Ægvinkel: 16-18° ultrafin æg (ekstremt tynd uden at gå på kompromis med styrken)
Klingeoverflade: Sandblæst, mat klingeoverflade
Konstruktionsdetaljer
Tang: Fuld tang konstruktion
Bolster: Skrånende hybrid bolster
Specielle funktioner: Sandblæst klingeoverflade
Plejevejledning
Håndvask og tør straks
Regelmæssig bryning for at bevare justeringen
Opbevares i beskyttende skede
Designet til lang levetid med korrekt pleje
Anvendelsesscenarier
Daglig brug i køkkenet
Allround madlavningsopgaver
Professionelle og private køkkener
Ideel til kokke, der søger høj ydeevne uden høj vedligeholdelse
Customer Reviews (4.7 / 5 · 20 reviews)
Alexander I.★★★★★
Cutting through a prime rib was effortless—the 7-layer steel gives these knives a satisfying heft and balance. The 16-18° edge held up beautifully through the whole meal.
Daniel★★★★★
The blades came razor-sharp thanks to that D3 diamond detailing, and the 7-layer steel with cobalt feels incredibly sturdy. Slicing through a thick steak was effortless.
Sebastian★★★★★
I was blown away by how precise the 16-18° edge is — it sliced through a ribeye like butter without any tearing. The 7-layer steel feels well-balanced in hand, and the cobalt in the blade seems to add extra bite.
Eli★★★★★
These knives are remarkably sharp out of the box—the 16-18° edge on the high-carbon steel makes slicing through a steak feel effortless. I also appreciate the NSF certification, which gives me confidence in their quality for everyday use.
Mia U.★★★★★
Cut through a prime rib roast like butter last night—the 7-layer steel kept that 16-18° edge razor-sharp through the whole meal. Only wish the handles had a little more weight to them.
Nicholas★★★★★
The first thing I noticed was the perfectly balanced weight in my hand—it makes precise slicing feel effortless. The 16-18° edge on these glides through a prime rib like butter, and the cobalt steel seems to hold that sharpness longer than my usual knives.
Ruby★★★★★
Cutting through a well-crusted roast was effortless thanks to that 16-18° edge right out of the box. The 10CR15MOV steel held its sharpness through the entire meal without any touch-up.
Robert★★★★★
The 16-18 degree edge on these knives sliced through a prime rib like it was butter, and the blade stayed sharp through the whole meal.
Ella★★★★★
Cutting through a thick tomahawk steak felt effortless — the 16-18° edge really grabbed and sliced cleanly. The 7-layer steel has held its sharpness after multiple uses and washes.
William★★★★★
Had a tough time with ribeye caps in the past, but these knives glide through any cut with almost no effort. The 16-18° edge really holds its sharpness, and the added cobalt in the steel makes the blades feel rock-solid without being heavy.
