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Zwilling J.A. Henckels Diplome 9" Bread Knife

No Longer Available


  • Professional-grade FC61 stainless steel blade, which is also used for razor blades
  • Fine carbide steel is uniformly distributed allows an extremely fine cut and produces a cutting edge with high initial sharpness and lasting edge retention
  • Honbazuke-honed cutting edge gives exceptional sharpness from the tip to the heel
  • The total cutting angle is 9-12° for accurate and precise work; 61 Rockwell Hardness
  • Ergonomic triple-rivet designed handle and exposed tang gives the knife a timeless look; handle seamlessly meets the bolster to provide comfortable, safe and tireless work
  • Engineered in Germany, manufactured in Seki City, Japan with a lifetime warranty


The Zwilling Diplome Bread Knife is designed to use when slicing bread, cakes, pastries and larger fruits with tough skin. The Zwilling Diplome series was developed in collaboration with the world-famous Le Cordon Bleu culinary institute to train top chefs. As first-class cutting implements are prerequisite for first-class work in the kitchen, the knives have a Japanese cutting edge to meet the highest demands. The blade with its Honbazuke edge is made of a very hard FC61 stainless steel, while the easy-care durable polymer resin handle seamlessly joins the blade. The traditional 3-rivet design literally gives the knives the finishing touch. The Zwilling Diplome - Le Cordon Bleu knife series features knives crafted by the Zwilling Seki factory combining German technology and manufacturing expertise with Japanese blade craftsmanship and its technical ingenuity.

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