Spiking knife - Small, lightweight and absolutely versatile knife with a slender blade curved from the centre. Suitable for a wide range of kitchen tasks from slicing to cleaning to skewering meat. Blade length 10 cm.
Chef's knife - An indispensable helper for a wide range of tasks. Ideal for preparing fish, meat, poultry and vegetarian recipes. Makes slicing and cutting a myriad of different ingredients easy. Its long blade makes it ideal for processing larger ingredients - cutting large pieces of meat into small pieces, or chopping vegetables. Blade length 20 cm.
Chinese chef's knife - it is perfect for slicing and chopping meat and vegetables. If you love Asian cuisine, this knife should definitely not be missed. The ergonomic riveted handle made of durable black synthetic allows for a comfortable grip and precise cutting guidance. The blade is made of high quality freeze hardened stainless steel. The perfect V-shaped blade handles cabbage, pork and tofu effortlessly. This is not a bone chopper, the Chinese chef's knife is used in a similar way to its European counterpart, the chef's knife. Blade length 18 cm.
Meat cleaver - this is an invaluable helper when processing larger cuts of meat. The blade is forged from a single piece of steel, making it particularly strong and durable. Thanks to the use of high-quality, freeze-hardened stainless steel, the cleaver will last you a long time.The blade is up to 0.3 cm wide, pushing the meat apart and ensuring that the cleaver does not get stuck in the meat. The perfect "V" shaped blade handles even large pieces of meat effortlessly. You'll also appreciate the balance between the handle and the blade, which makes it easy to work with. The chopper is also suitable for those who do not have a lot of strength. Blade length 15 cm.
Gourmet Zwilling Collection
The Gourmet Knife Collection is the perfect choice for all cooks - professional and hobby enthusiasts alike. Proven German steel of the highest quality in a traditional and tried and tested knife design with a full tang with 3 sturdy rivets and the Zwilling logo on the middle one. The knives are forged from a single piece of steel with no welds or joints. The ergonomically shaped handle made of durable synthetic gives the knives a modern look and ensures that even a wet knife will not slip out of your hand.
- Special stainless steel blend
- Sigmaforge® - knife forged from a single piece of steel (no welds or joints)
- Friodur® - long-lasting sharpness that is easy to renew
- hand sharpening and polishing, laser control
- non-slip ergonomic handle made of durable synthetic material with 3 rivets
- Lifetime warranty against manufacturing defects in the blade
- Dishwasher safe, hand washing recommended
Aspecial blend of the finest German steel, produced exclusively for Zwilling, with the optimum ratio of chromium and carbon, guarantees the best properties. Combined with sophisticated manufacturing technologies, this results in knives that are robust, extremely durable,flexible,corrosion-resistant with long-lasting sharpness.
The knives are forged from a single piece of steel using the patented SIGMAFORGE® technology, which is even moreThe knives are stronger and the blades are more resistant to dulling. A special process of hardening the knives with the patented FRIODUR® technology, which consists in hardening by freezing. Tempering the steel harmonises its molecular structure, removes internal stresses, creates exceptional flexibility and prevents blade breakage.
Maintenance of Zwilling knives
Washing and cleaning
Thanks to the special formula of the high-quality steel, Zwilling knives can bewashed in the dishwasher, however, the knives should not beshould not be exposed to temperatures above 55°C and should not touch any other objects (pots, cutlery, other knives).Dishwasher detergents often contain aggressive chemicals that can damage the surface of the steel and the handles, and can shorten the life of the knives and the time they retain their high sharpness. Hand washing is gentler on knives and is therefore recommended. Wash knives with lukewarm water and a gentle detergent with the soft side of a sponge.
Cutting mat
We recommend using a flexible cutting mat (cutting board) - wooden, silicone or plastic. Materials that are too hard such as glass, granite or ceramic can damage the blade and cutting edge under certain circumstances.
Sharpening / grinding
Sooner or later, even the best knife loses its original sharpness and needs to be sharpened. And because a dull knife is more dangerous than a sharp one, we recommend that you sharpen your knives regularly. If a knife develops a "tooth" or a deformation, we recommend that you get it into the hands of a specialist as soon as possible. We recommend using genuine Zwilling sharpeners, whetstones and whetstones for sharpening.
Safe storage
Store your knives in a safe place (out of reach of children), always ensuring that the handle, not the blade, is facing you. The knives should not touch each other during storage. Always store only cleaned and dried knives in the wooden knife block or on the magnetic rail.
The correct knife
Always use the right knife - the size and texture of the ingredients you are processing (meat, vegetables, fish, baked goods) varies greatly, so use specific cutting techniques and therefore a specific knife for each ingredient.
