Both amateur and professional chefs trust the classic knives from ZWILLING for various tasks in the kitchen. The chef’s knife in particular has a wide, strong blade and a straight cutting edge which you can effortlessly chop vegetables with as well as herbs and meat.
The perfect balance between chrome and carbon is the secret to ZWILLING’s high-quality special steel. The blades, which are marked with the FRIODUR® symbol, are also ice-hardened in a special procedure and are therefore extremely sharp, flexible and resistant to corrosion. The SIGMAFORGE seal provides the precision-forged quality which is made from one piece of steel and guarantees perfect geometry as well as a precise cut.
At a glance:
- FRIODUR® ice-hardened blade for exceptional durability of the cutting edge and corrosion resistance.
- Stainless special formula steel, ZWILLING specially fused materials: these knives are robust, corrosion-resistant and flexible at the same time.
- SIGMAFORGE® knife – one-piece precision forging.
- Seamless transition between the handle and blade.
- Ergonomic plastic handle: For fatigue-free and safe working.
We’ve been practising our own chopping skills in the showrooms here at Humphrey Munson…
I. Winter Chopped Salad:
2 sweet potatoes (roasted)
1 romaine lettuce
1 block of feta
1 garlic clove
pinch of paprika, salt & pepper
drizzle of olive oil and balsamic vinegar
splash of pink grapefruit juice
tbsp honey
1/2 pomegranate
pink grapefruit slices, to serve
Peel and chop the sweet potatoes and roast until soft. In the meantime, chop the lettuce and feta. Once the potatoes are soft, mix all three in a serving bowl. Drizzle with olive oil, balsamic vinegar and a splash of pink grapefruit juice. Add the finely chopped garlic, a pinch of paprika and a squeeze of honey. Stir. Add the seed from 1/2 pomegranate (more if you prefer of course) and add a slice of pink grapefruit to serve.
II. Brunch Bowl:
2 slices pineapple
1 kiwi
1 generous spoonful of Greek yoghurt
1/2 pomegranate
1 tbsp honey
Start by removing the rind and chopping two pineapple slices. Peel and slice 1 kiwi. Combine. Add a generous spoonful of Greek yoghurt. Top with a sprinkling of pomegranate seeds and a squeeze of honey. Enjoy!
III. Caprese Salad:
2 large tomatoes
1 mozzarella
handful of basil
drizzle of olive oil
pinch of salt and pepper
Finely slice the tomato and arrange in a circle around the plate. Drain and slice the mozzarella, add in between the tomatoes. Finely slice the shallots and basil. Sprinkle on top. Add salt and pepper to taste. Serve.
Images: HM
