1778 Series
by Friedrick Dick
The core of these exceptional knives at the same time holds the secret of
their quality: a thin layer of high-alloy "Double X VG 12" carbon steel.
Based on a special formula that goes back to the founder of the company,
this contains ingredients like cobalt, manganese and molybdenum. The
result is that all the knives of the 1778 series have an elastic and
cutting core unit, coupled with an extreme degree of hardness (amounting
to 61° HRc). This is a combination that not only gives you incomparably
fine and even cutting, it also lengthens the service life of the cutting
edge considerably. As carbon steel is liable to corrosion and is not
neutral in terms of taste, the core of the knife is sandwiched in between
layers of high-alloy steel. The handle of the 1778 series is made of Plum Wood.
Each knife is made by hand, each handle is as unique as from where the wood
came from the tree. The knives come in a special presentation style
gift box and each knife comes with a Plum wood sheath as well.
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4½" Paring/Utility Knife - 1778 Series [FD8-1647-12H]
List Price: $513.60
Our Price: $410.85
Indispensable for peeling, chopping and decorating. With its short blade, it is particularly easy to use, in a wide variety of ways, and was originally developed for the US army.
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6½" Santoku Knife - 1778 Series [FD8-1642-17H]
List Price: $642.00
Our Price: $513.60
The perfect knife for chopping vegetables and raw
meat, also suitable for roasts and fish. For the most delicate filleting and
artistic presentation.
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9½" Chefs Knife - 1778 Series [FD8-1647-24H]
List Price: $642.00
Our Price: $513.60
The centerpiece of any good kitchen. Perfectly
balanced for coarse and fine chopping, cutting and jointing. For cutting up
meat, fish, fruit and vegetables – a prodigious talent in the kitchen.
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6 3/4" Chinese Chefs - 1778 Series [FD8-1604-18H]
List Price: $699.80
Our Price: $559.85
The most important knife in any Chinese kitchen. For
chopping vegetables, herbs, salad leaves, fruit, etc. It is also perfect for
jointing poultry. By placing the index finger and thumb down the back of the
blade, a good cook can handle this special knife "effortlessly".
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