| |  | Kitchen & Housewares J.A. Henckels International Classic 8-Inch Stainless-Steel Chef's Knife |  | | | | | | | | | | Rating:  - One of my favorites
It's important to note that this knife is not made in Germany (the 4 Star, 5 Star, and Pro-S series are).
I started my good knife collection with a set of 3 of these International Classic knives. I later decided to get a larger set (9) of the 4 Star series, some of the finest knives in the world. However, I prefer this chef's knife over the 4 Star one. The grip is heavier and makes the balance a bit nicer.
For the paring knife, I much prefer the 4 Star one, so I wouldn't recommend the set of 3, but this knife is great. I use it all the time. If you are starting out on a knife collection, I recommend these things:
-a 4 Star 3-inch paring knife (or 2 if you are lazy with clean-up)
-this Chef's knife
-a cheap and large bread knife
-a medium sized 5-6in utility knife (good quality)
-a honing steel (good quality)
-a wood block to put them in (good knives should not be shoved into a drawer with other knives)
-[optional]a carving set of knife and fork, if you need carving utensils (I don't much)
I'd weigh the cost of these together against getting a more expensive set (if you are on a budget).
Rating: - An excellent value
About a month ago I looked at the motley assortment of knives in my kicthen and resolved to get one decent chef's knife. I didn't wanted to spend a fortune, but at the same time I didn't want a cheap piece of garbage that was impossible to sharpen. Luckily I found this Henckels.
The handle appears to be synthetic; it grips like wood, but doesn't swell up, loosen or stain. Fits the hand nicely, too. At 8" long it's a good all-around blade, suitible for almost all kitchen cutting needs. It's got some heft to it as well. Made of high-carbon stainless, it holds a very sharp edge but it's not impossible to sharpen. A few strokes on the steel every time I use it keeps the edge cutting like new.
My knife block has now been reduced to just two blades: A serrated knife for bread and other tough skinned items, and this.
Rating: - Best knife I've ever used
I don't know why anyone would spend more on a knife, unless they were looking for a status symbol rather than a useful tool.This is by far the best knife I've ever handled or owned.If you haven't updated your chef's knife for ten or twenty years (I used to have a '70s Sabatier), check out the new ones.
The high-carbon stainless steel used here sharpens and cuts as well as old knives without staining.It has scratched slightly during washing, but still shines spotlessly.The knife is stiff and thick -- the blade is about a quarter-inch across at its base.The handle is longer than I'd like (since I grip the base of the blade, like many chefs and wannabes), but it serves to balance the knife very well.The balance is actually a bit handle-heavy, so if the knife falls, it falls handle first.
A great cutter, but a bit heavy for everyday slicing -- I'm getting the 6" version too.
(Update: Henckels's warranty service also deserves praise.Eight years of continuous but gentle use after getting this knife, the handle began to separate from the steel tang.I dropped Henckels an email, they requested that I mail the knife in, and two weeks later a brand-new replacement was at my door.)
Rating:  - pretty good knife
best knife for the price....others are better, but cost alot more
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