ZWILLING® Diplôme bread knife, 24cm blade.
Serrated bread knife for slicing crusty loaves, individual rolls and baguettes. The prongs of the blade grip the outer crust without slipping and the scallops effortlessly slice through even the toughest of crusts and softest bread.
Designed and developed in co-operation with the world-renowned Le Cordon Bleu culinary academy. Perfect for aspiring chefs, catering students and the ambitious home cook.
Honbazuke honed symmetrical edge for exceptional sharpness, knife angle around 10 degrees per side
Three-part traditional construction
Thermal Treatment Type: Double FRIODUR® ice-hardened blade for exceptional durability of the cutting edge and corrosion resistance
Riveted ergonomic synthetic handle for fatigue-free and safe working, with exposed tang
Standard bolster which provides a seamless transition between the handle and blade
Hand wash only
Made in Japan using Fine Carbide FC61 steel blade
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