Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Reviews

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List Price: $100.00
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We got one as a wedding present ten years ago. The quality is superb. With a twice-a-year honing, this knife remains incredibly sharp, is well balanced in your hand, and slices with ease even the toughest meats. With careful handling, the blade and handle have not worn at all, and will probably outlive me. One caveat for those who do not have high-carbon steel knives: they do require more care (ex. don't put in dishwasher, don't let blade touch other metal, don't use crude electric sharpener). Don't let the babysitter try to pry-off bottle caps (sadly, the matching 3" paring knife met its end this way). If you appreciate fine quality in this age of throw-away, this is a knife one could be happy with forever.

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I bought this one today, my first high-end cutlery purchase. It's so worth the price. I spent a lot of time in the store handling the different brands of knives, getting a feel for their construction and how they sit in the hand, and this one was definitely the best. The blade is a thing of beauty, and the handle is incredibly comfortable, not likely to hurt your hand a bit after long periods of continuous cutting. When I got it home, it performed just as beautifully as I expected. I'll definitely be saving up for more Henckels Four-Star knives.

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This has been my favorite knife for years -I had it so long I can't recall when I got it. I already had an excellent set of Sabatier knives, but the handles were a bit thin and had somewhat sharp corners. One day I had occasion to use a Hencklels Four-star, and instantly fell in love with the voluptuous handle. It felt soooo good in my hand. Note that I have largeish hands, if you have smaller hands this might not be the knife for you.

I already had a 10" chef's knife, so I chose this 6" "sandwich" knife (that's what they called it back then). It has been my workhorse for years. I can put an edge on it that will shave hairs off my arm (but not quite off my face :-). Alas yesterday the blade snapped while cutting a sweet potato. No bending or twisting, just pressing down pretty hard, and bing! Mind you it had received daily use for well over a decade, if not two.

Now that I have to replace it, I think I'll go with an 8" blade. This 6" size was just a tad small for general purpose use, and I have plenty of other smaller knifes. I may get the 8" equivalent of exactly this knife, but am also considering the W'sthof Grand Prix II 7-Inch Fine Edge Santoku Knife. I'm hoping that design will keep my knuckles from bumping into the cutting board.

Here's a free tip: when pushing food around on the cutting board, use the BACK side of the knife. Don't drag the sharp edge across the board.

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I used one of these for ten or fifteen years. The steel is OK. German stainless steel from the big makers is pretty much all the same stuff. The handle is durable, but I don't find it particularly comfortable. The size is a weird in-between size. Too big for little stuff, and too small to be my main knife. Knuckle clearance is limited. I found the edge-holding properties just OK, not great. The real revelation for me was getting a cheap Chinese cleaver in carbon (i.e. non-stainless steel). It was all beat to heck, but guess what? It sharpened easier and got sharpen than any of my Henckels knives! After I did a little research, I found out why: the elements that are added to the steel for stainless knives to make them resist rust also tend to increase the size of the carbides, and this combined with the fact that the heat treatment of this steel provides for relatively low hardness, limits how sharp the knife can get and how long it will hold that edge. Carbon steel generally has a finer grain structure and smaller carbides, thus it gets sharper and is easier to sharpen. Yes, carbon steel will rust if you leave it sitting in water. And yes, there are some higher-tech stainless alloys that mostly get around these problems of grain size, and are tempered to a higher hardness. But this German steel isn't that. It's made to be durable under abuse, and made to get "kind of sharp" compared to the better options. So, for what it is, this knife works well enough. But, there are better options out there. I'd take a Sabatier carbon steel knife over this one, any day. And there are a number of Japanese knives at similar prices that will get sharper and stay sharperFujiwara FKM, for one. Heckthe Fujiwara's even stainless, tooit's just tempered to a higher hardness and alloyed with a higher carbon content (.70-.75 percent carbon for the Fujiwara versus .45 percent carbon for the Henckelsso much for "high carbon"). In sum, not a bad knife, but there are better choices out there.

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Hencklels are the best knives.

I pride myself on the sharpness and the quality of my kitchen (and pocket) knives, and Henckels cannot be beaten by anyone.

They also sell a knife sharpener that has 2 settings, a courser one and a finer one.

All you have to do is drag the blade through it, no pressure on the knife, and it will make old knives new, sharp enough to shave the hair off your arm.

This 6" chefs knife is the best for everything, and I do a LOT of cooking and cutting, I know my knives.

Out of 5 stars, I give this one a 10.

Thank you,

Cindy