Tojiro DP F-808 vs Zwilling Professional S 8"

Made me realize that a bunch of my knives don't take to sharpening well. I had a little difficulty with cutting up a sweet potato but was successful making sweet potato fries.

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

That spoke volumes for me. All in all, this is an excellent knife and I will make amendments to this review when I receive my Kasumi chef's knife a week from now and compare because that is a markedly more expensive knife and it will be interesting to see how it stacks up. Hence 4 stars for now because i'm a bit hesitant to give anything 5 stars and because there must be better knives around given how much more expensive knives can get. But if on a budget and want an absolute beast, THIS IS IT!

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This knife is not only very sharp, but very strong! I have used it now once a week for quite a few months and have yet to sharpen it, as it came incredibly sharp from the box and if you don't abuse the blade it will stay sharp depending on what you cut with it and what type of cutting board you use. I have about 7 various knives ranging from $10-50, most of them are specialized such as a yanagiba, a deba, paring knife, etc. But they mostly sit in the knife roll after I bought this. Love it

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

The only design flaw I've found is the knuckle clearance between the handle and the cutting board - it could be a bit more generous. The personal preference gripe is minor, but important. Like many serious cooks I had researched plenty about the benefits of switching to an Asian style chef"s knife. I decided to take the plunge into gyuto style knives with this one and while it does have its strengths, after more than a year of daily use I think I'm just a western knife style kind of cook

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

Six years later, it holds its edge extremely well, is light and easy to handle, and you can brag that you have a very good quality Japanese stainless knife... if that's what you want to do

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.

Whether it's a whetstone, a sharpening system, or a sharpening service, it's more important than the knife itself.

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

Here is what you need to know about Japanese cutlery; the blade is thinner that a western knife, the steel is harder. Most Henkels and all Wusthof is 58 HRC and the Tojiro is 61 HRC this allows for a thinner more acute edge AKA sharper. You CAN NOT use a conventional steel on this blade, it is too hard!!! The traditional and best method is Japanese water stones, MAC black (best) and or a messermeister fine ceramic rod are an option. The bad the edge is not symmetrical and the hilt and tip of the edge where not finished well, it was better finished than my Wusthof deli knife and it is a serviceable edge not a perfect one

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