Olive full equipment

€9.870
incl. VAT and free delivery

The full equipment covers everything from preparing whole fish, working with pieces of meat that are not boned, and fine vegetable crafts.
It includes the knife shapes:
from left to right
Deba    150mm
Nakiri   180mm
Sujihiki  240mm
Takohiki 360mm
Gyuto    210mm
Santoku 170mm
Petty      125mm

The full tang has been combined with European figured olive wood.
The special oil treatment brings out the texture of the intergrown handle material.

Olive wood is relatively light for its hardness and almost non-porous.

The diamonds in the specially folded damask stand out discreetly in the pattern of the 4 different types of steel.


Payment

The payment of your order can be done either by PayPal, credit card or by payment in advance.

 

Delivery

We deliver free of charge in Austria. Shipping costs for all other countries in the euopean union are 15 EUR. The shipping time within the EU is usually 3-4 business days.

Deliveries to countries outside the EU may incur customs duties, taxes and fees.If the ordered product should not be available against expectation in time, we inform you immediately. Errors are always reserved.

Return

Each Lilienstahl knife is unique and undergoes several extensive quality controls before it leaves our manufactory.

Should you nevertheless wish to return or exchange a product, please contact us in advance. You can return or exchange all Lilienstahl products that you have purchased in this online shop or ordered by email without giving reasons within 14 days of receipt of the goods.

The basic condition for taking back the goods and refunding the full purchase price is that the goods are returned complete and undamaged; products that have obviously been used and are therefore no longer saleable cannot be taken back and refunded.

In case of a return, please contact us in advance.

  • Only use the knife on a wooden or plastic cutting board.
  • Only use the back of the blade to remove the cuttings from the board.
  • Enjoy the sharpness and craftsmanship of the knife.
  • After use, wash the knife with lukewarm water. A little detergent is also recommended for the blade.
  • Dry the knife carefully with a cloth so that no moisture remains.
  • Knife lovers will also care the blade with a drop of camellia oil.
  • Place the knife in the storage box and look forward to the next use.

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