This Zwilling Diplôme chef's knife is enhanced with a 20 cm blade. The knife is a real all-rounder: for both the professional and amateur chef indispensable in the kitchen.
About the Zwilling Diplôme kitchen knives
The kitchen knives from Zwilling Diplôme are developed in cooperation with world-famous culinary school Le Cordon Bleu. The result is a collection of top-quality kitchen knives, made in the Miyabi factory in Seki Japan. German decency, French finesse and Japanese craftsmanship: it all comes together in the Diplôme collection.
Hard, stainless steel blade
You immediately notice the way the contours of the edge were treated. This edge makes each knife look remarkable and graceful. It looks like two types of steel come together, while the blade is made from one type of steel: FC61. A stainless and mostly hard type of steel, mostly thanks to the FRIODURx2 ice-hardening process. Because the crop is left out you can use the entire cutting surface. Both when cutting and sharpening. These knives are enhanced with a razor-sharp edge with a limited sharpening angle as the result of the traditional Japanese Honbazuke style of sharpening. During this process each knife is sharpened and stropped in three stages. As such the blade is sharp from the tip to the heel.
Maintenance-friendly plastic handle
The ergonomically shaped handle seamlessly merges with the blade. The handle is shaped as such it feels comfortable in hand, even during long-term use. The full-tang construction and the three rivets make the handle look timeless. As a finishing touch you can find subtle blue lines on both sides of the tang. A stunning detail that refers to Le Cordon Bleu.
About Le Cordon Bleu
Le Cordon Bleu is a French culinary institute for top chefs, founded in 1895. The school grew out to become a world-famous gastronomical institution where every year 20.000 students from all over the world are educated. In addition to Paris, Le Cordon Bleu is also located in London, Adelaide, Tokio and Ottawa.