AN UNCOMPROMISING DESIGN - 

- EXTRAVAGANT FORMS AND EYE-CATCHER IN EVERY KITCHEN - THE TANG ROTATED BY 90 DEGREES IN A BLACK HANDLE.

- SAFE CUTTING - THE KNIVES FEATURE NONSLIP PLASTIC HANDLES FOR A SECURE GRIP WHEN CUTTING.

- FORGED FROM A SINGLE PIECE - THE BLADE AND TANG OF THESE KNIVES ARE PRECISION-FORGED FORM A SINGLE PIECE OF SPECIAL STEEL.  THAT MAKES THEM PARTICULARLY DURABLE AND ROBUST.

- PERFECTLY SHARP - THE KNIVES IN THIS LINE FEATURE A SPECIAL POLISHING REMOVAL FUNCTION.  THIS GURANTEES PERFECT SHARPNESS AND ALLOWS FOR PRECISE WORK.

- THE ALL-ROUND KNIFE FOR ASIAN CUISINE, FOR CUTTING FISH, MEATS AND VEGETABLES ("THREE GOOD THINGS").

- MADE IN SOLINGEN, GERMANY.

CLEANING AND CARE:

HAND-WASH FOR A LONGER SERVICE KNIVES' LIFE

FISSLER RECOMMENDS WASHING ITS HIGH-QUALITY KNIVES BY HAND.  WASHING THEM UNDER RUNNING WATERWITHA LITTLE DISHWASHING LIQUID AND DRYING THEM CAREFULLY (FROM THE BLADE SPINE TOWARD THE CUTTING EDGE) IS SUFFICIENT TO PREVENT CORROSION

SAFE AND SIMPLE WORK WITH SHARP KNIVES

EVERY KNIFE BECOMES LESS SHARP OVER THE COURSE OF TIME.  THE BLADE MUST BE RE-SHARPENED REGULARLY BECAUSE A SHARP KNIFE IS SAFER THAN A BLUNT ONE.  IT CAN MORE EASILY CUT THROUGH THE FOOD WITHOUT FATIGUE TO THE HAND.

SHARPENING SYSTEMS

FISSLER RECOMMENDS USING A SHARPENING STEEL TO SHARPEN YOUR KNIVES.  HOLD IT OUT AT ARM'S LENGTH FROM YOUR BODY.  TO SHARPEN, DRAW THE BLADE OVER THEENTIRE LENGTH OF THE SHARPENING STEEL SEVERAL TIMES FROM THE HANDLE TO THE TIP ON BOTH SIDES OFTHE BLADE.  WHEN DOING SO, THE KNIFE SHOULD BE VERTICAL AND AT AN ANGLE OF 20° TO THE SHARPENING STEEL.