How long does it hold an edge?

I have a pretty extensive collection of kitchen knives, but my main go-to knives are Zwilling 4-Star. I love the handles, and regarding edge retention - my original 8" Chefs knife is now over 25 years old, is used nearly every day and has never required sharpening. It has however been steeled after every use and it will still easily pass the paper slicing test without snagging. I have noticed some variability in the various knives I have collected. Some come with incredible factory edges - mostly Japanese blades. Others have required some touchup work because the edge burr wasn't properly removed. As far as maintenance, the German blades with their somewhat thicker blade, less acute angle, and softer Rockwell 57-58 steel are easier to maintain. The Japanese MAC blades are incredibly sharp, thin, and flexible, but their obviously higher Rockwell 60-62 makes them very difficult to steel, and they do require sharpening on a 1000 to 3000 grit stone once a year or so (in my use). And although I have never chipped one, I know people who have, including one friend whose very expensive Shun chef's knife was almost destroyed by someone trying to hack through a bone-in chicken breast with it. It required a complete edge rebuild from a professional cutler that cost over $50.

Zwilling Pro Chef’s Knife, 8"

Why You'll Love It

The Pro collection by ZWILLING combines their 280 years of knife-forging experience with the simplistic, yet innovative, design of renowned Italian architect Matteo Thun. An angled bolster helps you cut with enhanced precision, safety and comfort, and encourages a professional pinch grip. The optimized blade shape reduces hand and wrist stress to prevent fatigue with ... SKU 918284

Product Features

Specifications

Care & Usage

(1352) Reviews

$169.95

Sugg.$212.00

(1352) Reviews

$169.95

Sugg.$212.00

Size8"

Ships directly from vendor

4-9 business days for delivery

Ships directly from vendor

4-9 business days for delivery