Zwilling Diplôme

With the meat knife from the Zwilling Diplôme series, you can slice meat in no time, as the knives in this series were developed in collaboration with the renowned culinary school Le Cordon Bleu. Their top chefs worked together with the developers from Zwilling to create a practical kitchen aid – for both professionals and home cooks.

The Zwilling Diplôme meat knife features a 24 cm long blade made of FC61 steel with a cutting angle of 20°. It is comparable in sharpness to typical Japanese knives and, like them, has an extra sharp Honbazuke edge. The handle is made of plastic and, thanks to its ergonomic shape, allows for prolonged use of the knife without causing fatigue in your hands and wrists. The handle and blade are connected by three rivets, ensuring a seamless connection that prevents bacteria from accumulating in any gaps. In terms of hygiene, this knife meets all requirements.

The meat knife from the Zwilling Diplôme series is so sharp that you can slice a roast into paper-thin pieces. It is equally useful for preparing other meat dishes, such as a delicious goulash. The Zwilling meat knife, with its high-quality FC61 steel blade, makes it easy to cut meat into any desired size.