Following two years of research, chef Mark Gregory of Le Chef has launched two professional knife ranges which, the company says, incorporate the latest in knife blade and handle technology.
The ranges use Damascus stainless steel and zirconium carbide for the cutting edges.
Japanese-layered Damascus steel is a high 440C-carbon stainless steel with magnesium, cobalt, molybdenum and vanadium added for sharpness and durability. The steel is then folded and layered into 37 layers of stainless steel. Only the centre layer acts as the cutting edge, with the outer steel layers protecting the cutting edge while strengthening the whole blade. The handle has a contemporary design and features a wood grain, linen and resin laminate called Micarta.
The ceramic zirconium carbide range features cool grey/black blades that have been fired for twice as long as the original white versions. This ensures that they are doubly durable, stronger and will stay sharp up to 10 times longer than most steel blades.
A zirconium carbide blade has a natural non-stick surface that helps reduce ‘browning' when cutting foods such as apples and celery by not transferring metal ions to food. Additionally, ceramic blades won't rust or corrode from acid and oils found in fruit or vegetables. The black ceramic knife range features a non-slip ergonomic handle.
Le Chef is offering a special introductory 15% discount on any knife or knife set purchased from the Le Chef Zirconium Carbide range or Le Chef Damascus Steel range until 31 July.
To buy it, callDenny's