Eggvinkel: 16-18° ultra-fin egg (extremt tunn utan att kompromissa med styrkan)
Bladfinish: Sandblästrad, frostad bladfinish
Konstruktionsdetaljer
Tånge: Full tångekonstruktion
Fingergard: Lutande hybridfingergard
Specialfunktioner: Sandblästrad bladfinish
Skötselråd
Handdisk och torka omedelbart
Regelbunden bryning för att bibehålla skärpan
Förvara i skyddsslida
Konstruerad för lång livslängd med rätt skötsel
Användningsområden
Vardagligt köksbruk
Allmänna matlagningsuppgifter
Professionella kök och hemmakök
Idealisk för kockar som söker hög prestanda utan hög underhållsnivå
Customer Reviews (4.7 / 5 · 19 reviews)
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.
Brian★★★★★
Cut through a prime rib like butter on the first try — the 16-18° edge really holds its sharpness without any flex. The 7-layer steel feels solid in the hand, not too heavy but definitely sturdy.
