knife, please wash it with clean water in time and wipe it with a dry cloth, and then place it in a dry and ventilated place. Do not place the knives in a humid, salty, acid, or alkaline environment, which will cause corrosion and rusting of the knives. Do not put the knife directly on the fire or close to the fire source, otherwise it will cause the knife body to deform and performance degradation. Please do not wipe the blade with non-woven nylon fabric. After the knife has been used for a period, it is recommended to use a high-quality whetstone for grinding to maintain good sharpness. If you accidentally cause the knife to rust, please scrub it with detergent and sponge, or polish it with a high-mesh whetstone. Regularly re-grinding the knives to remove dirt, oil stains, stains, etc. on the knives.

DSKK Schematic of how to use the whetstone

  1. Soak the whetstone in water for 5 minutes before use to make it fully absorb water.
  2. Place it on the platform steadily and polish it according to the angle of the blade. It can be
polished back and forth.
  1. Use 1000# rough grinding first to grind out a sharp blade.
  2. Use 6000# for fine grinding to strengthen the blade and grinding for 5-20 minutes.

Schematic diagram of how to use sharpener rod

  1. Hold the handle of the sharpener rod with your left hand, place the Sharpener rod on a flat
table, and hold the knife with your right hand.
  1. Place the blade against the sharpener rod, and the blade and the sharpener rod are at a
20-25° angle. Gently sharpen the knife downwards in an arc, from the tip of the knife to the tip, mainly lightly, and don't use excessive force.
  1. Make sure to sharpen the knife alternately. Keep the sharpener rod still. Change the knife to the other side of the sharpener rod. Use the same method to sharpen the other side of the
blade. The two sides should be alternately sharpened to ensure that both sides are sharpened.
  1. After grinding, please wipe the sharpener rod dry with a dry cloth. Do not wash and store it with water. Keep it dry and ventilated.
 
Shipping & Return  
Shipping & Return
x

Return & Exchange Policy

The DSKK Blade offers lifetime warranties on all of its products. We will replace your item for free if it has a manufacturing defect. You can make the arrangements by contacting Customer Service.We only cover manufacturing defects under our warranty. DSKK Blade is not responsible for items lost after delivery, misused, neglected, or damaged through normal wear and tear.All DSKK Blade's products are backed by a lifetime warranty. Below you will find our return and exchange policies.

Return & Exchange

Within 30 days of its shipping date, we will refund any product you are not satisfied with. For a full refund, returns must be in saleable condition. A defective item can be exchanged or refunded up to 30 days after receipt of the item. You must return the item in its original and unused condition, as well as in its original box and packaging, if you received the wrong item. A change of mind does not qualify for a refund or exchange. For Size Issues, refunds and exchanges are not allowed. Size guides are attached to each product page for your reference. Returned items must be in the same condition as when you received them. Once a product has been opened and used, it cannot be returned. It is not possible to refund any paid shipping charges. For more detail you can visit here RETURNS & EXCHANGES

Shipping Policy and Time

When selecting a shipping option, consider the urgency of your delivery, the value of the items being shipped, and your budget. Each service provider (like USPS, FedEx, UPS, DHL) may offer variations of these options with different terms and pricing. We recommend USPS Priority Services to be shipped under your budget.Shipping times can vary significantly based on the shipping option chosen and the carrier. Here's a more detailed look at typical shipping times for various options that we offer.

  1. Standard Shipping
  • Domestic: 10-14 business days.
  • International: 14-21 business days, depending on the destination country and customs processing.
  1. Expedited Shipping
  • Domestic: 2-3 business days.
  • International: 5-10 business days.
  1. Two-Day Shipping
  • Domestic: 2 business days.
  • International: Not commonly available for international shipments, but some express services can deliver in 7-10 business days.
  1. Freight Shipping
  • Domestic: Varies greatly, from 5-10 days depending on distance and mode of transport (e.g., truck, rail).
  • International: Varies from 14-30 days or more depending on the mode (e.g., air freight is faster than sea freight).
For more detail you can visit here at Shipping Policy and Time.
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins

B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins

$120.99 $79.99
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins
B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins

B1Z 6.8 inch 67 Layers Damascus steel Nakiri Knife Having Nature ebony wood Handle for Cutting Vegitables and Boneless Proteins

$120.99 $79.99

Precautions and Maintenance

Please read these instructions carefully before using the knife, and keep them in a safe place for future reference. A well-maintained knife not only improves your cooking experience but also ensures long-lasting performance, durability, and efficiency.

A well-maintained and cared for knife not only enhances your culinary experience, but by giving your knife the care it deserves, you’ll be preserving its longevity, durability, and efficiency.

  • Please do not immerse the knife in water for a long time, otherwise it will cause the handle to be corroded or the blade to rust.
  • Frozen food must be completely thawed before cutting with a knife. When cutting hard ingredients, such as fish bones, please use a special Deba knife. For cutting chickens and ducks and other bone-in ingredients, please use a special bone chopper. Do not sway to cut the ingredients.
  • Swinging to cut will cause uneven force on the cutting edge and cause the cutting edge to collapse. Please do not put the knives in the dishwasher for cleaning. The special detergent and high temperature of the dishwasher will cause the knives to rust or the handles to crack and deform. Do not slap things with the blade of the knife to avoid damage to the knife.

  • After using the knife, please wash it with clean water in time and wipe it with a dry cloth, and then place it in a dry and ventilated place.
  • Do not place the knives in a humid, salty, acid, or alkaline environment, which will cause corrosion and rusting of the knives.
  • Do not put the knife directly on the fire or close to the fire source, otherwise it will cause the knife body to deform and performance degradation.
  • Please do not wipe the blade with non-woven nylon fabric. After the knife has been used for a period, it is recommended to use a high-quality whetstone for grinding to maintain good sharpness.
  • If you accidentally cause the knife to rust, please scrub it with detergent and sponge, or polish it with a high-mesh whetstone. Regularly re-grinding the knives to remove dirt, oil stains, stains, etc. on the knives.

  • Soak the whetstone in water for 5 minutes before use to make it fully absorb water.
  • Place it on the platform steadily and polish it according to the angle of the blade. It can be polished back and forth.
  • Use 1000# rough grinding first to grind out a sharp blade.
  • Use 6000# for fine grinding to strengthen the blade and grinding for 5-20 minutes.

  • Hold the handle of the sharpener rod with your left hand, place the Sharpener rod on a flat table, and hold the knife with your right hand.
  • Place the blade against the sharpener rod, and the blade and the sharpener rod are at a20-25° angle. Gently sharpen the knife downwards in an arc, from the tip of the knife to the tip, mainly lightly, and don't use excessive force.
  • Make sure to sharpen the knife alternately. Keep the sharpener rod still. Change the knife to the other side of the sharpener rod. Use the same method to sharpen the other side.

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