Zwilling Diplôme

In the design of its knife series Zwilling Diplôme, Zwilling collaborated closely with the culinary school Le Cordon Bleu. This institution trains future top chefs, making the knives in this series appealing to both amateur and professional cooks. The Zwilling Diplôme series also includes a paring and garnishing knife, which is useful for many kitchen tasks. Its ergonomic handle, designed with three rivets, is shaped to prevent fatigue in hands and wrists even during extended cutting sessions. The Zwilling paring and garnishing knife is suitable for peeling, cleaning, garnishing, and chopping vegetables, fruits, and smaller pieces of meat or fish. Additionally, due to its tapered blade, this knife can be used for piercing and cutting small pockets in meat, for example, to fill them with bacon. Because of these many uses, paring and garnishing knives are also referred to as utility knives and should not be missing from any kitchen. The blades of the Zwilling Diplôme series knife are made from particularly hard FC61 steel and have a length of 12 cm, allowing for the cutting of larger food items as well. The handle is made from high-quality plastic and fits comfortably in the hand due to its ergonomic shape. With this knife, you can complete all cutting tasks quickly and effortlessly thanks to the hard steel blade.