Couteau de chef ZWILLING 30571-141-0

The ZWILLING TANREI Japanese Chef's Knife Compact offers a premium-quality, compact blade designed for precision and comfortable handling. Combining Japanese craftsmanship with German engineering, this chef's knife features a 14 cm blade constructed from a multi-layered steel structure with an FC63 core and a decorative Damascus pattern. The ultra-sharp edge is finished by hand in Japan using the Honbazuke method, delivering high hardness and fine cutting performance in a compact format.

Advantages

The knife's 14 cm blade provides precise control for delicate slicing and trimming while preserving the balance and feel of a larger chef's knife. The construction includes 100 layers of premium steel around an FC63 core, resulting in outstanding hardness (63 HRC) and long-lasting sharpness. A thin, hand-honed edge enables accurate cuts on the board and when cutting by hand, and the elegant micarta handle offers a comfortable, secure grip.

Suitable for

• Precision slicing of vegetables, herbs and boneless meats
• Trimming and detailed preparation tasks
• Home cooks and professional chefs seeking a compact, high-performance chef's knife

Key specifications

• Blade length: 14 cm
• Blade construction: 100-layer premium steel with FC63 core
• Hardness: approximately 63 HRC
• Edge finish: hand-honed using the Honbazuke method
• Handle material: micarta
• Blade appearance: Damascus pattern

How to use

Use the knife for precise slicing, dicing and trimming tasks. Maintain a firm but relaxed grip on the micarta handle and let the thin, sharp blade do the work with smooth, controlled motions. For safety, cut on an appropriate cutting board and avoid twisting motions that could damage the edge. Rinse and dry the knife after use to prevent spotting and preserve the finish.

Recommendations

To retain the ultra-sharp edge and the blade's performance, sharpen periodically with a suitable whetstone or professional service, and store the knife in a protective block or magnetic strip to avoid contact with other utensils.