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Zwilling Professional 'S' kitchen knives: 'textbook' knives
The Zwilling Professional 'S' knives are the textbook version of classic kitchen knives. They are designed for professionals, but will also enthuse many ambitious amateur chefs. The dark three-rivet Novodur handle ensures that the knives look like how we often imagine kitchen knives. This handle seamlessly merges with the blade to make sure no dirt can get in between. An absolute requirement in the field of hygiene. Especially in the professional kitchen, hence the name Zwilling Professional 'S'.
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Zwilling J.A. Henckels Professional "S" 31021-200 Cook's knife 20 cm (8")951,99 kr
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Zwilling 35621-004 Professional S knife block, 7-pieceIn stock
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Extended return period until 31st of January 2025
More than 17.000 products
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Zwilling 39188-000 Professional S 4-piece Steak knife set ± 1 month
2 060,00 kr
Characteristics for the Zwilling Professional 'S' knives
Zwilling Professional 'S' blade
The blade is forged from one piece of steel and runs throughout the entire handle . The blade is made from Zwilling's famous Friodur ice-hardened steel. This special Friodur treatment ensures that the blade is hard, tough and sharp, but also flexible. Perfect for long-term use. The steel has a hardness of 57 HRC and a nice satin finish . This hardness is enough to guarantee long-term sharpness, but not too hard to make sharpening too difficult.
Zwilling Professional 'S' handle
As mentioned before, the dark three-riveted Novodur handle provides the knife with its classic look and feel. This handle seamlessly merges with the blade to make sure no dirt can get in between. Key when it comes to hygiene, especially in the professional kitchen. Even after hours of use these knives feel great in hand: the ergonomic handle with classic design feels comfortable in hand.
Zwilling Professional 'S' maintenance
The kitchen knives from the Zwilling Professional 'S' collection are easy to sharpen. We recommend cleaning the knives by hand and avoiding the dishwasher. Dishwasher detergents can affect the knife in the long run.