I bought the two 8” chefs knife versions from the Zwilling Pro line.
So far they perform formidable for their price.
I paid a total of $140 for both knives
The more curved chefs knife has more of comfortable rocking motion, the more classic slightly less curved more pointy chefs knife is easier to manoeuvre around smaller vegetables and onions.
The fit & finish of both is very acceptable, not completely perfect but almost - there’s a very slight feeling of an edge on the bending point on the underside of both knives.
The Zwilling Pro Oak wood version is perfectly finished and on par with my 10 Wüsthof Ikon Classic creme knives
The Wüsthof Classic Ikon line and Zwilling Pro Oak wood line have an ever so slightly more flush & overall better finish, but we’re talking very minor details and variations here, which wouldn’t bother an average home chef at all.
Both Zwilling Pro chefs knives perform excellent for daily tasks in the kitchen.
If I wasn’t a J-knife fan, I could do excellent with just one of the Zwilling Pro 8” Chefs knives in my kitchen.
The weight and balance of both knives is perfect in my view - not too heavy, not too light and the balance point of both knives is slightly towards the heel.
The way the bolster is skewed gives you an almost perfect pinch grip.
I really love the design of this knife from handle to blade.
I’ll test them further and return to this thread, if anyone cares.
If you have any questions or comments regarding these knives, please let me know in the comments below.
On a side note, the F.Dick 1905 in the first photo has a completely flawless finish.
It’s made in Taiwan. I consider adding the F.Dick 1905 21 cm/8.5” chefs knife to my collection.
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