Zwilling Kramer Euroline chef's knife 20 cm, 34891-201
The most versatile of all knives, its size makes it ideal for processing large pieces of food into smaller pieces. The Kramer Euroline collection by Zwilling J.A. Henckels. More
The most versatile of all knives, its size makes it ideal for processing large pieces of food into smaller pieces. The Kramer Euroline collection by Zwilling J.A. Henckels. More
Chef's knife - Makes it easy to slice and cut a myriad of different ingredients. Its long blade makes it ideal for processing larger raw materials - cutting large pieces of meat into small pieces or slicing vegetables.The wide and robust blade with a fine edge allows even distribution of force and efficient control of the cut.
Kramer Euroline knife series
The Kramer by Zwilling Euroline collection, created in collaboration with master knifemaker Bob Kramer, features blades made of stainless steel steel blades made to his exacting standards to maximize curves, balance and utility. The knives have a wider blade to maximize space for slicing large foods. Sliced food can be easily carried with this impressive wide blade.
The knives are hand-finished using a traditional three-step process by skilled Japanese craftsmen. Combined with SG2 microcarbide powder steel, CRYODUR® ice-hardened blades provide scalpel-like sharpness, stay sharper longer and withstand more sharpening over their lifetime. The breathtaking combination of multi-layered steel decorated with a damascene pattern complements the stunning handle made of durable multi-layeredMicarta synthetic material (containing flax fibers and resin and resembling wood in texture) and Bob Kramer's signature mosaic.
- CRYODUR® - steel hardened with special technology for higher hardness and durability
- Blade: 101 layers of special SG2 steel, Damascene design
- Ergonomic handle made of durable multi-layered synthetic Micarta material for safe and fatigue-free work
- hardness approx. 63 HRC on the Rockwell scale, exceptional edge retention
-symmetrical blade sharpened with traditional Honbazuke three-stage technology
- Designed to the exacting specifications of master knifemaker Bob Kramer
- hand wash only
Maintenance of Zwilling knives
Washing and cleaning
Wash knives by hand, with lukewarm water and mild detergent, using 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 in 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 have the knife in the hands of a specialist as soon as possible. We recommend using genuine Zwilling sharpeners, whetstones and whetstones for sharpening.
Safe storage
Store 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.
