The knives in the Kappa series are perfect for professional and amateur chefs because they meet the requirements of the guidelines for knives for use in the catering industry.

The traditional way of manufacturing and the innovative, high-quality design earned the series Kappa the "Red Dot Design Award".

Thanks to the all-metal design, they are even dishwasher safe.

Care and Maintenance - Clean your knife after each use with a damp cloth.

1. Never put your knife away without wiping it clean –  specially after cutting acidic foods
2. ever use acidic or abrasive cleaners to scrub your knife
3. Knives with wooden grips are never to be washed in the  dishwasher or left soaking in standing water
4. Never store your knife loose in a drawer
5. Never use a cutting surface made from stone or ceramic as  these will dull or damage the cutting edge