Place of Origin : Nanjing,China
Post Date : 30-10-2010
Expiry Date : 30-11-2011

To Kill Insets And Germs, Our Boar Bristles Are Boiled At Over 100 Degree Hot Water For At Least 7 Hours By Three Times.
After Being Boiled For Such A Long Time, Boar Bristle Has More Good Appearances Than Synthetic Filament, It Has The Features Of Rigidity, Elasticity, Heat-resistance, And Luster, Which Synthetic Filaments Hardly Have.
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