You'll find this large, weighty Japanese chopping knife to be quite versatile, even if you don't cook Asian style meals.- This knife has enough mass and heft to help you slice through dense vegetables and fruits such as eggplant and cantalope.
- Made in the style of traditional Japanese knives with a single beveled edge, called a Honbazuke edge.
- Rust and stain resistant
- Long lasting sharpness since it's made from high quality, stainless steel
- Lifetime warranty from JA Henckels with normal use and proper care.
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- Blade plus handle measures 12 inches
- Corrosion resistant due to a steel core made of cobalt
- Its strength and hardness come from the addition of molybdenum to the patented stainless steel formula
- Its beauty comes from a Damascus finish which is created by wrapping the high quality core with 32 layers of specially made stainless steel
- Rockwell hardness is 60 for exceptional sharpness
- handle measures sturdy and germ-resistant, made from stainless steel, linen and resins
- Lifetime warranty from Zwilling J.A. Henckels with normal use and proper care
- Made in Seki, Japan
- MetroKitchen.com recommends washing your knives by hand and then immediately drying them. Do not let your knives soak in water.
- Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
- For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
- To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
- It's best to store your Zwilling Henckels knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
- We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
- Lifetime warranty from Zwilling JA Henckels with normal use and proper care
- Made in Japan
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