Zwilling J.A. Henckels Diplome Chef's Knives
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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; edge is symmetrical, so the knife can be used whether you are left or right handed
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 Chef's Knife is designed for chopping, mincing, slicing, and dicing. 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.