Chiba Stainless Steel Comb Blade for Tsuma-San Turning Slicer
Product Information
- Brand:Chiba Kogyosho
- Material:Stainless Steel
- Product type:Comb Blade
- Country of origin:Japan
- Dimensions (approx):127 x 24 x 25 mm
- Item weight (approx):70 g
- Shipping weight (approx):90 g
Key Features
- A replacement comb blade for the Tsuma-San Turning Slicer.
- With a 0.8 mm width, it creates fine, uniform julienne strips.
- Designed as a replacement when the original blade’s sharpness diminishes.
Use & Care
- Before installing or replacing the blade, stop using the slicer and handle the blade carefully.
Background
Chiba Kogyosho Co., Ltd. offers innovative kitchen tools engineered for unmatched precision and performance. Their state-of-the-art slicers transform everyday vegetables into culinary masterpieces, delivering restaurant-quality results with effortless control. Each professional-grade tool brings commercial kitchen excellence into your home.
$0.08
Original: $0.23
-65%Chiba Stainless Steel Comb Blade for Tsuma-San Turning Slicer—
$0.23
$0.08Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Product Information
- Brand:Chiba Kogyosho
- Material:Stainless Steel
- Product type:Comb Blade
- Country of origin:Japan
- Dimensions (approx):127 x 24 x 25 mm
- Item weight (approx):70 g
- Shipping weight (approx):90 g
Key Features
- A replacement comb blade for the Tsuma-San Turning Slicer.
- With a 0.8 mm width, it creates fine, uniform julienne strips.
- Designed as a replacement when the original blade’s sharpness diminishes.
Use & Care
- Before installing or replacing the blade, stop using the slicer and handle the blade carefully.
Background
Chiba Kogyosho Co., Ltd. offers innovative kitchen tools engineered for unmatched precision and performance. Their state-of-the-art slicers transform everyday vegetables into culinary masterpieces, delivering restaurant-quality results with effortless control. Each professional-grade tool brings commercial kitchen excellence into your home.
