Chef's Knife, Blade Length: 20 cm, Wide Blade, Special Stainless Steel/Plastic Handle, Professional S

Awesome knife and very reasonably priced. Had the knife for a few months now and it stays sharp for a VERY long time. I'm not rough with my knives by any means but I do use them a lot. Daily at work and at home and this one has become my go to because I know it's always going to be ready to get straight down to business. Handle and blade feel great but obviously that is going to all come down to preference. I have pretty big hands and the knife is very comfortable and doesn't make me feel fatigued even after prep. Every now and then a female co-worker that has ligament damage in her hands will use the knife too and uses it no problem even though she sometimes struggles with chef knives. So it must be balanced well for all shapes and sizes. Overall, whether for home or work use I don't think you can go wrong with this one. If you're a home cook it will make you feel like you've levelled up and at work will give you that security that you've always got the reliable work horse to fall back on.

Good knife, very sharp.

This is a 16cm chefs knife, which is what will suit most people cooking for a small family in a domestic kitchen. Professional chefs seem to prefer 20cm, but this will be too large and unwieldy for most domestic cooks. Its fairly stiff and heavy, there is no flex at all in the blade. The edge out of the box is quite sharp enough to use immediately without further sharpening. There's about the right amount of curvature to the cutting edge. The hand protection at the handle is excellent. These handles, though less elegant looking than riveted ones, are actually much better to use, they fit the hand perfectly. The balance is good. Its not clear whether there is a full tang - its not two riveted pieces so you cannot see - but in any case, the handle is heavy enough to balance it properly. Be cautious with a steel, if you use one. Very light passes and not too many of them. A burr will appear almost at once on one side and will need careful correction. The best way to sharpen decent knives like this is with wet and dry sandpaper on a robust piece of flat glass. You can get such offcuts from glass merchants. You need 400 grit for occasional resetting, 1000 for most sharpenings, and 2000 for finishing. Get it at auto supply stores. Or you can buy at much greater expense good quality water stones or diamond sharpening stones, but used carefully wet and dry is cheaper, easily replaceable and just as good. If you use a steel, it should be a very fine one, and used carefully and lightly. In conclusion, an excellent well made, robust and well designed knife, it will last forever. It looks like it will hold an edge and be reasonably easy to sharpen. Perfect for home cooks. You can pay anywhere between £20 and £200 for this kind of knife. £20 is way too little for quality, and £200 is money for hype. This at around £50 is as good as any family cook needs. In fact, its doubtful that spending more gets you any discernible improvement.

I love the length of this blade as I can use it to easily cut small veg or fruit like tomatoes and garlic with ease, I can also use this knife to cut meat and since it is a smaller 5 inch blade it is super easy to wield to get silverskin, sinew and tendons out of meat. The appearance of this blade is lovely and a really nice handle this is high quality and if you favour a pinch-grip the spine of the blade is rounded so it will not dig into your skin. Super versatile knife and great as a secondary to the chefs knife or main knife.

Good knife for the price, not super sharp but value for the money

The best knife I could find for this price range. Great quality and feel. It’s now the most used knife in the kitchen.

I was surprised that this zwilling knife is extremely sharp and it cuts tomatoes and potatoes (just tried those) so easily. I was actually using soke swiss knives for the last 10 years thinking they were good but I must say I've not used any kinfr like this particular one. One must be very careful when using as it glides away and you don't even have to apply alot of pressure . So make sure your transition from your old knives to this one done with extra care. I was looking for ice hardened knives and there are some crazy price tags out there. Apparently this is a very old German company hence I purchased it and I do hope it stays shard for a long time . It's solid including its blade and handle so a bit on the heavy side but not extremely. It's large and versatile as in my opinion one knife on this size would do a lot so I dont need many different types of knives.

Item arrived very quickly. Great sharpe 15 degree edge out of the box ready yo use. Build quality and weight are perfect.

I was worried about the weight of this knife but once I started using it it perfect

buenas compra, cómodo al uso. No tengo apenas q afilar

Actual product, not a knock off! Nice and sharp. Has been great!!

excelente produto, muito bonita e prática. Recomendo

Ürünün ağırlık merkezi bolster'da yer alıyor. Geleneksel Avrupa şef bıçağı tarzında tasarlanmış ve rocking tarzı kesim için oldukça uygun. Bıçak ağzının genişliği 1 cm daha fazla olsaydı, ürün çok daha iyi olabilirdi ancak bu haliyle de gayet işlevsel. Olumsuz yanı, bıçağın kesici ağzının biraz yamuk açılmış olması. Bunun fabrika çıkışı mı yoksa defolu bir ürün mü olduğunu anlamak zor. Yine de genel olarak alınabilir ve kullanımı rahat bir ürün. Düzenleme: 2 aylık kullanımın ardından keskinliği gitti, ama bu gayet normal. Makita 1200 whetstone ile biledim, eskisinden bile daha iyi oldu. Bıçağın sertliği sanırım 54-56 HRC civarında, oldukça dayanıklı. 4116 Alman çeliği kullanılmış ve kolayca bileyleyebiliyorsunuz. Severek kullanıyorum. Ayrıca bu tür bıçakları cam ya da bambu kesme tahtalarında kullanmamanızı öneririm, çünkü ağızları hızlı köreliyor ya da zarar görüyor. End grain kesme tahtası ya da plastik kesme tahtası kullanırsanız bıçağınız daha uzun süre keskin kalır. Ek bilgi:Eğer çelik masat alacaksanız, kullanacağınız bıçağın sertliğinden daha yüksek sertliğe sahip bir masat tercih etmelisiniz. Çünkü metal aşındırmadan bileme yapmak veya mikro testere (çapak) oluşturmak oldukça zor ve verimsiz olur. Çelik masat alacaksanız ve bu bıçağı kullanacaksanız, en az 58 HRC sertliğinde veya daha yuksek bir masat seçmeniz daha iyi olacaktır.