Only 1 left in stock.
In stock. Delivery in 2 - 3 working days.
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Only 1 left in stock.
In stock. Delivery in 2 - 3 working days.
Pay quickly and securely via Apple Pay
Specifications | |
---|---|
Product number | 4997 |
Brand | Amefa |
Collection | Pizza |
Material | Plastic, Stainless Steel |
Colour | Silver |
Show all 10 specifications |
General | |
---|---|
EAN |
8711155455448 |
Brand | Amefa |
Collection | Pizza |
Product number | 4997 |
Dimensions and weight | |
Length | 21.7 cm | 8.54 inch |
Thickness | 2 mm | 0.08 inch |
Design and material | |
Material | Plastic, Stainless Steel |
Colour | Silver |
Scope of supply | |
Number | 6 |
Pizza is a model that combines sleek, robust and high-quality cutlery. The cutlery parts all have a riveted handle that makes the grip more pleasant.
The Pizza steak fork is part of the Pizza product line of the Amefa brand. The steak fork is made of 18/10 stainless steel, has a smooth finish, 21.7 centimeters long and has a thickness of 2.0 mm. & Nbsp;
Quality is of paramount importance to Amefa. The cutlery is manufactured with great care and precision and is made of chrome nickel steel, better known as 18/10 stainless steel. Due to the high quality of 18/10 steel, the products are corrosion resistant and have a durable shine (if the maintenance instructions are observed). 18/10 stainless steel products can be cleaned in the dishwasher.
Are you missing something in your cutlery set? Check out the complete collection of Amefa Pizza . & Nbsp; Also for other Amefa cutlery you've come to the right place. Check out our entire Amefa collection !
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Amefa is the brand if you are looking for something for the kitchen. The extensive range goes from stainless steel cutlery to cast iron frying pans and kitchen knives. All products are of high quality and undergo strict quality control.
Amefa's products are used for both catering and hospitality, as well as at home. From the moment you start cooking to the moment you are sitting down at the table with your family: you will enjoy it with Amefa.
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