Steak knife - the slightly curved, robust blade ensures easy slicing of steaks, steaks and grilled meat.
The Now S knife series
The Now S knife collection is the perfect choice for all cooks. Proven German steel of the highest quality in a traditional and proven knife design. The perfect fusion of the individual parts prevents the trapping of deposits and bacteria, so the knives meet strict hygiene standards. The knives are forged from a single piece of steel without welds or joints. They are perfectly balanced and not only easy to work with, but also safe. 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.The Zwilling Now S knives inspire with their tone-on-tone colour concept - they are designed in Milan and manufactured in Solingen.
- 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
- ergonomic seamless handle made of durable synthetic
- laser-controlled V-shaped blade for excellent, long-lasting sharpness
- hardness approx. 57 HRC on the Rockwell scale
- Dishwasher safe, hand wash recommended
Technology and production
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.
The laser-controlled V-shaped blade ensures excellent and long-lasting sharpness.The flawless geometry and perfect balance of the blade ensure precise and safe cutting guidance that won't tire your hand even with prolonged use. The ergonomically shaped handle is made of high-quality synthetic material that is durableimpact and scratch-resistant and remains stable even when exposed to temperature changes.
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.
