Customer Reviews

Henckels Twin Gourmet 7-Inch Santoku Knife

5 star:		(2)
4 star:		(5)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

Henkles, Wusthoff ect all have different ranges of knives ranging from so-so to excellent. Well these are the so-so ones. If you are a weekend cook, these would be fine but if your in the kitchen daily and want a quality knife that you would use often for many types of food, get a better high-carbon, FORGED one from any company.

I have this exact model and after less than a year of hand washing, I noticed a crack in the handle. Now it's almost falling off. I only use it as a back-up.

It's too light for harder foods like carrots and requires a lot more effort to cut anything requiring force to cut. Even after it's sharpened I find it awkward chopping larger, harder foods. It just doesn't have the weight, even if it was a chef's knife which is honestly probably more of the functions I use it for. It's about the same weight as a cheaper bread knife. For the types of cuts this knife is supposed to be designed for, it's just too light to be effective. It's just too hard (and too dangerous) to make good chopping cuts with such a light knife.

Spend the extra $5-$10 to get a forged knife from any company, Henkels or not.

I like this knife, I really do. However, for it to be truly functional as a santoku knife, it has to have a scalloped edge so that your food doesn't stick to the blade. The handle also is really light and doesn't have the same heft or balance as, say, the Henckels 5 star series would have. The small grip is somewhat uncomfortable for people with larger hands and it doesn't have any texture so it is difficult to use if hands are a bit wet. This is the first knife I grab for slicing up meat and the fact that it keeps a razor sharp edge is nice. However, if you were to own one knife in your kitchen, I would not recommend this.

This knife is great, it's light weight, sharp, and it has all the good things you expect from a Henckels knife. It's also affordable for household kitchens.

it's easier to handle than a cleaver, which was what i used before this (I am from a Chinese family, we use cleavers for everything), but I do have one gripe, the blade is not big like a cleaver, so when i am slicing carrots into thin strings, sometimes my knuckles run into the cutting board. it will take some getting used to.

Since all the santoku knives I've seen lately have the scalloped recessions, which helps keep food from sticking to the blade, I automatically assumed this one had them. But you REALLY need to look at the larger photo. You'll find that this knife lacks them. I only looked at the thumbnail and feel more the fool now.

I gave it a three because it feels good in my hand and was nice and sharp out of the box. But food definitely sticks to its sides.

Now I don't know that the scalloped recessions actually work as well as many claim, but I'd have liked to find out. I still have to hold certain foods to make sure they stay on the chopping board and don't come up/back with the knife. If they do work, I'd have really liked to have them.

It's a nice knife overall, but caveat emptor. Look closely at the photos to make sure you're getting what you expect.

I have been using a typical chef's nice since starting my career in the kitchen and have an AMAZING case of carpal tunnel sydrome/ RSI as a result. I was recommended a Santoku knife as a change and the difference is UNBELIEVEABLE.
Yes, you cannot "rock" with a Santoku or break bones, but a cleaver comes in handy for bones and I could NEVER get the razor-thin slices I can get with this nice little baby!
I have never been a fan of rocking and have taught all my fellow chefs to do what feels right for them ... and they do not rock their knives, either ... and if any handles crack, that is why Henckels guarantees EVERYTHING for life (www.zwilling.coM for an FYI if you read the review about me where he said he only uses it for back up now that he has a cracked handle).
I would highly recommend this knife ... the divots in the Wustof are nice, but jusdt a fancy addictive ... that is what a bench/dough scraper if for.
Buy this knife and you will be ecstatic ... I am going to buy them as gifts for everyone I know for thei b-days this year!

This is the best knife for chopping that I have ever used. It is so sharp that it takes some getting used to in order not to injury yourself while using it. Love the product.

This knife will outlast me, I am sure. It is well-made and stays sharp. I have used it for years without sharpening it. But, some things stick to the blade so I would recommend getting one with the little kullens or cutouts along the blade to prevent friction and sticking. It is not a big problem, though. Rachel Ray made these style knives popular so you can find cheaper ones but I have purchased a few cheaper ones and you can tell they are cheaper, lighter, flimsier. Best knife I own.

.. on this super sharp knife! It's a great knife with good balance. Not sure if I'd prefer one of those scalloped blades, as food does stick to the sides a lot.

easy to handle and great in my kitchen. If I could only have one knife it would be a Santoku. This knife is what I would refer to as middle of the road in weight and quality, but still nice. I've used it for over a year and am looking to get it resharpened. I will be upgrading to a better one soon and leave this one for onions only. Onions really dull a knife quickly.