• Kokkekniv Serie 4000 20 cm-Burgvogel-Kvasse Kniver
  • Kokkekniv Serie 4000 20 cm-Burgvogel-Kvasse Kniver
  • Kokkekniv Serie 4000 20 cm-Burgvogel-Kvasse Kniver
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Burgvogel

Chef's knife Series 4000 20 cm

Chef's knife Series 4000 20 cm

689,00 NOK
689,00 NOK
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  • Lagervare: 3-5 dager estimert levering

The blade of this chef's knife from Burgvogel's '4000' series is punched from quality German steel. It is a light and versatile knife that is suitable for cutting and slicing meat, fish and vegetables. The knife is well balanced and the blade steel is continuous throughout the handle. Good ergonomic handle with seamless transitions to the blade.

Leaf length 20 cm
HRC 56
Weight 215 grams
Article no 2520001
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Produced in Solingen

The 4000 series is manufactured in Solingen in Germany. Blades are punched quality German steel with a handle made of POM plastic for professional use. Lightweight knives with a classic design where the blade steel goes through the entire handle. The blade and handle are firmly joined without any gaps, which makes the knife completely hygienic. Safe to use and meets high quality standards and hygiene requirements.

  • Produktbilde som viser annen side eller detalj

    The handle is designed to provide a good grip and is attached with 3 stainless steel rivets and inductively welded

  • Produktbilde som viser annen side eller detalj

    Before the knife leaves the factory, the handle is polished, which creates a seamless transition between steel and shaft.

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Produktbilde som viser annen side eller detalj

The sharp blade is punched chrome-molybdenum-vanadium steel in genuine German quality.
(Chrom-Molybdänsteel X 50 CrMoV 15)

About the Chef's Knife

The chef's knife is a versatile knife that is designed to perform a number of different tasks in the kitchen. It has a broad blade that is rounded at the tip and a sharp, pointed tip. It can be used to chop, slice and cut up meat, fish, vegetables and fruit.

Maintenance

The knives are easy to maintain and in theory can withstand the dishwasher, but we recommend washing them by hand.

All knives deserve special care and attention when it comes to maintenance. Ideally, you should clean the knife immediately after use with mild soapy water and then rinse and dry it with a soft cloth.

Sustainability