I've had the same set of HENCKELS knives for over 25 years. They were the ones I bought when I went to culinary school. They have served me well and they're a joy to use. I want to try the 1731 for myself. Yes, they are extremely expensive, but the quality and longevity of HENCKELS is legendary and after 25 years of ownership and daily usage, I swear by them!
Just started working for zwilling as a chef of 15 years the change from chef to retail is daunting as I’m on my 4 day however this video helped a lot and before my interview for the job I did some research on the company I must say after seeing the 1731 I’m very tempted to get my own against the wife’s better judgment. The manufacturing of knives by J.A.Henkels is fascinating and has sparked a new found passion. Can’t wait to learn more and increase my knowledge of the company. Plus these videos are super helpful.
I am from Solingen and what I think is most interesting in this documentary is the fact that it is rainy and cloudy in almost every shot of the city. Because this is the second most famous aspect of Solingen - the bad weather ;)
A good, sharp knife goes a long way to making the cooking experience much more enjoyable. I was fortunate to have attentive parents that taught me how to cook and how to properly care for knives.
these knives are great I have one I bought at a second hand shop, no telling how old, it is not stainless, just plain steel with wooden handle. One of my best knives, holds a very good edge.
so many comments about which brand is better or what country style is better...I think as long as it fits in your hand and feels right for you to cook easy, that's the best. know your knife before you buy.
What you say is true, but there is a definite way to measure performance. Edge holding, chip resistance, sharpenability/grindability, these are all measurable attributes. You could also compare how well it actually cuts(after the knives in question are sharpened to the same level), although I'm not aware of a way to quantify, in data, this character. You could have a fairly large pool of subjects test the knife "blind," and collect data about their preferences, but it does ultimately boil down to the edge geometry. What angle is the actual cutting edge and secondary edge ground at? How gradual is the approach angle to the primary edge? All else being equal, these will determine how well a knife works its way through media. If you're asking what shape of a knife one prefers, that's more of a preference thing. Whether you like a lot of belly for rocking, or a flatter edge for a more parallel motion when cutting...that's kind of a preference/style of cooking thing. You might be able to say that one style of chopping works better for certain cuts or fatigue, or whatever, but that's a bit different than what we're discussing here.
A lot of re-sellers of knives from Japan will re-label knives from the same manufacturer. They may have slightly different specifications but are aesthetically the same. That doesn't mean that the knife that fits and feels right is a great knife and worth the money as there are huge differences from one manufacturer to the next. Harder steels tend to allow for lighter and thinner knives, more acute edge angles, and can be thinner behind the edge (less wedge like). Some have a bolster that veers toward the spine for more comfortable pinch grip.
All that matters is that you sharpen it well. I really like the look of this model, but right now, my $15 dollar beater knife is sharper than 99% of these fancy ones. That's because it had gotten dull, so I sharpened it earlier today. But it will get dull again soon enough, and need doing again. I love a fancy knife, but before you buy one, learn to sharpen on a cheap one. That way, when you do splash out, you know it'll be perfect forever
yeah, absolutelly I agree with you, not only the knife which mafe in German or Japan is the best one, because not all top products which others pursue are the best one that fit you. Any knife which makes you comfortable can be called the best one. Just like the Allezola's knife which I brought from Amazon.com at an attractive deal price. Maybe it is not popular and expensive as the Zwilling, but it is razor sharp and lightweight for comfortable grip. I love it, and also recommend it to all my friends.
I have a complete set of Z/H knives that I bought 30 years a go out of the AAFES military catalog while I was posted to Africa. They are great and I see no reason to replace them..
I'm in the same situation, but my knives are about 10 years older. I love the design of the knives featured in the video, but I'm not going to go out and buy a set. My knives are still going strong.
My German head chef uses this brand of knives. He already owned it for more than 17 years since he first started his apprenticeship. The Gemini logo always fascinates me
Try The Miyabi birchwood made in Japan by Zwilling. SG2 steel, 63 on the rockwell scale, 9° bevel edge and wow..what a beautiful and sharp knife! See the reviews on Burfection utube channel. No I’m not affiliated or paid to promote anything, Im just sharing this if you love great knives. I bought 2 and I love em 🥰
lots of comments about the best knife. The quality of a blade is one part steel, one part design, one part sharpening and one part using. In judging a knife these parts cannot be separated. So once you have determined the design that is best for your purpose and purchase it in a steel that performs well you must learn to both sharpen it and use it. Then you will have the best knife... for you.
With a bit of imagination then such a beautiful knife can not only be associated with better cooking, but better eating and better tastes in the final product! To introduce beauty in quality is what a good engineer normally tries to achieve. Incidentally I do not think one should hide rivets, for even a rivet can be made beautiful. I like the Damascus steel pattern.
Great video and what a beautiful knife. My Spanish made Henckles Classic knives are superb, and I agree that since acquiring them, I have definitely cooked far more meals as using these knives really are enjoyable. Perhaps one day, my family will gift me a set of Zwilling Pros or even a 1731 chef’s knife.
I love using sharp knives when I cook, and I really wouldn't mind paying a bit more for quality. The problem is I've never felt comfortable with a 20cm knife. I'd rather use 26 cm knives. And sometimes it's really hard to find a superb knife of that size
Juan Diego González I feel the same way. Bought a 26 cm F.Dick premium many years ago and it has served me well. Dick knives are also more decent priced than Henckels here in Europe.
The reason why they put so much weight in design is because that's what matters. Knives are knives and one need not spend this much money, you can get a really cheap one and do your job just as fine. World is full of sharp knives. You buy a knife such as this because you love how nice and clean it looks and you treat it like it's special and enjoy every minute of using it.
No cryo in the heat treatment process. The plunge line bolster also makes sharpening the heel overtime exponentially more difficult. I have old stamped henckels. Thinner, lighter and easier to sharpen on whetstones from heel to tip.
I bought a set Henkels 13 years ago. Tips are broke off and they have seen better days but they are still sharp as hell and I love them. I will buy another set when I upgrade.
I always thought the price of Henckels and Wusthof goes hand in hand, but this new 1731 line costs considerably more than the Wusthof Ikon Blackwood, an 8 inch chef from 1731 costs over 500 CAD or something, that price normally I would look the Bob Kramer euro line, or the high end Shun, like their Fuji line, or even some of the hand forged japanese knives. Besides most stores that carry Henckels knives does not have the 1731 line in stock, you have to order it if you want it, which makes it hard to even physically touching the knife before buying it, I don't know about you guys but for me, I have a hard time commit to a knife of this price range without physically check it first.
@@NickyNightShine international trade regulations and laws. That's why there's also just Champagne from the Champagne region in France or Parmigiano Reggiano from the Parma region in Italy.
Will this knife make you a better cook? The answer is; This knife will make you a happier cook for sure !!! I love the design of the 1731 series. GOOD JOB!
In 20 years of working in all kinds of restaurants from simple neighborhood places to hotels, and 3 star Italian and French restaurants, I never saw any line cooks use anything but cheap utility knives dropped off once a week from a service, and all the dull knives went out with the driver. They just used steels to touch them up during the day.
If you go into any Michelin kitchens, you'll see your fair share of Takedas and other high dollar workhorse knives. Most kitchens just have beater knives in case some jackleg prep line idiot drops a high dollar blade.
Jim Morrison Yup, all that matters is that it's sharp. If you want to buy a fancy one, that's up to you, bit you're wasting your money if you don't look after it well. I have one fancy knife, and I love it, but it's nothing more than a luxury. I have a mechanical watch too. It's less accurate, more expensive, and less reliable than a quartz one, but it's a thing of beauty and I love the craftsmanship. Both knife and watch bring me joy, but neither is a necessity.
I have worked in kitchens most of my life too, and you're right, most cooks don't use these knives and most can't afford them. If they own them they are usually very careful about where they are used. All that aside I still say these knives are worth it, my chef's would pull these kinds of tools out to do their work. They are much better and just a joy to work with in my opinion.
+daAnder71 Knives and watches, that exceeds the price of their usefulness are mere trinkets. A trinket has no value, only the value that the owner gives it to it. So George is not a man of taste, its just a man that likes the same trinkets that you like.
xman870096 I've seen their lower end knives, such as the Twin Pollux range in a shop called TK Maxx with a 'b grade' sticker on, stating 'superficial blemishes' and they've been significantly marked down. I don't know about their top range of knives though.
Too add onto that, If the balance is towards the back of the knife/sword/Any other tool you have more precise point control giving you more precision. I prefer this in paring knifes. If the balance is towards the blade it makes it easier to transfer power into your cut. This is what you would want for cleaver and would be my preference for a larger 10"+ chef knife if most of your knife work involves harder to cut ingredients. As for a chef knife it's really about preference. I personally use a 6" chef knife which is on the short side that is slightly hilt heavy. I prefer the shorter knife with a bit more precision for my cooking.
The only knife i use in the kitchen is the Kitchen Zwilling henckals chef knife 8 inches good balance, great fill, bloody sharp, and its something that i can say it will outlast me since ive been using it for the past 10 years
Appears as if we have some knife envy here. You almost always get what you pay for. For example you can buy a $20.00 Ontario or a $200.00 Henckels...which one do you think your grandchildren will still be using and thankful that grandma/grandpa invested in a quality knife. This applies to knives, automobiles, homes, watches...you name it.
When my mom passes. I hope I get her original Cutco with the rosewood handles. They just need an edge. I did abuse a knife 🔪 in a mock sword fight. I nicked the blade bad. Patina.
"robots pay taxes" Sounds like a silly idea. But to make it make sense, the robots are capital owned by a high profit company The idea is that the company should be obligated to pay substantial taxes.
The tang is not welded onto the blade. The stamping that was done was to thicken the blank near the middle to create enough material to machine a bolster into the knife.
the design aspect aside, i've used henckels' knives since the 80's. they stink on ice (pun intended.) the composite handled ones are near impossible to sharpen, and do not hold their edge. in a restaurant environment that spells disaster. solingen (german) steel is my favorite, you'll do a universe better with wusthof. although no longer produced, if you can get your hands on the wusthof "grand prix" series knives, you will know what a truly good knife is. beautifully balanced, razor sharp, easy to hone, ergonomic. to be fair, henckels' wood handled knives are good too. good balance, stay sharp, easy to hone. i don't like gimmicks. henckels has a lot to prove and improve.
I love my Wusthof 6 inch Chef's knife; it's seen daily use for 7 years and is still going strong. With some practice, I've found I can replace just about every other cutting tool in my kitchen with that one knife.
@@allseeingeye93 , whatever works for you is the best. hayeva, i would caution against using a chef's knife in place of a cleaver, boning knife, or toothpick!...just kidding. the point is, the right tool for a particular purpose is always the best approach...and safest. happy cooking!
I have a question for all the people out there who are much smarter about knives than I am,no joke intended, I own a reasonably good quality knife i have used for years and it has no dimples,is there any way to add dimples or,would it work as well with a few holes drilled in the appropriate places???
Bought my first Japanese handmade knife. Beautiful. I've had Henckels all my life and treated them like . . . a kitchen knife. This Japanese blade is too nice to toss around and so damned sharp I cut my thumb three times in fifteen minutes and my other thumb the next day. Didn't even know I cut myself until my mother-in-law spotted the blood shooting out. The women in my family won't touch the Japanese knife at all. They go back to the Henckels and won't let me sharpen it on the whetstones I bought for the Japanese knife. I think both can be as sharp with proper sharpening techniques, but the Japanese knife draws me to it, makes me baby it. I wash it after using, dry it, and hang it up. I just stick the Henckels into the wooden holder along with the other knives. The guy is kind of right when he talks about an emotional component to a fine knife. When I bring out the Japanese knife, I'm a serious cook ready to do some damage.
So true, if you cut yourself with a really good/sharp knife you usually notice the blood before the pain. I also just bought my first propper japanese chefs knife and I cant wait to test it out.
Try a 'Shun' Primere chef knife. Then, when you catch your breath because of the price ask to see the Shun Classic. And watch out for Chinese knock-offs.@@franciscom431
Three is a good number so they don't have to pay more for a skilled worker. If the first one quits they have a spare, and since there's a 3rd the 2nd can't demand a raise and hold the production hostage.
D Clayton They let anyone use the name. For a fee, of course. Much like Sabatier. But iirc the knife you speak of can only show Henckel not Zwilling. Or the other way around. But Henckel Zwilling, the full name, is reserved for the actual German knives.
These are excellent knives and are my objects of desire! However, a design made by a designer (as stated on 07:43) do not always means a good design, in my opinion. What I have seen are usually "artworks" with a bad functionality. The vast majority of "designers" have an architectural backup or phylosophical influence (that explains the poor functionality of "designer designed" products, perhaps). For example, I'm still looking for a simple and efficient coffee maker, with or without a designer signature, but that could minimally, brew a decent coffee and maintain it hot during, at least, 6 hours...
Lol check out the Amazon reviews of the Pro series Chinese chef knife. Xd the honest review reveals that the knife is literally a chinoserie knife and doesn't actually do its job as compared to the one that was finished in China using Chinese techniques for a Chinese chef knife.
the engineers were surprised to see some one balance a knife?? where did those guys come from? lesson one of a proper kitchen knife. the blade is balanced as well as possible to the handle. otherwise it's a rubbish knife
Depends on preference. Many European style knives are more weighted towards the handle, which can help with an easier rock chop, as I'm sure you know. Plus depending on one's grip, the exact center of gravity of a knife is different.
As a knife maker from Solingen it is funny to see how many experts are on this comment section :D Make it to the factories in Solingen and we can start to talk scrubs.
While I agree on your comment on experts (and not only on knives) in the comments, I have to say that you dont need to make knives to be able to differentiate a good knife from a bad knife. I quite like the design of this knife, but its way overpriced for what it is. You can get knife of literally same quality for 5 times less money nowadays.
Hmmmm... interesting and impressive video. So why is my new Bob Kramer Zwilling knife made in Japan!!! In addition.....right out of the sleeve it came in..it failed the ripe tomato test miserably!!!!!! ...a very expressive knife. Zwillings basic response is...so sharpen it. Really?!?!.... BTW...is that guys German accent real?
ok ok, some one get me 4 years of development and a top Italian designer. Sir we came up with the standard kitchen knife design ... GENIUS!! ok charge $450.00 these things will fly off the shelves! 6 months later sir we sold 1,000 knives Excellent!! How many left in inventory 99,000 sir! Ok make a deal with the Dollar General!
Ive had a nice Henckel kitchen knife for about 10 years. Its a good knife. Its balanced well, feels good in my hand. The only issue, it wont stay sharp for long. I recently bought a set of Japanese knives. All 3 were hand made in a small shop in Japan. The smith is an actual sword maker who also makes kitchen knives. The knives are by far, the best I've ever used. I also spent less than Henckel and got 3 specialty, hand forged knives by a master Katana smith. They are not expertly designed for looks and precision. They look like black iron with an edge, but what an edge. Sharpened with a wetstone and its a razor. I cleaned a Salmon like it was jello. Secondly, why does ths Henckels guy keep saying the knives are "Forged"... then they show the knife being stamped out of a blank. Thats not a "forged" knife! Its a stamped blade that was apparantly designed by Italy's GREATEST designer, who just designed the exact kitchen knife already in 1 billion kitchens.
Dropped forged/ hammer forged...hand forged, the hand forged blade actually is more likely to contain flaws (inclusions, poor temperature control, over-worked steel, etc) than the mechanically forged blades. Again, you get what you pay for, and low paid labour usually equates to low quality product. Ask any professional in the restaurant business (who usually have to buy their own knives), what kind of knife they prefer and the answer is always the best that they can afford...not the best deal on an economy blade. The "experts" are out in force in this comment section, but beware of kitchen warriors giving advice on their limited knowledge.
I almost bought one of their boning knives, but didn't when I read 'made in China' on the blade. Probably still a very good (relatively inexpensive) knife, but from what I've seen of Chinese metalworking, I think I'll pass.
Real Zwillings are German or Japanese (depending on lines). In the US they have a cheaper line which is made in China. I would guess the one you looked at was at most $30-40
@@thedillestpickle I know it would be, but that's not the point. They call the knife forged, even though the bolster is the only thing heated up and shaped, everything else is stamped, sanded/ground and heated up for heat treatment.
I've had the same set of HENCKELS knives for over 25 years. They were the ones I bought when I went to culinary school. They have served me well and they're a joy to use. I want to try the 1731 for myself. Yes, they are extremely expensive, but the quality and longevity of HENCKELS is legendary and after 25 years of ownership and daily usage, I swear by them!
Have you looked at the Zwilling Myabi birchwood knives?
if you dont have too much money you could buy pro series, it has same bolster type
Just started working for zwilling as a chef of 15 years the change from chef to retail is daunting as I’m on my 4 day however this video helped a lot and before my interview for the job I did some research on the company I must say after seeing the 1731 I’m very tempted to get my own against the wife’s better judgment. The manufacturing of knives by J.A.Henkels is fascinating and has sparked a new found passion. Can’t wait to learn more and increase my knowledge of the company. Plus these videos are super helpful.
I am from Solingen and what I think is most interesting in this documentary is the fact that it is rainy and cloudy in almost every shot of the city. Because this is the second most famous aspect of Solingen - the bad weather ;)
Ha, there is no bad weather, there is simply just weather.
Come on now. Eternal gloomy weather is no that bad.
There is no bad weather...only the wrong clothing. (Billy Connolly)
Hideous weather forces the population of some countries and cities to be industrious and productive indoors.
@Tom Hackbarth Yep, and you seem to be drunken when writing this comment, boy
A good, sharp knife goes a long way to making the cooking experience much more enjoyable. I was fortunate to have attentive parents that taught me how to cook and how to properly care for knives.
i can say this knife has one of the most beautiful handle
macassar ebony
these knives are great I have one I bought at a second hand shop, no telling how old, it is not stainless, just plain steel with wooden handle. One of my best knives, holds a very good edge.
so many comments about which brand is better or what country style is better...I think as long as it fits in your hand and feels right for you to cook easy, that's the best. know your knife before you buy.
Good point, Tri.
What you say is true, but there is a definite way to measure performance. Edge holding, chip resistance, sharpenability/grindability, these are all measurable attributes. You could also compare how well it actually cuts(after the knives in question are sharpened to the same level), although I'm not aware of a way to quantify, in data, this character. You could have a fairly large pool of subjects test the knife "blind," and collect data about their preferences, but it does ultimately boil down to the edge geometry. What angle is the actual cutting edge and secondary edge ground at? How gradual is the approach angle to the primary edge? All else being equal, these will determine how well a knife works its way through media.
If you're asking what shape of a knife one prefers, that's more of a preference thing. Whether you like a lot of belly for rocking, or a flatter edge for a more parallel motion when cutting...that's kind of a preference/style of cooking thing. You might be able to say that one style of chopping works better for certain cuts or fatigue, or whatever, but that's a bit different than what we're discussing here.
A lot of re-sellers of knives from Japan will re-label knives from the same manufacturer. They may have slightly different specifications but are aesthetically the same. That doesn't mean that the knife that fits and feels right is a great knife and worth the money as there are huge differences from one manufacturer to the next. Harder steels tend to allow for lighter and thinner knives, more acute edge angles, and can be thinner behind the edge (less wedge like). Some have a bolster that veers toward the spine for more comfortable pinch grip.
All that matters is that you sharpen it well. I really like the look of this model, but right now, my $15 dollar beater knife is sharper than 99% of these fancy ones. That's because it had gotten dull, so I sharpened it earlier today. But it will get dull again soon enough, and need doing again. I love a fancy knife, but before you buy one, learn to sharpen on a cheap one. That way, when you do splash out, you know it'll be perfect forever
yeah, absolutelly I agree with you, not only the knife which mafe in German or Japan is the best one, because not all top products which others pursue are the best one that fit you. Any knife which makes you comfortable can be called the best one. Just like the Allezola's knife which I brought from Amazon.com at an attractive deal price. Maybe it is not popular and expensive as the Zwilling, but it is razor sharp and lightweight for comfortable grip. I love it, and also recommend it to all my friends.
Bought a large "French Chefs" by J.A.Henckels about 35 years ago. Great knife.
A lot of work is put into making this amazing knife. Thank you!
I have a complete set of Z/H knives that I bought 30 years a go out of the AAFES military catalog while I was posted to Africa. They are great and I see no reason to replace them..
I'm in the same situation, but my knives are about 10 years older. I love the design of the knives featured in the video, but I'm not going to go out and buy a set. My knives are still going strong.
My German head chef uses this brand of knives. He already owned it for more than 17 years since he first started his apprenticeship.
The Gemini logo always fascinates me
Try The Miyabi birchwood made in Japan by Zwilling. SG2 steel, 63 on the rockwell scale, 9° bevel edge and wow..what a beautiful and sharp knife! See the reviews on Burfection utube channel.
No I’m not affiliated or paid to promote anything, Im just sharing this if you love great knives. I bought 2 and I love em 🥰
I have a set of these knives for 10 years and they are still as new.
That's a quality endorsement if I ever heard one!
BRANDMADE.TV
obviously you never use them at all.
how much did this set cost?
i have my grandmothers henckels chef knife set, still use them everyday.
lots of comments about the best knife. The quality of a blade is one part steel, one part design, one part sharpening and one part using. In judging a knife these parts cannot be separated. So once you have determined the design that is best for your purpose and purchase it in a steel that performs well you must learn to both sharpen it and use it. Then you will have the best knife... for you.
Great, very informative video. I can not conceive an idea what could be wrong in it, that someone would give it thumbs down.
They tried making chinoserie knives and failed miserably to the point where they literally packaged it in zwilling Shanghai packaging
Finally a designer who gets a rid of those disgusting bolsters
With a bit of imagination then such a beautiful knife can not only be associated with better cooking, but better eating and better tastes in the final product!
To introduce beauty in quality is what a good engineer normally tries to achieve. Incidentally I do not think one should hide rivets, for even a rivet can be made beautiful. I like the Damascus steel pattern.
It's the little things in life that matter. They all come together and make it all worth it.
I still use my 4 Star. After 15 years they still are great
Great video and what a beautiful knife. My Spanish made Henckles Classic knives are superb, and I agree that since acquiring them, I have definitely cooked far more meals as using these knives really are enjoyable.
Perhaps one day, my family will gift me a set of Zwilling Pros or even a 1731 chef’s knife.
I love Henckels knives. I've used Pure for a while, and Four Star for a decade.
How would you describe your experience with the Pure?
Extremely good looking knives.
I love using sharp knives when I cook, and I really wouldn't mind paying a bit more for quality. The problem is I've never felt comfortable with a 20cm knife. I'd rather use 26 cm knives. And sometimes it's really hard to find a superb knife of that size
Juan Diego González I feel the same way. Bought a 26 cm F.Dick premium many years ago and it has served me well. Dick knives are also more decent priced than Henckels here in Europe.
In the end it's just a got damn knife! thank you. The chef has left the building.
Here come the experts.
The reason why they put so much weight in design is because that's what matters.
Knives are knives and one need not spend this much money, you can get a really cheap one and do your job just as fine.
World is full of sharp knives.
You buy a knife such as this because you love how nice and clean it looks and you treat it like it's special and enjoy every minute of using it.
No cryo in the heat treatment process. The plunge line bolster also makes sharpening the heel overtime exponentially more difficult. I have old stamped henckels. Thinner, lighter and easier to sharpen on whetstones from heel to tip.
Look again at the bolster, It appears to thin out towards the edge, so no issue with sharpening near the heel.
that italian designer is on point in every word he says
Classic design should never be felt being designed. Well said.
I bought a set Henkels 13 years ago. Tips are broke off and they have seen better days but they are still sharp as hell and I love them. I will buy another set when I upgrade.
I always thought the price of Henckels and Wusthof goes hand in hand, but this new 1731 line costs considerably more than the Wusthof Ikon Blackwood, an 8 inch chef from 1731 costs over 500 CAD or something, that price normally I would look the Bob Kramer euro line, or the high end Shun, like their Fuji line, or even some of the hand forged japanese knives. Besides most stores that carry Henckels knives does not have the 1731 line in stock, you have to order it if you want it, which makes it hard to even physically touching the knife before buying it, I don't know about you guys but for me, I have a hard time commit to a knife of this price range without physically check it first.
The best thing Zwilling JA Henckels has produced to date is the Kramer carbon series line in 52100, and even those were $400 max
leon z
Those are great looking knives and make the ones I have seem like cheap tools.
That's something my father and both of my grandfathers always have told me; if a knife has the word "Solingen" on it then you can always count on it.
chikitabowow Solingen is the Knife City
And whats stopping the Chinese from stamping "Solingen" on their knives?
@@NickyNightShine international trade regulations and laws. That's why there's also just Champagne from the Champagne region in France or Parmigiano Reggiano from the Parma region in Italy.
@@mimamo And since when did they care about trademark laws?
Will this knife make you a better cook?
The answer is; This knife will make you a happier cook for sure !!!
I love the design of the 1731 series. GOOD JOB!
In 20 years of working in all kinds of restaurants from simple neighborhood places to hotels, and 3 star Italian and French restaurants, I never saw any line cooks use anything but cheap utility knives dropped off once a week from a service, and all the dull knives went out with the driver. They just used steels to touch them up during the day.
If you go into any Michelin kitchens, you'll see your fair share of Takedas and other high dollar workhorse knives. Most kitchens just have beater knives in case some jackleg prep line idiot drops a high dollar blade.
Jim Morrison Yup, all that matters is that it's sharp. If you want to buy a fancy one, that's up to you, bit you're wasting your money if you don't look after it well. I have one fancy knife, and I love it, but it's nothing more than a luxury. I have a mechanical watch too. It's less accurate, more expensive, and less reliable than a quartz one, but it's a thing of beauty and I love the craftsmanship. Both knife and watch bring me joy, but neither is a necessity.
Jim Morrison .
I have worked in kitchens most of my life too, and you're right, most cooks don't use these knives and most can't afford them. If they own them they are usually very careful about where they are used. All that aside I still say these knives are worth it, my chef's would pull these kinds of tools out to do their work. They are much better and just a joy to work with in my opinion.
+daAnder71
Knives and watches, that exceeds the price of their usefulness are mere trinkets. A trinket has no value, only the value that the owner gives it to it.
So George is not a man of taste, its just a man that likes the same trinkets that you like.
I wonder what they do with the 'blems' (less than perfect)?? Do they destroy them or sell them at a lesser price??
xman870096 I've seen their lower end knives, such as the Twin Pollux range in a shop called TK Maxx with a 'b grade' sticker on, stating 'superficial blemishes' and they've been significantly marked down. I don't know about their top range of knives though.
You can't really tell me that those engineers where supriced about knive balancing XD what have they done before???
It’s because most German knives are balanced towards the back. Not really at the bolster. I know your comment is old but just incase you cared.
Too add onto that,
If the balance is towards the back of the knife/sword/Any other tool you have more precise point control giving you more precision. I prefer this in paring knifes.
If the balance is towards the blade it makes it easier to transfer power into your cut. This is what you would want for cleaver and would be my preference for a larger 10"+ chef knife if most of your knife work involves harder to cut ingredients.
As for a chef knife it's really about preference. I personally use a 6" chef knife which is on the short side that is slightly hilt heavy. I prefer the shorter knife with a bit more precision for my cooking.
Perpaduan yg apik antara baja kwalitas tinggi dgn desain yg ciamik mghadilkan pisau kwalitas tinggi.
The only knife i use in the kitchen is the Kitchen Zwilling henckals chef knife 8 inches good balance, great fill, bloody sharp, and its something that i can say it will outlast me since ive been using it for the past 10 years
Zwilling-Henckels* ...
The prettiest Knife in the kitchen is only as good as how long the sharpened edge last for .
I own these knives....superb!
Krap actually.
Appears as if we have some knife envy here. You almost always get what you pay for. For example you can buy a $20.00 Ontario or a $200.00 Henckels...which one do you think your grandchildren will still be using and thankful that grandma/grandpa invested in a quality knife. This applies to knives, automobiles, homes, watches...you name it.
When my mom passes. I hope I get her original Cutco with the rosewood handles. They just need an edge. I did abuse a knife 🔪 in a mock sword fight. I nicked the blade bad. Patina.
Can’t wait for the Daedric chef’s knife
The Chapter Of The Angry Marines you’ll need a heart for that
A good knife the basic essence of good cooking..unless the cutting experience is not enjoyable..once will not enjoy cooking
Is that tang welded on? Kindly looks like it behind the bolster after the stamping part..
A highly perfected tool that commands true respect.
Makasar ebony wood for the handle.. 👍👍
Beautiful and Beautiful
If I buy something off someone with such a charming accent; I know it's going to work...
Weird that it sounds charming to a native speaker (I presume) - speaking as a German who teaches English it sounds awful to me ...
u mean gay accent?
germany accent sucks !
It’s Mr. Puzzle in the flesh!!!!
So much for employee hand made knife skills.
How they made the thick part of knife from a flat piece of steel?
so do the robots pay taxes for the worker's they replace ? or do the worker's who remain make up the difference ?
"robots pay taxes"
Sounds like a silly idea. But to make it make sense, the robots are capital owned by a high profit company The idea is that the company should be obligated to pay substantial taxes.
I would not have guessed that the tang was welded onto the blade. Also many good craftsmen replaced by robots, but that is the future.
The tang is not welded onto the blade. The stamping that was done was to thicken the blank near the middle to create enough material to machine a bolster into the knife.
I'm not even a chef/cook and I want one
the design aspect aside, i've used henckels' knives since the 80's. they stink on ice (pun intended.) the composite handled ones are near impossible to sharpen, and do not hold their edge. in a restaurant environment that spells disaster. solingen (german) steel is my favorite, you'll do a universe better with wusthof. although no longer produced, if you can get your hands on the wusthof "grand prix" series knives, you will know what a truly good knife is. beautifully balanced, razor sharp, easy to hone, ergonomic. to be fair, henckels' wood handled knives are good too. good balance, stay sharp, easy to hone. i don't like gimmicks. henckels has a lot to prove and improve.
I love my Wusthof 6 inch Chef's knife; it's seen daily use for 7 years and is still going strong. With some practice, I've found I can replace just about every other cutting tool in my kitchen with that one knife.
@@allseeingeye93 , whatever works for you is the best. hayeva, i would caution against using a chef's knife in place of a cleaver, boning knife, or toothpick!...just kidding. the point is, the right tool for a particular purpose is always the best approach...and safest. happy cooking!
this knief is a sheer beauty
whats up with industrial designers and auto designers designing knives?
Very very Sharp.....👍👍
I am not a chef, but I want one!
I have a question for all the people out there who are much smarter about knives than I am,no joke intended, I own a reasonably good quality knife i have used for years and it has no dimples,is there any way to add dimples or,would it work as well with a few holes drilled in the appropriate places???
Guys did you check the price on the 1731 line, it is crazy expensive
Bought my first Japanese handmade knife. Beautiful. I've had Henckels all my life and treated them like . . . a kitchen knife. This Japanese blade is too nice to toss around and so damned sharp I cut my thumb three times in fifteen minutes and my other thumb the next day. Didn't even know I cut myself until my mother-in-law spotted the blood shooting out. The women in my family won't touch the Japanese knife at all. They go back to the Henckels and won't let me sharpen it on the whetstones I bought for the Japanese knife. I think both can be as sharp with proper sharpening techniques, but the Japanese knife draws me to it, makes me baby it. I wash it after using, dry it, and hang it up. I just stick the Henckels into the wooden holder along with the other knives. The guy is kind of right when he talks about an emotional component to a fine knife. When I bring out the Japanese knife, I'm a serious cook ready to do some damage.
So true, if you cut yourself with a really good/sharp knife you usually notice the blood before the pain. I also just bought my first propper japanese chefs knife and I cant wait to test it out.
What was the japanese knife you bought? Can you share?
another japanophile...
Try a 'Shun' Primere chef knife. Then, when you catch your breath because of the price ask to see the Shun Classic.
And watch out for Chinese knock-offs.@@franciscom431
Japanese knife only used for raw fish, so they stink
"There are only three people in this factory who can do this very nicely... and 1500 who really need to go on a training day or something."
Three is a good number so they don't have to pay more for a skilled worker. If the first one quits they have a spare, and since there's a 3rd the 2nd can't demand a raise and hold the production hostage.
Is there a copy right that this knife should n't made longer than 8" to 10" or 12" and heaver.....thicker for weigh for chopping.
You left this behind, its engraved
I left it right there. In the . Kitchen
For you.
Keep it
1993. Overlooking the Ocean. I admired it, beautiful
Knife it is steel of blade. I don't know industrialized knife making manufactur which using M390 or Elmax steel for blade.
Nice looking knife. Not sure I like glue holding the handle on. I don't think bolsters would have taken away from the design.
This knife has a bolster. Do you mean rivets?
Wouldn't be the first time the Germans and Italians collaborated...
I saw a Zwilling Henckel chef knife in a store today and on the blade was stamped "made in China". I kid you not.
D Clayton
They let anyone use the name. For a fee, of course. Much like Sabatier.
But iirc the knife you speak of can only show Henckel not Zwilling. Or the other way around. But Henckel Zwilling, the full name, is reserved for the actual German knives.
There on sale at Walmart .
Try "they're", fucking illiterate.
Anton Bouchette lol
great video
The last time we had emotions and knife come together, it resulted in a homicide.
That got dark quickly.
And if the perpetrator is a psychopath, there is no emotion. So it can go any way really.
These are excellent knives and are my objects of desire! However, a design made by a designer (as stated on 07:43) do not always means a good design, in my opinion. What I have seen are usually "artworks" with a bad functionality. The vast majority of "designers" have an architectural backup or phylosophical influence (that explains the poor functionality of "designer designed" products, perhaps). For example, I'm still looking for a simple and efficient coffee maker, with or without a designer signature, but that could minimally, brew a decent coffee and maintain it hot during, at least, 6 hours...
Lol check out the Amazon reviews of the Pro series Chinese chef knife. Xd the honest review reveals that the knife is literally a chinoserie knife and doesn't actually do its job as compared to the one that was finished in China using Chinese techniques for a Chinese chef knife.
The best tool is the one you have
The best knife is the sharp kind
Someone knows when de Twin 1731 sereis was cretered?
the engineers were surprised to see some one balance a knife?? where did those guys come from? lesson one of a proper kitchen knife. the blade is balanced as well as possible to the handle. otherwise it's a rubbish knife
Depends on preference. Many European style knives are more weighted towards the handle, which can help with an easier rock chop, as I'm sure you know. Plus depending on one's grip, the exact center of gravity of a knife is different.
As a knife maker from Solingen it is funny to see how many experts are on this comment section :D Make it to the factories in Solingen and we can start to talk scrubs.
While I agree on your comment on experts (and not only on knives) in the comments, I have to say that you dont need to make knives to be able to differentiate a good knife from a bad knife. I quite like the design of this knife, but its way overpriced for what it is. You can get knife of literally same quality for 5 times less money nowadays.
and what knife would that be dipshit. GIve me a example dipshit. I buy one and test it out dipshit.
It's a half gram heavy in the back end
One of my best
@@westcoaststacker569" if you say so"
Hmmmm... interesting and impressive video. So why is my new Bob Kramer Zwilling knife made in Japan!!! In addition.....right out of the sleeve it came in..it failed the ripe tomato test miserably!!!!!! ...a very expressive knife. Zwillings basic response is...so sharpen it. Really?!?!.... BTW...is that guys German accent real?
They are still stamped, just splashed with water more than once during the process and then hammered againn
ok ok, some one get me 4 years of development and a top Italian designer. Sir we came up with the standard kitchen knife design ... GENIUS!! ok charge $450.00 these things will fly off the shelves! 6 months later sir we sold 1,000 knives Excellent!! How many left in inventory 99,000 sir! Ok make a deal with the Dollar General!
Exactly ...spot on . Lots of blablabla.
The problem sometimes is they carry the brand but not the quality!
Beautiful and beautiful and 1
Zwilling hasnt updated their designs
Don't tell that designer that anything will balance if you move your finger to the center of gravity...
Ive had a nice Henckel kitchen knife for about 10 years. Its a good knife. Its
balanced well, feels good in my hand. The only issue, it wont stay sharp for long. I recently bought a set of Japanese knives. All 3 were hand made in a small shop in Japan. The smith is an actual sword maker who also makes kitchen knives. The knives are by far, the best I've ever used. I also spent less than Henckel and got 3 specialty, hand forged knives by a master Katana smith. They are not expertly designed for looks and precision. They look like black iron with an edge, but what an edge. Sharpened with a wetstone and its a razor. I cleaned a Salmon like it was jello.
Secondly, why does ths Henckels guy keep saying the knives are "Forged"... then they show the knife being stamped out of a blank. Thats not a "forged" knife! Its a stamped blade that was apparantly designed by Italy's GREATEST designer, who just designed the exact kitchen knife already in 1 billion kitchens.
Dropped forged/ hammer forged...hand forged, the hand forged blade actually is more likely to contain flaws (inclusions, poor temperature control, over-worked steel, etc) than the mechanically forged blades. Again, you get what you pay for, and low paid labour usually equates to low quality product. Ask any professional in the restaurant business (who usually have to buy their own knives), what kind of knife they prefer and the answer is always the best that they can afford...not the best deal on an economy blade. The "experts" are out in force in this comment section, but beware of kitchen warriors giving advice on their limited knowledge.
I almost bought one of their boning knives, but didn't when I read 'made in China' on the blade. Probably still a very good (relatively inexpensive) knife, but from what I've seen of Chinese metalworking, I think I'll pass.
Real Zwillings are German or Japanese (depending on lines). In the US they have a cheaper line which is made in China. I would guess the one you looked at was at most $30-40
Not all chinese metalworking is bad. In fact, there are great companies that manufacture great knives in China. CCK, Deng, Shibazi, etc.
i'm not fixing to pay 440 for a knife that's machined when i can pay the same for a custom
Machined is often times better than custom for the end product. If it’s executed well ofc.
this knife makes my emotions feeeelz!
Nowadays the brand is not so important , the most important is where is made!!!!
too expensive for a non-hand-forged knife
+MisterBenne well it is the best industrialized knife, and these are easy to maintain steel
Hand made is only better when they don't do the machine part properly. Try hand making a cpu =)
Knife is not CPU. Even in this case wood part was grinded only by hand.
My point was that machines can make things as good if not better than hands sometimes.
koruki - Why not think about WHO makes rather than WHAT makes it. Lets employ people. When everyone has money a market can thrive.
What’s the price?
Calling these knives forged is a bit missleading, when the only real forging part going on is on the bolster.
It is still forged. It would actually be quite difficult to forge an integral bolster like this by hand.
@@thedillestpickle I know it would be, but that's not the point. They call the knife forged, even though the bolster is the only thing heated up and shaped, everything else is stamped, sanded/ground and heated up for heat treatment.
Can we get it in India
Love the last part. XD
Yes fine, but can it baton wood? Can it make feather sticks?
I'd like to watch this video but I can't take the frenetic music competing with the info.
Handle from ebony wood makasar indonesia
Niceee...