Zwilling Tanrei bread knife 23 cm, 30576-231
SKU: 30576-231
PRODUCT DESCRIPTION
Zwilling Tanrei bread knife, 23 cm
Bread knife - the long, wavy blade cuts through even the toughest bread crust without any problems or effort. The knife comfortably cuts neat, thin slices of bread and other baked goods. It will also help you with cutting cakes or melons.
Tanrei Zwilling Damascus Knife Collection
The Tanrei knives are the result of a combination of Japanese tradition and the precision craftsmanship know-how of Zwilling J. A. Hanckels. The new collection of Japanese knives under the Zwilling brand owes many of its characteristics to the place of production, Seki, Japan, a famous industrial centre for sword and knife making for centuries.
Anyone who uses knives not only for cutting but also appreciates their beauty will find in the Tanrei knife collection a symbiosis of high quality workmanship and artistic design that meets the highest demands.
The core of the Tanrei knives is made of high-grade FC63 steel and sheathed with 101 layers of newly developed premiumsteel with different hardnesses, which in the end create a unique Damascene design. The result is a material with an unparalleled hardness of approx. 63 Rockwell degrees and durability - for unsurpassed and long-lasting sharpness.
The blades are sharpened using the traditional Honbazuke hand technique. This is a three-step grinding, sharpening and polishing process along the entire length of the blade to ensure an extremely sharp blade. Honbazuke sharpening is proven by hundreds of years of work by master knifemakers. The knife is first sharpened using a vertical and horizontal rotating whetstone and finally polished with a leather honing belt.
The ergonomic handle with three rivets allows you to work without fatigue even when slicing for long periods. It was made from durable brown Micarta, a resin and linen composite that resembles wood. Compared to wood, Micarta is significantly more resistant in acidic environments.
- Perfectly balanced knives with damascus blades
- Core made of the new special steel FC63 (developed by Zwilling)
- 101 layers of premium steel = unique Damascene pattern
- FRIODUR® - freeze-hardened blade for a long-lasting edge
- High steel hardness of around 63 HRC
- Better cutting properties of the blades, good corrosion resistance
- Honbazuke unique three-phase hand sharpening
- Three-point handle made of durable Micarta composite
- Tapered guard for more precise cutting guidance
- Perfectly smooth transition between guard and handle
- Made in Seki, Japan
Zwilling knife maintenance
Washing and cleaning
Wash knives by hand, with lukewarm water and mild detergent, using the soft side of a sponge.
Cutting mat
We recommend using a flexible cutting mat (cutting board) - wooden, silicone or plastic. Materials that are too hard, such as glass, granite or ceramic, can damage the blade and cutting edge under certain circumstances.
Sharpening / grinding
Sooner or later, even the best knife loses its original sharpness and needs to be sharpened. And because a dull knife is more dangerous than a sharp one, we recommend that you sharpen your knives regularly. If a knife develops a "tooth" or deformity, we recommend that you have it professionally cleaned as soon as possible. We recommend using genuine Zwilling sharpeners, whetstones and whetstones for sharpening.
Safe storage
Store your knives in a safe place (out of reach of children), always ensuring that the handle, not the blade, is facing you. The knives should not touch each other during storage.
Always store only cleaned and dried knives in the wooden knife block or on the magnetic rail.
The correct knife
Always use the right knife - the size and texture of the ingredients you are processing (meat, vegetables, fish, baked goods) varies greatly, so use specific cutting techniques and therefore a specific knife for each ingredient.
SPECIFICATIONS
Usually available to ship to you within 7 business days. Ships usually within 7 bus. days.
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