PAUDIN N1 vs Zwilling Professional S 8"

Good stainless steel does not rust. I have good stainless steel knives that I bought either in the late 70's or early 80's and I let them drip dry after washing. After all these years, not one spec of rust. I should have realized that I wasn't getting high grade stainless steel because of the price but they will do for now unless they start to rust after drying them

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

Upon further research, I discovered that 5Cr15Mov is a low-end Chinese stainless steel, and is *nothing* close to the famous German X50CrMoV15 steel. All in all, fake advertising. Inferior product sold at a semi-premium price.

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