Zwilling J.A. Henckels Twin Pro S 7-Inch Santoku Knife with Hollow Edge Reviews

henckels santoku 2

 

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The Zwilling JA Henckels Twin Pro-S Hollow-Edge Santoku knife is one of the most popular santoku knives in the market, producing the perfect combination of strong German knife features and traditional Japanese chef’s knife designs.

 

 

The Zwilling JA Hencksl Twin Pro-S Hollow-Edge Santoku knife has these special features:

Hollow-edge blade

High-carbon stainless steel,

Optimum grades of metal welded into each part of knife

Friodur Ice-hardening process

Full-tang and bolster

Synthetic handle

 

Like the Wusthof Classic Hollow Ground Santoku Knife, the Henckels Twin Pro-S Santoku knife shows the common features of classic German knife and traditional Japanese santoku knife design.

First, as with other Japanese Santoku knives, the Henckels Twin Pro-S Hollow-Edge Santoku knife has the hollows along the blade, which prevents chopped fruits and veggies from clinging to the blade. Also, a shorter length of the blade, normally 5 to 7 inches long, offers better control and maneuverability in chopping, dicing or slicing tasks. The big broad blade is designed to easily scoop the chopped food from the cutting board to the pan.

In addition to the Japanese santoku knife’s design, the Henckels Twin Pro-S Santoku knife embraces the features of a classic German knife, including a bolster and a full-tang. A bolster is the collar between the blade and the handle and creates the perfect balance in chopping by adding extra weight to the blade.

A full-tang has one piece of the blade running from the tip to the end of the handle, which prevents the lade from breaking from the handle even after long-term intensive use. If you can think of many occasions that you have to cut through hard and dense vegetables like potatoes and rutabaga, you will understand the benefits of the full-tang knife that can deal with those pressures well. Also, the high carbon steel of Henckels’ santoku knife makes for a sharp and strong blade. A high percentage of carbon increases the strength and sharpness of the blade while stainless steel strengthens water damage resistance.

Besides these common features of the classic German knife, what makes Henckels Pro-S Santoku knife more outstanding in a kitchen is their Friodur Ice-hardening process and optimum grades of metal welded into each part of the knife.

First, Friodur Ice-hardening is Henckels’ own special knife manufacturing process, which adds more strength to the blade and protects the blade from stains and water damage. Next, Henckels created their welding process by connecting the different parts, such as the blade and handle, into one piece which distinguishes its from other traditional forging processes by making the whole knife from one piece of steel. According to Henckels, their welding process produces a much stronger knife than a traditionally forged knife. However, it is still debatable as to which knife is stronger, Henckels’ welded knife or traditionally forged knife.

Like Wusthof, Henckels’ santoku knife, Henckels Hollow Edge Santoku knife is relatively heftier than other traditional Japanese santoku knives due to the additional bolster and full-tang of the knife, but it still holds true that these features makes Henckels santoku knife stronger and more durable.  

 

Reviews from Zwilling J.A. Henckels Twin Pro S 7-Inch Santoku Knife with Hollow Edge Users

4 stars

 

 

It cuts through anything with ease and minimal force— I've used it on chicken, beef, pork chops, onions, peppers, garlic, ginger, carrots, broccoli, grapefruit… I could go on, but I suspect you get the point (and I wanted to emphasize– these are thought of as vegetable knives– it cuts through anything with ease, though I haven't– and won't– try it through bone). The only problem with it is that it cuts so well, I have to be careful not to cut things too small because its so easy to work with!

 

The investment is WORTH IT. I knew this the first slice I made through a potato. It was as if I were cutting through butter with a hot knife. So smooth – so quick. I was amazed.

 

Once I got used to how sharp it is (was actually proud of my first cut) and how to handle it, there is no stopping to what I can cut. I use it on vegetables of all kinds, cubing beef, and even slicing through thick sandwiches. I make sure I use the truing blade, and it's as if I just purchased it.

 

Good balance, feels good in the hand, very sharp and chops wallnuts as good as anything I have used.

I've had it over a year and it just now needs to be professionally sharpened (of course, we do keep up with the sharpening steel every few uses). It slices through everything like it's warm butter, and items fall away from the sides. It feels solid and well-balanced in my hand, and the weight helps the slicing.

 

This knife is very light compared to a typical chef's knife – which my wife likes and I'm not sure about. You can't rely on the heft of this knife in hard chopping. I think this will be more of a veg knife anyhow and not for butchering.

 

After buying the Calphalon Classic Santuko knife I felt compelled to buy the J.A. Henckels version for comparison. First off, this knife was sharp as a razor and stayed sharp for a long time, the Calphalon dulled within 3 slices of a lime. The weight and handle are not as heavy and as comfortable on the Henckels, the steel is far more lightweight. But aside from the smaller grip handle and lightness, I enjoy using it more than the Calphalon. I suppose it's just personal preference. Once you use these knives, you will want to throw all your others out. At least I do.

 

Just purchased this as another step towards the Pro S set I am building. I must say that I was extremely impressed with the ease this knife chops, cubes and dices. It is RAZOR sharp out of the box, and has the nice santoku shape.

 

My husband bought these for me for my birthday last year. When I saw the knife, I thought I would never use it because I have always preferred a Chefs knife. Boy was I wrong! This is the most used knife in the block. If you can only afford one Henckel knife, buy this one. If you can't afford it, save up your pennies and nickels until you can.

 

I have this knife as part of a 15 piece Pro-S set. There are a lot of positives to this knife, and taken in context of a German blade,… it performs quite well. First, it does not have a large bolster that extends down to the blade's edge. This makes sharpening MUCH easier and allows you to used th whole blade. The tip lets you do detail work well and I never use a paring knife anymore. The blade thickness is pretty constant over the entire blade (from the edge to to the spine) at about 2mm. Its not nearly as wedge shaped as Henckels Chef knives which tend to split hard vegies rather than cut them.

 

The edge is ground reasonably sharp from the factory, but its by no means a razor edge. A good diamond stone, paired with a ceramic or Japanese waterstones can put a much nicer edge than the factory one.

 

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