A new dimension made possible by our equally new premium steel. ZWILLING developed this steel and used it for the first time in the new TAKUMI knife series. 100 layers in Damascus design enclose the FC 63 core and ensure the superior hardness and edge retention of all knives in the series. Japanese and ZWILLING knives become TAKUMI - a combination with a tradition and a new chapter in the success story.
After all, every TAKUMI larding knife has its own unique blade pattern, which is continuous from tip to bolster. Each knife was made in Japan as a traditional handcrafted piece and comes with its own outstanding features. Thanks to its damask pattern, this Japanese knife not only looks great, but its internal values are also impressive: 63 HRC stands for a particularly high degree of hardness that is rarely achieved by kitchen knives. 100 layers of premium steel and an FC 63 core were used to make the ultra hard 10cm blade without compromising flexibility. It is finished with a triple riveted and rounded handle with Micarta shells.
Recommended use: Vegetables
Country of production: Japan
Blade structure: 100 layers of premium steel and an FC 63 core
Cutting steel: stainless steel, FC63
Type of sharpening: Honbazuke, symmetrical
Blade finish: Passive etching
Blade length: 100mm.
Handle: Fine Micarta handle
Maintenance: hand wash only
DAMASK DESIGN - EVERY KNIFE IS SPECIAL
The damask pattern: eye-catcher that distinguishes so many Japanese knives. A grain of the blades, particular and even a little mystical signs, a real fingerprint for a knife. And since no two damask patterns are alike, it also makes your TAKUMI knife something very special.
HAND POLISHED IN SEKI, JAPAN
If you are looking for authentic Japanese knives, then here you are in the right place. These TAKUMI series knives were produced in the Japanese city of Seki. Here they were hand-sharpened by highly skilled knife specialists.
THE SPELUCCHINO - SOMETHING SPECIAL FOR YOUR KITCHEN
The paring knife is not an all-rounder in the kitchen, unlike the chef's knife or the Santoku knife. But it does a great job at what it does! The paring knife is a true specialist for professional cutting of many types of fruit and vegetables. Reliably even out the peel, removing only a very thin layer and gently revealing the tasty fruit.
|Country of production||Japan|
|Materials and Finishes||7,5|