J.A. Henckels International Classic 6-Inch Stainless-Steel Utility Knife

This knife is one of the best products I have purchased as of late. The balance and superior feel of this knife puts it into a class of its own. Other than an occasional pass over a steel it has maintained a great cutting edge. The small size enables you to easily tackle many small jobs that a larger cooks knife is just not practical for. Due to the quality and price I don't place these in the dishwasher. But this is a small price to pay for a knife that I will use for years to come and pass on to my children.

The Classic series knife was the third individual henckles knife that we purchased. Previously we had purchased knives from the Eversharp line and were not happy with them at all. This knive was a pleasant surprise and led us to experiment with more of the Henckles line until we ended up purchasing a Pro S series set that we absolutely love. Although the Classics are not as sharp as the S series knives they are much more affordable and are very good strong and sturdy knives. The 6 inch utility knife is a great all purpose knive that I find myself reaching for more than any of the others.

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I received my utility knife several weeks ago ande was so pleased with it that I ordered one more for myself and some for my family members. I first noticed the weight and suspension of the knife and felt it to be excellent. I find that when carving and chopping that is important. I also like the length of the 16 inch blade for all my uses.

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The knife I purchased had a smaller handle than I expected; however, it cuts wonderfully.

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It makes me upset when hearing people complain that a pricey Henckels is not as sharp as a $3.5 knife! It doesn't matter how much you paid for a knife, it needs to be sharpened! The difference between a good and a bad knife is the degree of sharpness it can hold and the duration it will last. A good knife should never be serrated so it can be sharped. A knife of $3.5 will never be as sharp due to the material used.

My guess is that some people are comparing a over-used, never sharpened Henckels with a newly bought $3.5 knife. The edge of a knife is a singular point and the sharpness is only determined by the way it is sharpened and the steel composition. A cheap knife after sharpening will go dull quickly and settle to a stable sharpness (much less shaper than a higher end knife). That's why you will see knifes have difficulties cutting through tomato and pork skins. A good knife with well maintained edge can last at least for a few weeks and even that is far better than a newly sharpened cheap knife. A few strokes of sharpening will restore its full luster in no time.

A over-used Henckels can be just as bad as a cheap knife unless being taken care of. Whoever thinks an expensive Henckels doesn't need sharpening deserves the suffering and frustration of using a $3.5 knife when cutting through onions, tomatoes and chicken skins.

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