Zwilling Pro 8" Chef's Knife

Yeah my parents have the eight inch Wusthof so I've used that a lot. I liked weight of the Zwilling just a bit more than the Wusthof (did a side by side comparison at the store) and also the fact that it tapers out later than the Wusthof so you get a bit more height when you're rocking.

My sous chef owns one in his personal set and all the cooks love using it. It keeps a great edge all day long.

Interesting. I went the opposite direction, buying a nice expensive Zwilling as my first knife. Years later I grabbed a Victorinox with the plastic handle off Amazon, and I find I reach for it more. It's lighter, has a deeper/taller blade, cuts just as well

Same, I actually find that when the handle is wet (but not oily ofc, which knife wouldn't be slippery when oily?) the dimples give some adhesion via surface tension it seems.

Zwillings are worth it if you get them on sale. They regularly go on sale for 35-50% off. A takamura R2 would be a perfect compliment to your zwilling. Let the zwilling do the rough jobs and the takamura r2 do the fine precise jobs.

Funny, I have the exact same Zwilling Pro, and I'm not overly fond of it. Big big belly, I like a straighter line on my knives. Having said that, it IS a heavyweight, and holds an edge well, making it a pretty solid implement of destruction where lighter knives will give you a workout.

and oh my god I can't believe how amazing it is! I don't mean to hate on Victorinox - it was a great first knife and served me well for four years, but there is something to be said about the weight of nicer knives and how much they help you make cuts. I feel like the Victorinox left a lot of the work up to me, and my new knife is assisting with everything thanks to its weight and sharpness.

They asked for a proof that it was a Henkel they wanted the numbers on the blade mine had it rub off. I took about 20 pics from all Angles to show that was legit. They generated an invoice and sent a label to send back the one with a broken tip. I had a new one in about two weeks.

I finally picked up a honing steel for a similar Zwilling knife I got for Christmas. It was shocking how much better it cut after using the steel even though it'd only been a month and a half. I forgot just how sharp it was when I first got it.

Heavy German steel feels great. It's got a lot of power behind it and it holds an edge well. It's perfect for casual home cooking, but of you use something like that for 8 or 10 hours doing catering prep, you may decide you prefer a lighter blade.

I use the Shun Classic 7" Asian Chef knife as my daily driver, and keep the Zwilling for giant cuts of meat (and anything that might abuse the blade due to bones). ... I have big hands, but I guess don't incorporate that "rolling" (?) motion you need to utilize the length of a curved knife like the Zwilling properly...