Cocina ZWILLING J.A. HENCKELS y cuchillos para carne

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Zwilling J.A. Henckels Kitchen and Steak Knives

Zwilling J.A. Henckels kitchen and steak knives are geared towards both casual cooks and professional chefs alike, and these products have modern design elements that fit with contemporary and traditional kitchen motifs. The blade and handle materials are chosen, and each blade is crafted for a specific purpose including serving, dining, and prep work. Some Zwilling J.A. Henckels blades are also accompanied by a case or knife block.

What is included in Zwilling J.A. Henckels knife sets?

Many Zwilling J.A. Henckels knife bundles have seven, twelve, or fifteen pieces including a variety of cutlery tools geared toward different stages of cooking. Most sets feature a chef's knife, which is the primary tool used for general prep routines as well as a steak knife and paring knife. A sharpening tool accompanies the knives that allows chefs to keep these tools in top condition. All knife bundles are packaged with a wooden block which has slots that secure and protect each blade.

What are some functional design features of Zwilling knives?

In all Zwilling J.A. knives, the blade extends down into the center of the handle in order securely mount it in place, provide firmer fixation, and prevent slippage or cracking. This provides the chef with a greater level of control when performing advanced cutting, chopping, and slicing techniques than a blade simply attached to the top of the handle. The handle on each knife is ergonomically designed to prevent hand fatigue or injury.

What material is used for Zwilling J.A. Henckels blades?

Either stainless steel or high-carbon steel is the primary component of most Zwilling J.A. Henckel blades. Stainless steel contains about ten percent chromium which protects the knife from oxidation, so rust will not develop on the product. This type of knife does require more frequent sharpening, but this process is also easier than with a high-carbon blade. Steel knives with a higher percentage of carbon are stronger and hold their shape even when cutting very hard objects, which means they need less sharpening. This property does make high-carbon knives more brittle than stainless steel. The choice of material depends on chef preference and the cutting tasks that will be performed.

Are single-knife options available?

Zwilling J.A. Henckels offers both knife sets and single knives. Some of the single-knife options are replacements for lost or broken pieces of a knife block collection whereas others are specialty knives sold separately. Some of these specialty options are listed below.

  • Boning knives: These have a narrow blade ending in a very sharp point which is useful for removing the bones from beef, pork, poultry, or fish.
  • Bread knives: Featuring a longer length blade with a serrated edge, this tool lets chefs cut through soft bread without smashing it.
  • Cheese knives: While there are different types of blades needed for various cheeses, this type of knife is usually designed with a shorter, sometimes wedge-shaped blade to cut through soft cheese.
  • Cleavers: These are large, wide blades for cutting raw meat.