HENCKELS Zwilling J.A Four Star Chef's Knife Size: 16 cm, 16cm, Steel

No

Es ist nicht das erste Messer von Zwilling und bestimmt auch nicht das letzte. Das Messer ist sehr scharf, liegt super in der Hand und bestens geeignet für sämtliche Schneidarbeiten, von Gemüse bis zum Fleisch. Sehr hochwertig und top Qualität, wie auch schon die anderen Messer von Zwilling. Absolut Empfehlenswert!

Após alguns meses de uso, a faca permanece em excelente estado. Corta com muita facilidade os alimentos. Uso o afiador da própria Zwilling, o que recomendam, mantendo lâmina sempre afiada.

Excellent couteau qui va, me semble-t-il, m'accompagner un long moment.Très bonne tenue en main, poids bien équilibré.Tranchant spectaculaire : test réalisé sur une tomate bien mûre : ça tranche remarquablement.Utilisé sur légumes, viandes, pain, etc ... : rien ne lui résiste. Mais attention aux doigts !Cela fait quelques semaines que je l'utilise et son tranchant est identique au 1er jour.Quelques consignes à respecter : ne pas mettre au lave-vaisselle, utiliser un fourreau ou une protection pour le rangement. Ne pas utiliser sur de la céramique ou du métal mais sur bois ou plastique.Pour l'aiguisage, je conseille une pierre à grains 4000 voire 6000.Je recommande cet article d'une très bon rapport qualité/prix.

I have used this model of knife for many years. Because it fits my hand perfectly. It is as sharp and durable as the other top brand knives I’ve used. Because I know this knife, I was happy to buy it online. But I would recommend anyone buying a knife at this price to go to a shop and try it out because some other knife might fit your hand better. When the knife passes the threshold of being very high quality, the comfort and fit in the hand is all that matters. So if this fits your hand and cutting style, then I recommend it for its very hard fine edge. I only use this for cutting boneless meat or sometimes veg on a wooden board. I only bought this because I moved countries and left my old one behind. My last one was fine at ten years old and daily use.

This is a 16cm chefs knife, which is what will suit most people cooking for a small family in a domestic kitchen. Professional chefs seem to prefer 20cm, but this will be too large and unwieldy for most domestic cooks.Its fairly stiff and heavy, there is no flex at all in the blade. The edge out of the box is quite sharp enough to use immediately without further sharpening. There's about the right amount of curvature to the cutting edge. The hand protection at the handle is excellent.These handles, though less elegant looking than riveted ones, are actually much better to use, they fit the hand perfectly. The balance is good. Its not clear whether there is a full tang - its not two riveted pieces so you cannot see - but in any case, the handle is heavy enough to balance it properly.Be cautious with a steel, if you use one. Very light passes and not too many of them. A burr will appear almost at once on one side and will need careful correction.The best way to sharpen decent knives like this is with wet and dry sandpaper on a robust piece of flat glass. You can get such offcuts from glass merchants. You need 400 grit for occasional resetting, 1000 for most sharpenings, and 2000 for finishing. Get it at auto supply stores. Or you can buy at much greater expense good quality water stones or diamond sharpening stones, but used carefully wet and dry is cheaper, easily replaceable and just as good.If you use a steel, it should be a very fine one, and used carefully and lightly.In conclusion, an excellent well made, robust and well designed knife, it will last forever. It looks like it will hold an edge and be reasonably easy to sharpen. Perfect for home cooks.You can pay anywhere between £20 and £200 for this kind of knife. £20 is way too little for quality, and £200 is money for hype. This at around £50 is as good as any family cook needs. In fact, its doubtful that spending more gets you any discernible improvement.