Chef's knife PROFESSIONAL S 23 cm, black, stainless steel, Zwilling

Product detailed description

DESCRIPTION

The chef's knife from the Professional "S" collection by Zwilling has a long, wide blade with a length of 23 cm, which is centrally centred. This knife is an all-rounder for cutting large pieces of fruit, vegetables, meat, fish, chopping herbs, etc. Thanks to the sturdy and wide blade with a fine edge, the force is evenly distributed when slicing and you can effectively control the cut. The Professional "S" series is a chef's favourite due to its impeccable quality, design with three sturdy rivets and full tang. The knife is forged from a single piece of steel, thus it is without welds and without joints. It is perfectly balanced and safe and easy to work with. The knife has long-lasting sharpness, which is easily restored thanks to manual sharpening, polishing and laser control.

The handle is ergonomically shaped, non-absorbent and made of durable synthetics. The guard balances the knife and protects your fingers when cutting. The blade of the knife is made of a special mixture of German stainless steel, chrome and carbon with a hardness of approx. 57 HRC (Rockwell scale). The knife is dishwasher safe, but we recommend a gentler hand wash. To ensure the sharpness and long life of your knife, regularly maintain it with a sharpener and whetstone. Use the knife block for safe and convenient storage. This product bears the signature of Zdeněk Pohlreich as proof of the highest quality.

SPECIFICATIONS

Blade length: 23 cm

Material: mix of stainless steel, chrome and carbon (blade), synthetic (handle)

Colour: silver, black

Warranty: 50 years on the blade, other parts 2 years

Zdeněk Pohlreich: "The finest steel, perfect workmanship and balance of Zwilling's Solingen knives are a must in any good kitchen. Great knives are something that a chef cannot do without under any circumstances. They are the cornerstone of any good kitchen."

ADVANTAGES AND DISADVANTAGES

	The knife is forged from one piece of special German stainless steel with hardness 57 HRC. Perfect knife balance allows easy and safe handling. Long-lasting sharpness thanks to manual sharpening, polishing and laser control. Ergonomically shaped handle with guard that balances the knife and protects the fingers.
	Higher purchase price.

PRACTICAL ADVICE

Indishwasher safe: yes, but we recommend a gentler hand wash

Maintenance of Zwilling knives

Washing and cleaning

Zwilling knives can be washed in the dishwasher thanks to the special formula of high-quality steel, but the knives should not be exposed to temperatures above 55 °C and should not touch any other objects (pots, cutlery, other knives). Dishwasher detergents often contain aggressive chemicals that can damage the surface of the steel and the handle, while also shortening the life of the blades and reducing the time they retain their high sharpness. Hand washing is gentler on the knives and is therefore recommended. Wash the knives with lukewarm water and mild detergent with the soft side of a sponge.

Cutting mat

We recommend using a flexible cutting board - wooden, silicone or plastic. Materials that are too hard, such as glass, granite or ceramic, can damage the blade and cutting edge under certain circumstances.

Sharpening / grinding

Every knife, even the best one, sooner or later loses its original sharpness and needs to be sharpened. And because a dull knife is more dangerous than a sharp one, we recommend that you sharpen your knives regularly. If a "tooth" or deformation develops on the knife, we recommend that the knife be entrusted to a specialist (proven cutlery) as soon as possible.
We recommend using original Zwilling sharpeners and whetstones for sharpening.

Safe storage

Store knives in a safe place (out of reach of children), always making sure the handle is facing you, not the blade. The blades should not touch each other during storage.
Always place only cleaned and dried knives in the wooden knife block or on the magnetic bar .

The right knife

Always use the right knife - the size and texture of the ingredients you are processing (meat, vegetables, fish, baked goods) varies greatly, so use specific cutting techniques and therefore a specific knife for each ingredient.

Source: www.vasekuchyne.cz