#25 in Chefs knives
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Reddit mentions of Henckels Zwilling Pro -8" Chef's Knife
Sentiment score: 3
Reddit mentions: 4
We found 4 Reddit mentions of Henckels Zwilling Pro -8" Chef's Knife. Here are the top ones.
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- Curved bolster encourages cutting with improved precision, safety and Comfort
- POM handle is durable and resilient
- SIGMAFORGE knife is forged from a single piece of Special Formula High-Carbon NO STAIN stainless steel
Features:
Specs:
| Color | Black |
| Height | 1.5 Inches |
| Length | 16.5 Inches |
| Number of items | 1 |
| Size | 8-inch |
| Weight | 0.8 Pounds |
| Width | 2.75 Inches |
Hah I'm loving these suggesitons. My quick aside about knives was a reference to some actual purchases I made though. It's just I'm talking kitchen knives.
My favorite one I own is this bad boy.
I use an overhand pinch technique when I do most of my cutting, and this knife has this lovely little smoothed section where the blade meets the handle that makes it really comfortable to hold. Also holds an edge real well, so I don't find myself constantly needing to sharpen it.
I would probably go for a Zwilling Pro, specifically the 8": https://www.amazon.com/Henckels-Zwilling-Pro-Chefs-Knife/dp/B007I1PLO4
Personally I find 6" to be too short, so if you don't think it will be an issue I would go for the 8". Wusthof is fine, but if you go for one get the Ikon which doesn't have a full metal bolster. Those two knives are pretty much the same thing at the end of the day.
The bolster that's used on a lot of german chef's knives is really comfortable, but that's the only good thing I can say about it--I consider this feature to be a major design flaw. As you sharpen your knife, the edge starts to recede past the bolster and you end up with an area that doesn't touch the cutting board right in the most important part of the blade. The only way to solve this problem is to grind the bolster back once in a while, which is major surgery that most people can't do. I've seen plenty of lower quality knives that come from the factory with this dead spot already there. Bob Kramer makes some of the best european chef's knives in the world. He has the skill to do whatever he wants to do, and discerning customers who know what they want--his knives are sharp all the way to the heel.
There are a few knives (like this one: https://www.amazon.com/Henckels-Zwilling-Pro-Chefs-Knife/dp/B007I1PLO4) that combine a forward, integral bolster with a full edge, but you don't need an integral bolster (or any kind of bolster) to make that work.
Buy yourself a nice chef knife. You will have it forever if you take care of it, and you won't regret it.
Wusthof
JA Henckles
Personally, I like the way the Wusthof feels in my hand moreso than the Henckles knife, but they are both super high quality and worth the money. 10/10