With 285 years of history, tradition and innovation, it’s only natural professional chefs and hobby cooks turn to Zwilling for its trusted, quality knives
With 285 years of history, tradition and innovation, it’s only natural professional chefs and hobby cooks turn to Zwilling for its trusted, quality knives
If you’re serious about cooking, you know how important a quality knife is to your kitchen arsenal. Just as you would source out the best of ingredients, an enlightened chef knows that the best of equipment also plays a role in delivering the finest of results.
Steeped in culinary experience, Zwilling has built a reputation for delivering tools with outstanding cutting performance. Professionals to hobby chefs have relied on the trusted brand’s high-quality knives to julienne, dice and chop. With a 285-year history in knife manufacturing, the German company has developed materials and techniques to design precision knives that stay sharper for longer, are strong yet flexible, and fit comfortably in your hand.
It starts first with the material of the knife. Zwilling has a special formula for its made-to- order steel. This optimum balance of chromium and carbon allows the knife to be hard enough to retain its sharpness, yet remains flexible and corrosion resistant.
The core of knife production lies in the forging process. And for Zwilling, the knife is precision forged from one single piece of steel. This ensures a flawless geometry that offers top cutting properties. For perfect sharpness, the knife’s hardness is key. Too soft and the knife gets blunt quickly, too hard and it will break easily.
To get to the steel’s optimum temper, Zwilling knives go through a special ice-hardening process, which makes them remarkably sharp. The blade also goes through a multi-stage grinding process that creates an even edge from tip to bolster. And to ensure each cutting edge is even and accurate, a laser runs a final check along the full length of the cutting edge.
Just as important as the blade is the section of the knife from the bolster (where the cutting edge meets the handle) to the handle head. Making the knife ergonomic and comfortable to use is another criteria Zwilling takes seriously.
As small joints and burrs or unnecessary raised edges make a knife uncomfortable to hold as well as unhygienic, special attention is taken to make sure surfaces are carefully deburred and smoothed out. Joints are seamless to prevent germs and bacteria from settling into crevices, while at the same time, offering smooth handling each time you slice.
