Zwilling Five Star Chef's knife + spiking knife

Product detailed description

Zwilling Five Star Chef's knife + paring knife

Chef's knife - An indispensable helper for a wide range of tasks. Ideal for preparing fish, meat, poultry and vegetarian recipes , it makes slicing and cutting a myriad of different ingredients easy. Its long blade makes it ideal for processing larger ingredients - cutting large pieces of meat into small pieces or chopping vegetables.

The chef's knife guard (the reinforced steel part of the knife between the blade and the handle) not only serves to effectively protect the fingers, it also provides firm support for the fingers and balances the entire knife to make using the knives more comfortable and, above all, safer.

Larding knife - A small, light and absolutely versatile knife with a slim blade curved from the middle. They are suitable for a wide range of kitchen tasks, from slicing to cleaning to paring the meat, from which they get their name. Ergonomically shaped, synthetic handle for comfortable and safe use.

• Length of chef's knife: 20 cm
• Length of tipping blade: 10 cm

The ergonomic handle smoothly follows the blade forged from a single piece of the highest quality, freeze-hardened stainless steel. The combination of quality materials and new technological processes results in a knife with a durable, well-balanced, flexible blade with long-lasting sharpness.

A special blend of the finest German steel with the optimum ratio of chromium and carbon guarantees the best properties. The knives are forged from a single piece of steel using Sigmaforge® technology and are hardened using Friodur® technology, which consists of freeze hardening, making the knives harder and more resistant to corrosion

Maintenance of Zwilling knives

Washing and cleaning

Zwilling knives can be washed in the dishwasher due to the special formula of the 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 knives and is therefore recommended. Wash knives with lukewarm water and a 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, 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 handed over to a specialist as soon as possible.
We recommend using original Zwilling sharpeners and whetstones for sharpening.
We are happy to arrange for knife sharpening directly at the manufacturer or recommend a proven knife shop. The staff at Potten & Pannen - Staněk will be happy to demonstrate the correct knife sharpening procedure at any time.

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.