Ingot the 6"chef knife pro holm oak love it

just here for sizes of kitchen knives for forensics. Thanks

After 10 + years of my Miracle Blade knives that I had purchased as a student I finally decided to gradually start my own set of high end knives and bought the Zwilling 7 inch Pro Chef's knife to start off my collection. I wish you would have included the 6 inch Pro chef's knife in your comparison test for I have a smaller hand so the 8 and 10 inch are to intimidating for me being a novice cook. I purchased the 7 inch model on their Canadian website and now I am waiting for another great sale but on the 6 inch model. I am not to sure if it would be redundent to do so, if there would actually be a difference between the two sizes to justify this purchase or should I go instead for the 7 inch Pro Rocking Santoku knife.

Now that you’re experienced at this um what would it cost to get you to do all of this to my Mac mth80? I don’t think it’s fair that only that one guy gets an amazing knife like this, nope.

This is pretty cool, you’re pretty cool. Was not expecting a knife video to involve tracing out a logo. That part was not something you’re super experienced at but you pulled it off. The rest of the video I couldn’t do though nice job 👌 And this is a gift? Dang that’s a lucky friend.

Great video. I ended up buying the 8'' and I'm very happy with it.

Beautiful knife design, Excellent review. Thank you.

This is a great review and quite thorough. On your mat, it looks like the 8" blade is closer to 7.6". I am really concerned about the blade profile. Somewhere I saw that the Pro's belly forces you to tilt the knife (and your wrist/arm) higher for finer cuts, so the "Traditional Pro" type that they sell may be preferable, but I was thinking about a longer version, and they dont have that in the traditional profile. Seems like a tradeoff between profile, or length... likely traditional 8" for me.

Why not just download the logo?

Very informative, good reviews

I bought a knife from you awhile back and tried to email! Plzplzplz respond.

Re the 8 model of the 8"--you whizzed by those way too fast to see any difference. I went back and did stop-motion for a closer look. The first one is marked 38411-201. For the second, the marking was out of the frame. As for my Z Pro Lines, my 10" is just over 1-3/4" wide. It's about 3 yrs old. Blade is marked 38401-260. My 10-year-old 8" is a portly 2-1/4" wide, making it perfect for scooping stuff off the board for delivery straight to the cookpot. Blade is marked 38405-200. It's my all-time favorite.

I believe that they didn't use the same heat treatment for the 10in because of its length, if it was hardened to the same level of the 7/8in blades, it would be too brittle for everyday kitchen use(ie: prying frozen meat or an accidental drop from counter height would snap the blade into two)

Got to say that was one nice and personal knife. Looks good and when you broke and rounded the corners was great. The guy who receives it will be very happy. Good work! 👍

Good looking knife

So what angle is the blade out of the box?

hello may be you can help me... i just bought a mac migthy mth80 and i discovered that the spine of the knife is bend it or curved to the left if you look at it from top between the bolster and the tip... do you think that is normal, i saw that your is perfect as i can see in the video...

Real Knife Steel Nerds, who actually design steels for manufacturing; admit knife steels often test out in unexpected ways in comparison to theoretical strengths. Optimizing the characteristics of a steel at a molecular level for optimal cutting performance is not well understood & therefore mostly a "black art". The knowledge is largely developed over many years of trail & error. They are very reluctant to share for many reasons. The armchair knife steel experts look at the steel specifications assign erroneous values to the knife steels . . . Ignore them. Knife manufactures have a reputation to up hold which is generally cumulative of end user endurance testing. This is likely more telling of knife steel quality & quality control than any other single factor.

0:37 This Pro knife (38411-201) has the same blade profile as the older Professional S knives (where the spine is also slightly curved) but with the half bolster of the Pro knives. If you flip between the two models, you can see the differences.

I was going to make fun of you for referring to the "Granton" blade as having "dimples". I was thinking this guy doesn't know shit about a knife. I then go to MAC website and they use the same word! I do not use a knife professionally and find the bargain knife offerings at Wally World to work just fine. I have a great sharpener and if they don't hold an edge, it takes very few minutes to get them sharp.

I just bought the 7" Pro Slim and it has the profile you had not yet seen.

Thanks for posting this video. I just ordered a set of 4 knives with the oak handle in various sizes as they were on a black Friday sale for 70% off from Zwilling Canada. Any thoughts on how to take care of the wooden handle? Should I be oiling with something and if so, what do you suggest? Thanks James

Super test. Thanks.

You should check out the new zwilling pro blanc slim chef knife

For the price, you're better off with a Misono UX10 IMO

great analyze, sir, thank you. i like mac knives, but this one didn't impress me.

Can't believe this only has 20 comments, the epitome of what a review should be. Despite stating you have some bias, extremely objective. This was my first good knives, have since expanded my collection, but the 8" zwilling pro is still my go to. I have knives I enjoy more, but for everyday what ever, zwilling pro. Wusthof classic loses in every aspect, and I have both. Not sure why Wusthof seems to be more popular

I held a 7 inch Wusthof and boooy....she felt good. Those Zwillings look gorgeous as well.

Where did you disappeare bro, cant even see your Instagram

Does that 10 inch fit on the wooden block???

How would you rate the 8" pro vs a might mac mth80? I have the chance to get the 8" pro really cheap, like 60% off, but I wonder if the quality upgrade of the MAC is worth the big price difference. I'm just a keen home cook. Your videos are really insightful so I'd appreciate your input (or anyone else who's got hands on experience with either)

Is this the you suck at cooking guys alternate channel?

When a company goes out of its way to hide its actual materials is when things become suspicious. The knife companies I purchase from and extremely proud and open about the materials they use, in fact often it's a selling point.

I would like it more if it was cheaper henceforth it’s a stamped blade good knife though but you can get a stamped blade mercer for 1/3 of the price Mac has increased in price relative to other Japanese knifes

AUS8 in pocket knives is considered cheap steel. Cold Steel used it for years and I've had great experiences with their AUS8 blades. I didn't know anyone used it for kitchen cutlery. Interesting.

Lol theyre meant to be used. Theyr gonna scratch. This review is more like a knife weeb than a pro you uses them

Thank you for your video. This knife it's a very good material

ive used this knife for in a professional kitchen 2 years now i still love it

Love this vid it goes over specific details of each knives

Best review of these knives

Im absolutely stunned by the quality of these videos and oc your art. Came here for the unboxing, stayed for the art.

I have the 7” santoku in holm oak and it’s probably my favorite knife ever. They also offered several more options like the prep knife, 6” chef and 7” fillet with the oak scales.

I dont understand , so much effort and I can see still the original stamp .

You can still find the Holm Oak handled pro chef knives in a six inch size. They also made ten inches, but it's trickier to find one for sale online.

Nice video!!! 10” with wood handle would be great

Very nice video ! would there be a specific usage for the 7" one when you have already an 8" chef knife / gyuto ? thanks

we enjoyed with U video very interesting .

Nice work! I noticed the way you washed the knives free hand, and I wanted to pass on a cleaning tip. If you lay the knife blade flat on a counter or cutting board with the handle hanging over the edge, the knife is very stable and safe to wash vigorously. It makes it easier and safer to get the knife thoroughly clean.

any way to get rid of the ugly MAC logo? it's hideous, but the knives aren't.