ZWILLING Pro 8-inch Traditional Chef's Knife

Years ago, I was gifted the Twin Four Star II Chef Knife. It’s worked great for pretty much anything I want to cut, assuming it’s kept sharp and honed. The blade profile and material is basically the same as this Pro Traditional. The only difference is the handle and bolster. I’m big on sharpening my knives on whetstones and the bolster on the Twin definitely gets in the way. I plan to gift the Twin to someone newer to cooking and wanted another hardy knife for daily use. I have a couple of Miyabi knives I baby a bit more that definitely retain an edge better; however, with the Zwilling, I know the blade can take a beating with harder ingredients without worry. It’s 57 HRC and sharpened at 15 degrees. Out of the box, the edge was sharp and I’m happy with my purchase, especially since I got it for under $90. Pros: - Well made and sturdy as expected of a Zwilling - Blade is plenty sharp out of the box - Bolster doesn’t extend to the heel of the blade making sharpening easier - Stainless Steel that won’t rust or stain easily when submerged or dealing with acidic ingredients - Blade HRC also makes it relatively easy to sharpen. - On sale, it’s a great value for a well made daily cutter. - The knife comes in this traditional blade profile, which fixes the issues of the complaints against the normal version. Cons: - It is handle heavy. Not too much of a con for me but could be for some - The handle might not be comfortable for everyone. I personally prefer the handle on the Twin Four Star II - I wish the HRC with 59-60 so it would retain an edge longer while being sturdy but that’s just a small nitpick. Can’t complain for the price.

This has been a great knife. I bought this for my gf that works in a steakhouse kitchen. It has been flawless for her. Stays very sharp with an occasional ceramic rod realignment, stain and rust free. Great tool for the price. No chipping, handle feels great in the hand.

Great knife, it feels so sharp out of the box and keeps the edge for quiet a while. Grip feels good and comfortable

The the manufacturer packaging my knife arrived in was damaged, like it was dropped on it's end and squished a bit. I was nervous that the tip may be broken or some other damage to the blade, but luckily I did not discover any damage. The knife feels really nice in my hand and I like the angled, rounded half-bolster. It is very comfortable. With the full tang, the blade feels really light and I'm able to wield it very precisely and quickly. It is very sharp out of the package and I just ran it over a steel a few times before using. I also like that the bolster does not interfere with the blade like my other chef knives. The only problem I have is that my wife won't let me display it on the magnetic holder with my other knives. I have the Henkels/Zwilling 4-star collection, and this knife doesn't match...so I had to fashion a sheath and put it a drawer. Probably better off so no one else uses it. Do they make sheaths for these knives? I will have to research that. Anyway, this is a really nice chef knife, and I would recommend it to anyone in the market for a decent chef knife.

I’m old enough to finally appreciate good quality cutlery! I’ve been collecting this brand and various knives for a while now and I bought this one for my son. I highly recommend it.

Not only is this amazingly sharp. Perfect blen of stainless and carbon steel. Carbon helps keep its sharpness while stainless keeps it strong without rusting. What I LOVE the most is the lack of bolster which makes it difficult to sharpen without 'gutting' the blade. As a professional chef, I suggest this knife to everyone who asks.

We upgraded from the Victorinox equivalent, and boy, is this an upgrade. It feels great in the hand—not too heavy, and well-balanced. While it’s a bit large for really fine details, it excels as a workhorse and is a fantastic general-use knife. I recommend honing it after every use and using a professional knife sharpener every month if you use it daily. Definitely worth it.

Price: You get what you pay for. We won't need another chef knife now for a couple decades. Buyers: - Keep in mind that all stainless knives dull faster than high carbon steel. That's just how it goes. - Avoid the dishwasher. I have a couple Zwilling knives, and over time, the dishwasher really dried out my handles, and turned them gray and dull. Style: I vastly prefer this style over those where the blade comes straight out of the handle. This gives bacteria less area to hide, and makes the knife easier to clean.

E' il primo coltello da cucina "professionale" che acquisto. L'ho scelto per il design intelligente dell'impugnatura, che consente per tritare una comoda presa tra la fine del manico e l'inizio della lama. Materiali ottimi, sia l'acciaio che la plastica del manico. Valutate attentamente le dimensioni in base all'utilizzo che ne farete. L'ho acquistato con un piccolo sconto, ma vale tutti i soldi del prezzo pieno. Assolutamente consigliato.

Boa Qualidade

Es muy buen cuchillo y se siente súper bien al usarlo Llego con un rasguño, pero todo bien con el producto en sí

Despues de romper mi anterior cuchillo por el mango tras años de uso, opte esta vez por gastar algo mas en un cuchillo de mayor calidad y creo haber acertado. El cuchillo es precioso, afilado y algo pesado, pero nada que moleste cuando estas usandolo. Su filo dura lo que todos, pero con la shaira lo vuelvo a sacar en pocos segundos cada pocos dias, y hasta ahora ( unos mese de uso) aun no he usado mis piedas de afilar. Recomendado si buscas un buen cuchillo para durar, con hoja de cabo a rabo, y asi evitas que se te rompa por el mango como me paso con mi anterior cuchillo Arcos.

What?! Spend $130 on one stupid knife when I can get one at walmart for $10? That's what I thought too. Believe me it IS sooo worth it. After reading a ton of reviews and watching youtube vids on finding a good chef knife, this one always came out on top! The Henckels 8 inch PRO (Made in Germany...not the International version made in Spain). One comment from a Chef said, "Why spend $50- $80 on a mediocre knife that needs sharpening every few hours, then replacing it every 2 to 3 years, when you can pay another $50 and get a knife that will outlast you". The secret is in the steel. He wasn't kidding. Just from holding the knife in your hand you can tell it's a well thought out and comfortable design. It's perfectly balanced and sculptured for the "pinch grip". The the steel is super sharp and holds a razor edge longer than any other knife. Only use the knife on wooden or plastic cutting boards, stay away from glass boards they dull a knife faster than using it to cut bricks. Go ahead, treat the "Chef" in your life, they deserve the best and will thank you for it! Superior German craftsmanship, perfectly heat treated steel, and a super comfortable design, what more do you want?