#36 in Chefs knives
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Reddit mentions of Zwilling J.A. Henckels 30071-203 8-Inch Chef's Knife, 8 Inch, Black
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of Zwilling J.A. Henckels 30071-203 8-Inch Chef's Knife, 8 Inch, Black. Here are the top ones.
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- Manufactured in Germany
- Special formula high carbon NO STAIN steel
- SIGMAFORGE knife is forged from a single piece of solid steel
- Ice-hardened FRIODUR blade starts sharper, stays sharper longer, and has superior resilience
- Ergonomic polypropylene handle is permanently bonded for seamless accuracy and no gaps
- Stainless steel end cap with the ZWILLING J.A. Henckels logo
- 57 Rockwell Hardness = excellent edge retention
- Edge angle 15 degrees per side
Features:
Specs:
| Color | Black |
| Height | 1 Inches |
| Length | 13 Inches |
| Number of items | 1 |
| Size | 8 Inch |
| Weight | 0.7 Pounds |
| Width | 2 Inches |
This is my daily driver. It's good for almost everything, and excellent at many of those things. A paring knife goes well with something like this, but there are so many styles that I'm just not going to share what I like. Even something like a chef's knife will come down to personal preference mostly.
This - I do 90% of stuff with a good forged german chef's knife. I have this one. I would absolutely recommend it - and for hand feel, forged beats stamped by a mile.
I do almost everything else with a long serrated knife that is good for bread and also for dismembering pineapples and other large fruit.
Did you always use really good knives, or were they just okay? I don't cook nearly as much as a chef, but the knives I bought 3 years ago have held up great with nothing but regular 'sharpening' every other time. Maybe a full, grinding-based sharpening would make a big difference?
This is my knife: http://www.amazon.com/Zwilling-J-A-Henckels-8-Inch-Stainless-Steel/dp/B000FMVS0E