Zwilling draws on the finest Japanese steel to create its
Diplôme paring knife. Designed alongside the Le Cordon Bleu culinary academy, am ergonomic handle, symmetrical cutting edge (making it left or right handed) and fully exposed tang will make light work of fruit and vegetables. Alternatively, use to dice meat.
<li>Zwilling steel paring knife
<li>Fine Carbide FC61 steel construction, fully exposed tang, ergonomic three-rivet handle with seamless bolster, symmetrical cutting edge for right and left handed use, Honbazuke honed edge for exceptional sharpness
<li>Length: 12cm
<li>Made in Japan