ZWILLINGProfessional S 7-inch Razor-Sharp German Hollow Edge Santoku Knife, Made in Company-Owned German Factory with Special Formula Steel perfected for almost 300 Years, Dishwasher Safe

This is my husband's and my favorite knife. I love using it for vegetables. He likes using it for meat. I liked it so much that I bought my dad one for Father's Day. He loves it too. We all love the hollow blade, because food sticks to it less. It is also crazy sharp. You can cut really thin slices of vegetables or meat with this knife. I love that it is made in Germany. So many good knives and other precision products come out of that country. I will say that it does take some getting used to that this knife doesn't cut in a rocking motion. We got used to it fast though. I may purchase the shorter one too. Love it, and highly recommend. Worth the investment for sure.

Excellent all purpose knife!I own Henkels professional knife my parents gave me when I got married in 1992, and wanted to have another one with this shape. At that time there was no such Santoku knife, but the shape is same, just without scalloped surface. And it is very nice to use, cuts wonderfully. I know this knife will last many years!!!

We bought the Dalstrong knife which cost more and actually ended up returning it for this one. The Dalstrong looks AMAZING, feels amazing, nice and heavy and beautifully crafted but the actual cutting/sharpness was lacking. We had it for 2 weeks and it was already getting dull. It's been about a month that we've had this one and it is still sharp as the first day we got it! (No joke, this thing is razor blade sharp!) I'm very satisfied with this purchase!

This knife was AMAZINGLY sharp coming from the package. Like I gave it to my surgeon-husband and had him try cutting vegetables with it and he was AMAZED (and I was amazed to actually see him cutting vegetables). High quality that I unfortunately may have ruined by putting in the dishwasher, ONCE, after which there was a noticable dulling. This is my own fault, I know better and I was just being lazy. No reflection on the quality of the product, unfortunately there are just some things (good knives, Le Crueset pots) that DO NOT belong in the dishwasher. May be able to sharpen on my knife sharpener but I will have to make sure.

This cost more than I would like to spend on a knife, but I wanted a quality razor sharp knife and I now have one. I even christened it by cutting my finger within the first couple of times I used it. It's deadly. I don't feel like messing around with a food processor so I needed a couple good slicing knives to handle the fresh foods that I prepare. After researching, I decided to stay in the Henckels line. I already had a Santoku and kitchen knife by Henckels but wanted another Santoku after discovering someone had put little knicks in my blade. (none of my boys ever fessed up) I prefer the Santoku over the kitchen knife just because it's my personal preference. I like the feel of it better, although I do like the kitchen knife as the blade is slightely curved which allows me some rocking action when chopping fine things like herbs. So now I have a high quality veggie knife, and the old knicked santoku and kitchen knife which are still sharp which I use for meats and miscellaneous jobs. I love cutting with a sharp knife. It makes me feel good. It's a good buy, and the knife will probably last as long as I do. I also purchased a good sharpener to keep my knives sharp.

I have been using Cutco knives for a very long time and have enjoyed them. We eat a lot of veggies, so the knives get used a lot. Sometimes, even with a recently-sharpened Cutco chopper, I couldn't cut through tough tomato skins without starting the cut first with the point of the knife. While visiting my sister-in-law, I used her Henckel's Pro S 7 to cut some tomatoes. I was in love, and had to come home and order one. I love that sliced veggies don't ride up the side of the knife as much because of the grooves, but above all, I LOVE how easily it slices through just about anything (within reason). Great knife! Sorry, Cutco chopper--you're going to be a little lonely!

This is a review of the 7" Henckels Pro S Santoku knife. I had the opportunity to test out both the 5 and 7 inch Pro S knives in person before I purchased the 7 inch on Amazon. I don't have large hands but the 5 inch Santoku felt cramped to cut with in comparison.You can use this knife for just about all of your cutting needs. You could get away with buying this, a paring knife , and a serrated knife. I'd recommend buying a few good sharp knives over a huge set of mediocre knives any day.The Pro S Santoku is a great, sharp, all-purpose knife. Right after I bought it, this knife became my go-to knife with daily use until I recently purchased a Henckels Ikon Blackwood Santoku. For full disclosure: I was very happy with the ProS and never would have spent the money moving to different model but life circumstances changed and I left my ProS line behind with my ex. I tested out knives before investing in any again. I now use the Henckels knife almost exclusively over any other knife because I prefer the feel of it.Here's why: As you can see, the two knives offer a different handle and bolster (end of the blade just before it connects to the handle). The smaller bolster of the Wusthof Ikon knife makes it easier for me to cut with more area of the knife. As far as the "butt" ends: The Pro S line has a curve at the butt, meant to rest your pinky finger on (supposedly to prevent fatigue). I prefer the handle of the Wusthof Ikon which is contoured gradually from the blade to butt with no sharp curve at the butt - it just feels good in my hand.I like the feeling of a wood handle, but it's not for everyone. The Henckels also comes in an Ikon Classic model which is exactly the same knife (same exact blade, sharpness, shape, everything as the wood one) but with a synthetic material for the handle: Polyoxymethylene (POM) that is the same material used for the handle of the Henckels Pro S knife. The POM material feels good, is strong, non-porous and will hold up well over time.Other differences between the two brands: the Wusthofs ikon's blades are cut at 14 degree angle while the Henckels are a 15 degree angle (slightly less sharp). Honestly, they are both great sharp knives. Both the ProS and the Wusthof Ikon knives will happily tear into your skin or cut off fingernails if you're not being careful - or so I've been told! :)I didn't find that the "granton" (hollowed out sections of the blade) on either knife does much for me over a chef's knife. It is intended to create an air pocket and help moist food not cling so much to the blade but meh, I always have stuff stick anyway. Regardless, I prefer the shape of the blade of the Santoku over a chef's knife.Even though the listing says dishwasher-safe, you'll notice that the manufacturer suggests hand washing. This is because the blade can get damaged by rubbing against things. Also, if the knife doesn't get washed right away, stuck on food, especially acidic stuff, can damage the blade. Hand wash and dry the knife right after using and it'll last a lot longer.Your knife should be honed regularly, preferably every time you use it (honing straightens/realigns the blade - regular use bends the blade and your knife will feel duller). The knife should also be sharpened occasionally (removes steel material from the blade creating a new edge). If you have typical home use, once a year or so is usually enough.Overall, I do recommend this knife. If you have a chance, visit a brick and mortar store before purchasing to test out the feel of the knife in your hand. I do recommend the Pro S knife - it was my favorite knife for years.

The item arrived with scratches on the blade. I did not have time to return it for excahange before the event where I was giving it as a gift. Better quality control would be appreciated.

I have a block of Professional "S" knives. This one says Profession S (no quotes) and the handle is not the same material as the others.