I have had the traditional bolster for over 40 years. Because I am used to the rolling design on the board I visited the grinding wheel and ground the bolster down till it resembles the new design. However I did this about 35 years ago. Because I was careful and later filed and buffed the ground area, the knife does not look as bad as one might think. Since then I have been able to avoid replacement and have a knife that functions and sharpens better than the old or new. Yes I did it to the whole set of 18 and to other high quality knives I own. Now when I finish sharpening with my final 5000 grit wet stone I have a razor edge that extends the full length of the blade. Just a little careful time vs a lot of $$$$$.
Never been able to try one but in terms of aesthetics that knife is hard to beat with the very sharp tip, profile and angled bolster. I prefer a santoku to a chefs knife for daily use so I’m not sure the high tip would suit my cutting style but it’s certainly a very appealing knife.
I have that knife and I really like it, I also have the more tradition French style 8" and 6" chef's knife, but for vegetable chopping I use a Nakari, or a Santoku.
The tip and rocking motion is everything to me. I have this knife and I have noticed that aside from its durability and sharpness, it just doesn’t feel right. Thanks for the review!!!
I’m using Zwilling Pro but version with traditional blade shape and for me is best knife ever. Great ergonomic, durability, perfect weight balance, hardness, easy sharpening, minimal maintenance. It’s western cuisine performance knife for real work.
My take on knife geometry is use what you're comfortable with and use the appropriate geometry for the job. I currently have two mid-low class chef knives: a santoku and a western-style one. The former I prefer for diagonal push cuts, the latter I prefer for rocking cuts. My santoku is thinner also thinner and equipped with a double v edge. My western style knife has a more gradual taper on the edge. I use both for my cooking and I like to alternate between the two. My dream, however, is to design and build my own knife, tailores specifically to my hand shape and cutting style... That's when I have enough money to get a lab
Why you don't showed the geometry of the knife ? Sharpness isn't a feature of the knife it depends on regular sharpening or honing😅 I want to buy a Zwilling Pro but it has to be thinned out a lot.
Best chefs knife ever? Answer no. While it’s all preference I prefer the Wusthoff Ikon if you want a German knife. Otherwise Japanese steel for the win for me.
Wustof ikon is my favorite don’t get wustof classic the ikon series Handel is super comfortable. Agreed it harder to sharpen other knives however when I use my chef choice electric sharpener I just pick it up as I come to the end and it’s fine I have head these knives for almost 15 years and the sharpener no issues but I agree he is right it would be easier to sharpen without that think part.
No, it is not the best knife ever. I have that Zwilling Pro and several others from all kinds of brands that are better in some way. HOWEVER, the Zwilling is my everyday go-to knife and the last one I would give away. My Japanese knives are sharper and have more stylish wooden handles. My Chinese knife is better for vegetables. The Zwilling was probably the cheapest of all of them but it is the best allrounder. Easy to sharpen and it stays sharp pretty long. Love my Kai knives but the Zwilling is my standard knife for everything.
German knives are far too heavy and the metal is too soft. Don’t keep an edge for very long. Japanese knives for 95%of the jobs. Only knife type I prefer a German for is a paring knife. You don’t necessarily need/want it super sharp, and the heavy handles put all the weight in you hand, so it’s easier to manipulate in the air.
I prefer the wustoff classic half bolster. Don’t like the blade profile of the zwilling pro as rock chopping is more difficult. And don’t like the ikon as it’s too back heavy (otherwise a beautiful knife). And don’t like the OG wustoff classic due to full bolster. Wustoff classic half bolster is the best of all worlds
I Like Traditional French Chef's knife, Don't Like that Crazy High Tip, Used them All, they All Work, 40years. I now use Mercer, Don't Over Think it. In the Marines, they say, Keep it Simple Stupid 😊
Zwilling and Wüsthof make very good knives. But they're not value for money. A Wüsthof Classic Ikon costs €175. For that money you can get a Japanese knife that will WOW you!
Watch the full video (linked on screen) for more context.
Luv my Zwilling Pro knives but I found the 8" Chef too heavy for prolonged use. But the 7" Santoku, 5.5" Preps, and 4" Paring are a dream to use.
I got that chef’s knife when I was a groomsman for my best bud and other perks. Been using it since 2018.. awesome
Knife.
I have the Zwilling Gourmet because it is half the price. It is great, but I want the Pro for the grip on the sloped bolster. Someday...
Zwilling makes a pro chef knife with the classic profile as well.
I have had the traditional bolster for over 40 years. Because I am used to the rolling design on the board I visited the grinding wheel and ground the bolster down till it resembles the new design. However I did this about 35 years ago. Because I was careful and later filed and buffed the ground area, the knife does not look as bad as one might think. Since then I have been able to avoid replacement and have a knife that functions and sharpens better than the old or new. Yes I did it to the whole set of 18 and to other high quality knives I own. Now when I finish sharpening with my final 5000 grit wet stone I have a razor edge that extends the full length of the blade. Just a little careful time vs a lot of $$$$$.
I use the four star for thirty years, still sharp .
I have a Zwilling Santoku, best choice
You are very prudent on your videos.👍.
Very nice and good knives.
Very much good example🎉
I’ve got zwilling knife Ive had for almost 20 years and still going strong strong!
Never been able to try one but in terms of aesthetics that knife is hard to beat with the very sharp tip, profile and angled bolster. I prefer a santoku to a chefs knife for daily use so I’m not sure the high tip would suit my cutting style but it’s certainly a very appealing knife.
I have Zwilling 20cm Gourmet Chef’s Knife and a Global 20cm G-2 Cook's Knife. I prefer the Global Knife, its a lot more comfortable for me to use.
I have that knife and I really like it, I also have the more tradition French style 8" and 6" chef's knife, but for vegetable chopping I use a Nakari, or a Santoku.
Best chef’s knife ever? Is that a joke? That like saying “Is the Honda Fit the best car ever made?”
10000% agree with you!!!
The tip and rocking motion is everything to me. I have this knife and I have noticed that aside from its durability and sharpness, it just doesn’t feel right.
Thanks for the review!!!
I’m using Zwilling Pro but version with traditional blade shape and for me is best knife ever. Great ergonomic, durability, perfect weight balance, hardness, easy sharpening, minimal maintenance. It’s western cuisine performance knife for real work.
Can you baton firewood with it?
This guy understands knifes.
Did Zwilling copy the sloped bolster from Tuo knives?
My take on knife geometry is use what you're comfortable with and use the appropriate geometry for the job. I currently have two mid-low class chef knives: a santoku and a western-style one. The former I prefer for diagonal push cuts, the latter I prefer for rocking cuts. My santoku is thinner also thinner and equipped with a double v edge. My western style knife has a more gradual taper on the edge. I use both for my cooking and I like to alternate between the two. My dream, however, is to design and build my own knife, tailores specifically to my hand shape and cutting style... That's when I have enough money to get a lab
The disadvantages you describe come from the modern form. Zwilling also has a more traditional form for this model
interesting, I own 2 Pro knifes, and the one sold I'm Norway, have different profile on the edge
Why you don't showed the geometry of the knife ?
Sharpness isn't a feature of the knife it depends on regular sharpening or honing😅
I want to buy a Zwilling Pro but it has to be thinned out a lot.
Best chefs knife ever? Answer no. While it’s all preference I prefer the Wusthoff Ikon if you want a German knife. Otherwise Japanese steel for the win for me.
I like it a lot.
I think they have a chef knife called stealth chef knife that I feel like better. Have you seen those?
Do don't seem to have a problem cutting with it at the start
Wustof ikon is my favorite don’t get wustof classic the ikon series Handel is super comfortable. Agreed it harder to sharpen other knives however when I use my chef choice electric sharpener I just pick it up as I come to the end and it’s fine I have head these knives for almost 15 years and the sharpener no issues but I agree he is right it would be easier to sharpen without that think part.
I found the total opposite. Ikon was too heavy in general and too back heavy for me. I find the classic much more comfortable 😊
Handle .
No, it is not the best knife ever. I have that Zwilling Pro and several others from all kinds of brands that are better in some way. HOWEVER, the Zwilling is my everyday go-to knife and the last one I would give away.
My Japanese knives are sharper and have more stylish wooden handles. My Chinese knife is better for vegetables. The Zwilling was probably the cheapest of all of them but it is the best allrounder. Easy to sharpen and it stays sharp pretty long. Love my Kai knives but the Zwilling is my standard knife for everything.
I see, try the cutting, cut some carrots before, do the payments...happy Happy's shopping
I prefer the traditional full bolster
Me too. My Zwilling Professional S knives haven't let me down in 23 years. There's no reason to fix what isn't broken.
German knives are far too heavy and the metal is too soft. Don’t keep an edge for very long.
Japanese knives for 95%of the jobs.
Only knife type I prefer a German for is a paring knife. You don’t necessarily need/want it super sharp, and the heavy handles put all the weight in you hand, so it’s easier to manipulate in the air.
Not trading any of my Japanese gyutos for that.
I prefer the wustoff classic half bolster. Don’t like the blade profile of the zwilling pro as rock chopping is more difficult. And don’t like the ikon as it’s too back heavy (otherwise a beautiful knife). And don’t like the OG wustoff classic due to full bolster. Wustoff classic half bolster is the best of all worlds
I Like Traditional French Chef's knife, Don't Like that Crazy High Tip, Used them All, they All Work, 40years. I now use Mercer, Don't Over Think it. In the Marines, they say, Keep it Simple Stupid 😊
Mass produced knives? Shun or global are the best.
Zwilling and Wüsthof make very good knives. But they're not value for money. A Wüsthof Classic Ikon costs €175. For that money you can get a Japanese knife that will WOW you!
I prefer a super light cai dao. Super thin super light. Heavy is a horrid characteristic in a knife.
Maybe dip your toes in something japanese? It might broaden your view 😉
Garbage
No Damascus? No mosaic pin? Psh, what a joke.