Micro torches

Leather aprons

Oyster gloves

Scissors

Mandoline slicers

Accessories

Mandoline slicers & accessories

Cutting accessories

Graters

Kitchen accessories

Knife blocks (empty)

Knife bags

Chef's cases

Knife magnets

Knife protectors

Drawer organizers

Carry & store

Cheese knives

Cheese slicers

Cheese knives & cheese slicers

Maintenance products

Teaspoons

Cutlery set

Steak knives

Dessert spoons

Children's cutlery

Pastry forks

Coffee spoons

Cutlery

Serving boards

Cutting boards

Cheese boards

Cutting boards & serving boards

Santoku knives

Peeling knives

Cleavers

Machete

Ham knives

Oyster knives

Breakfast knives

Knife sets

Sujihiki

Butter knives

Vegetable knives

Other kitchen knives

Turning knives

Boning knives

Meat forks

Kitchen knives for children

Carving knives

Sausage knives

Baker's knives

Bread knives

Gyutoh knives

Salmon knives

Utility knives

Deba knives

Chef's knives

Yanagiba knives

Paring knives

Nakiri knives

Tomato knives

Shotoh knives

Petty knives

Chinese chef's knives

Filleting knives

Kitchen knife accessories

Kitchen knives

Sommelier knives

Corkscrews

Champagne saber

Wine accessories

Kitchen knives & cutting

## Blade of hard and stainless steel


The way the contours of the cut have been treated attracts immediate attention. This edge gives every knife a special and graceful appearance. It seems like two steels are coming together, while the blade is really made of one type of steel: FC61. A stainless and especially hard steel, thanks in part to the FRIODURx2-ice hardening process. By omitting the crop, the entire cutting edge can be used. Both when cutting and when sharpening. The blades have a very sharp cut with a small sharpening angle, due to the traditional Japanese Honbazuke-way of sharpening. Every knife is skillfully cut and stropped in three phases. The blade is sharp in its entirety.


## Handle of easy-to-clean plastic


The ergonomically shaped handle fits seamlessly with the blade. The grip is shaped so that it fits comfortably in your hand, keeping you cutting tirelessly. The full-tang implementation and the three rivets give the handle a timeless look. As finishing touch, there are subtle blue lines on the tang. A nice detail that refers to Le Cordon Bleu.


## About Le Cordon Bleu


Le Cordon Bleu is a French training institute for top chefs, founded in 1895. The school has become a world-famous culinary institute where every year 20,000 students from more than 100 different countries are trained. In addition to Paris, Le Cordon Bleu is also situated in London, Adelaide, Tokyo and Ottawa.

The kitchen knives by Zwilling Diplôme are developed in cooperation with the world famous cooking school Le Cordon Bleu. This results in first-class quality kitchen knives, made in the Miyabi-factory in Seki, Japan. German thoroughness, French finesse and Japanese craftsmanship: it all comes together in the Diplôme series.

Zwilling Diplôme: designed by and for demanding chefs