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"A True Kitchen Workhorse"

on 3/26/2020 12:49:19 PM

Remarks: I've had this knife for about four years now. It's your typical forged German chef's knife and has common characteristics of other German knife manufacturers such as Wusthof, Henckels and Messermeister: The steel comes from Solingen, Germany, the hardness of the blade is around 56 HRC, the balance is very good and it's pretty weighty (compared to Japanese knives). Corrosion resistance is excellent, and the knife can generally take quite a bit of mishandling. So the difference these brands and models comes down to personal preference - weight, balance, curvature of the blade and the ergonomics of the handle: I, for one, really like the feel of this knife in my hand (I use a pinch grip only), and the relatively shallow profile curvature of the blade. The profile is actually more reminiscent of a K.Sabatier knife than a German knife (look at the 1905 model to see the obvious difference), and I feel it's much better this way - there's more blade in contact with the cutting board, and I think there's no need for an aggressive curve for the rocking motion when slicing. I've had experience with both the Wusthof Cl****ic and the Zwilling J.A. Henckels Twin Pro knives, and found that this knife simply feels better when cutting.

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