Nice review, very informative. I can see a couple of features I'd like, and a couple I wouldn't like. That's the mark of a good review - providing the info you need for a yes/no decision.
you can also get the wüsthof classic with a half bolster by the way. but the zwilling pro usually can be found much cheaper, especially online. I bought it as a second knife for things I don't want to cut with my aogami super knife. (hard cheese, chocolate, pumpkin, nuts, corn on the cob, breaking down a chicken)
I came from zwilling pro model went to Myiabi, Kai and to chroma 901 back to Zwilling pro. Because al the knives I had wasn’t really an artisan knive. The Damast in this price league is often one core with plenty layers around it. Stay on the basic side if you want good working knives and invest in single good ones if you enjoy the aesthetic and artisan way. Btw the block from Zwilling pro with 5 knives, scissors and self sharpening box cost seeping 230€ without shipping
... because all* the knives I had weren't* really artisan knives*. And there is hardly anything "artisan" about most Zwilling-branded knives, they are +90% machine-made with some actual craftsmanship involved in finishing.
I Have Subscribed, For Awhile , Generally Always Enjoy Ur Vids, Especially When U Cover A Common Subject With Great Enthusiasm !! U Mention Both Versions Standard and “ Traditional”(👍🏻MINE!!!), And Mention The 8 In Is A Bit Chunky , For Smaller Hands, And U Neglect To Mention They Have A 7” Chef’s PRO That Solves The ‘BIG’ Knife 🔪 Problem, Just Mentioning It , For Folks That Still Want A Real WORKHORSE, But Perhaps Want Or Need A Smaller PAKAGE!! Like Said Always Enjoy Ur Content, Just Thought Possibly U Could Do More On The Available Different Sizes Of Chefs Knife 🔪 In The Same Range , Really Crazeee From 6” To 12” On Some Models, And Describe The Difference As The Blades Get Longer , And There Handling, Just A Thought, Just Sayin , I Have All Three , Enjoy Them ALL ,But Really Enjoy The TRADITIONAL 8in” All The Best For 2025!!! BD!! 😉😋🔪💣🧨🔥💥‼️💯
Most Zwilling knives have pretty big handles. In the next day or so I’ll be posting a video where I do mini reviews on 27 chef’s knives, and I mention the handle circumference for each knife. I also cover it in this article prudentreviews.com/best-chefs-knife/
I just bought a Zwilling Proffessional S 16 piece set. It is very nice but my old Henkel internationals made in Spain are a better value. Zwilling also is starting to go cheap, the shears in the set where made in China even though advertised made in Germany. When I pointed it out to Zwilling they were like no big deal the Chinese made shears are as good as German. So my advice , save 60 percent and buy another brand that is forthcoming and passes on the Chinese savings to you.
One knife? That’s tough because I love rotating a bunch and using lighter knives for certain tasks and heavier ones for others. But if I had to only use one, it would have to be a German workhorse like Wusthof Ikon or Zwilling Pro (I like the traditional version).
@@alcapone1486both are great but I prefer Made In because the handles are flatter and easier to control when tilting. Heritage Steel handles are comfortable but more rounded.
You don't ever put your knives in a dishwasher. Unless you want to ruin them of course. It takes two seconds to run them under water and give them a wipe with a soapy sponge. And like most german knives, they are going to be made from stainless steel so you don't have to worry about rust. But when cutting something acidic like tomatoes you should still give it a wipe down so the acid doesn't corrode the metal.
flaws to one can be assets to another , i much prefer the blade flat then with a belly leaving product attached to it's self and or making it more time consuming to cut through completly , the tip of every knife has to be rased to a vertical position to use the tip in such a manner , makes no difference ...
I have a zwilling pro Chinese chefs knife and it's terrible. The main issue is the thickness of the blade which essentially leads to the knife cleaving the food instead of slicing through it. I bought a victorinox which cost half of the price and is much nicer to work with
Like that it does not have a bolster. Don't like the weight, the thick blade, the fat handle and the way too high of a tip. It's almost more a cleaver than a knife.
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5:27
By the way - Miyabi is part of Zwilling but manufatured in japanese tradition. Greetings from Solingen, blade-city nr.1 ;-)
I love mine. Got them when BBB liquidated. Pennys on the dollar and amazing
We have a Zwilling Pro set for the last 20 years. Some handles are cracking but the knives are still great.
Bought them last thanksgiving. Awesome Knives
Thank Andrew for this DETAILED of Zwilling Pro Review. This is what I need to make an informed decision of buying one of these knives.
Nice review, very informative. I can see a couple of features I'd like, and a couple I wouldn't like. That's the mark of a good review - providing the info you need for a yes/no decision.
Lmk if you want to do a review of 28 year old Pro S knives. That’s how old mine are and I still love them today.
was very confused with the pro shape, glad they have an option for a better one. thank you
I'm a simple man, when I see a new video from Prudent Reviews, I click it
I appreciate that
you can also get the wüsthof classic with a half bolster by the way. but the zwilling pro usually can be found much cheaper, especially online. I bought it as a second knife for things I don't want to cut with my aogami super knife. (hard cheese, chocolate, pumpkin, nuts, corn on the cob, breaking down a chicken)
I had Henckels pro knives for over 25 years. They are very reliable.
I came from zwilling pro model went to Myiabi, Kai and to chroma 901 back to Zwilling pro. Because al the knives I had wasn’t really an artisan knive. The Damast in this price league is often one core with plenty layers around it. Stay on the basic side if you want good working knives and invest in single good ones if you enjoy the aesthetic and artisan way. Btw the block from Zwilling pro with 5 knives, scissors and self sharpening box cost seeping 230€ without shipping
... because all* the knives I had weren't* really artisan knives*. And there is hardly anything "artisan" about most Zwilling-branded knives, they are +90% machine-made with some actual craftsmanship involved in finishing.
I really dig my Zwilling santoku.
Would advice a real one though.. santoku is about being more light wich the zwilling are not.
I Have Subscribed, For Awhile , Generally Always Enjoy Ur Vids, Especially When U Cover A Common Subject With Great Enthusiasm !! U Mention Both Versions Standard and “ Traditional”(👍🏻MINE!!!), And Mention The 8 In Is A Bit Chunky , For Smaller Hands, And U Neglect To Mention They Have A 7” Chef’s PRO That Solves The ‘BIG’ Knife 🔪 Problem, Just Mentioning It , For Folks That Still Want A Real WORKHORSE, But Perhaps Want Or Need A Smaller PAKAGE!! Like Said Always Enjoy Ur Content, Just Thought Possibly U Could Do More On The Available Different Sizes Of Chefs Knife 🔪 In The Same Range , Really Crazeee From 6” To 12” On Some Models, And Describe The Difference As The Blades Get Longer , And There Handling, Just A Thought, Just Sayin , I Have All Three , Enjoy Them ALL ,But Really Enjoy The TRADITIONAL 8in” All The Best For 2025!!! BD!! 😉😋🔪💣🧨🔥💥‼️💯
Very good review I agree with all of your points👍🏻
Thank you very much.
I use Heiso knives from Solingen. They offer a free lifetime resharpening service.
Great info; had no idea the chef knife came in different profiles.
Great video
Glad you enjoyed it
@@PrudentReviews 🙂
Hi! :) Thanks for the video! Do you know a nice zwilling chef knife good for small hands?
Oh, I just got to the part of the small hand brands. :) Do you have a video about these knives?
Most Zwilling knives have pretty big handles. In the next day or so I’ll be posting a video where I do mini reviews on 27 chef’s knives, and I mention the handle circumference for each knife. I also cover it in this article prudentreviews.com/best-chefs-knife/
Zwilling Twin Fin II is the best.
Great review as usual. I like the Zwilling Pro over Wusthof because I hate the extended bolster. Messermeister Elite is my most used knife though.
Thank you. I don’t hate the full bolster but I see why some people do. The bolster on Zwilling Pro is sleek.
Wüsthof offers two bolster-less chef knives, one in their classic line and the Icon.
Wüsthof offer two bolster-less chef knives. One in their Classic line and the Ikon.
I just bought a Zwilling Proffessional S 16 piece set. It is very nice but my old Henkel internationals made in Spain are a better value. Zwilling also is starting to go cheap, the shears in the set where made in China even though advertised made in Germany. When I pointed it out to Zwilling they were like no big deal the Chinese made shears are as good as German. So my advice , save 60 percent and buy another brand that is forthcoming and passes on the Chinese savings to you.
Dear Andrew, if you had to use one knife for the rest of your life, which knife would you choose?
One knife? That’s tough because I love rotating a bunch and using lighter knives for certain tasks and heavier ones for others. But if I had to only use one, it would have to be a German workhorse like Wusthof Ikon or Zwilling Pro (I like the traditional version).
@PrudentReviews one more question, as your expert opinion is appreciated: Made In Pan or Heritage steel?
@@alcapone1486both are great but I prefer Made In because the handles are flatter and easier to control when tilting. Heritage Steel handles are comfortable but more rounded.
I’m between made in knives and zwilling pro which would you pick
Same steel and very similar blade profile. I like the feel of the Zwilling Pro handles and bolster a little better.
what do you call that blade type?
I'm trying to find a knife with that exact shape blade but a bit longer (10 or even 12 inch). No luck.
The Zwilling pro collection has a 10 inch chefs knife. I’m not sure if there’s a technical name for it, but some refer to it as a high tip blade.
How about dishwasher & rust?
You don't ever put your knives in a dishwasher. Unless you want to ruin them of course. It takes two seconds to run them under water and give them a wipe with a soapy sponge. And like most german knives, they are going to be made from stainless steel so you don't have to worry about rust. But when cutting something acidic like tomatoes you should still give it a wipe down so the acid doesn't corrode the metal.
❤️
flaws to one can be assets to another , i much prefer the blade flat then with a belly leaving product attached to it's self and or making it more time consuming to cut through completly , the tip of every knife has to be rased to a vertical position to use the tip in such a manner , makes no difference ...
Can I use it for self-defense? I don't cook much.
The 9 inch version has a way better angle
I have a zwilling pro Chinese chefs knife and it's terrible. The main issue is the thickness of the blade which essentially leads to the knife cleaving the food instead of slicing through it. I bought a victorinox which cost half of the price and is much nicer to work with
Like that it does not have a bolster. Don't like the weight, the thick blade, the fat handle and the way too high of a tip. It's almost more a cleaver than a knife.
सब्जी का पता नहीं लेकिन गला तो कट जाएगा
any money says you arent a pro chef ;)
What High carbon ,x50 ,what a joke