Zwilling draws on the finest Japanese steel to create its
Diplôme bread knife. Designed alongside the Le Cordon Bleu culinary academy, an ergonomic handle, symmetrical cutting edge (making it left or right handed), fully exposed tang make it perfect for aspiring chefs. Its serrated edge will make light work of everything from rolls to baguettes.
<li>Zwilling steel bread 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