Chef's Knife 8" Shogun Series X Dalstrong vs Zwilling Professional S 8"

This hammered finish on the face of the blade here. I don't know how to say the Japanese word for how that finish is called. I think it's sushi me fin...

By contrast, the Henkels chef knife is larger, heavier, stiffer, harder, a real Germanic sort of approach: highly crafted but without subtlety -- the thing is case-hardened (cold-hardened) so it's rigid not flexible at all, and needs a special high-hardness sharpening steel to keep it sharp (when it needs sharpening, don't know how long the edge will last.) It works impressively well for meat, nothing stands in its way; but the blade is somewhat convex in shape, so things stick to it a bit more and it takes a little more pressure to cut veggies etc. The knife feels as if it were made to suit a large powerful chef with big hands, so a definite feeling of overkill in moderate use. By comparison, the old french Sabatier knife was for surgeons, this new Henkels knife is for butchers

I tried to clean the knife with a soapy sponge, but the sponge was shredding at the edge of the knife, which never happened with my other knifes. In a panic I bought a pair of cut resistant gloves that got 800+ positive reviews on Amazon, but the knife cut right through it. Then I bought another pair with embedded steel mesh and yet another pair with 10,000+ positive reviews. Both of them failed again miserably

The graphics on the knife received are not identical to the one on Zwilling's web site with the same number. What I received was a nice, sharp fully functional knife. Hope the quality and durability are what i expect. I'll send an email to Zwilling and see what they have to say