Details

ZWILLING Tradition 2 Piece, Knife set

C$ 150.00
C$ 114.99
-23 %

The Perfect Carving Duo

  • Slicing knife and carving fork set
  • Made from single piece special formula high carbon NO STAIN steel
  • Ice hardened FRIODUR blade
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Description

Lighter than bolster knives and an excellent choice for the ambitious hobby Chef's, ZWILLING Tradition is precision stamped from high performance "NO STAIN" stainless steel. Featuring an ergonomic 3-rivet handle with an embedded TWIN logo, these knives deliver exceptional value without compromising quality or performance.

  • Set contents: 8" Slicing Knife, 6" Carving Fork
  • Precision-stamped from a single-piece of Special formula high carbon NO STAIN steel
  • Ice-hardened FRIODUR blade starts sharper, stays sharper longer, and has superior resilience
  • 57 Rockwell Hardness
  • Ergonomic 3-rivet handle with embedded TWIN logo and full tang provides maximum comfort and stability while cutting
  • Dishwasher safe, hand wash recommended
  • Made in Spain
  • All ZWILLING J.A. HENCKELS products are fully guaranteed against defects in material and /or craftsmanship

Specifications

  • Item no. 38663-001
Characteristics
  • Substance: special formula steel
  • Number of parts: 2
  • Colour handle: black
  • Substance handle: POM
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ZWILLING

ZWILLING – FROM THE BLADE CITY SOLINGEN TO THE WORLD

ZWILLING has been manufacturing cutlery and kitchen products in Solingen, home to the world-famous sword, knife, and scissors manufacturer, since 1731. Today, ZWILLING is one of the best-known brands in the world and knows how to inspire professional and amateur chefs alike. Innovative functions, perfect design, and the highest quality characterize all of the products for the kitchen and dining table. Get inspired and discover the world of ZWILLING!


Reviews & Questions
5.0

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ZWILLING Tradition 2-pcs_2-pc 2 Piece, Knife set no-color is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Slicing knife is amazing!!! Slicing knife is amazing!!! Super sharp for cutting Filet Mignon meat!
Date published: 2022-03-11
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