Germany
Ice-hardened steel, strainer lids and a shear ground for either hand
A chef’s knife, a cookware set and a pair of shears.
A 20 cm blade in FRIODUR ice-hardened special steel, stated to hold its edge and resist corrosion, with a deep bolster, a seamless non-slip handle, and made in Germany. Cryogenic treatment is a real step in knife making, and naming the process rather than describing it is the more specific claim.
Five pieces, with two strainer sizes in the lid, a lid holder on the pot itself, and silicone stay-cool handles. Two strainer sizes means one lid drains pasta and rinses rice; a lid holder means the wet lid has somewhere to go that is not the worktop.
20 cm in stainless special steel, precision ground, for both left- and right-handed use, with glass-fibre handles. Shears are almost always ground for right hands, and a left-handed user finds the blades push apart rather than together.
Neither the lid holder nor the ambidextrous grind changes what the product does. Both change how often it annoys you, which is what separates cookware you keep from cookware you replace.
The shears, if anyone in the house is left-handed. The chef’s knife, otherwise.
20 cm blade · FRIODUR ice-hardened special steel · deep bolster · made in Germany · seamless handle
A German-made 20 cm knife with Zwilling’s FRIODUR ice-hardening, a deep bolster and a seamless handle join — the construction that keeps water out of the handle.
Best for: A knife bought once, for a kitchen that cooks daily.
≈ 50 €
