Zwilling draws on the finest Japanese steel to create its
Diplôme filleting knife. Designed alongside the Le Cordon Bleu culinary academy, an ergonomic handle, symmetrical cutting edge (making it left or right handed) and fully exposed tang make it perfect for aspiring chefs. Its long slim blade is suited to carving cooked joints, or slicing cured salmon and other raw fish.
<li>Zwilling steel slicing 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: 24cm
<li>Made in Japan