Review: ZWILLING J.A. Henckels Pro Original Traditional Chef's Knife
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- Опубліковано 8 чер 2024
- Review: ZWILLING J.A. Henckels Pro Original Traditional Chef's Knife
00:00 Intro
00:09 Why I was looking for a new knife
01:13 Edge Review
03:42 Shape and Grip Review
The model of the knife that I have is: 38411-200. I prefer 38411 models because they have a less curvy edge than 38401 models. www.cutleryandmore.com/zwilli...
Why I am no longer happy with Misen:
• How is Misen's New Che...
How to hone a knife:
• Honing with Wedgek -- ...
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You remind me of one of my favorite college professors. She was clear, concise, happy, and exuded passion about the subject. You have all those qualities also, and it makes it a pleasure to learn from you!
And she uses the mistakes and mishaps we all naturally experience as teaching lessons to help us; she doesn't hide them to create a façade of "personal brand perfection." And her end results in the videos and thumbnails are exactly that: **HER** end results, not someone else's (are you listening, rest of the Internet?). Yep, she's the best in the whole wide world.
I got an amazing deal for my mom as a Christmas gift for this knife! Originally $150, Bed, Bath and Beyond had it on sale for $60! AND I got an additional 20% off for a first time online purchase; I only spent about $50 in total and can't wait to give it to her
I've got this in a set of Zwilling knives thinking this could the 'The set' and I'll never have to buy knifes again.
After watching this review, I feel more confident that I've made the right decision.
I have a 7 piece set of these knives that I pieced together over time. I have now had the set for about 7 years. After 7 years of an avid home cooks use I still love them. They really are amazing knives. So much so that when my daughters got married, guess what dad bought them as a wedding present. I should note that in 7 years of use, I have only had them professionally sharpened twice. I just use a honing steal every 2 or 3 times I use them. That keeps them very sharp.
I love that the captions think "rocking Santoku" is "rocking sun taco"
Thanks for this review! Found a killer deal on the 6pc set and it's nice to see this in action instead of stock photos
Ms. Rennie,
All of your videos are excellent. Thank you for producing them.
I have had the ten inch version of that knife for over two years and I like it very much, and for the same reasons you gave in your video. I use a steel for honing. For sharpening I have stopped using water stones because the machines are so good now. I use a Chef Choice Trizor machine.
That is my first ten inch chef knife. Handling is very different from an eight inch model. It seems gigantic by comparison. I don't see any significant advantages to having the larger blade.
Thank you Helen, great informational video. Zwillng J A Henskels was my choice for many years. I have set of 4 knives. I use peelers J A Henskells twins instead of peelers.
Thank you for this insightful and calming review video. Subscribed! Have a great day
Wow! Incredibly informative. Just starting the cooking gig when quarantine began for the Pandemic I started a UA-cam channel and I am realizing I need to upgrade my main knife. Thank you for providing this information.
I have both the Chef and the Santoku. I will confess, the later is now at 15 degrees and I love it just as much as the Chef.
I have the same one but the 6 in model... I have to agree that the grip is amazing, very smooth edges and it retains an edge for a good amount of time!
One of the reasons why you are one of my favorites is that you give a detailed rationale for your opinions, Often I agree, but should I not, (a seldom occurrence), it is because our circumstances differ, not our scientific objectivity. I agree that the 15 degree bevel makes knife work so much more enjoyable that when I wake up in the morning I am already thinking of what to prep for the day's meals. I will say, however, that the older I get the more drawn I am to Japanese knives, as they have more finesse, but it depends on the foods you are cooking.
Ah - civilized disagreement. What would I give to get more comments like these :) Comments that show me another point of view are my favorite ones because I can learn something. Unfortunately, most youtube comments are of either "I love you" or "I hate you" variety.
My Zwilling J.A Henckels Signature chef's knife is my baby! I love it.
OH MY GOD FINALLY HELENNN. THANK YOU!!!
Got knife on your recommendation. No regrets! Thank you.
I have to agree with everything you said. Zwilling pro were the first real knives I bought, absolutely great knives. I have expanded my collection over the years, to the point I have a few knives I enjoy using more; however, if I was told today I only get to keep one knife it would be the Zwilling pro 8" chefs knife. It truly is a do all knife with minimal trade off. The angle on the santoku s, although I agree with your assessment, is an angle you want to pick and chose it's work load. I use the 15° chefs for anything, I use the santoku for specific jobs to warrant its angle and save edge retention. You are awesome, my subscription to you was on cooking salmon a few years ago, really love the way you present info. If you ever give up cooking you should become a teacher
I am a chef de partie grillardin and I use a 10in j a Henckel Pro Series chef's knife everyday the steel is good and stay sharp easy to sharpen it cost about $200 I recommend any of the pro series do any shift out there they are good knives
I've been looking at knives for my parents. I love my Ikons but they have skyrocketed in price this year, whereas the Zwilling Pro is still pretty affordable while having a nice handle design and balance. My mom has small hands and I think will love this design. Glad to hear your feedback Helen, as I would trust it over many of these knife reviewers.
I finally bought this knife. Initial impressions - contra some online reviews, it is scarily sharp. I have a plastic cutting board and its getting stuck in it when I chop. I'm also graduating from a 7inch and the transition is a bit scary as in I'm scared I'm going to cut myself. But otherwise its beautiful piece of cut and cutting say onions or potatoes is a joy with it.
Bob Kramer carbon steel knife is my dream knife. I'll have it someday...
I've been waiting for this one! Thanks for another great review. Lots to learn 😉
So glad I came across your channel. I’m wondering what are your recommendations for a stock pot or a soup pot. Thank you
That depends on the size. Here are all my pots and pans: kit.co/helenrennie/pots-and-pans If you mean the 8qt stock pot, it's this one: www.amazon.com/dp/B00008CM6J?tag=beyondsalmon-20
Tens of thousands of chefs worldwide use Wüsthof, Victorinox, Zwilling & Co. but if you read online all the japanese chefknives afficionados dominate the debate. It's very weird.
Weebs and autists like to talk online instead of to people IRL
I wouldn't even consider Wüsthof, or Zwilling. Victorinox is what I use 99% of the time at home (where I do the prep at the same time as cooking). It's easy to sharpen, I don't worry about it staying dirty, has the perfect profile and it's not too over priced. Professional use on the other hand; I'd use Tojiro DP. When you prep a day ahead; it's nice to have smaller edge angles and thinner blades for less bruising and breaking.
Yes, but as you say they are not dominant in professional kitchens. That is partly because there is just such a wide variety of Japanese knives, so there is not the dominance of brands, and partly because the brands you mention are really easy to maintain and not mess up. There are Japanese brands that perform better (bladewise), but they are less dominant. Test out a Misono UX10 against this Zwilling. The UX10 moves through ingredients better. It is thinner, but still sturdy. But most people have not seen Misono, while most can see zwilling in their local walmart. shitty zwillings, but there is brand recognition.
Most chefs are using the Victorinox, Mercer, or Dexter house knives with the rubbery non-slip handles because they're cheap, available, and they can buy them in bulk and just have them re-sharpened frequently. And they don't have to worry about them being stolen. That doesn't mean they're better knives, just that something else is driving the economics.
@@bloodgain I'm from Europe. Here the Wüsthof Classic is everywhere in Kitchens as the work horse knife and the Victorinox Swibo series for everything else.
I have a full set of Zwilling pro, and I just bought the 7” slim chefs knife. It’s the best knife they’ve made so far.
Amazing knife but a bit small for my big hands. I also have a few of the other Zwilling knives including the small serrated knife, I love that one for small work like cutting cherry/grape tomatoes and slicing buns/bagels.
Helen, I took your recommendation and purchased the Zwilling 38411-201 (seems the -201 is a more recent version of the -200). The insert that came with it has a diagram showing it should be honed at 20 degrees. How can I be sure of the honing angle? I was really hoping to try a 15 degree angled knife.
Helen, excellent video! BUT There’s no Amazon link and the link to Cutlery and More that is in the description is for the 38411-203, not the 38411-200. Is this intentional? What are the differences?
Which 8 inch chef's knife would you recommend for cutting through butternut squash etc i like a very sharp knife that doesn't require much sharpening
I have a Zwilling bread knife since a couple of months and am quite happy with it so far.
A Tojiro Bread Slicer 270mm F-687 would spoil you.
@@madthumbs1564 Looks nice too. This seems to be the model I have, only those little square markings are a bit different. www.zwilling.com/de/zwilling-gourmet-brotmesser-20-cm-keine-spezielle-farbe-kunststoff-36116-201-0/36116-201-0.html
Previously I used a probably 20 year old dull bread knife so this one is a nice upgrade.
Have you ever used the Victorinox Grand Maître? I don't see many people talking about it
Nice review and charming accent!
Thank you Helen, I bought this knife, but then I ordered the same one, but the blade length is already 23 centimeters (model 38401-231), and the latter seemed more convenient to me. I don't even know why.
This is very helpful as I look at upgrading my kitchen tools. I was wondering if you've tried Made In's chef's knife? I've been seriously considering it & would like an unbiased opinion. I'm a big fan of the recent direct-to-consumer cookware companies & recently purchase Made In stainless cookware and I'm very happy because you know where they source their steel, none of it is imported from China, & they have outstanding customer service. BTW, if I were close to your part of the country, I would definitely become one of your students, I love your countenance and your practical approach to cooking. You have become my favorite and most trusted cooking consultant.
I wasnt sure what to get but your review stayed in back of my head and got this knife. Now i actually understand all points. I had to sand bolster between heel and handle because it was sharp if my fingers rub against it. Other than that it is comfortable, especially as you say you dont push over thin blade.
Handle fit and finish is unimpressive, but does not affect functionality at all, and knife is comfortable.
Edge retention is nothing impressive, but it works fine
Thank you, Helen. I bought the Zwilling Pro 7” Slim Chef’s knife for my wife (38531-180). Surprisingly, the edge seems to be 20 degree, not 15 as I expected from the video. There is a honing illustration in the package that shows the angle. Hmm, I see the photo of the knife on this packaging is model 38400-200 - looks like the 8” pro carving knife. I wonder if the knife we have is 15 or 20 degree… slices well, either way!
Do you have any experience with the Made in chef knife? I’m stuck between this knife and the made in 8” chef knife
"it's good." Actually, it's exceptional.
Would u say the Pro is superior than the Professional “S”? Also, what’s your take on their self-sharpening block? Does it actually work? Thank you!
Hey Helen, as usual, great review/content. Thanks for this one. I was looking into knives a while ago, and I opted for something way off the beaten path. I am a vegetarian/vegan depending on who you ask and so I do not need a knife for processing meat. I decided to try a chinese vegetable cleaver and I love it. I have a hard time recommending it to everyone as their general purpose knife if they eat meat, but it is a dream for processing fruit, vegetables, mushrooms, anything from tomatoes to squash it is basically a lightsaber. Mine was ~$70, so maybe too much for some, but I thought it was a steal. I wonder what you would think of it.
The only use of a chef's knife is for produce. For meat, you'd use a boning knife. If a cleaver works for you, that's great. People have different knife preferences based on what slicing and dicing techniques they use. I like a chef's knife :)
What you said about the Zwilling rocking Santoku is interesting. I bought the knife, and the instructions on the box say to use 15 degree angle, not 11. So far it has held its edge, but I'm not a professional chef.
I have zwilling rocking santoku..very nice
I know this video is a year old but I was hoping to get your advice if you could find the time… I received a couple Zwilling Pro knives recently but learned there are a few different chefs knife profiles and I want to be sure I have the right one for me while I can still exchange it. I have the classic Zwilling Pro 8” chefs knife which has a rounder belly than the traditional. I figured newer shape must mean improved and thought it would facilitate a rocking motion but now I’m not sure if the traditional profile like yours might be better. I’m a home cook who’s trying to learn better knife skills which is why I chose a design that facilitates a pinch grip and doesn’t have a bolster but I’m not sure of my cutting style. I guess I rock when chopping and slide when slicing but it seems like anyone would do that, so having one design that’s better at chopping and one that’s better at slicing defeats the purpose of the chefs knife being an all purpose work horse in the kitchen. Could you tell me why you chose the traditional or how to decide which profile? Had I not heard that 8” was the best size I may have chosen the slim profile chefs knife because its handle is less bulky and it’s lighter, but it only comes in a 7” so I’m happy to learn that even your daughter got used to the 8” weight. An interesting fact… I noticed that the Zwilling Pro series has a 3” and 4” paring knife and upon looking closely at the two because I couldn’t decide, I noticed the 4” is traditional shape and the 3” has the rounder belly making even that choice diffecult but your advice on the chefs knife could help me choose a paring knife as well. Thank you for your videos…I’ve learned so much. 🤗
Mine doesn’t have ® anywhere on the knives. And the fonts and their placements are totally different. I’m confused as I bought the knives from their website!!! Can someone please help me verify the authenticity?
Thank you! I’ve been waiting for this review to know what I should get for my sister. Is this knife strong enough to cut something like a butternut squash?
it definitely is! This is by no means a thin knife.
You want a thin knife for butternut squash; not a wedge. Tojiro DP Gyuto or Victorinox slicing knife would be better and far cheaper.
@@madthumbs1564 That DP (don't know about the slicing knife) is not particularly thin.
Absolutely. it can do butternut squash no problem. I have to say that this knife holds the edge better than any knife I've owned before (including Misen, Mac, and Shun). That being said, I do hone on a ceramic rod daily (but I do that with all my knives).
VERY nice review! In general I really like Zwilling's Pro line - though I never used their santoku model. Did you by any chance compare it to Wüsthof's Ikon line(s)? In my eyes the Zwilling Pro is better then the Wüsthof Classic, because the later has a full bolster, but the Wüsthof Ikon (all three versions) don't. A plus for the Wüsthof Ikon is that it should be a bit harder (HRC 58) then the Zwilling Pro (HRC 57), so I wonder what you would have to say about it.
I only have a wusthof classic at home. I don't really like the full bolster, like you mentioned. I took a look at icon on-line. it might be better, but doesn't look as comfortable for the pinch grip as this zwilling, though I'd have to try it to know for sure.
@@helenrennie If you can, try out an Ikon. The handle is very comfortable, and in my eyes more ergonomic then the traditional Wüsthof Classic or Zwilling Pro handles. With he plus of a slightly harder blade.
the one I recommend to my apprentices called "ZWILLING J.A. HENCKELS - TWIN GOURMET" light affordable
Just got an 8" for my birthday
Looking at this from europe, anyone has any idea on what the second number "after 38411" means? I'm finding a knife that's marked as 38411-203 and I don't know if it's a different model but extremely simmilar, if it's just a newer batch or what.
I believe it is the length of the blade in millimetres
Nice
2:25 What was a company like Zwilling thinking?"
The only way to find out that 15° is the right angle is to go even further, and find that 11° is _too_ fine. (Granted, they shouldn't have then tried to sell it.)
Try the Tramontina Prochef series, I use a 8", and it feels better than my Zwilling 7" Ice Hardened.
most knife aficionados do not like full bolsters since one cannot use the heel and they are a bit harder to sharpen
Japanese white steel knives are what I tend to favor. I like the lower end of the rockwell scale for that metal at about 62, Not at all like some white or blue steel knives with insane hardness levels but much harder than the typical 56 to 58 RC of Western knives. I am not very good with a stone so I solved that problem by buying a Tormek. Now if I could only solve the wife problem. It is a serious one involving a marble cutting board that I bought for making pastries. It has recently disappeared in a mysterious way, but the wife find all sorts of hard surfaces to test my patience with. Any advice? My knife hiding places have been compromised.
The son-in-law wants a really good chef Knife for Christmas. Like you said a knife can be such a personal choice & since it can be a very expensive blade.... I’m not sure if I want to get him one. You made some great points about that knife but does your husband like it (larger hand), you have said before that he likes to cook.
yes, my husband can use this knife just fine. he doesn't have a strong opinion on knives because he primarily likes to bake, not cook. If you are worried about hand size, this knife works great for people with big hands. But knives in general are very personal. buying this knife for someone who wants a Japanese style knife, would be hopeless. if your son-in-law wants a great German style knife, this could be a good option.
A knife is really the most important tool in the kitchen and really a matter of personal preference.
You should also take a look at Global G2 - a Japanese Knife, which also has a really smooth transition from grip to the blade, the hardness is around 56-58 HRC as well. It is relatively light - 163g - and has really good balance, holds the edge (around 17° btw) really well and is really easy to sharpen on a stone. Yes, it has a metal grip, it is not slippery at all, even when your hand are slightly moist. It is about 90-100 $/€.
If you are on a budget: try the Victorinox Fibrox Pro.
I've got a set of Zwilling Knives for over 10 years now. They are really decent. Like the one in the video, the hardness of the steel is somewhere around 55-58 HRC (100 is diamond. But really I prefer the global over the Zwilling, it holds the edge better. Should not be a problem, if you use a honing rod on a regular basis though - - btw Helen, a link in the description would be nice as well.
mansplaining
I'm in the UK and can only find the 38411-201 do you know how this differs from the 38411-200?
Here is what I found when searched for 38411-201 on the zwilling site: www.zwilling.com/ca/zwilling-pro-8-inch-chefs-knife-38411-201/38411-201-0.html
that looks like the knife I have.
I actually really like the Zwilling Rocking Santoku. I have not seen the problem you are describing. It has very good edge retention and glided through vegetables better than most of my western style knives.
Maybe the model I've seen was damaged? how long have you had it and how do you maintain it?
@@helenrennie I’ve had it for about 1 year. I do treat my knives very well. I have many in my rotation so that probably helps ( less usage) and I only cut on bamboo and never put my knives in the dishwasher. That said, I hone a few times before and after every time I use the knife. But a very fine edge like Rocking Sanyo and softer German steel (57 RHS) can ultimately lead to dullness which is why those finer edges usually go hand in hand with harder Japanese steels (such as VG 10 and Aus 10). Great channel btw!
Henckels Classic 👍👨🏻🍳
This is great. I was about to hit Buy on that Victorinox.
There's nothing wrong with a vic. This is jus a step up.
The handles are really nice on the zwilling pro line. That, along with the blade not sucking, is why this is a positive review. I do like the zwilling pro handles as well (I also got the original misen and the misen 2, so Helen and I have similar-ish knife testing tendencies!). I actually was just testing out a borrowed zwilling pro yesterday. It wasn't the first time, but it was nice! That said, the handle doesnt make that much of a difference for me to pay $150 for this knife. I tend to like octagonal handles, and I like that the misen handles are less bulky. As with all knives, much depends on preference, and there are such a variety of blades in the 40-150 range that have good quality steel and various forms of comfort. I am testing the vnox fibrox ($35) and kai pro ($32). I'm liking the the kai! I do this mostly for my folks who can't afford expensive knives. My daily drivers are all customs.
@@gitman3486 A 3mm spine isn't a step up, and you can get Tojiro DP far cheaper.
Thank you for showing this to me. At this point I'm no longer surprised by your excellent videos and your well thought out presentations.
Since I gave away the knife I had, and it was Japanese, I know that I'm probably not going to use what I decide to buy enough for me to merit spending $150.
Have you ever put any thought into something in the less than $100 range?
Oh sure. Misen isn't bad (even after their annoying redesign) for about $70. You can also look at Victorinox Forschner Fibrox for about $30-40 and even Mercer for $15.
@@helenrennie thank you so much! I made egg pasta tonight with 100g and 60g. I got lucky and the wet was 1 whole egg and 1 yolk. Okay it was 62g... But it came out perfectly! 😋
I just melted butter over it.
„If you want something cheap, there‘s always Victorinox“... Whoah, shots fired! 🤣
I have a no name dupe for the Zwilling with a more grippy handle, because those standard handles are hard for me to hold.
I got excited. only to find it's not available on amazon.ca :(
check cutleryandmore.com
I am curious about the ceramic rod you showed, can you please post the details?
Here is a video on how to use it and where to get it: ua-cam.com/video/TMVXfBW2SxA/v-deo.html
@@helenrennie Thank you very much.
как обработка обуха?
Price Drop on Amazon......Right now (10/17/2020 at 9:55pm PDT) it is $99.95. Don't know how long it will stay at this price before it goes back up.
Very interesting; I've been anti Zwilling for quite a while due to some lousy non-stick pans and cheap steak knives that I picked up along the way.
they have different lines of knives that have very different production quality. Their cheap knives are... cheap. You would be better off getting a mercer or victorinox.
@@sdmahoney2623 Yup, I've got the Victorinox that ATK loves, and it's a great knife.
@@lylegorch5956 its really great for the money, but per my latest cheap knife tests, I've been recommending the kai pro over it. both need a new edge on purchase, but I think that of basically every knife.
Yeah, it's really too bad how much they've watered down their brand name, because they've actually continued to improve their knives and process, and not just to make it cheaper. They make some excellent knives.
You're honing in more than 20°+ degrees. Try 15° that as you said is its angle. PS Steel rods can not hone an edge; they only can straighten minor rolls on an edge. Ceramic can hone, so keep using that, just be consistent with both edges and true to the proper angle that the edge bevel is!
Thank you for saving me from Misen. Its sad unscrupulous people use people's good intentions and basically have a company built for free. I don't think they started that way but the product that backers paid for and the company it became are not the same. Dollar signs and profit became so important to them they abandoned the product that built them and cost cut it into a different product entirely. How sad......
When you say the knife is 15 degrees - are you saying per side? If so, would that be a 30 degree knife or are you saying that it's 7.5 degrees per side? Sorry if the question is dumb.
15 degrees per side
@@helenrennie thanks!
Check out the Lansky sharpening system!
...just Google it!
Review new west knife works. Way better in my opinion
I think there are -much- better knives to be had at this price point, but the nice thing about the Zwilling is that it is easy to find anywhere that sells decent knives.
That said, I do like Zwilling as a company and like what they've been doing to improve their knives over the last decade or so. Some of my favorite Japanese-style blades right now are made by Zwilling under their Miyabi line in Seki, Japan. The ones I like are made from SG2 steel which is a powdered super steel that can absolutely handle the 9-12° edge the put on them. You can find those in this same price range when they are on sale. I just picked up a couple of the Miyabi Artisan SG2 8" chef's knives to give as gifts from a sale at Macy's for under $250 shipped.
I would argue there are three kinds of knife lovers, Western Chef Knife, Japanese Chef Knife, and Chinese chef knife. There's an entirely disparate cutting experience to be learned on a cai dao, and quality vs cost ratio should make everyone question what you are paying for with the other two knife styles.
A really good cai dao won't cost much more than 50 bucks, and the super cheap but still totally usable will clock less than 20. Especially if you're honing daily, why waste money on hybrid steels that costs hundreds of dollars? And a cai dao replaces your bench scraper, and even your mortar and pestle for some preparations; you're not smashing garlic with the side of a 300 dollar blue steel gyuto.
Hi Helen, love your awesome work. Check out this sharpener...you could develop a whole new hobby!! Thanks for sharing. Stay safe and keep up the good work. 🖖👍😎🐶🦴🐔
Hi
the back of the knife is too sharp and it cut me twice on my first try... i am just holding the back and put some pressure on it to cut a tomato...and it cut me...dangerous one...
I stand by the zwilling twin master series, it's similar to the mercer or victorinox you mention at the start, but holds an edge a lot better for just a few dollars more since they're perpetually on sale
not even a link to burrfection, damn...
I forgot. Just fixed. ua-cam.com/channels/OluHMoKJ6CrS0kcybhaThg.html
Oh oh.... Knife 🔪 snobs are going to loose their minds.
nah, only at the burrfection reference.
You have a lovely channel, no need to point people towards shillfection though.
150 dollars is cheap for a knife that will out last most using them
I thought Helen had only sons. Guess not.
Made in China?
No. This model is made in Germany.
@@einundsiebenziger5488 Thanks!
Those lips...mama mia
Hey, are You american? You say FYFTEEN not FIFTEEN, HAHA ; D
I wouldn't consider the knife. For the price it shouldn't have a fat 3mm spine.
I was worried about that too, but it doesn't bother me.
@@helenrennie I bought a Wusthof classic for research and it has a 4mm spine... It is quite a beast to wield.
Different designs for different purposes/styles. I assure you it was designed like that on purpose. This is very much a Western/German style knife, which traditionally are heavy near the grip with a pronounced distal taper. Don't get me wrong, I'm a big fan of the Japanese style of knives, including the "Western" knives like gyutos, but I'm not going to knock a German style knife for being German. They make other knives with different styles.
I feel I just listened to a kindergartner describe a knife.
Meaning what?
For that kind of money, I'd want better steel. You can get high quality factory made knives with R2 steel, which is like 2 full levels above the 4116 steel this knife uses, for $120 if you know where to look. R2 is much harder, yet also somehow tougher, and also much more abrasion resistant, which all means, it can take and hold finer edges at finger angles, and it will stay that way much much longer.