31021-201-0 Chef's knife, Silver/Black

I have a couple of chefs knives in my collection, including Kramer and Dalstrong. I can confidently say that this Zwilling knife meets all the expectations! It didn’t arrive, razor sharp from the factory, but it was very easy to put an edge on it and make it cut effortlessly. I love the balance, the blade design and overall comfort of the item. I was able to buy it from Germany, and it cost me 57$ before taxes. I don’t think you can beat this value for money. Update: the knife is not as shown in description (not ice hardened version) it’s 31021-200 I am leaving 5 start review though, as everything I said about the quality is true. I sharpened it only once and the edge is still tomato-splitting-sharp.

corta muy bien, muy buen balance, se nota la calidad

I used one of these knives for more than two decades before buying a second! I use it for everything--meal prep, slicing vegetables, including thick vegetables such as cabbage and acorn squash, and slicing meats. I sharpen before each use, use a wooden cutting board, and keep the knife in a knife block. If taken care of, this knife will be an investment that will serve you for years.

Excelente producto, bello, corte perfecto,me encanta!

Good knife good price!

I have the same knife in the non-S edition. It is an excellent, knife but I ordered the S edition based upon reviews that I read in other locations. Those reviews were entirely accurate. This knife is very very sharp, cleans easily, it is a pleasure to use.

Great balance. Fantastic sharpness. Easily cuts anything without any pressure.

Disappointed- NOT the original quality. Steel was thin

excelente produto, muito bonita e prática. Recomendo

自分に合った点 手が大きい人に合う 切れ味は箱だしでは新聞紙はサクって切れない たぶん研げばポテンシャルはでると思います シェフナイフのバランスが良かった やはり定番と言われるだけはある お肉は研がなくても気持ちいいほどキレる 自分好みの切れ味に育てたいナイフです ドイツ製は日本人の感性に似ている

I first ordered the professional S mode by Zwilling before I finally exchanged it with the profection mode. And I think I need to point out that my comment is aimed at providing some of my opinions about the these different two knifes I ordered. To put a disclaimer before I start, my review only reflects my opinion as an amateur cook and non-expert of knives, so if you are an professional chef (although I don't think you'd be needing a 8 inch knife you are one) and a connoiseur of blades you may not find the informations I provide to be very useful. On the other hand, if you are looking for a good knife to use in the kitchen and your expectation of the knife is a solid, good-looking, decent and handy tool, then I'd be glad my review could help you choosing. Initially there were four knives I put into consideration, Zwilling Professional S and Profection, and Wustof Classic and Classic Ikon. I tried the Wusthofs about their weight and feel at a local store but since I didn't buy them and actually try them at home, I couldn't comment on how their performance could be apart from that I found the alleged improvement on the Classic Ikon handle and bolster seems didn't make me feel much better than the ones on the Classic line (when the advance of sharpening is not considered). Actually, as I hold them using pinch-grip when I put them in my hand with some rocking-motion on the cutting board on display (it was the one on top of which they let you play with their knives) and I actually found the Classic Ikon seems to be handle heavy than the Classic. But I could see why the Classic Ikon line boasts the new handle design as it does feel quite comfortable when you hold the knife on the handle without pinching the blade. So it still does make me see much more advantage in the handle to justify the additional 20 euros as when you use pinch-griping the knife a significant portion of the handle would be in your palm, at least for someone who has small hands like me. So about the Zwillings. They definitely both good knives, but I'd give the profection a edge (or two?) over the Pro-S which is much more traditional in its design. The difference in shapes of the blade and the bolsters actually make quite significant difference on their cutting performances. The profection feels much more comfortable when you pinch-grip it and the control it enhances is quite obvious an improvement (notice lots of people who doesn't know about pinch-griping or use more both the middle and index figure on the blade, if you do so then the profection could be quite uncomfortable), while the professional S is the least comfortable in bolster amongst the four as its transition from the blade to the handle is the least soft and most angular (although by not means as angular as you might think) amongst the four. The cutting performance is quite different as well: the profection makes the use of the middle part of the blade much better than the traditional design which makes jullienning much more at ease. It actually feels like as if it has a twist of santoku, while definitely a chef in most part. While the pro-s is throughly a western styled knife which most people are used to. But the draw back is the profile of profection makes it less good at mincing garlic using the cross-chopping less smooth than the pro-s as the curveture on the profection makes the tip-to-bolster motion harder to establish than the less curved pro-S (or in that regard, the wusthofs). Instead I found out the best way of mincing garlic using this one is by rapid chopping (which I like very much faster). Also the length of the rocking motion you could exert on the profection seems to be shorter than the pro-s due to the same problem, but its designer completely make up the shorter cutting trail (I'm not using the right word, I guest?)by making the middle part of the blade wider--it actually leads to incredible neat cutting performance (due to the added weight on the middle part by the width?) once one pass the initial three minutes adaptation. Another thing which made me to opt for the profection is the width of its blade allows the knuckles feel the knife much better than the pro-s (and the wusthofs)--especially when you are using the first half of the blade (my knuckles were constantly in touch with the blade which makes me feel much safer). I can certainly see why zwilling claims the new blade design is fusion of western and eastern knives. About the handles: the blade on profection is the same as the ones on the twin pro and the twin 1731 (a much more expanse knife more suitable for collection), but the twin pro has a traditional handle just like the pro-s, which is thinner when you grip it (although I never hold the twin pro). But I like the design of the profection better as it is more chic. Somehow if you have really small hands like some small girls, then I'd say the handle on the profection may be a little bit on the thick side for a solid grip. Conclusion: if you are an amateur cook or a someone who has been/is/going to a lot of work in the kitchen and looking for an affordable good knife under 100 euros, than I'd think the profection is indeed a good choice. Also, if you also like to make international cuisines (esp. Chinese/Japanese) but opt for a chef instead of a santoku, then the profection (or the ones with similar blade design) may be ideal for you (it's like two knives in one, lol.). But if you are so used to the traditional, less curved western (esp. german) knives and do not want to change you habit a bit then look for pro-s or wusthof. In addition, I found the pro-s to be a little bit handle heavy for my taste. Also, they both are sharp enough (though not up to the sharpness of the japanese ones), although I heard the blade angle of the profection is 30 degrees, and 40 degrees on the pro. One last words: Pro-S has high CPR, but the additional 20 euros justifies the profection.

Estuve dudando entre este cuchillo Zwilling y uno de la conocida marca japonesa Global, pero al final decidí apostar por Zwilling. No podría estar más satisfecho con mi elección. Este cuchillo es increíblemente robusto, con una estabilidad que inspira confianza al usarlo. La hoja es extremadamente afilada y permite cortes precisos con facilidad, lo que lo hace perfecto tanto para tareas delicadas como para cortes más exigentes. Lo uso diariamente para cocinar, y siempre ofrece un rendimiento impecable. Su diseño también lo hace muy cómodo de manejar, incluso durante largas sesiones en la cocina. Si amas la cocina y estás buscando un cuchillo profesional que combine durabilidad, precisión y calidad, este es definitivamente el indicado.

This is the fist time I bought a proper knife and even though it has been just a day, it is unlike anything I had before from the supermarket. Delightfully sharp out of the pretty box, although a honing steel or sharpening is required for a perfect edge