Zwilling Diplôme 23cm Bread Knife (54206-241-0)

Designed and developed in co-operation with the world-renowned Le Cordon Bleu culinary academy. Perfect for aspiring chefs, catering students and the ambitious home cook.

A large serrated knife that is great for slicing foods with thick crusts or rinds like artisan breads and melons/gourds. It also cuts through soft bread without crushing it.

• 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 Japan using Fine Carbide FC61 steel blade
• Blade Length: 240mm

The ZWILLING brand has been synonymous with high-quality products since 1731 and is one of the world’s oldest brands. Offering customers the very best kitchen and beauty products has always been ZWILLING’s passion. It has always been the company’s aim to use innovative techniques to produce the highest quality products in an appealing and timeless design – all the time evolving shaped, functions and processes. To achieve this, ZWILLING works together with renowned designers, who share ZWILLING’s values and visions. The broad-based product range offers products for contemporary home kitchens – from knives and pots to frying pans, flatware and kitchen gadgets. The ZWILLING range is complemented by beauty implements for hand, foot and facial care. High-grade stainless steel products for manicures and pedicures, as well as hair scissors products for brand-conscious consumers and professional users. Cooking thus becomes a pleasure and body care becomes beauty.

ZWILLING® Diplôme bread knife, 24cm blade. Serrated bread knife for slicing crusty loaves, individual rolls and baguettes. The prongs of the blade grip the outer crust without slipping and the scallops effortlessly slice through even the toughest of crusts and softest bread.