ZWILLING Professional S 8-inch Razor-Sharp German Chef's Knife, Made in Company-Owned German Factory with Special Formula Steel perfected for almost 300 Years, Dishwasher Safe

I recently bought the Zwilling Chef’s Knife, and here’s my quick feedback:Build QualityThe knife feels incredibly sturdy and well-balanced in hand. The handle is ergonomic, offering a comfortable grip for extended use.Cutting PerformanceIt slices through ingredients effortlessly, whether it’s vegetables, meat, or herbs. The sharpness is impressive, and it maintains its edge even after heavy use.DesignThe sleek, modern design looks great in the kitchen. It’s both functional and visually appealing.DurabilityThe high-quality steel holds up well over time, and the knife feels solid and reliable with every cut.SummaryThe Zwilling Chef’s Knife is an excellent investment for anyone serious about cooking. It’s sharp, durable, and comfortable to use, making meal prep easier and more efficient.

The current price point is fantastic. I have a Cutco (yeah, I know) chef's knife and it's over 25 years old. I keep it sharp and it holds and edge. That said, the Zwillings will now be my daily driver. The steel is better, the edge is sharper, the handle is more comfortable, and while I know this is controversial, I love the bolster. Chopped up a ton of garlic and onions for a loaf of bread with ease. Broke down a chicken, no problem including the spatchcock. At around $75, this is a huge bargain for an amazing knife.

Me encanta este cuchillo. Hay muchos detalles pequeños que hacen este cuchillo superior.

This is the only chef's knife you will ever need. High quality German steel. Comfortable grip and sharp as can be. I use it all the time and it always gives me the results I need.

I purchased the Zwilling Professional S chef's knife to replace an alternative brand that I've used for many years. I was looking for a very sharp, full bolstered somewhat heavier chef's knife and it seemed the Zwilling Professional S would fit the bill and indeed it has. Note that I had also tried the very highly rated MAC Professional 8" chef's knife but I felt that despite it being very sharp it was too light for me and that the handle was a little shorter than what I like.One thing that I should note is that when shopping for a Zwilling Professional series knife one might find different wording next to the "twin" logo stamped on the blade. For example, It might say Zwilling Professional S on the right side of the logo, or, it might say Zwilling J.A. Henckles on the left side of the logo and Professional "S" on the right side of the logo. I wanted to make sure I was purchasing an actual high quality Professional series knife so I called Zwilling for clarification. They explained that they are the same knives but that the knives with only Zwilling Professional S on the right side of the logo comes from older stock made prior to the Zwilling/J.A. Henckles merger. Those with Zwilling/J.A. Henckles on the left side of the logo are newer stock. I had no qualms about buying the exact same but older stock knife at the lower price sold by the vendor.

Very well made knife, top reviewed -- by comparison, I've been using a Sabatier chef's knife for nearly everything in the kitchen, and found it excellent for all-purpose use -- but it was stamped steel not forged, and eventually got metal fatigue and broke between handle and blade. But it was nice: light, deft, easy-handling, with a concave-ground blade that sliced nicely through anything - slightly flexible, quick to sharpen. By contrast, the Henkels chef knife is larger, heavier, stiffer, harder, a real Germanic sort of approach: highly crafted but without subtlety -- the thing is case-hardened (cold-hardened) so it's rigid not flexible at all, and needs a special high-hardness sharpening steel to keep it sharp (when it needs sharpening, don't know how long the edge will last.) It works impressively well for meat, nothing stands in its way; but the blade is somewhat convex in shape, so things stick to it a bit more and it takes a little more pressure to cut veggies etc. The knife feels as if it were made to suit a large powerful chef with big hands, so a definite feeling of overkill in moderate use. By comparison, the old french Sabatier knife was for surgeons, this new Henkels knife is for butchers. That is, excellent, but handle it before you buy one, it may or may not be what you'll be most comfortable with.

I purchased this to replace the same knife after 25 years. The old knife was still perfect, still easy to sharpen but was lost somewhere. I had to buy the same knife again and was happy to find the build quality has not changed!

Having bought a J.A. Henckels Pro S Santoku several years ago that's held up to heavy use, it was time to upgrade my chefs knife recently too. I was a little wary about the whole Zwilling partnership and change in name, but the knife still has the same logo, exact same style and components as my Henckels I bought years ago. I haven't been able to tell a difference, and they look like a matching pair in my kitchen.Keep in mind that Henckels sells many knives at many different price points, from $20-$200+. It's not that the cheaper knives are bad - in fact, I recommend those for knives for special utilities, like I have a $40 fork and carving knife set I might use twice a year on a thanksgiving turkey or a Christmas ham, or likewise have a $40 bread knife. It's great to have a bread knife around, but, it's just for bread?If you're just running a home kitchen, forget the 8-10 whatever piece knife block set. Spend the money on a great chefs knife and santoku knife and you'll thank yourself over years of faster prep as you aren't fighting your knives when preparing meals, or worse, dull knives require more force and are actually more likely to cut you because of that. Treat sharp knives with care and you'll be amazed at the ease and light effort that's needed to work with anything you put in front of this knife.