N°216 Bread knife Intempora

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We use Sandvik 12C27 modified stainless steel. It is anti-corrosive thanks to the addition of chrome and requires no special maintenance. Its carbon content of at least 0.40% gives excellent cutting edge.

The moulded handle is made from fibreglass polyoxymethylene which ensures excellent resistance to wear and water and outstanding impact strength. Thanks to its curved shape and triangular profile, it provides a secure and comfortable grip.

This knife has been selected by the Ecole de Cuisine Alain Ducasse and the Ecole Gourmets of the Paul Bocuse institute. It is used in their workshops : www.ecolecuisine-alainducasse.com and www.ecoledecuisine.institutpaulbocuse.com

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