ZWILLING Skilled S 8-inch Razor-Sharp German Chef’s Knife, Made in Firm-Owned German Manufacturing unit with Particular Formulation Metal perfected for nearly 300 Years, Dishwasher Protected
Original price was: $175.00.$99.60Current price is: $99.60.
Value: $175.00 - $99.60
(as of Feb 05, 2025 16:50:03 UTC – Particulars)
Honed and Hand-finished by essentially the most expert artisans, the knives’ laser-controlled edge is extremely sharp. The sturdy bolster offers the suitable stability and acts as a finger guard. Precision-forged from a single piece of stable metal, these three rivet deal with knives ship optimum stability and protected dealing with. Skilled cooks worldwide belief the custom and high quality of those spectacular knives. This can be a basic French chef’s knife, with a broad blade and a curved innovative for rocking by way of a chopping activity. The 8-inch blade fits most cooks, although these with small palms may favor a 6-inch knife, and people with larger palms may select a 10-inch one. Basic three-rivet handles distinguish Professional S from Henckels’s different high quality traces, TwinStar, 5 Star, and 4 Star. Professional S handles are heavier and its knives much less weight-forward. The metal used within the Professional S line is equivalent to that of the 5 and 4 Star traces. Excessive-tech welding of knives this measurement and bigger combines three metal sorts into what seems to be a single piece, so a knife’s elements have distinct traits: a tough edge; a powerful, stain-resistant bolster; and a stain- and corrosion-resistant tang. Traditionalists insist on single-piece forging for power, however Henckels says the invisible welds are literally stronger than the metal. Whereas this chef’s knife is dishwasher-safe, hand washing is beneficial. –Fred Brack From the Producer A Dependable Commonplace in Knife Development Twin Professional S knives are precision solid from a single piece of exclusive-formula, high-carbon, no-stain metal beneath the all-new Sigmaforge commonplace. In consequence, Twin Professional S knives have improved high quality consistency, lasting sharpness, and ideal geometry. Sigmaforge one-piece building additionally offers excessive precision and improved stability of the blade and metal construction, thus enhancing cutting-edge retention for lasting sharpness. As well as, Twin Professional S knives use J.A. Henckels Friodur ice hardening for corrosion resistance, a course of that additionally contributes to cutting-edge retention. An Ergonomic Deal with for Simpler Use Options.
QUALITY MANUFACTURING: Manufactured in Germany. Particular components excessive carbon no stain metal. Sigma forge knife is solid from a single piece of stable metal
RESILIENT BLADE: Ice-hardened FRIODUR blade begins sharper stays sharper longer and has superior resilience
PRECISE CUTTING: Precision honed blade and laser-controlled edge ensures very best reducing angle for sharpness and sturdiness
BALANCED KNIFE: Ergonomic polymer three rivet deal with is completely bonded to the total tang
RETAINS SHARP EDGE: 57 Rockwell hardness is the same as wonderful edge retention. Edge angle 15° per aspect
Prospects say
Prospects recognize the kitchen knife for its sharpness, construct high quality, and worth for cash. They discover it cuts nicely, stays sharpened, and performs flawlessly. The knife is well-balanced and has a cushty hand really feel.
AI-generated from the textual content of buyer evaluations
10 reviews for ZWILLING Skilled S 8-inch Razor-Sharp German Chef’s Knife, Made in Firm-Owned German Manufacturing unit with Particular Formulation Metal perfected for nearly 300 Years, Dishwasher Protected
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Original price was: $175.00.$99.60Current price is: $99.60.
Hiker Girl –
Stays sharp
Heavy duty knife stays sharpened. Perfect for the chef in your life. Easy to clean. Looks great. Feels good while using.
ALS –
Great knife
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!
J.M. Parsons –
Best chef’s knife I have owned
Many years ago, I was part owner of a chain of coffee shops. Although the menu was typical coffee shop fare, I had to be in a position to step in if we lost a cook, or if they got backed up in the kitchen and needed help.That was more than forty years ago, but the skills I developed–especially knife skills–have stayed with me, even though I cook only for my family these days.You just can’t overstate the pleasure of working with really good tools–a properly shaped 8″ saute pan for eggs, a large saute pan, and a really good chef’s knife. Even in that mundane coffee shop cook line, the best cooks who worked for me always brought their own knives–and woe betide the person who dared to touch another cook’s knives without permission. That extended to me as well, even though I owned the place.I decided recently that it would be nice to replace my venerable, oft-sharpened chef’s knife. It was still serviceable, but I thought it might be nice to treat myself to the best knife I could find (within reason). I decided on the Zwilling Pro “S.”What a pleasure this knife is to use. It’s not just that it’s very sharp–any new knife should be sharp. It is the perfect balance of this knife, the way it fits your hand.A chef’s knife should be held primarily between thumb and forefinger, just forward of the bolster. The handle nestles in the user’s palm for support, but the thumb and forefinger guide the blade precisely.My wife teases me about using such a large knife for slicing and chopping small items like garlic or tomatoes. I respond by showing her how I can slice a cherry tomato into ten paper-thin slices. Then I offer her the knife and suggest that she try the same thing. That gets me an eye roll.Even though the price may seem steep for such a basic component of batterie de cuisine, I consider it a bargain. It will surely outlast me, and I plan to include it in my will along with other prized items.Anyone who is remotely serious about the art of cooking should consider a knife of this quality. You’ll never regret it.
PugMom –
Sharp knife
Super sharp knife that handles well. Cuts through butternut squash like butter!! Great for my arthritic hands.
Glenn B. –
Quality chef’s knife and escellent value
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.
Amazon Customer –
excellent craftmanship in a particular style – not for everyone
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.
alice –
Perfect in Every Way
I absolutely love this knife! Itâs SUPER sharp, a great weight, and right shape to ârockâ as I cut items.I love to cook and am confident Iâll be using and enjoying it for years to come.
Tim –
Nice quality
Well balanced and very sharp. Has a nice heft to it so it feels secure in your hand
Howard Birch –
A great versatile knife
Benoît –
je donne la note de 12 sur 10 ……oui 12 sur 10 ! satisfaction total , très bon couteau, maniable et très tranchant !