RE:#1-Wusthof Le Cordon Bleu 9 inch Carving Knife

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9-inch Le Cordon Bleu carving knife slices uniformly thin cuts of meat
Precision Forged from one piece of German X50CrMoV15 steel
30 Percent lighter compared to Wusthof Classic Series
Specially polished super fine laser tested edge is super sharp for uniform cutting and long-lasting edge retention.
Exceptionally sharp with Wusthof's PEtec sharpening process

RE:#1-Wusthof Le Cordon Bleu 9 inch Carving Knife

lontong : Wsthof

Wusthof Le Cordon Bleu Knives

Both professional chefs and discriminating home cooks are familiar with the superior performance of Wusthof knives, but Wusthof has surpassed its own high-quality culinary tools with the creation of the Le Cordon Bleu line. This knife collection combines Wusthof's almost 200 years of forging expertise with input from the world-renowned Le Cordon Bleu School of the Culinary Arts in Paris, established in 1895. The result is a knife that looks similar to Wusthofs Classic line but with much-improved that are aimed to appeal to a high-end, professional customer and home cooking enthusiast alike.

Highlights
Wusthof's Le Cordon Bleu

Black synthetic handle. Designed for people who prefer lighter knives. 30% lighter knife compared to Classic (e.g. a cook's knife with a blade length of 20 cm) Forged from one piece of specially tempered high-carbon steel to ensure outstanding strength Perfectly balanced for effortless cutting Seamless hygienic fit of the handle Triple-riveted, full-tang handle Black handles made of special synthetic material Specially designed bolster Long-lasting extreme sharpness, thanks to Wusthof's Precision Edge Technology (PEtec)

Independant tests have determined that Wusthof knives with the PEtec edge are 20% sharper and retain their cutting performance twice as long as Wusthof knives without.

Le Cordon Bleu vs. Classic Series View larger. Le Cordon Bleu vs. Classic Knives Balance

This 8-inch cook's knife, for example, is more lightweight than other Wusthof knives, yet it retains the substantial balance and heft Wusthof is known for. Less metal is used to form the high-carbon stainless-steel blade and half bolster (as in some Japanese cutlery), so professionals who perform repetitive cutting tasks should experience less wrist fatigue and greater agility with the knife.

In addition to its excellent handling, the half-bolster design also allows for the entire blade, from butt to tip, to be sharpened on a steel, and a rear garnishing point can also be used to carve, tenderize meats, and remove eyes from potatoes or soft spots from fruit.

The Le Cordon Bleu cook's knife makes for a very versatile knife--perfect for all those everyday cutting and chopping duties.

Wusthof Technology Offers Superior Sharpness

The latest cutting performance tests carried out by the FGW (Forschungsgemeinschaft Werkzeuge und Werkstoffe e.V., a German research association for tools and materials based in Remscheid) confirm that Wusthof forged knives offer the best quality when compared to other well-known, single-layer brands.

The extensive tests were carried out in accordance with DIN EN ISO 8442-5. WUSTHOF knives have a considerably higher ICP (Initial Cutting Performance) and maintain this performance for an extremely long time (TCC = Total Card Cut).

When compared with the winners in the "cook's knife" category awarded by German consumer organisation "Stiftung Warentest" in its 1st edition of 2008, forged WUSTHOF knives featuring the new PEtec technology produce a result which is about 20% higher.