

Legacy 3-Piece Cutting Board Set, Multicolour
Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%
Vector
Best for: Vegetables · Fish · Thin slicing
−20% with codePrice with the code: €7,16
VAT included
In stock
No matter how extensive your knife collection, you'll find yourself reaching for this all-purpose kitchen knife again and again. Slicing, dicing and mincing is what this Japanese-style knife does best, and thanks to the non-stick coating on the blade, you can do it all without worrying about food sticking to the knife.
Why Vector?
Specifications: BergHOFF product data
No matter how extensive your knife collection, you'll find yourself reaching for this all-purpose kitchen knife again and again. Slicing, dicing and mincing is what this Japanese-style knife does best, and thanks to the non-stick coating on the blade, you can do it all without worrying about food sticking to the knife. The ergonomic soft-grip handle is comfortable to hold and great for small chopping jobs.
Unique features
General features
Complete the set


Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%


Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%


Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%


Best for: Chopping · Bread · Serving
Volume discount: 2 products −5%, 3 products −10%, 5 products −15%
FAQ
Blade length: 14 cm; Dimensions (L × W × H): 26.35 × 3.7 × 2.41 cm; Net weight: 0.19 kg.
Hand wash recommended.
BergHOFF warranty: 5 years (2 years on the coating).
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Guides

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Questions and answers
Start with a chef's knife of around 20 cm – it handles most everyday cutting. Add a small paring knife for peeling and detail work, and a serrated bread knife.
Both are all-round knives. A chef's knife has a curved edge for rocking cuts; a santoku has a flatter edge for straight up-and-down chopping of vegetables, fish and meat. Choose the shape that feels best in your hand.
Use a honing steel regularly and sharpen the blade when honing no longer helps. Cut on wooden or plastic boards rather than glass or stone, and store knives in a block or on a magnetic strip.
We recommend washing knives by hand and drying them straight away. A dishwasher can dull the edge and damage the handle. Always follow the care instructions for your knife.