Pro 8-inch Traditional Chef's Knife

Years ago, I was gifted the Twin Four Star II Chef Knife. It’s worked great for pretty much anything I want to cut, assuming it’s kept sharp and honed. The blade profile and material is basically the same as this Pro Traditional. The only difference is the handle and bolster. I’m big on sharpening my knives on whetstones and the bolster on the Twin definitely gets in the way. I plan to gift the Twin to someone newer to cooking and wanted another hardy knife for daily use. I have a couple of Miyabi knives I baby a bit more that definitely retain an edge better; however, with the Zwilling, I know the blade can take a beating with harder ingredients without worry. It’s 57 HRC and sharpened at 15 degrees. Out of the box, the edge was sharp and I’m happy with my purchase, especially since I got it for under $90. Pros: - Well made and sturdy as expected of a Zwilling - Blade is plenty sharp out of the box - Bolster doesn’t extend to the heel of the blade making sharpening easier - Stainless Steel that won’t rust or stain easily when submerged or dealing with acidic ingredients - Blade HRC also makes it relatively easy to sharpen. - On sale, it’s a great value for a well made daily cutter. - The knife comes in this traditional blade profile, which fixes the issues of the complaints against the normal version. Cons: - It is handle heavy. Not too much of a con for me but could be for some - The handle might not be comfortable for everyone. I personally prefer the handle on the Twin Four Star II - I wish the HRC with 59-60 so it would retain an edge longer while being sturdy but that’s just a small nitpick. Can’t complain for the price.

This has been a great knife. I bought this for my gf that works in a steakhouse kitchen. It has been flawless for her. Stays very sharp with an occasional ceramic rod realignment, stain and rust free. Great tool for the price. No chipping, handle feels great in the hand.

The the manufacturer packaging my knife arrived in was damaged, like it was dropped on it's end and squished a bit. I was nervous that the tip may be broken or some other damage to the blade, but luckily I did not discover any damage. The knife feels really nice in my hand and I like the angled, rounded half-bolster. It is very comfortable. With the full tang, the blade feels really light and I'm able to wield it very precisely and quickly. It is very sharp out of the package and I just ran it over a steel a few times before using. I also like that the bolster does not interfere with the blade like my other chef knives. The only problem I have is that my wife won't let me display it on the magnetic holder with my other knives. I have the Henkels/Zwilling 4-star collection, and this knife doesn't match...so I had to fashion a sheath and put it a drawer. Probably better off so no one else uses it. Do they make sheaths for these knives? I will have to research that. Anyway, this is a really nice chef knife, and I would recommend it to anyone in the market for a decent chef knife.

Great knife, it feels so sharp out of the box and keeps the edge for quiet a while. Grip feels good and comfortable

This listing is incorrectly listed as the ZWilling pro traditional! Amazon needs to remove this listing or correct it to show that it is the regular ZWilling pro model. The pro and the Traditional pro have very different blade shapes which changes the way you use the knife. The regular pro has a pronounced curve and the tip is more towards the spine, designed more for a rocking chopping motion. The Traditional pro has much less of a curve and the tip is centered making it better for multiple chopping techniques. I tend to use the tip of the knife which is why I want the Traditional model. So if you’re looking for the Traditional model look elsewhere. Amazon, please remove or correct this listing to reflect that it is the regular ZWilling pro model not the Traditional pro model!

I absolutely loved this knife while I used it, but the middle of the blade chipped after about 9 months while cutting away chicken thighs from the bone. my father has owned these knives for 20 years, and had no issues, so I understand this is probably a fluke, but for the amount I cook I couldn't take that chance, so, much to my fathers dismay, I bought a wosthof chef knife and have been pleased with it since. I got this blade as a gift from my father after using a misen chef knife. when the gift broke I called zwilling, they said to contact amazon. amazon could have been more understanding and gave my fathers money back, which he gave to me and I bought a knife from this website. I will upload a review on that knife on its page and perhaps here once I have at least a year with it.

I’m old enough to finally appreciate good quality cutlery! I’ve been collecting this brand and various knives for a while now and I bought this one for my son. I highly recommend it.

Not only is this amazingly sharp. Perfect blen of stainless and carbon steel. Carbon helps keep its sharpness while stainless keeps it strong without rusting. What I LOVE the most is the lack of bolster which makes it difficult to sharpen without 'gutting' the blade. As a professional chef, I suggest this knife to everyone who asks.