Sturdy, heavy knife with broad, strong blade and fine cutting edge. The all-around for professionals and hobby chefs cleans vegetables, minces herbs and chops anything. Also known as the cook's knife, it's the workhorse of all kitchen knives. Knife handle is rocked up and down with one hand while the fingers of the other hand rests lightly on the back of the blade.
Designed for professional chefs with a forged blade of high-carbon stainless steel that resists stains, rust and corrosion. Zwilling JA Henckels products, hand-crafted since 1731, set the world standard for appeal, function and style. The trustworthy quality and tradition of these riveted knives is easily visible by the full tang and the full length of solid steel. Classical styling and state-of-the-art technology in blade manufacturing combine to form the TWIN Pro-S Series.
Product Features
• SIGMAFORGE™ one piece construction gives perfect geometry, high precision and improved stability of the blade and steel structure as well as improved cutting edge retention
• Laser controlled edge is sharper and stays sharper longer. Has a more consistent blade angle
• Friodur™ ice hardening offers maximum no-stain properties and more blade strength along with improved resistance to corrosion and pitting
• Super bolster provides weight, insures safety and adds balance
• Fully visible tang construction gives proper balance and great strength
• High carbon no-stain steel ensures no staining or rusting
• Hand honed for a long lasting edge
• Precision honed is sharper and stays sharper longer
• Triple riveted Novodur™ handles offer a durable, strong, smooth, comfortable handle that is perfectly balance
• BONUS: Zwilling JA Henckels Cookbook & CD included
• Full warranty
• Made in Solingen, Germany |
Average Customer Review:
 ( 37 customer reviews )
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Most Helpful Customer Reviews
25 of 26 found the following review helpful:
 Perfiect edge and perfect balanceJul 22, 2000
By Dave Lenweaver, FoodWeb.com
I recently purchased this knife and am overjoyed with the performance. If you don't have a well balanced professional knife you can't imagine how nice it is to work with one. I went to the local restaurant supply stores and handled several brands and sizes to see what felt best. The Henckels Pro S 8" was the best. The 10" seemed top heavy but I'm sure someone else may feel different. The blade holds an incredible edge as well. I steel the blade before each use to keep the edge in the best cutting condition.
29 of 32 found the following review helpful:
A High Quality Kitchen WorkhorseMay 04, 2000
By Zedster
The 8" chef knife is an absolute joy to use in the kitchen. It actually makes prep work enjoyable. Chopping, slicing, dicing, etc. are now effortless. It's razor sharp and stays honed that way for quite sometime under heavy use. I am very good at maintaing its edge by hand, and its high quality carbon steel blade lends itself perfectly to this task compared to stainless steel blades. If you purchase a quality knife such as this, it is imperative that you maintain its edge preferably via manual sharpining or with an electric sharpener.
23 of 26 found the following review helpful:
All the knife you'll ever need.Aug 16, 2001
By Michael J Edelman
You can spend a lot more on a knife, but you won't buy any better performance where it counts, in the kitchen. Made of sharpenable stainless with a synthetic handle that will never loosen or break apart, this knife has a nice heft and a good edge and should last most home chefs a lifetime. Give it a few strokes with the steel every time you use it and the edge will last for years without needing to see a sharpening stone. If your cutlery drawer is full of various inexpensive supermarket blades, "miracle" knives and the like, throw them all out and buy one decent blade like this, and you may be amazed how versatile a simple, quality knife can be.
11 of 11 found the following review helpful:
Watch your fingers, folks!!Nov 29, 2001
By Christopher Sheppard
Zwilling J.A. Henckels "Pro S" cutlery is by far the most advanced on the planet. Hand-crafted in Solingen, Germany since the early 1700's. The blade is high-carbon steel, ice-hardended by Henckel's proprietary FrioDur process. The blade is then laser-honed to tolerances of less than one-thousandth of an inch. The black acrylic (?) molded handle is permanently bonded to the full tang (which is fully visible all the way around) then riveted. Not only does this create a virtually indestructible knife, it is also quite attractive. The handle is perfectly suited to how the knife should be held...even a novice can effectively use them as if by second nature. The weight is just right - not so light you can't control it, but also not so heavy that you can't work quickly. All in all, the tool feels like an extension of your own hand. The blade has a nice curve, suited to many cutting applications like dicing, slicing, chopping, etc. Cleanup is a breeze, thanks to the highly-polished blade. Henckels may seem a bit pricy to someone who has never experienced the pleasure of their use; however, you will soon see that they quality of the craftsmanship is well worth it to pay a little extra. To sweeten the pot, they are unconditionally guaranteed for life; if you can manage to break one (and congrats if you succeed...quite impossible) they replace it. If you keep the blade properly sharpened (Sharpening Steel . . .))they last. You'll want to keep them in a block or get one of those nifty magnetic strips - throwing them in a drawer exposes their precision edge to damage. Compared to Wusthoff, I'd say these rank a little higher. Design is more attractive, more solid feel, better reputation. All I can say, in summation, is watch your fingers...these knives bite!
12 of 13 found the following review helpful:
 An Excellent Knife, But There Are LimitationsDec 02, 2000
By E. Thompson
"Soooooper Genius"
First, I'm a big guy - long arms, big hands, and I tend to favor tools that are somewhat oversized. This knife clearly fits the bill. The blade height, the handle length and the overall heft contribute to a really secure feeling. I find the Pro S handle easy to work with and more comfortable than the Gran Prix and Four Star handles. These things said, I don't think the blades come wih a particularly good factory edge on them - I've found that even cheap stamped knives like Victorinox are better in this regard. I also find that, despite being high-carbon stainless, these knives are harder for most users to sharpen. They're slow to take an edge, in my opinion, and they hold it less time than a comparably priced knife from, say, Wusthof-Trident. You'll want to have a good steel and a good stone to keep the edge on this knife - steel it before every use, and store the knife on a magnetic rail, not in a drawer or on a block. While it's a lifetime-capable tool, you will not be able to treat this knife like a Ginsu and get high performance for very long.
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based on 37 reviews
