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ZWILLING Diplôme 9-inch Slicing knife

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ZWILLING Diplome 9-inch Slicing knife is rated 5.0 out of 5 by 2.
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Description

With the slicing knife from the ZWILLING Diplôme series, you can cut meat in next to no time. This is because the knives of this series were developed in cooperation with the renowned “Le Cordon Bleu” cooking school. In cooperation with the ZWILLING developers, their top chefs turned this knife series into a practical kitchen gadget – for professional use and for hobby chefs. The ZWILLING Diplôme slicing knife has a blade with a length of 24 cm, made of FC61 steel with a grinding angle of 20°. Therefore, it is comparable with the typical Japanese knives regarding its sharpness and, like these, it has an extra-sharp Honbazuke cutting edge. The handle is made of plastic and, thanks to its ergonomical form, also allows longer periods of use, without tiring of the hands or wrist joints. The handle and blade are connected with three rivets. This connection is seamless, meaning no bacteria can settle in the cavities. Therefore this knife also satisfies all hygienic requirements. The slicing knife from the ZWILLING Diplôme series is so sharp that you can use it to cut a roast in wafer-thin slices. However, it is just as handy when preparing other meat dishes such as, e.g. a delicious goulash. The ZWILLING slicing knife with its high-quality blade made of FC61 steel, makes it easy to cut meat in every desired size.
  • 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

Specifications

  • Item no. 54205-241
Characteristics
  • Color: no-color
  • Country of origin: Japan
  • Substance: FC61
  • Type of handle: exposed tang
  • Type of edge: Fine Edge
  • Edge finishing: Honbazuke edge
  • Manufacturing method: welded
  • Blade hardness (HRC): 59-61 HRC
Measurements
  • Net weight: 0.42 lbs
  • Length of product: 14.29 in
  • Width of product: 0.87 in
  • Height of product: 1.46 in
  • Blade length: 9.45 in
ZWILLING Diplôme 9-inch Slicing knife
$163.50 $129.99
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ZWILLING Diplome 9-inch Slicing knife is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Excellent BEST OF BOTH WORLDS This 9" knife is a perfectly designed for slicing large roasts as well as delicate sides of fish. I also use this knife for slicing over sized fruits and vegetables. Perfect for slicing watermelon and honey dew melon. Super sharp, durable and well balanced. Great feel and weight- Easy to work with. Asian styling and German steel make this a best in class blade. I like the curved bolster for complete use and sharpening of the blade. The classic three riveted handle is comfortable to hold. A fabulous knife.
Date published: 2020-05-31
Rated 5 out of 5 by from A really great slicer! The Zwilling Diplome is made in Japan but is still a German-engineered knife. While it may look like the Miyabi Evolution blade, it slightly has a different handle. The handle is ergonomically designed to make knifework easy on the hand and wrist muscles. The blade boasts an authentic Japanese blade profile made of an impressive FC61 special steel, hardened to approximately 61 Rockwell. It offers exceptional durability, cutting edge retention, and corrosion resistance. The smokey satin-finish effects on the blade creates barrier between the food and the steel, preventing food from sticking. This 9" slicing knife can be used for many purposes such as cutting and slicing large food. Perfect for slicing and carving roasts meat and pot roast, can be used for landing as well. Its versatility makes a must-have knife in every kitchen, a go-to knife with a scalpel-like sharpness and precision. I personally recommend handwashing this beautiful knife keeping in pristine condition and sharpness.
Date published: 2020-05-12
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