ZWILLING developed the Diplôme knife series in collaboration with the professionals of the “Le Cordon Bleu” cooking school, where future top-class chefs are trained. Therefore, these knives are ideally suited for people who are passionate about cooking – be it a hobby chef or a professional. The low-maintenance synthetic handle is seamlessly fastened to the blade, offering no spaces for dust or dirt to settle.Read More
Blades are constructed of very hard FC61 steel that retains its sharpness for a long time and have a particularly sharp Honbazuke cutting edge. The Bread knife with a serrated edge helps you cut your bread in extremely thin slices.
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
Hand wash only
General Specs | |
| Color | Black, Stainless Steel |
| Color-Finish Name | Black |
| Color/Finish Name | Black, Stainless Steel |
| Knife Block Included | No |
| Knife Type | Bread |
| Blade Material | FC61 |
| Handle Material | Plastic |
| Blade Edge Type | Serrated |
| Dishwasher Safe | No |
| Blade Length | 9.45 |
| Blade Length Centimeter | 24 |
| Handle Length | 4.88 |
| Handle Length Centimeter | 12.4 |
| Product Weight (lbs.) | 0.49 |
| Product Weight (kg) | 0.22 |
| Made In | Japan |
| Collection | Diplome |
Characteristics | |
| Type of handle | Exposed tang |
| Edge finishing | Honbazuke edge |
| Manufacturing method | Welded |
| Blade hardness (HRC) | 59-61 HRC |
Measurements | |
| Length of product | 36.4 cm / 14.33 in |
| Width of product | 2.2 cm / 0.87 in |
| Height of product | 3.7 cm / 1.46 in |
| Handle width | 2.2 cm / 0.87 in |
| Blade width | 0.2 cm / 0.08 in |