## Blade of hard and stainless steel


The way the contours of the cut have been treated attracts immediate attention. This edge gives every knife a special and graceful appearance. It seems like two steels are coming together, while the blade is really made of one type of steel: FC61. A stainless and especially hard steel, thanks in part to the FRIODURx2-ice hardening process. By omitting the crop, the entire cutting edge can be used. Both when cutting and when sharpening. The blades have a very sharp cut with a small sharpening angle, due to the traditional Japanese Honbazuke-way of sharpening. Every knife is skillfully cut and stropped in three phases. The blade is sharp in its entirety.


## Handle of easy-to-clean plastic


The ergonomically shaped handle fits seamlessly with the blade. The grip is shaped so that it fits comfortably in your hand, keeping you cutting tirelessly. The full-tang implementation and the three rivets give the handle a timeless look. As finishing touch, there are subtle blue lines on the tang. A nice detail that refers to Le Cordon Bleu.


## About Le Cordon Bleu


Le Cordon Bleu is a French training institute for top chefs, founded in 1895. The school has become a world-famous culinary institute where every year 20,000 students from more than 100 different countries are trained. In addition to Paris, Le Cordon Bleu is also situated in London, Adelaide, Tokyo and Ottawa.

The kitchen knives by Zwilling Diplôme are developed in cooperation with the world famous cooking school Le Cordon Bleu. This results in first-class quality kitchen knives, made in the Miyabi-factory in Seki, Japan. German thoroughness, French finesse and Japanese craftsmanship: it all comes together in the Diplôme series.

Zwilling Diplôme: designed by and for demanding chefs

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Zwilling Diplôme: designed by and for demanding chefs

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