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

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. 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 ZWILLING Diplome Chef's Knife is the workhorse of the kitchen. Whether chopping, slicing, or dicing meat and vegetables, the broad, sturdy blade and comfortable, balanced size will quickly become the go-to knife for everyday tasks.