Opinel chef's knife 20cm - no.118

Article number: 3123840018183 View all from Opinel > View more: Kitchen knives > Opinel - Chef's knife 20cm - no. 118 Opinel chef's knife with a blade of 20 cm long and 3 mm thick. The blade is stamped from stainless steel Z50CD14 This knife is ideal for cutting, thinly slicing, chopping... the knife with a length of 20 cm is an ideal chef's knife made of stainless steel X50CrMoV15, stainless steel is very corrosion-resistant and ensures a perfect cut. The Opinel chef's knife has a hardness of 57 HRC. This hardness ensures good sharpness retention, but the knife is still easy to sharpen by hand. Handle is made of beech wood, which is the most commonly used wood for the manufacture of Opinel handles. From France, this beech is hard, durable and easy to work with. With a homogeneous appearance, the light colour varies from yellow to pink. It is characterised by the presence of numerous small dark stripes. Use The chef's knife is an all-rounder, just like the santoku. However, the blade is slightly rounder. This makes the cutting movement slightly larger. In addition, the blade of a chef's knife runs to a centre-pointed point. The knife can be used for cutting vegetables, chopping herbs and cutting meat. In the absence of a meat knife, the chef's knife can also be used to cut cooked meat thanks to its length. Product specifications Chef's knife 20cm - No. 118 Item description Chef's knife 20cm - No. 118 Item number 3123840018183 Country of origin France Protection Leaving a sharp knife loose in the drawer is asking for trouble. It is not only dangerous, it also damages the edge of the knife. Therefore, store your knife safely in a knife block, hang it on a magnetic strip or store it in a knife protector. Dishwasher safe? Just like all other knives, using the dishwasher is not recommended. We recommend simply cleaning your quality knife with a lukewarm, mild soap solution and drying it thoroughly. This way you will enjoy your knife for the longest time. The dishwasher exposes the steel to different temperatures, acids and other corrosive substances. In addition, there is a chance that the blade will be damaged if it touches plates, pans and other hard objects.