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Deal Details
Cutlery and More has Zwilling J.A. Henckels Pro 7" Slim Chef's & Rocking Santoku Knife Set on sale for $149.95. Shipping is free.
Thanks to community member KnightStar for sharing this deal.
Features:
Thanks to community member KnightStar for sharing this deal.
Features:
- Includes: 7" Rocking Santoku Knife & 7" Slim Chef's Knife
- Sigmaforge knife is precision forged from a single piece of Zwilling exclusive high carbon stainless steel
- Full tang with curved bolster provides solid grip and balance; comfortable and traditional 3-rivet resin handle
- 57 Rockwell Hardness; Rocking Santoku 11° blade angle, Slim Chef's Knife 15° blade angle
- Friodur ice-hardened blades are remarkably sharp, stay sharper longer and highly corrosion resistant
Editor's Notes
Written by BostonGirl- About this product:
- Made in Solingen, Germany with a lifetime warranty.
- About this store:
- Details of Cutlery and More's return policy can be found here.
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Cutlery and More has Zwilling J.A. Henckels Pro 7" Slim Chef's & Rocking Santoku Knife Set on sale for $149.95. Shipping is free.
Thanks to community member KnightStar for sharing this deal.
Features:
Thanks to community member KnightStar for sharing this deal.
Features:
- Includes: 7" Rocking Santoku Knife & 7" Slim Chef's Knife
- Sigmaforge knife is precision forged from a single piece of Zwilling exclusive high carbon stainless steel
- Full tang with curved bolster provides solid grip and balance; comfortable and traditional 3-rivet resin handle
- 57 Rockwell Hardness; Rocking Santoku 11° blade angle, Slim Chef's Knife 15° blade angle
- Friodur ice-hardened blades are remarkably sharp, stay sharper longer and highly corrosion resistant
Editor's Notes
Written by BostonGirl- About this product:
- Made in Solingen, Germany with a lifetime warranty.
- About this store:
- Details of Cutlery and More's return policy can be found here.
Community Voting
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Top Comments
The Chinese vegetable cleaver is misunderstood. They are very thin and effective for reasons stated above. Great knives.
These knives are a much better choice then most knives on slick deals and in department stores.
Not 'super slick' price, but the important thing is putting money towards a knife that isn't stupid/wasted money. I guess you could say a basic 'slick' deal on knives worth owning is effectively 'super slick'.
The other thing to know about these knives is they are 7" long, both of them. 8-10" is a typical good size chef knife for a male. That said, I have a 7" thin santoku and reach for it a lot. Easy to manuvour and do the cuts I need. I cook for 1-2 people normally.
Why suddenly $150 becomes a deal ?
https://slickdeals.net/f/14953541-zwilling-pro-2-pc-the-perfect-pair-knife-set-7-chef-and-7-santoku-99-95?src=SiteSearchV2Algo1
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58 Comments
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Here's a side-by-side: https://www.cutleryandm
If you want to 1up without getting tooo involved, get a Ken Onion Edition knife sharpener for about 100-130. Every time a knife gets too dull for your taste, just run the knife 2-3 passes each side. No more. Doesn't even have to be 'perfect', just blazing sharp compared to what it was. Any 'shortcoming' can be done next time it's too dull for your taste.
The ken onion edition lets you go as low as 15 degrees. Great for kitchen knifes. Japanese knives are usually sharpened to 15 degrees (or shun does 16 degrees I think). The knives in this deal isn't goint to be 15 degrees (closer to 20). The sharpener will cover that too. Got to find out what degree they use and just set sharpener to that.
EDIT NOTE: The discription clearly states the chef knife is 15 degrees and the santuko is 11 degrees. 11 degrees?? that's very low and new to me. The Ken Onion Edition knife sharpener's lowest setting is 15 degrees. I have no solution to the 11 degree santoku. Can get a waterstone and dare to shapen it yourself. Don't know how many sharpening places will sharpen a 11 degree knife properly. I'd personally get knives that were set at 15 degrees and get the ken onion shapener.
https://www.amazon.com/Work-Sharp...r=8-2&th=1 [amazon.com]
Agreed, its the same material. Thinner also means it can glide through tougher foods, like butternut squash, easier.
I hear that the 11 degree is a tad bit too sharp and doesn't keep its edge well. I've had mine for only a couple of weeks but since I only have light use I haven't encountered any issues with sharpening. One suggestion is to just sharpen it at a 15 degree once it's dull.
Otherwise if one wants to try a whetstone these sharpening guides [amazon.com]might be helpful. And from my research the best value stone is a King 1000 or the King KDS 1000-6000 combo (no links because all the ones I've found are from 3rd party sellers and do not have any recommendations for one over anther).
Agreed, its the same material. Thinner also means it can glide through tougher foods, like butternut squash, easier.
I hear that the 11 degree is a tad bit too sharp and doesn't keep its edge well. I've had mine for only a couple of weeks but since I only have light use I haven't encountered any issues with sharpening. One suggestion is to just sharpen it at a 15 degree once it's dull.
Otherwise if one wants to try a whetstone these sharpening guides [amazon.com]might be helpful. And from my research the best value stone is a King 1000 or the King KDS 1000-6000 combo (no links because all the ones I've found are from 3rd party sellers and do not have any recommendations for one over anther).
https://www.amazon.com/dp/B06Y23X4M6
If you want to 1up without getting tooo involved, get a Ken Onion Edition knife sharpener for about 100-130. Every time a knife gets too dull for your taste, just run the knife 2-3 passes each side. No more. Doesn't even have to be 'perfect', just blazing sharp compared to what it was. Any 'shortcoming' can be done next time it's too dull for your taste.
The ken onion edition lets you go as low as 15 degrees. Great for kitchen knifes. Japanese knives are usually sharpened to 15 degrees (or shun does 16 degrees I think). The knives in this deal isn't goint to be 15 degrees (closer to 20). The sharpener will cover that too. Got to find out what degree they use and just set sharpener to that.
EDIT NOTE: The discription clearly states the chef knife is 15 degrees and the santuko is 11 degrees. 11 degrees?? that's very low and new to me. The Ken Onion Edition knife sharpener's lowest setting is 15 degrees. I have no solution to the 11 degree santoku. Can get a waterstone and dare to shapen it yourself. Don't know how many sharpening places will sharpen a 11 degree knife properly. I'd personally get knives that were set at 15 degrees and get the ken onion shapener.
https://www.amazon.com/Work-Sharp...r=8-2&th=1
tl;dr The harder the metal the more it tends to chip (never been a problem for me), and the less you have to hone it, if at all (I don't). You hone softer steels because they fold left or right at the thinist tip of the edge. Hard metal doesn't much at all, but can chip.
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Now I'm wondering if a diamond hone might be good thing. They remove a bit of metal instead of just hone. A few honing strokes with a diamond hone might be a good fit. not sure. Of course using a strop is a no-brainer. I haven't used strops yet.
Back to oversimplifying, instead of perfectionism, that's why some ordinary vg10 knives and a ken onion edition sharpener might be amoungst the best low effort:high efficacy ratio solutions to sharp knives at home (for a reasonable $$). It's been working for me. I just got the ken onion sharpener 4 months ago though. I don't see myself going back or moving on to anything else.
When sharpen A laser (thin knife) can take a lower angle and a workhorse (heftier knife) usually take a higher angle.
Now I'm wondering if a diamond hone might be good thing. They remove a bit of metal instead of just hone. A few honing strokes with a diamond hone might be a good fit. not sure. Of course using a strop is a no-brainer. I haven't used strops yet.
Back to oversimplifying, instead of perfectionism, that's why some ordinary vg10 knives and a ken onion edition sharpener might be amoungst the best low effort:high efficacy ratio solutions to sharp knives at home (for a reasonable $$). It's been working for me. I just got the ken onion sharpener 4 months ago though. I don't see myself going back or moving on to anything else.
I would stay away from Ken Onion sharpener since it can produce some heat that could ruin the heat treatment, dry grinding/sharpening (no water or oil) always generates enough heat to do the latter.
I'd love to have been at the focus group.
Customer: "I want a Santuko like Rachel Ray uses."
Customer a year later: "This Santuko is too flat, I can't rock chop with it."
Henkels: "Meet the new Rocking Santuko."
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Does this "slim" model have a more narrow spine?
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