ZWILLING 36130-002-0 kitchen knife by ZWILLING — model 36130-002-0

ZWILLING 36130-002-0 kitchen knife set from the ZWILLING Gourmet series contains two essential knives: a paring knife and a Santoku. Both blades are forged in one piece and finished with FRIODUR® ice-hardening for improved edge durability and corrosion resistance. The knives feature V-Edge sharpening for a fine, symmetrical cutting angle of about 15 degrees per side, and ergonomic black synthetic handles with rivets and an exposed tang for stable, fatigue-reducing grip. The set is suitable for general food preparation tasks such as slicing, dicing and chopping and is designed by ZWILLING in Germany.

Advantages

The SIGMAFORGE® one-piece forging process ensures consistent blade strength and balance, while the FRIODUR® ice-hardened finish increases resistance to wear and corrosion. V-Edge sharpening creates a precise, sharp edge with a narrow angle for efficient cutting. Riveted ergonomic synthetic handles provide a secure hold and reduce hand fatigue during repetitive tasks. The combination of these features offers a durable, easy-to-maintain set appropriate for daily kitchen use.

Suitable for

• General food preparation: slicing, dicing and chopping
• Vegetable and fruit prep where a Santoku and paring knife are useful
• Home cooks who need a compact, matching two-piece knife set
• Replacing or matching an existing ZWILLING Gourmet knife set

Key specifications

• Set composition: paring knife and Santoku knife
• Blade material: ice-hardened stainless steel (FRIODUR®)
• Manufacturing: one-piece precision forging (SIGMAFORGE®)
• Edge finish: V-Edge, approximately 15° per side
• Handle: riveted ergonomic synthetic (black) with exposed tang
• Bolster: none
• Care: dishwasher safe but hand washing recommended
• Design origin: ZWILLING Germany

How to use

Use the Santoku knife for most mid- to large-size slicing and chopping tasks, and the paring knife for peeling, trimming and detailed work. Hold the handle with a firm, comfortable grip and guide the blade with controlled motions; avoid prying or twisting motions that could damage the edge. After use, clean the blades promptly—preferably by hand with mild detergent—dry thoroughly and store in a knife block or protective sheath to preserve the edge and prevent accidental damage.

Usage recommendations

For best long-term performance, hone the edge regularly with a honing steel and have the knives professionally sharpened when needed. Avoid cutting on very hard surfaces such as ceramic or glass; use wooden or plastic cutting boards to protect the blade. Although dishwasher-safe, hand washing is recommended to maintain handle condition and blade finish.