The ZWILLING Diplome knife series used to be developed in collaboration with the sector-famous Le Cordon Bleu culinary institute to coach top chefs. As first-class cutting implements are prerequisite for first-class work within the kitchen, the knives have a Japanese cutting edge to satisfy the best possible demands. The blade with its Honbazuke edge is made of a very hard FC61 steel, even as the simple-care plastic care for seamlessly joins the blade. The standard 3-rivet design literally gives the knives the finishing touch. The ZWILLING Diplome Le Cordon Bleu knife series features knives crafted by the ZWILLING Seki, Japan factory, combining German technology and manufacturing expertise with Japanese blade craftsmanship and its technical ingenuity.