Meat knife DIPLOME 23 cm, Zwilling

Product detailed description

The ZWILLING® Diplôme meat knife is a slim knife with a sturdy, 23 cm long blade and a fine edge. It is suitable for preparing all kinds of meat and for carving roasts.

ZWILLING® Diplôme series

• Beautiful knives with top performance made in Japan
• Blends innovative German technology and Japanese know-how
• Made in collaboration with the master chefs of Le Cordon Bleu
• Sharp 20° edge angle for original Japanese sharpness
• Ergonomic handle with three rivets for tireless work
• Special guard shape with shortened fittings
• Smooth transition between guard and handle
• High quality steel blade made with Japanese precision
• Special steel FC-61 for extremely precise and fine cutting
• High hardness approx. 61 HRC according to Rockwell
• Honbazuke - unique three-phase Japanese hand grinding and honing
• Hand washing is recommended, quality knives are not suitable for dishwasher

The ZWILLING® Diplôme knife series has been produced in a modern design with fine lines. The dynamic shape of the handle is particularly well developed. With its three rivets it refers to the tradition of classic forged knives but at the same time it adds modernity to the whole with its sophisticated shape of the guard, which follows the bevelled heel of the handle. The ergonomic handle with its seamless design ensures a very comfortable grip for tireless work.

Thanks to their elegant lines, excellent cut and comfortable grip, you'll love ZWILLING® Diplôme knives from the first minute you use them. These are exceptional, very sharp knives with a long-lasting blade suitable for beginners and professionals, developed in cooperation with the world-famous Le Cordon Bleu cooking school. The knives thus meet the high demands of master chefs.

Technologies and materials used

The core is made of FC-61 double hardened chrome steel. The properties of the steel are further enhanced for the purpose of knife production by a special patented FRIODUR® hardening method, whereby the steel is frozen to -70 °C after heating to a temperature of over 1000 °C and hardening to -70 °C and then heated twice more to a temperature of approx. 250 °C. The resulting molecular structure significantly increases the hardness, toughness and corrosion resistance of the knife.

Traditional Honbazuke hand sharpening is proven by hundreds of years of work by master knife makers. It is a multi-stage grinding process where the knife is first sharpened using a vertical and horizontal rotating grinding stone and finally the blade is polished with a leather honing belt. Symmetrical grinding ensures easy penetration of raw materials.

The stable blade and the perfect geometry of the blade deliver exceptional cutting performance and precise control in the cut. The sharp overall angle of 20° provides even greater sharpness making slicing more enjoyable. The shape of the cradle helps to intuitively use the knife for easy and precise cutting.

The bolster is integrated as part of the blade from a single piece of steel, ensuring correct weight distribution protecting the fingers from slipping on the blade and ensuring precise control of the knife. The forging on the bolster has been shortened on ZWILLING® Diplôme knives for a more comfortable grip and greater dexterity.

The ergonomic handle is made of a durable synthetic material that is shatterproof, impact-resistant or resistant to food acids. It is dishwasher safe. The continuous stop is fully hidden. The perfect bonding of the individual parts prevents the trapping of deposits and bacteria.

Maintenance of ZWILLING knives

Knives with plastic handles can be washed in the dishwasher, but it is recommended to wash them by hand, which is gentler on the knife. If you prefer to wash in the dishwasher, please bear in mind that high-quality knives can be damaged if they come into contact with other cutlery, pots or pans during the washing process. When putting dishes in the dishwasher, it is therefore essential to check that the blades of the blades cannot touch other objects. The manufacturer also recommends an economy programme with a maximum temperature of 55 °C for possible use of the dishwasher.

Knife sharpening ZWILLING

Every knife needs to be sharpened from time to time. The TWIN Stone Pro and TWIN Finishing Stone Pro are suitable for sharpening ZWILLING® Diplôme knives . We also offer original sharpening directly at the manufacturer - we can arrange for the knife to be sent to ZWILLING J. A. Henckels in Germany. If necessary, we can also recommend a cutlery with experience in sharpening ZWILLING knives in Prague.