Kitchen knife Opinel Parallele Multi-Purpose Chef No 118

Kitchen knife Opinel Parallele Multi-Purpose Chef No 118 can be compared to the Japanese Gyuta. This chef's knife is ideal for slicing and chopping, for thin slicing, for cutting into strips, sticks, cubes, etc.

Kitchen knife Opinel Parallele Multi-Purpose Chef No 118

• the most versatile chef's knife
• ideal for cutting and chopping, for thin slicing, for cutting into strips, sticks, cubes,... (for vegetables, meat, fish...)
• the blade remains rigid and stable when cutting
• handle made of beech wood (they use domestic wood, as beech from French forests is particularly strong)
• the handle is lacquered to protect against moisture and dirt
• the soft and clean lines of the handle allow it to fit comfortably in your hand
• 7 mm thick blade made of X50CrMoV15 steel
• blade finish: Migaki
• blade length: 19 cm
• length of the entire knife: 35.5 cm
• weight: 144 g
• made in France

X50CrMoV15 steel is a non-rusting steel. It has high resistance to corrosion and enables high quality cutting, has high mechanical performance. Blade hardness 56-57 HRC. The blade offers sharpness and high resistance to abrasion (wear). It can also be used to cut very hard raw materials, but then it needs to be sharpened again. The advantage of stainless steel is that it does not require special maintenance under normal conditions of use, unlike carbon steel.

Knife maintenance

After use, clean the knife with a soft cloth and lukewarm water. We do not recommend using a dishwasher, as it can affect the sharpness of the blade.

Wood, simplicity, efficiency.

Opinel drew on his roots and knowledge to create the Parallèle series of kitchen knives. Simple and timeless aesthetics thanks to the beech wood handle. This collection consists of a chef's knife, a paring knife, a bread knife, a carving knife, a Santoku knife, a pointed knife, a meat and poultry knife, a carpaccio knife and a fork. For products that are not in our catalog, contact us and we will deliver them to you.

How to sharpen a knife

Opinel blades are known for their exceptional cutting power. To protect this cutting quality, it is important to regularly sharpen the blade when it is dull. And to prevent premature damage to the blade.

Cutting food with your OPINEL knife

In order to preserve and protect the quality of your blade, cutting on hard surfaces (glass, marble, ceramics, etc.) is not recommended. Use softer surfaces for cutting, such as a wooden or plastic cutting board.

What to do in case of oxidation stains (rust/corrosion) on carbon blades?

Wipe the blade with the back of a dishwashing sponge, then wash the blade with a damp, warm sponge and detergent. Wipe the blade with a dry and soft kitchen cloth. Finally, grease the blade with cooking oil. We recommend that you store the Opinel knife in a dry environment with the blade closed.

More about Opinel french knives