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  • Henckels Zwilling Pro -8" Chef's Knife
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Henckels Zwilling Pro -8" Chef's Knife


List Price: $165.00
Price: $129.99 & FREE Shipping. Details
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Only 9 left in stock.
Sold by ZWILLING J.A. HENCKELS and Fulfilled by Amazon. Gift-wrap available.
  • Zwilling J. A. Henckels Pro Chef's Knife
  • High carbon stainless steel blade construction
  • Forged from a single piece of steel
  • Blade has been Friodur ice hardened
  • Corrosion and stain resistant
6 new from $98.00

Frequently Bought Together

Henckels Zwilling Pro -8" Chef's Knife + Zwilling J.A. Henckels Twin Sharp Duo Knife Sharpener
Price for both: $154.98

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Zwilling J.A. Henckels Zwilling Pro Wide Chef's Knife 38405-203 , 8"

Customer Rating 5.0 out of 5 stars   (4) 4.7 out of 5 stars   (77) 4.7 out of 5 stars   (57) 5.0 out of 5 stars   (1)
Price $129.99$99.99$129.99$99.99
Shipping FREE ShippingFREE ShippingFREE ShippingFREE Shipping
Sold By ZWILLING J.A. HENCKELSZWILLING J.A. HENCKELSZWILLING J.A. HENCKELSZWILLING J.A. HENCKELS
Material Information not provided Stainless Steel Carbon Steel Stainless Steel
Weight 0.6 pounds 0.54 pounds 0.61 pounds 9 pounds
Color Black Black Black Information not provided
Size 8" 8 Inch 8 Inch 8"
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Product Details

  • Product Dimensions: 16.5 x 2.8 x 1.5 inches ; 9.6 ounces
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • ASIN: B007I1PLO4
  • Item model number: 38401-203
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #116,283 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Easily complete all of your small kitchen cutting tasks with this Pro chef's knife from Zwilling J.A. Henckels. Featuring a high carbon stainless steel construction for long lasting durability, the blade was forged from a single piece of tempered high carbon steel to ensure outstanding strength. Friodur ice hardened to enhance the quality, it is resistant to corrosion and staining. The handle is made from black polyxymethylene and extends all the way to the end of the fully visible tang. With a curved bolster and an ergonomic handle for a secure grip, it also features a unique wedge-shaped blade geometry that delivers optimum stability and an easy cut.

8" L


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Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By RLL on August 10, 2014
I purchased this at the same time I bought a few other knives, including Henckels Professional S, Wusthof Precision, and Globals. I would put the overall quality higher than the Professional S and on par with the others, though the design makes it the most-used knife in my kitchen.

Pros:
- Great edge. It is equally at home cutting carrots, chicken, herbs, or even bread. I have used it to cut baguettes and it does a better job than my bread knife (or the utility knife, for that matter). I get clean thin slices without much work and with none of the smashing (of the variety you see on infomercials).
- The handle is comfortable and well-balanced. Even with the redesigned transition to the blade, I like that they kept the traditional handle and hook at the end. If you're working with anything greasy or slippery, it feels stable and sturdy.
- The construction is extremely solid and tight. I can't imagine any seams or loose rivets.
- The curved steel transition to the handle makes it easy and sturdy to hold.
- It is incredibly easy to clean and dry, thanks to the smooth transition. You don't need a brush to get into edges and you don't need to work to get the blade dry before storage; just a wipe and you're done.

Cons/Neutral:
- The curved transition to the blade might make storage in some blocks a bit unsightly. Not a major problem.
- The 8in chef's knife is shorter than others I've used. I actually don't mind this, but it's worth noting if you need a great deal of length.
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1 of 1 people found the following review helpful By Rebecca B. on January 3, 2014
I spent a while working in a retail oriented cooking school (ie - i got to play with LOTS of toys), and I finally settled on this knife as my day to day chefs blade. I have never regretted the purchase.

As a woman, I have a slightly smaller grip, and I love the feel of this knife. It's weight is close to perfect, and I like that the handle has some heft, but isn't so bulky that it becomes uncomfortable after slicing a dozen onions or so. Another huge benefit for me is the tapered bolster. It's a feature that seems harder to find on forged blades, but makes all the difference for me in how I wield it, and my ability to maintain a true pinch grip without my hand getting tired.

Hands down, worth every penny. If you splurge on any kitchen gadget, make it your blades - what you use every day .
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Best knife I've ever used and I use my knives daily in the kitchen. It maintains sharpness far longer than it has a right to and it hones very quickly, making it much easier to keep the blade razor sharp than the harder Wusthoffs. The angled bolster is the biggest factor to use this knife. I use the pinch-grip, i.e., three finger on the handle and I pinch the blade between my thumb and forefinger for better control. The angled, sloping bolster fits my thumb perfectly. I can cut with this knife for hours without the handle jabbing into my hand the way knives with full bolsters, or stamped blades do. Wusthoff's full bolster is actually sharpened on the bottom and I've been bit by it while chopping onions. You can also sharpen/hone the entire blade. Knives with full bolsters actually waste the back two inches of their length because the bolster stops the knife from cutting into things, even the sharpened Wusthoff bolsters do that because the bolster is too wide. This knife is worth every penny. So is the Santoku knife in the same line. There are sharper knives. There are knives that hold their edge longer. But for personal use, this knife is easy to hold, easy to use, and very easy to maintain. Japanese knives are thinner, sharper and much harder than this, but they are a pain in the neck to sharpen and keep clean. You cannot leave them wet or they rust instantly. Cutting tomatoes stains their ultra hard carbon steel, and you need a diamond stone to sharpen them, or spend hours on a regular stone. In your personal kitchen, you need the Henckles Zwilling Pro and a honing steel. Three or four quick swipes with the steel and the blade is perfectly dressed and will hold it's edge for weeks.
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By Donald R. Calabro on October 10, 2013
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Well balance, slicing tomatoes is like cutting air. I'm so used to cutting with a dull knife, that I cut myself the first time I used it.
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