Zwilling J.A. Henckels Twin Pro S 8-inch High Carbon Stainless-Steel Chef's Knife

This is a great knife! Sharp, well made, just the right weight and good grip.

je donne la note de 12 sur 10 ......oui 12 sur 10 ! satisfaction total , très bon couteau, maniable et très tranchant !

Very solid basic chef knife, it has good balance and a wicked sharp edge. Steel is high quality and this knife can handle everything it’s built to do. Great knife for the price.

A great versatile knife

Many years ago, I was part owner of a chain of coffee shops. Although the menu was typical coffee shop fare, I had to be in a position to step in if we lost a cook, or if they got backed up in the kitchen and needed help. That was more than forty years ago, but the skills I developed--especially knife skills--have stayed with me, even though I cook only for my family these days. You just can't overstate the pleasure of working with really good tools--a properly shaped 8" saute pan for eggs, a large saute pan, and a really good chef's knife. Even in that mundane coffee shop cook line, the best cooks who worked for me always brought their own knives--and woe betide the person who dared to touch another cook's knives without permission. That extended to me as well, even though I owned the place. I decided recently that it would be nice to replace my venerable, oft-sharpened chef's knife. It was still serviceable, but I thought it might be nice to treat myself to the best knife I could find (within reason). I decided on the Zwilling Pro "S." What a pleasure this knife is to use. It's not just that it's very sharp--any new knife should be sharp. It is the perfect balance of this knife, the way it fits your hand. A chef's knife should be held primarily between thumb and forefinger, just forward of the bolster. The handle nestles in the user's palm for support, but the thumb and forefinger guide the blade precisely. My wife teases me about using such a large knife for slicing and chopping small items like garlic or tomatoes. I respond by showing her how I can slice a cherry tomato into ten paper-thin slices. Then I offer her the knife and suggest that she try the same thing. That gets me an eye roll. Even though the price may seem steep for such a basic component of batterie de cuisine, I consider it a bargain. It will surely outlast me, and I plan to include it in my will along with other prized items. Anyone who is remotely serious about the art of cooking should consider a knife of this quality. You'll never regret it.