The ZWILLING Diplome knife series was developed in collaboration with the world-famous Le Cordon Bleu culinary institute to train top chefs. As first-class cutting implements are prerequisite for first-class work in the kitchen, the knives have a Japanese cutting edge to meet the highest demands. The blade with its Honbazuke edge is made of a very hard FC61 steel, while the easy-care plastic handle seamlessly joins the blade. The traditional 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.