Zwilling 12 Cm Paring Knife

With the conception of its Diplôme knife series, ZWILLING cooperated closely with the “Le Cordon Bleu” cooking school. Future top chefs are trained there – the knives of this series are thus interesting for hobby and professional chefs. A paring knife is included in the ZWILLING Diplôme series, which will assist you with many kitchen tasks. Its ergonomically-formed handle in the three-rivet design ensures that the hands and wrist joints do not become tired, even after longer cutting periods.
The ZWILLING paring knife is suited for the peeling, cleaning, garnishing and chopping of vegetables, fruit and smaller pieces of meat or fish. Thanks to its tapered blade, this knife can also be used for larding and small pockets can be cut into meat, for instance for filling with bacon. Due to the variety of different uses, paring knifes are also referred to as all-purpose knives and should not be missing in any kitchen.
The knife blade of the ZWILLING Diplôme series consists of particularly hard FC61 steel and has a length of 12 cm. This also allows the cutting of larger foods. The handle is made of high-quality plastic and, thanks to its ergonomical form, lies well in the hand. With this knife’s hard steel blade, all cutting work is done quickly and effortlessly.

• Honbazuke honed symmetrical edge for exceptional sharpness, knife angle around 10 degrees per side
• Three-part traditional construction
• Thermal Treatment Type: Double FRIODUR® ice-hardened blade for exceptional durability of the cutting edge and corrosion resistance
• Riveted ergonomic synthetic handle for fatigue-free and safe working, with exposed tang
• Standard bolster which provides a seamless transition between the handle and blade
• Hand wash only
• Made in Seki, Japan