ZWILLING® Diplôme slicing knife, 24cm blade.
Slicing knife with long, slim and straight 24cm blade for carving cooked joints of meat. Also known as a Sujihiki, this knife can be used for slicing cured salmon and other raw fish.
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.
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
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