BBox Body Cleanse 350ml
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- $23.00
- $23.00
- $23.00
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Highlights:
A natural, cleansing hair + body wash safe for baby from birth and nourishing for all ages and skin types. All-over foaming gel gently cleans and leaves skin feeling silky smooth and smelling divine every day!
Free from nasties, cleanse is made from natural ingredients to nurture skin during and after bathing without stripping the skin of natural oils. Botanical elements of aloe vera, green tea and Kakadu plum offer a surge of hydration, helping to seal in moisture and leave skin feeling silky soft after bathing. Aromatic essential oils of lavender and Roman chamomile offer anti-inflammatory and antiseptic properties that may help to nourish and soothe skin irritation.
cleanse is suitable for those with delicate skin, prone to dryness or irritation. Simply massage a small amount into wet hair and skin, lather and rinse or add to running water for a luxurious lightly foaming bath. For added moisture, use with b.box body hydrate or nourish.
- cleanse hair + body wash, 350ml pump bottle
- an aromatic foaming gel that gently cleans and helps hydrate skin
- dermatologically approved, formulated with natural botanical ingredients
- cleanse contains no synthetics, parabens or dyes
- vegan friendly and cruelty free
- BPA free packaging
Related Products
Tom Petty Cain & Abel
Highlights:
The smallest of the bunch, this little multi-purpose tool is a great little everyday vegetable knife. This mini will handle all the little jobs – Chopping herbs, cutting a little veg for a salad or slicing garlic, shallows, tomatoes, lemons and lime. If you are cutting something small, Tom Petty has you covered.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Tall Petty
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
130mm
TOTAL LENGTH:
240mm
WEIGHT:
85gm
HEIGHT:
40mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
Oil Thy Knife
Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.
Noah Cain & Abel
Highlights:
While at first glance, Noah looks to be a small, uniquely shaped cleaver, It is so much more than that. Noah is a Kiri Cleaver. It has a contemporary style by adding a fine pointed tip to the standard board form of a classic Chinese cleaver.
The blade’s edge has a bold rocker making it ideal for chopping, mincing and slicing. The large knife makes Noah a great tool for handling larger vegetables like cabbage, pumpkin and kumara. Its narrow tip still gives it nimble handling for smaller work like mincing garlic, dicing onions and slicing ginger.
Noah won’t look like anything you have had before. Finished with stylish beaten carbon steel and our custom design handle, it will be an attractive tool in any kitchen.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Kiri Cleaver
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
180mm
TOTAL LENGTH:
350mm
WEIGHT:
260g
HEIGHT:
80mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
Oil Thy Knife
Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.
Handyman Cain & Abel
Highlights:
This santoku style knife (a popular Japanese shape) is your perfect medium-sized all-purpose knife. Its blade sits at 17cm, big enough to tackle all the serious jobs but small enough to handle easily. It’s lightweight, so easy to maneuver as needed. Great for chopping your everyday veggies such as carrots, onions, celery. Fine for dicing all meats or slicing cooked medium-sized meats such as steaks or chicken breasts.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Santoku
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
170mm
TOTAL LENGTH:
315mm
WEIGHT:
120gm
HEIGHT:
40mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
Oil Thy Knife
Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.
