Can't believe this only has 20 comments, the epitome of what a review should be. Despite stating you have some bias, extremely objective. This was my first good knives, have since expanded my collection, but the 8" zwilling pro is still my go to. I have knives I enjoy more, but for everyday what ever, zwilling pro. Wusthof classic loses in every aspect, and I have both. Not sure why Wusthof seems to be more popular
After 10 + years of my Miracle Blade knives that I had purchased as a student I finally decided to gradually start my own set of high end knives and bought the Zwilling 7 inch Pro Chef's knife to start off my collection. I wish you would have included the 6 inch Pro chef's knife in your comparison test for I have a smaller hand so the 8 and 10 inch are to intimidating for me being a novice cook. I purchased the 7 inch model on their Canadian website and now I am waiting for another great sale but on the 6 inch model. I am not to sure if it would be redundent to do so, if there would actually be a difference between the two sizes to justify this purchase or should I go instead for the 7 inch Pro Rocking Santoku knife.
0:37 This Pro knife (38411-201) has the same blade profile as the older Professional S knives (where the spine is also slightly curved) but with the half bolster of the Pro knives. If you flip between the two models, you can see the differences.
This is a great review and quite thorough. On your mat, it looks like the 8" blade is closer to 7.6". I am really concerned about the blade profile. Somewhere I saw that the Pro's belly forces you to tilt the knife (and your wrist/arm) higher for finer cuts, so the "Traditional Pro" type that they sell may be preferable, but I was thinking about a longer version, and they dont have that in the traditional profile. Seems like a tradeoff between profile, or length... likely traditional 8" for me.
I believe that they didn't use the same heat treatment for the 10in because of its length, if it was hardened to the same level of the 7/8in blades, it would be too brittle for everyday kitchen use(ie: prying frozen meat or an accidental drop from counter height would snap the blade into two)
I have the 7” santoku in holm oak and it’s probably my favorite knife ever. They also offered several more options like the prep knife, 6” chef and 7” fillet with the oak scales.
All the rest of my set is black and I agree with you, the black is dope, although I will get the scales replaced one day for individuality purposes. Red if you were wondering 😂😋
Re the 8 model of the 8"--you whizzed by those way too fast to see any difference. I went back and did stop-motion for a closer look. The first one is marked 38411-201. For the second, the marking was out of the frame. As for my Z Pro Lines, my 10" is just over 1-3/4" wide. It's about 3 yrs old. Blade is marked 38401-260. My 10-year-old 8" is a portly 2-1/4" wide, making it perfect for scooping stuff off the board for delivery straight to the cookpot. Blade is marked 38405-200. It's my all-time favorite.
Thanks for posting this video. I just ordered a set of 4 knives with the oak handle in various sizes as they were on a black Friday sale for 70% off from Zwilling Canada. Any thoughts on how to take care of the wooden handle? Should I be oiling with something and if so, what do you suggest? Thanks James
How would you rate the 8" pro vs a might mac mth80? I have the chance to get the 8" pro really cheap, like 60% off, but I wonder if the quality upgrade of the MAC is worth the big price difference. I'm just a keen home cook. Your videos are really insightful so I'd appreciate your input (or anyone else who's got hands on experience with either)
I don't have experience with the S, but I'd check it against what they show on their official website. You can zoom in on all of their product descriptions. I hope you have the real deal! www.zwilling.com/ca/zwilling/cutlery/professional-s/
Can't believe this only has 20 comments, the epitome of what a review should be. Despite stating you have some bias, extremely objective. This was my first good knives, have since expanded my collection, but the 8" zwilling pro is still my go to. I have knives I enjoy more, but for everyday what ever, zwilling pro. Wusthof classic loses in every aspect, and I have both. Not sure why Wusthof seems to be more popular
After 10 + years of my Miracle Blade knives that I had purchased as a student I finally decided to gradually start my own set of high end knives and bought the Zwilling 7 inch Pro Chef's knife to start off my collection. I wish you would have included the 6 inch Pro chef's knife in your comparison test for I have a smaller hand so the 8 and 10 inch are to intimidating for me being a novice cook. I purchased the 7 inch model on their Canadian website and now I am waiting for another great sale but on the 6 inch model. I am not to sure if it would be redundent to do so, if there would actually be a difference between the two sizes to justify this purchase or should I go instead for the 7 inch Pro Rocking Santoku knife.
Great video.
I ended up buying the 8'' and I'm very happy with it.
Love this vid it goes over specific details of each knives
0:37 This Pro knife (38411-201) has the same blade profile as the older Professional S knives (where the spine is also slightly curved) but with the half bolster of the Pro knives. If you flip between the two models, you can see the differences.
This is a great review and quite thorough. On your mat, it looks like the 8" blade is closer to 7.6".
I am really concerned about the blade profile. Somewhere I saw that the Pro's belly forces you to tilt the knife (and your wrist/arm) higher for finer cuts, so the "Traditional Pro" type that they sell may be preferable, but I was thinking about a longer version, and they dont have that in the traditional profile. Seems like a tradeoff between profile, or length... likely traditional 8" for me.
You can still find the Holm Oak handled pro chef knives in a six inch size. They also made ten inches, but it's trickier to find one for sale online.
Beautiful knife design, Excellent review. Thank you.
I believe that they didn't use the same heat treatment for the 10in because of its length, if it was hardened to the same level of the 7/8in blades, it would be too brittle for everyday kitchen use(ie: prying frozen meat or an accidental drop from counter height would snap the blade into two)
I have the 7” santoku in holm oak and it’s probably my favorite knife ever. They also offered several more options like the prep knife, 6” chef and 7” fillet with the oak scales.
All the rest of my set is black and I agree with you, the black is dope, although I will get the scales replaced one day for individuality purposes. Red if you were wondering 😂😋
@@jamesrx4514 ohh, I bet that'll look great!
Re the 8 model of the 8"--you whizzed by those way too fast to see any difference. I went back and did stop-motion for a closer look. The first one is marked 38411-201. For the second, the marking was out of the frame. As for my Z Pro Lines, my 10" is just over 1-3/4" wide. It's about 3 yrs old. Blade is marked 38401-260. My 10-year-old 8" is a portly 2-1/4" wide, making it perfect for scooping stuff off the board for delivery straight to the cookpot. Blade is marked 38405-200.
It's my all-time favorite.
Best review of these knives
Very informative, good reviews
I just bought the 7" Pro Slim and it has the profile you had not yet seen.
Thanks for posting this video. I just ordered a set of 4 knives with the oak handle in various sizes as they were on a black Friday sale for 70% off from Zwilling Canada. Any thoughts on how to take care of the wooden handle? Should I be oiling with something and if so, what do you suggest? Thanks James
Does that 10 inch fit on the wooden block???
How would you rate the 8" pro vs a might mac mth80? I have the chance to get the 8" pro really cheap, like 60% off, but I wonder if the quality upgrade of the MAC is worth the big price difference. I'm just a keen home cook. Your videos are really insightful so I'd appreciate your input (or anyone else who's got hands on experience with either)
Very nice video ! would there be a specific usage for the 7" one when you have already an 8" chef knife / gyuto ? thanks
Super test. Thanks.
Good looking knife
You should check out the new zwilling pro blanc slim chef knife
Are they better or just slimmer and new colors?
@@vegita319 I personally use the slim chef knife or 7” prep knife for everything - it’s a little lighter on the hand for everyday tasks
Nice video!!! 10” with wood handle would be great
Yeah, I'd love to see that too!
@@sarfaraazalladin3696 Zwilling is the best
we enjoyed with U video very interesting .
I recently bought a professional S and the logos (branding) don't look the same as yours, is it fake?
I don't have experience with the S, but I'd check it against what they show on their official website. You can zoom in on all of their product descriptions. I hope you have the real deal!
www.zwilling.com/ca/zwilling/cutlery/professional-s/
@@sarfaraazalladin3696 Looks like the ice hardened / no stain is no longer on the newer model knives, thanks you
I bought a knife from you awhile back and tried to email! Plzplzplz respond.
Is this the you suck at cooking guys alternate channel?
Not because you suck haha but because you sound very similar
Lol theyre meant to be used. Theyr gonna scratch. This review is more like a knife weeb than a pro you uses them