Promo 🌟 ZWILLING Diplôme 9-inch, Carving knife ⭐

With the slicing knife from the ZWILLING Diplôme series, you can cut meat in next to no time. This is because the knives of this series were developed in cooperation with the renowned “Le Cordon Bleu” cooking school. In cooperation with the ZWILLING developers, their top chefs turned this knife series into a practical kitchen gadget – for professional use and for hobby chefs.
The ZWILLING Diplôme slicing knife has a blade with a length of 24 cm, made of FC61 steel with a grinding angle of 20°. Therefore, it is comparable with the typical Japanese knives regarding its sharpness and, like these, it has an extra-sharp Honbazuke cutting edge. The handle is made of plastic and, thanks to its ergonomical form, also allows longer periods of use, without tiring of the hands or wrist joints. The handle and blade are connected with three rivets. This connection is seamless, meaning no bacteria can settle in the cavities. Therefore this knife also satisfies all hygienic requirements.
The slicing knife from the ZWILLING Diplôme series is so sharp that you can use it to cut a roast in wafer-thin slices. However, it is just as handy when preparing other meat dishes such as, e.g. a delicious goulash. The ZWILLING slicing knife with its high-quality blade made of FC61 steel, makes it easy to cut meat in every desired size.

• The blade is made of professional FC61 special steel, hardened to approx. 61 Rockwell.
• Authentic Japanese blade profile
• The double-sided honed blade with an ultra-sharp Honbazuke cutting edge ensures particular sharpness
• Ergonomically-designed handle made of plastic, in three-rivet design, for fatigue-proof and safe work with the knife
• Symmetrical cutting edge for right and left handed use
• Honbazuke honed edge for exceptional sharpness
• Made in Seki, Japan