This knife is a true work horse. All block sets include the 8" Chef, but not the hollow edge version. To me, and I have professional culinary training, this is a more versatile knife with the hollow edge. Professional quality knife that is balanced and designed to fit your hand if hold it correctly and when you use it properly. And to those that say the knife is not sharp, learn how to sharpen it correctly as these knives periodically require that and you should not expect the best edge on anything that comes from a factory. However, mine did have a pretty sharp edge on it.
I only use the steel rod on occasion, to return the edge to true.
Personally, I never machine wash my knives and I store them in a knife block.
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The knife had arrived within the timeframe and it was in good shape. Now this length was a perfect fit for my hands, meaning that the blade wasn't too heavy towrds the end of the blade; I'm about an average sized person. The blade was well balanced but the hollow indents are right next to the edge so putting a tighter edge to the blade will affect the depth of the spaces. The blade feels solid and stays sharp for a while. Enjoy everbodyRead Best Reviews of J.A. Henckels Twin Pro S 8-Inch Chef's Knife with Hollow Edge Here
Maybe my expectations were too high since this probably isn't a super-duper top-of-the-line quality knife, but it was still a substantial investment for me and I'm not exactly wowed. The knife did not arrive very sharp, and while I have been able to get a decent edge on it with my whetting steel, it doesn't hold its edge much better than the cheapo department store brand knife I had before. Unless I whet the blade before every use I still get some resistance from vegetables with skins (such as tomatoes and peppers), and cutting raw meat off the bone or the skin off a fish is still frustrating (I know this isn't exactly the right knife for it, and my still-rudimentary skills don't help matters, but it still seems like the blade should slide through the meat more easily than it does).This knife gets the job done but I'm not convinced it's truly worth the price.
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I'm just a amateur cook that does some cooking at home. Since mum has always told me to eat my veggies, I have been heeding her words since I've gotten older. I've noticed that chopped veggies taste way better than whole ones, so a trusty knife is important. I chopped the common stuff that we all know and loved: onions, carrots, celery, cucumbers, shallots, etc etc. This Henckel Pro "S" 8-in chef knife with hollow edge is adequate for the job. Angle of the cutting blade is about 40degrees. Steel quality is good and heavy, but not the best from what I've heard (Global steel and Shun steel are noticeably harder).A couple of things that I'm not impressed by:
1) Hollow-edge scallops don't really seemed to help when cutting onions; I still get onion slices stuck on the side.
2) I bring my knives to sharpen at a shop, the owner said that the hollow-edge scallops are too low on the blade (see picture). Eventually, after enough sharpening, the cutting edge will eventually hit the hollow-edge, thus rendering this knife entirely useless. This will lower the knife's longevity. Not a big deal for those who doesn't sharpen, but I've seen Global knives with higher hollow-edges location.
3) Edge retention is better than most sub-$40 chef knives, but I don't think it's as good as knives in the same price range ($80-$120). After about 2 months of chopping and cutting veggies, and honing regularly, I'm losing the edge. It can't cut thin slices of roast beef like before. From an overall value position, I think this knife is slightly over-priced for it's edge-holding ability, which means more money to sharpen. Professional sharpening costs me $15/knife.
4) IMHO, if you spend a little more up front, you can get a Global or Shun 8-inch with better steel.
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