How to recognize a good knife?

Features of quality knives:

At first glance it is difficult to distinguish a high-quality knife from an inferior one. The essential characteristics are revealed only in regular use. One thing is for certain, though:
ZWILLING J.A. HENCKELS stands for the highest possible knife quality.

These features are characteristic for quality knives:


1. Precise workmanship
The parts of the knife have been jointlessly assembled. There is no seam on the transition between bolster and handle. This is particularly important for hygienic reasons. Neither the blade nor the handle show any irregularities or burrs where bacteria could settle.

2. Surface finish
The blade has a finely ground surface that has first been ground and then refined to get its compressed surface. This is a sign of top quality surface finish.

3. Safety
Handle and bolster have been designed to provide a secure grip from which the hand cannot slip. An ergonomically designed handle and the right weight permit safe, tireless use.

4. Cutting edge retention
The cutting edge retention determines the period of use in which the blade retains its cutting properties. A good knife is sharp for a prolonged period.

5. Corrosion resistance
The more finely the surface of the blade is ground or polished, the more resistant to rust it will be.

6. Dishwasher compatibility - but not recommended by ZWILLING J.A. HENCKELS.