Zwilling Pro Chef's Knife 20 cm
The chef's knife from the Zwilling Pro series is an almost universally applicable tool for the creative and comfortable preparation of a variety of dishes. You can cut with the entire blade of the 20 cm long knife, allowing for various cutting techniques, from dividing meat or fish to finely chopping vegetables and performing a rocking cut for herbs. Like all knives in this series, the precision-forged blade, made from a special steel produced exclusively for Zwilling, meets high standards for hardness and corrosion resistance. The wedge shape and the smooth, finely honed edge enable clean and precise cuts in both hard and soft foods. The handle of the chef's knife is made from durable plastic. The weight distribution between the blade and handle is well balanced, allowing for comfortable use. The high weight of the blade and the sharp edge reduce the effort required. The transition between the blade and handle is seamless. The three rivets in the handle give the knife a classic appearance. When working with the Zwilling chef's knife, you can enjoy the many possibilities of quickly, accurately, and gently chopping food.
The chef's knife from the Zwilling Pro series is an almost universally applicable tool for the creative and comfortable preparation of a variety of dishes. You can cut with the entire blade of the 20 cm long knife, allowing for various cutting techniques, from dividing meat or fish to finely chopping vegetables and performing a rocking cut for herbs. Like all knives in this series, the precision-forged blade, made from a special steel produced exclusively for Zwilling, meets high standards for hardness and corrosion resistance. The wedge shape and the smooth, finely honed edge enable clean and precise cuts in both hard and soft foods. The handle of the chef's knife is made from durable plastic. The weight distribution between the blade and handle is well balanced, allowing for comfortable use. The high weight of the blade and the sharp edge reduce the effort required. The transition between the blade and handle is seamless. The three rivets in the handle give the knife a classic appearance. When working with the Zwilling chef's knife, you can enjoy the many possibilities of quickly, accurately, and gently chopping food.
The chef's knife from the Zwilling Pro series is an almost universally applicable tool for the creative and comfortable preparation of a variety of dishes. You can cut with the entire blade of the 20 cm long knife, allowing for various cutting techniques, from dividing meat or fish to finely chopping vegetables and performing a rocking cut for herbs. Like all knives in this series, the precision-forged blade, made from a special steel produced exclusively for Zwilling, meets high standards for hardness and corrosion resistance. The wedge shape and the smooth, finely honed edge enable clean and precise cuts in both hard and soft foods. The handle of the chef's knife is made from durable plastic. The weight distribution between the blade and handle is well balanced, allowing for comfortable use. The high weight of the blade and the sharp edge reduce the effort required. The transition between the blade and handle is seamless. The three rivets in the handle give the knife a classic appearance. When working with the Zwilling chef's knife, you can enjoy the many possibilities of quickly, accurately, and gently chopping food.
The chef's knife from the Zwilling Pro series is an almost universally applicable tool for the creative and comfortable preparation of a variety of dishes. You can cut with the entire blade of the 20 cm long knife, allowing for various cutting techniques, from dividing meat or fish to finely chopping vegetables and performing a rocking cut for herbs. Like all knives in this series, the precision-forged blade, made from a special steel produced exclusively for Zwilling, meets high standards for hardness and corrosion resistance. The wedge shape and the smooth, finely honed edge enable clean and precise cuts in both hard and soft foods. The handle of the chef's knife is made from durable plastic. The weight distribution between the blade and handle is well balanced, allowing for comfortable use. The high weight of the blade and the sharp edge reduce the effort required. The transition between the blade and handle is seamless. The three rivets in the handle give the knife a classic appearance. When working with the Zwilling chef's knife, you can enjoy the many possibilities of quickly, accurately, and gently chopping food.
in 3 offers
The lowest price for Zwilling Pro Chef's Knife 20 cm right now is $137.20 at berondi, compared across 3 retailers.
The all-time low was $70.48 on 3 Mar 2024 — today's price is 95% above the lowest ever. It has been notably cheaper before — worth setting a price alert.
Prices last updated 9 Sept 2026.
Last updated at 09/09/2026 08:13:19
Zwilling Kochmesser Traditional Chef's Knife, 200 mm
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Zwilling Pro Chef's knife, 200 mm / 8 '', art. no. 38401-201
Delivery $104
Zwilling Chef's Knife Pro 38401-201-0 20 Cm
Delivery $69.34
originally posted on zwilling.com
I'm just an amateur in the kitchen, and have only started dipping my toes into the culinary world. I love my wife's Santoku knife from Shun - insanely sharp with high level hardness - cuts through anything like butter. However, that also made the knife generally more delicate and prone to chipping. I wanted a more trusty and well-rounded knife that I could use for just about anything. Enter the Zwilling Pro Chef knife. The materials and overall build is definitely topnotch, with fantastic craftsmanship and comfortable handling. While I could tell that it doesn't cut through as easily as the Shun, it is still definitely an amazing tool in the kitchen that I can't stop using. Do note that there is a Pro S model that has subtle differences. Coming from the Santoku, I ... MoreI'm just an amateur in the kitchen, and have only started dipping my toes into the culinary world. I love my wife's Santoku knife from Shun - insanely sharp with high level hardness - cuts through anything like butter. However, that also made the knife generally more delicate and prone to chipping. I wanted a more trusty and well-rounded knife that I could use for just about anything. Enter the Zwilling Pro Chef knife. The materials and overall build is definitely topnotch, with fantastic craftsmanship and comfortable handling. While I could tell that it doesn't cut through as easily as the Shun, it is still definitely an amazing tool in the kitchen that I can't stop using. Do note that there is a Pro S model that has subtle differences. Coming from the Santoku, I felt more at ease with the Pro vs the Pro S as it allows me to use the rocking technique easily while cutting. I highly recommend this knife, and I only wish that I got my hands on it sooner!
originally posted on zwilling.com
In addition to this Zwilling Pro, I also own an old Zwilling Gourmet and a Zwilling Four Stars chef's knife (all 8''). I also own four International J.A. Henckels (boning, trimming, slicing and chef). So I can make comparisons.What I like about the Zwilling Pro 8 inch chef's knife: beautiful very sharp and very fine V-shaped profile, comfort thanks to the large handle and the large curved bolster (superb pinch grip, thumb and index finger on the back of the bolster/forged blade junction), the very practical design of the curve of the blade (it was a very nice unexpected surprise).What I don't like: despite its great looks, the Zwilling Pro 8-inch Chef's Knife is not a kitchen workhorse but a large, thin, sharp knife with rather soft steel. I had to remove a ... MoreIn addition to this Zwilling Pro, I also own an old Zwilling Gourmet and a Zwilling Four Stars chef's knife (all 8''). I also own four International J.A. Henckels (boning, trimming, slicing and chef). So I can make comparisons.What I like about the Zwilling Pro 8 inch chef's knife: beautiful very sharp and very fine V-shaped profile, comfort thanks to the large handle and the large curved bolster (superb pinch grip, thumb and index finger on the back of the bolster/forged blade junction), the very practical design of the curve of the blade (it was a very nice unexpected surprise).What I don't like: despite its great looks, the Zwilling Pro 8-inch Chef's Knife is not a kitchen workhorse but a large, thin, sharp knife with rather soft steel. I had to remove a small nick on the blade, and the steel isn't much harder than my Spear&Jackson machete and without a doubt softer than my other knives: hunting, folding and bushcraft knives, and even than my other Zwilling or Henckels International. Yes it is razor sharp, but I wouldn't trust this Zwilling Pro to cut anything other than meat, vegetables and fruits. I would trust my Zwilling Gourmet to cut a chicken, but not this Zwilling Pro because the edge is way too thin, soft and fragile for this kind of task. At least it will not chip like a hard Japanese knife. Finally about the finition: clean German work, but the exposed tang is not flush everywhere and there are some place where you can feel the sharp angle of the steel tang between the black synthetic slabs. For the price of this knife made in Germany I expected a better finish.So a good sharp knife with a nice innovative and practical design, but improvements can be made.
originally posted on chefequipment.com
This is my third twin master long boi, and i am sure there will be more. It is a great price for a fantastic blade and ultra comfy handle. The previous 2 units went to people who worked for me and were insanely talented and hard working. these people truly appreciated having the house knife taken away and being handed the long twin master and matching steel. "thanks for being awesome, here's your first service knife. "I love my 5 star set, they are light years beyond any other knife i have ever used, but the twin master line of knives is easily my first choice for work. once you put your edge to it, it holds it, and who actually cares if it gets scooped up by the new guy and dulled to crap, or dropped and the tip snaps, look at THAT PRICE!you should see this ... MoreThis is my third twin master long boi, and i am sure there will be more. It is a great price for a fantastic blade and ultra comfy handle. The previous 2 units went to people who worked for me and were insanely talented and hard working. these people truly appreciated having the house knife taken away and being handed the long twin master and matching steel. "thanks for being awesome, here's your first service knife. "I love my 5 star set, they are light years beyond any other knife i have ever used, but the twin master line of knives is easily my first choice for work. once you put your edge to it, it holds it, and who actually cares if it gets scooped up by the new guy and dulled to crap, or dropped and the tip snaps, look at THAT PRICE!you should see this thing shred cabbage. *cheffkiss.gif*
| Blade material | Stainless Steel |
| Handle material | Plastic |
| Blade length | 7.87 Inches |
| Construction type | Forged |
| Blade colour | Silver |
Zwilling Kochmesser Traditional Chef's Knife, 200 mm
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Zwilling Pro Chef's knife, 200 mm / 8 '', art. no. 38401-201
Delivery $104
Zwilling Chef's Knife Pro 38401-201-0 20 Cm
Delivery $69.34
I'm just an amateur in the kitchen, and have only started dipping my toes into the culinary world. I love my wife's Santoku knife from Shun - insanely sharp with high level hardness - cuts through anything like butter. However, that also made the knife generally more delicate and prone to chipping. I wanted a more trusty and well-rounded knife that I could use for just about anything. Enter the Zwilling Pro Chef knife. The materials and overall build is definitely topnotch, with fantastic craftsmanship and comfortable handling. While I could tell that it doesn't cut through as easily as the Shun, it is still definitely an amazing tool in the kitchen that I can't stop using. Do note that there is a Pro S model that has subtle differences. Coming from the Santoku, I ... MoreI'm just an amateur in the kitchen, and have only started dipping my toes into the culinary world. I love my wife's Santoku knife from Shun - insanely sharp with high level hardness - cuts through anything like butter. However, that also made the knife generally more delicate and prone to chipping. I wanted a more trusty and well-rounded knife that I could use for just about anything. Enter the Zwilling Pro Chef knife. The materials and overall build is definitely topnotch, with fantastic craftsmanship and comfortable handling. While I could tell that it doesn't cut through as easily as the Shun, it is still definitely an amazing tool in the kitchen that I can't stop using. Do note that there is a Pro S model that has subtle differences. Coming from the Santoku, I felt more at ease with the Pro vs the Pro S as it allows me to use the rocking technique easily while cutting. I highly recommend this knife, and I only wish that I got my hands on it sooner!
In addition to this Zwilling Pro, I also own an old Zwilling Gourmet and a Zwilling Four Stars chef's knife (all 8''). I also own four International J.A. Henckels (boning, trimming, slicing and chef). So I can make comparisons.What I like about the Zwilling Pro 8 inch chef's knife: beautiful very sharp and very fine V-shaped profile, comfort thanks to the large handle and the large curved bolster (superb pinch grip, thumb and index finger on the back of the bolster/forged blade junction), the very practical design of the curve of the blade (it was a very nice unexpected surprise).What I don't like: despite its great looks, the Zwilling Pro 8-inch Chef's Knife is not a kitchen workhorse but a large, thin, sharp knife with rather soft steel. I had to remove a ... MoreIn addition to this Zwilling Pro, I also own an old Zwilling Gourmet and a Zwilling Four Stars chef's knife (all 8''). I also own four International J.A. Henckels (boning, trimming, slicing and chef). So I can make comparisons.What I like about the Zwilling Pro 8 inch chef's knife: beautiful very sharp and very fine V-shaped profile, comfort thanks to the large handle and the large curved bolster (superb pinch grip, thumb and index finger on the back of the bolster/forged blade junction), the very practical design of the curve of the blade (it was a very nice unexpected surprise).What I don't like: despite its great looks, the Zwilling Pro 8-inch Chef's Knife is not a kitchen workhorse but a large, thin, sharp knife with rather soft steel. I had to remove a small nick on the blade, and the steel isn't much harder than my Spear&Jackson machete and without a doubt softer than my other knives: hunting, folding and bushcraft knives, and even than my other Zwilling or Henckels International. Yes it is razor sharp, but I wouldn't trust this Zwilling Pro to cut anything other than meat, vegetables and fruits. I would trust my Zwilling Gourmet to cut a chicken, but not this Zwilling Pro because the edge is way too thin, soft and fragile for this kind of task. At least it will not chip like a hard Japanese knife. Finally about the finition: clean German work, but the exposed tang is not flush everywhere and there are some place where you can feel the sharp angle of the steel tang between the black synthetic slabs. For the price of this knife made in Germany I expected a better finish.So a good sharp knife with a nice innovative and practical design, but improvements can be made.
This is my third twin master long boi, and i am sure there will be more. It is a great price for a fantastic blade and ultra comfy handle. The previous 2 units went to people who worked for me and were insanely talented and hard working. these people truly appreciated having the house knife taken away and being handed the long twin master and matching steel. "thanks for being awesome, here's your first service knife. "I love my 5 star set, they are light years beyond any other knife i have ever used, but the twin master line of knives is easily my first choice for work. once you put your edge to it, it holds it, and who actually cares if it gets scooped up by the new guy and dulled to crap, or dropped and the tip snaps, look at THAT PRICE!you should see this ... MoreThis is my third twin master long boi, and i am sure there will be more. It is a great price for a fantastic blade and ultra comfy handle. The previous 2 units went to people who worked for me and were insanely talented and hard working. these people truly appreciated having the house knife taken away and being handed the long twin master and matching steel. "thanks for being awesome, here's your first service knife. "I love my 5 star set, they are light years beyond any other knife i have ever used, but the twin master line of knives is easily my first choice for work. once you put your edge to it, it holds it, and who actually cares if it gets scooped up by the new guy and dulled to crap, or dropped and the tip snaps, look at THAT PRICE!you should see this thing shred cabbage. *cheffkiss.gif*
Many years ago, I was a partner in a chain of 24-hour coffee shops. I spent a fair amount of time behind the cook line, filling in for cooks who were late or swamped. I don't miss those days at all, but still cook for pleasure.Spending hundreds of hours doing volume cooking makes you appreciate having the right equipment. Although durability is important in a commercial setting, having tools--especially knives--that do their job well is critically important.I bought my 8-inch chef's knife about six months ago and have used it every day. It is exquisitely sharp and has maintained its edge perfectly using only a steel from time to time. It is on the heavy side (a plus in my opinion) but perfectly well balanced. The shape of the handle and bolster fit my hand well ... MoreMany years ago, I was a partner in a chain of 24-hour coffee shops. I spent a fair amount of time behind the cook line, filling in for cooks who were late or swamped. I don't miss those days at all, but still cook for pleasure.Spending hundreds of hours doing volume cooking makes you appreciate having the right equipment. Although durability is important in a commercial setting, having tools--especially knives--that do their job well is critically important.I bought my 8-inch chef's knife about six months ago and have used it every day. It is exquisitely sharp and has maintained its edge perfectly using only a steel from time to time. It is on the heavy side (a plus in my opinion) but perfectly well balanced. The shape of the handle and bolster fit my hand well and facilitate precise handling. Even mundane tasks like chopping vegetables has a sort of sensuous, pleasurable feel.I expect to pass this beautiful knife on to my children. Highly recommended.
I bought this knife since I have been cooking from scratch nearly exclusively during the pandemic. Especially now, preparing winter produce which is harder to cut, I found my old knives just weren't cutting it (pun intended). I have (for over a decade) and love my Zwilling paring knife but needed something bigger for things like squash and root vegetables. This knife is a little heavy out of the box as other reviews described, but in use it is so balanced and ergonomically designed that weight actually helps do the work of cutting. The Zwilling website describes this Pro 7 inch Chef's knife as a workhorse in the kitchen, but I would argue that it is a finely designed thoroughbred as well. It just slides through like butter and the grip feels completely secure and ... MoreI bought this knife since I have been cooking from scratch nearly exclusively during the pandemic. Especially now, preparing winter produce which is harder to cut, I found my old knives just weren't cutting it (pun intended). I have (for over a decade) and love my Zwilling paring knife but needed something bigger for things like squash and root vegetables. This knife is a little heavy out of the box as other reviews described, but in use it is so balanced and ergonomically designed that weight actually helps do the work of cutting. The Zwilling website describes this Pro 7 inch Chef's knife as a workhorse in the kitchen, but I would argue that it is a finely designed thoroughbred as well. It just slides through like butter and the grip feels completely secure and natural. Being a southpaw, that often is not the case for me with all sorts of tools around the home. I am now looking forward to making my next butternut squash recipe, with no more wrestling to bully the old knife through it. Thank you to the essential workers at Zwilling for helping to make cooking at home a better experience!
If the nakiri blade shape is too straight and flat for you, then this is the knife for you. It features the width and stability of a nakiri (or Chinese cleaver) with the sweeping arc of a chef's knife. If you are accustomed to cutting with a rocking motion - tip anchored on the board with forward and backward movement - then you will love this knife. Makes easy work of large products, chunks of meat. It also features a design innovation - an angled bolster so you can pinch your fingers around the blade for maximum control.And the quality of this knife is exceptional. Pro line knives feature the most innovative design thinking and are manufactured with the latest technology in the industry. Every knife is forged from the one the best cutlery steels available. The ... MoreIf the nakiri blade shape is too straight and flat for you, then this is the knife for you. It features the width and stability of a nakiri (or Chinese cleaver) with the sweeping arc of a chef's knife. If you are accustomed to cutting with a rocking motion - tip anchored on the board with forward and backward movement - then you will love this knife. Makes easy work of large products, chunks of meat. It also features a design innovation - an angled bolster so you can pinch your fingers around the blade for maximum control.And the quality of this knife is exceptional. Pro line knives feature the most innovative design thinking and are manufactured with the latest technology in the industry. Every knife is forged from the one the best cutlery steels available. The quality of the steel is important because the better the steel, the longer a knife will hold an edge and how easy it will be to sharpen. These knives will stand up to a lifetime of use. Minimal maintenance. Hone them regularly and sharpen, at most, once a year. I hand wash so they look brand new, but they are dishwasher safe.
First off, the quality of the steel and the ergonomics of this knife is superb. I was maybe a little leery of the blade retention having experience with Japanese knives but it has been proving to be stellar. Many months in and I've yet found a need to sharpen, as light work on a knife steel seems to be all that is needed.Many people are most likely attracted to the pro line for the ergonomics and they don't disappoint. This is easily my most comfortable knife, and perfectly compliments a pinch grip.A bit on the blade profile - if you are accustomed to a traditional western style blade, or even many of the newer Japanese hybrid blades, this has a different curvature that takes a little getting used to. The curve from the point to belly is more dramatic, and the ... MoreFirst off, the quality of the steel and the ergonomics of this knife is superb. I was maybe a little leery of the blade retention having experience with Japanese knives but it has been proving to be stellar. Many months in and I've yet found a need to sharpen, as light work on a knife steel seems to be all that is needed.Many people are most likely attracted to the pro line for the ergonomics and they don't disappoint. This is easily my most comfortable knife, and perfectly compliments a pinch grip.A bit on the blade profile - if you are accustomed to a traditional western style blade, or even many of the newer Japanese hybrid blades, this has a different curvature that takes a little getting used to. The curve from the point to belly is more dramatic, and the belly of the blade itself is completely flat. Rock chopping with a classic chefs knife to this will feel like you're hitting a sudden stop at the bottom of the stroke. This isn't a bad thing, but different. However I've found it is particularly well suited to tap chopping.Overall this is a fantastic knife, the quality is top notch with great steel. If you are extremely used to a traditional chef's knife blade shape maybe look for the version of this knife with that blade profile (there is one). Used multiple times daily for 4 months.
No regrets! I was a bit anxious to purchase this knife online without having a feel for it, but so happy I did! I'm not a pro by any means, but was taught to hold a knife using the pincer grip from an early age. This knife has the option to do that. Hahaha! I didn't even know that was a thing. So sharp! My heart was beating fast the first time I used it. And I thought my old knife was sharp. Wow. Even the sound it made was nice. A whole new world of quality. I was so excited! I do have to upgrade my cutting board to get the complete feel of the knife, but so far...I'm sold. I purchased it directly from here because I don't trust other sellers. Don't let it sit in water. Hand wash if possible. If you use the dishwasher, be mindful of the detergent you use. Read a lot ... MoreNo regrets! I was a bit anxious to purchase this knife online without having a feel for it, but so happy I did! I'm not a pro by any means, but was taught to hold a knife using the pincer grip from an early age. This knife has the option to do that. Hahaha! I didn't even know that was a thing. So sharp! My heart was beating fast the first time I used it. And I thought my old knife was sharp. Wow. Even the sound it made was nice. A whole new world of quality. I was so excited! I do have to upgrade my cutting board to get the complete feel of the knife, but so far...I'm sold. I purchased it directly from here because I don't trust other sellers. Don't let it sit in water. Hand wash if possible. If you use the dishwasher, be mindful of the detergent you use. Read a lot of reviews (for other products and companies even), customers complain about rust. Our fingertips get "pruny" after being in water for too long (and we're made of mostly water) so imagine a metal sitting in in water being treated with harsh soaps and detergents. I treat this thing like I want it to last years. Not too heavy, not too light. I have long fingers and it's comfortable. My husband has fairly big hands and he also is in love with it. It was like shallots we're being magically thinly sliced. Beautiful. Next is the cleaver. I. Cannot. Wait. Give it a try. Worst that can happen is you don't like the feel of it or whatever and you can return it.
I grew up using classic European style knives with slightly softer steels and edge angle of 22-24 degrees, They are solid as a rock but a bit heavy and require frequent use of a knife steel to realign the edge. All the rage now are the thin, light,very nimble Japanese knives that have a very hard steel sharpened to 15 degrees. The edges do not roll like a softer steel would, so you do not use a knife steel to keep the edge aligned properly. BUT, being such a hard steel, they can chip easily and can only be repaired by having it completely resharpened. Since the steel is hard and thin, the handle of the Japanese knives have to be smaller and lighter to keep the knife balanced properly. To me, the Zwilling Pro combines the best of the European and Japanese knives. ... MoreI grew up using classic European style knives with slightly softer steels and edge angle of 22-24 degrees, They are solid as a rock but a bit heavy and require frequent use of a knife steel to realign the edge. All the rage now are the thin, light,very nimble Japanese knives that have a very hard steel sharpened to 15 degrees. The edges do not roll like a softer steel would, so you do not use a knife steel to keep the edge aligned properly. BUT, being such a hard steel, they can chip easily and can only be repaired by having it completely resharpened. Since the steel is hard and thin, the handle of the Japanese knives have to be smaller and lighter to keep the knife balanced properly. To me, the Zwilling Pro combines the best of the European and Japanese knives. The Zwilling Pro has a very solid as a rock feel with a substantial, easy to grip handle like a European knife and a blade sharpened to 15 degrees like a Japanese knife but not being quite as hard, the edge can be repeatedly realigned with a sharpening steel like a European knife. Overall, I find that the Zwilling Pro combines the best features of both European and Japanese style knives to make one that is solid as a rock, yet nimble to use. With over 50 years of cooking experience, the Zwilling Pro is a real winner in my book!
I love this knife. I have a Zwilling chef’s knife that I’ve owned for 15+ years and it’s been amazing. This Pro feels comfortable and familiar but the angled bolster just feels so much better in the hand. My only issue was the knife arrived with a chipped edge, and not just one but about 4. Not sure if this is a factory QC issue or what but it’s disappointing especially since this was a gift.A few mins on a stone and it was easily fixed but definitely not what I was expecting from a brand new knife.Otherwise great price and fast shipping which was great.
| Blade material | Stainless Steel |
| Handle material | Plastic |
| Blade length | 7.87 Inches |
| Construction type | Forged |
| Blade colour | Silver |
