Chef's Knife KitchenAid Classic 8” Triple Rivet Chef Knife vs Zwilling Professional S 8"

A friend has a 4” Kitchenaid sandoku knife that she has never sharpened and it goes thru a head of cabbage like it was butter. I bought a bigger one (7”) expecting the same or better but this is just another cheap blade that needs sharpening after every use. Nothing special about this knife….

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I don’t get into the “technical” specifics of the knives – hilts, rivets, tangs. I get that some people will want the knife for a different reason and certain things are important to them. For me, aesthetics can be pushed to the side for durability and function. I want a knife that FUNCTIONS

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

I previouy had a stainles set by KitchenAid so I had high hopes for this being a bigger set than I previously had. I opted for a replacement so hopefully I got a dud and the next one will be better.

That is, until I was de-boning chicken last week and chipped the blade. Can you please share the replacement process as the Lifetime Warranty for this knife was one of the deciding factors for me buying it in the first place. Thanks

One thing that would improve this product would be a sheath to protect the blade during storage. [This review was collected as part of a promotion.]

Just my personal opinion. I still like this knife because the design and comfortable handle.

Cheap knives, you’re paying for the name, handles are cheap plastic and mine had a big glob of glue on one of the larger knives. Knives feel very light and cheap. Ended up returning and going with a better brand.

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

it replaced my other steak knifes that was part of the set. Even it is not the same but it is close enough and is shaper too

I like the width and shape of the blade. feel great in my hand. I'm a fan of the classic three rivets.

The handle of the knives were rusty and the stainless steel was peeling off directly out of the box. Looks like they were damaged or previously used. Not impressed

The high carbon stainless steel is really durable and you can tell when you're using it. The handle is easy to clean off and feel great in my hand as well.