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Developed in collaboration with world-renowned cooking school, Le Cordon Bleu, Zwilling Diplôme knives meet the needs of the demanding chef by providing a first-class cutting experience. The very hard, professional-grade special steel, `fine carbide' FC61 blade, allows for an extremely fine and precise cut due to the initial sharpness of the blade. Traditional Japanese Honbazuke V-edge honing gives the knives a total cutting angle of 20 degrees, creating exceptional sharpness from tip to heel for accurate and precise work. Blades are Friodur ice-hardened for extreme hardness, corrosion-resistance and material elasticity. The easy-care plastic handle and bolster meet seamlessly, to provide a comfortable safe and tireless cutting experience. Traditional three-rivet design and exposed tang create a timeless appearance of the Diplôme series, giving the knives the perfect finishing touch. This diplome bread knife is made from fine carbide FC61 steel blade, stainless steel rivets and a synthetic handle. Blade length: 24 cm.
- Friodur ice-hardened blade for exceptional durability of the cutting edge and corrosion resistance
- Fine carbide FC61 steel construction
- Fully exposed tang
- Ergonomic three-rivet handle with seamless bolster
- Honbazuke honed edge for exceptional sharpness