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Help comparing these two Henckels chef knives

7 in for 40 dollars or 6 for 50? the knives are nearly the same, save for the handle and length.

its easy to have a knife too small for the job, its hard to find one that is too big. Both of these will be good knives and you will want a steel to keep them sharp.
 
Huge difference in the knives. the main difference is going to be feel in the hand. The first is more traditional three rivet tang with wood handle. the other is polypropylene molded around the tang. The first is what I would prefer. (ex-chef, 10 years experience) The plastic one will feel cheaper and worse in the hand.
 
i sugest going to a place with knives you can hold. The plastic ones feel like toys to me, but some may like that feeling.
 
the twinworks logo (two little guys instead of one) denotes the higher end product for Henckels. Probably uses a better steel. I'd go with the $40 one.

I don't really hold chef knives by the handle much anyway so that's a non issue to me; I'd prefer a steel I don't have to sharpen as often.
I prefer to grip the blade:
 
eh either one but
Zwilling Four Star 40th Anniversary 7" Chef's Knife - made germany
J.A. Henckels International Classic 6" Chef's Knife - made in spain

i'd go with zee german one

 
have any of you tried the Ikea knives? I picked one up the other day and it was surprisingly good, and especially for the money. I have Henckels knives in the drawer too.
I found that the grade of steel is irrelevant, so long as you have the proper equipment to sharpen it.
 
I've had a Henckels Four-Star 8" chef's knife for 30 years. Feels great in the hand. The molded handle is bombproof and doesn't feel cheap in any way. Between those two I'd get the 7", although I prefer an 8".
 
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PottedMeat said:
eh either one but
Zwilling Four Star 40th Anniversary 7" Chef's Knife - made germany
J.A. Henckels International Classic 6" Chef's Knife - made in spain

i'd go with zee german one
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Yep, that's the first thing I noticed as well.
FWIW, the Henckels International stuff isn't garbage, but it's not as good as some of the other mediocre stuff out there.
My wife talked me into buying her a set at Costco about 12 years ago. Still going strong. Reasonably easy to sharpen, holds an edge pretty well. Decent build quality. (especially for the price...~$150 for a 7 knife block set...most GOOD gyutos cost more than that) AND, they stand up to her abuse...Not the best, but not complete junk either.
 
I don't like the plastic handle of the 7" one and the 6" knife just looks more solid. You should really get a 7 or really an 8" Chef's knife if you can afford it. Those are the proper lengths for a do anything chef's knife.

My 7" Santoku is the most used knife but I just got an 8.2" Chef's knife and my bet is it becomes my go to.
 
The 7". Aside from it being German, it has a more comfortable handle. I have both styles(though both of mine are German), and I prefer the 4*.
 
Hooo boy did you open a can of worms. Knives are personal. I'll just say this. I've owned a lot of knives, and frankly unless you enjoy washing them all the time, get a set that can go through the dishwasher. Most 'good' henckles can't, which my wife never fails to point out....
 
Pulsar said:
I'll just say this. I've owned a lot of knives, and frankly unless you enjoy washing them all the time, get a set that can go through the dishwasher. Most 'good' henckles can't, which my wife never fails to point out....
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I don't understand that at all. I get, at most, three or four knives dirty preparing a large meal. Usually just the chef's knife and a parer. Takes a matter of seconds to wash, dry and put them away.
 
herm0016 said:
7 in for 40 dollars or 6 for 50? the knives are nearly the same, save for the handle and length.

its easy to have a knife too small for the job, its hard to find one that is too big. Both of these will be good knives and you will want a steel to keep them sharp.
Click to expand...

https://www.amazon.com/HENCKELS-INT...coding=UTF8&psc=1&refRID=T8DT3J83B6Z9YAQ4QT6Z

Or get the 8" Henckels for $5 more than the 6".

I have a 9" Henckels chefs knife that I've owned for almost two decades. It is my most used knife and after a few swipes over a steel it will slice through a soft tomato with ease.
 
I'm not a fan of plastic handles. They tend to chip and degrade. I'd go with the wood handle.I'm a big Henckle's fan though, so either knife will probably last forever. Just be sure to always hand-wash it.
 
I've had that same handle on two different Henckels Four Star knives for 25+ years, and they're as good as the day they were new. Better than any wood handled knife that I've ever owned. Neither has cracked or chipped or even separated in the slightest from the bolster. They don't absorb water, so they're extremely stable. And they're very comfortable.
 
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Carson Dyle said:
I've had that same handle on two different Henckels Four Star knives for 25+ years, and they're as good as the day they were new. Better than any wood handled knife that I've ever owned. Neither has cracked or chipped or even separated in the slightest from the bolster. They don't absorb water, so they're extremely stable. And they're very comfortable.
Click to expand...

Like I said, it's a preference. Sometimes I find those plastic handles get too slippery when I'm cutting meat.
 
There is something pleasant about grasping a good wood-handled knife. It's secure, soft and forgiving. I'd go wood all the way baby.
 
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