J. A. Henckels Knives: A Detailed Review (2024)

J. A. Henckels Knives at a Glance

Henckels makes several lines of knives (currently 16 on their website, all listed here). To make comparison easier, we divided them into forged and stamped lines.

Henckels Forged Knives

Knives are listed alphabetically. Classic and Modernist are their best selling lines.

Henckels Stamped Lines

Knives are listed alphabetically. The most popular line of Henckels stamped knives is the Solution line.

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About J. A. Henckels

Henckels was founded in 1731 by Peter Henckels, a knife maker based in Solingen, Germany, under the name Zwilling, which means "twin" in German. The brand was later re-named J.A. Henckels by Johann Abraham Henckels, Peter's son, who ran the company in the early 1800s.

This makes Zwilling-J.A. Henckels the oldest operating knife maker in the world.

Zwilling-J.A. Henckels was purchased by the Werhahn Group in 1970 and is still owned by them today. Werhahn Group is a diversified company based in Neuss, Germany. Zwilling-J.A. Henckels is their consumer goods division. Under the Zwilling-J.A. Henckels umbrella are the cookware brands Ballarini, Demeyere, and Staub, and the Japanese knife brand Miyabi (links go to our reviews), in addition to Zwilling-J.A. Henckels and J.A. Henckels International knives.

The knives we are reviewing in this article are the J.A. Henckels International brand, which we call Henckels for short. The next section discusses the differences between these two often confusing brands.

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Henckels Vs. Zwilling Knives: What's the Difference?

Both Zwilling and Henckels knives are made by the same company, but they are not the same product. It can be tricky to tell the two lines apart sometimes. Amazon and even many review sites and reviewers get it wrong: you'll see Zwilling knives labeled Henckels and vice versa. But they are actually very different brands.

The basic difference is that Henckels is the entry level (or lower end) line, while Zwilling is the higher end line. All Zwilling knives are made in Germany, while Henckels knives are made in China, Spain, and India, which are all cheaper countries to manufacture products.

• Zwilling knives are officially called Zwilling-J.A. Henckels knives.
• Henckels knives are officially called J. A. Henckels International knives (with knives made in China, Spain, and India).
• Zwilling knives have the twin logo on the blade.
  
• Henckels knives have the single logo on the blade.

So even if the names are confusing on Amazon or at other retailers, you can always tell the difference between Zwilling-J.A. Henckels (Zwilling) knives and J.A. Henckels International (Henckels) knives by looking at the blade.

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How We Tested Henckels Knives

For this review we tested the Henckels Classic, Modernist, and Solution 8-inch chef's knives, which are three of their most popular lines. The first thing we did was measure the out-of-box sharpness with a professional edge tester. For reference, we're looking for a sharpness below 400 grams, per this table of sharpness standards (the lower the number, the sharper the blade):

Here are the results:

Henckels Classic: 245g (new high end cutlery)

Henckels Modernist: 235g (new high end cutlery)

Henckels Solution: 340g (new high end cutlery, barely)

After weighing and testing sharpness, we used the knives in the kitchen for several weeks. We used different techniques such as the rock cut, chopping, and dicing to see how the worked with different cutting styles. We cut vegetables, herbs, fruits, and meats. We boned chickens and cut hard foods like squash and pineapple. We used wood and plastic cutting boards, washed the knives by hand, and after the first week, steeled the knives before using. We did not sharpen the knives, and steeling kept them sharp enough for use.

Our favorite Henckels knife overall was the Modernist chef's knife. It's more than 2 ounces lighter than the Classic, so it was not only razor sharp, it was also quite easy to maneuver.

If you want an even lighter knife, you should go for the Solution or other stamped line. If you want a more traditional, heavier German knife--which some people prefer--go with the Classic, which is about the same weight as most other German blades (e. g., Wusthof, Zwilling, etc.).

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About Henckels Steel

All Henckels knives are made with X50CrMoV15 high carbon stainless steel. This is standard German steel used in most brands of German knives (Wusthof, Zwilling), as well as some knives made in the US. You may also see it called 1.4116 steel, especially in the US, but it has the same composition.

X50CrMoV15 steel contains:

• 0.55 % Carbon (C): Enhances hardness, structural rigidity, and edge retention, increases corrosion and wear resistance.
• 15.00% Chromium (Cr): Chromium carbide increases the blade's tensile strength, hardness, and corrosion resistance.
• 0.20% Vanadium (V): prevents grain formation during elevated temperature processing and heat treatment, increasing steel strength and toughness. It also creates carbides, which improve wear resistance.
• 0.80% Molybdenum (Mo): boosts hot hardness and toughness. Additionally, it enhances hardenability and produces carbides that are resistant to wear.
• 0.04% Phosphorous (P): Despite being viewed as an impurity, it may increase steel's strength and process-ability.
• 1.00% Manganese (Mn): enhances the steel's tensile strength and hardness. Increased manganese during the heat-treatment of the steel enhances its capacity to harden.
• 1.00% Silicon (Si): improves toughness and heat resistance.
• 0.02% Sulfur (S): enhances machinability, but excessive amounts are considered impurities.

X50CrMoV15 is an excellent steel for kitchen knives. It is strong, has high corrosion resistance, and can be sharpened to a hardness up to 58 HRC.

Note that not all knives made from this steel will have the same hardness. Hardness is determined not only by the type of steel, but also by the way the blades are finished.

More expensive blades have more sophisticated finishing, such as hot and/or cold tempering, which strengthens the blades and allows them to hold an edge longer. The lack of this higher-end finishing results in softer, but less expensive, blades--such as those found in several Henckels knives.

You can read more about knife hardness and HRC rating in Wikipedia's article on the Rockwell hardness scale.

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About Henckels Handles

Henckels makes handles out of polyoxymethylene (POM), acrylonitrile butadiene styrene (ABS), polypropylene, and stainless steel. The "soft grip" found on the Everedge Plus line is yet another material, probably neoprene.

POM is a hard, durable plastic seen commonly on higher end knives (including Wusthof and Zwilling).

ABS is a slightly softer, less durable plastic seen on less expensive knives.

Polypropylene is a synthetic material similar to ABS. ABS and polypropylene are less expensive materials than POM, so they are typically seen on less expensive knives. However, ABS and polypropylene both make good, comfortable knife handles, though not quite as durable as POM.

Stainless steel handles are most commonly seen on knife handles with a modern or Japanese design. Steel handles typically are not made from the same steel as blades. The Henckels Modernist and Graphite lines have stainless steel handles.

A few Henckels lines have a combination of synthetic and stainless steel handles. This is primarily for looks, and doesn't add to (or detract from) a knife's performance.

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About Serrated Knives

Several of Henckels knife lines have serrated edges: the Henckels Everedge lines have "micro-serrated" blades," and most of the Henckels steak knives are also serrated (and of course, the bread knives, as they should be).

Serrations are tiny sharp grooves along the blade. If you look at the edge of the paring knife shown above, you can see the fine serrations along the edge.

The Everedge knives are marketed as never needing sharpening, similar to the well-known Cutco knives with a serrated edge.

How true is this claim?

It's closer to the truth to say that youcan't sharpen serrated blades, at least not with a standard sharpening tool like a whetstone or pull-through sharpener. The uneven edge requires a special file that you use to sharpen each serration individually.

Serrated blades don't stay sharp any longer than smooth blades made with the same steel. But they can feel like they stay sharper because the serrations tear at food rather than cut. Because serrated blades will tear no matter how dull they are, they give the illusion of staying sharp forever. But they really don't.

Serrated knives are great for bread, but because they tear at food, they aren't great for anything that you want to have smooth cuts. Serrated knives are most popular with beginner cooks or those who are averse to sharpening knives. Professionals and more serious cooks tend to prefer smooth blades for everything except bread.

Serrated knives have a hardness rating, but it may not be accurate because it's not the same as measuring the hardness of a smooth blade, so we didn't include any hardness ratings here ("HRC") for Henckels serrated blades.

If you're the kind of cook who won't keep their knives sharp, then serrated blades might be the right choice. But theydo dull, and because they're so difficult to sharpen, we recommend smooth blades for everyone else.

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Are Self-Sharpening Blocks a Good Choice?

Henckels Modernist 14 pc. self-sharpening set.

Several Henckels sets are available in a self-sharpening block. There's a ceramic honing wheel inside each slot, so every time you pull the knife out of the block, it gets sharpened.

This sounds great, but there are a few problems with this concept.

First, the ceramic wheels aren't going to do a great job of sharpening, so if you never sharpen your knives any other way, they'll stay about 60% of their maximum sharpness. This makes them usable, but less than ideal. And our research shows that this is true for every brand of knife with a self-sharpening block.

Next, every time you sharpen a knife, you remove metal from the blade. So you are removing small amounts of metal each time you pull a knife from the slot. This will shorten the life span of your knives, which is why you steel knives frequently and only sharpen when necessary. (Steeling, or honing, doesn't remove metal; rather, it re-aligns the edges, which helps a blade retain its edge between sharpening.)

So unless you don't care if your knives are at premium sharpness or are really averse to using sharpening tools, we recommend notgoing with a self-sharpening block.

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J.A. Henckels Knives Pros and Cons

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Henckels Classic Review

See Henckels Classic line on Amazon

See Henckels Classic line at Zwilling

8-inch chef's knife about $75

3 piece starter set about $100

7 piece block set with extra slots about $230

15 piece set with self-sharpening block

Classic is Henckels' oldest knife line. It has a very traditional German design, with a full bolster, exposed full tang, and contoured, three-rivet handle. It also uses standard high carbon German stainless steel, the same steel used in more expensive brands of German knives.

Features of Henckels Classic Knives

• X50CrMoV15 high carbon German stainless steel
• HRC 55-58
• Forged blade, full bolster, full tang (exposed)
• 15 degree double cutting angle
• Satin finished blade
• Contoured POM, triple riveted handle
• 8" chef's knife weighs 8.6 oz.
• Made in Spain.

Using the Henckels Classic Knife

Out-of-box sharpness: 245g (new high end cutlery--see the How We Tested section above)

Weight:8.6 oz.

We tested the Henckels Classic 8-inch chef's knife for several weeks, using it in the kitchen for standard jobs such as prepping veggies and fruits, cutting up raw meat, and deboning chickens. We used it on hard foods as well such as pineapple and winter squash.

What we liked:This is a sturdy, durable kitchen knife with a feel similar to higher end German chef's knives like the Zwilling Pro S and the Wusthof Classic. In fact, in using it, it feels almostexactlylike the Zwilling Professional S or the Wusthof Classic, both of which are much more expensive knives. But this knife is made in Spain (not Germany) and lacks the sophisticated tempering done to more expensive blades, which means that though this knife feels like a more expensive knife, it won't hold an edge as long, so it will need more frequent sharpening.

Having said that, this knife was great to use. It's very sharp and has good balance. It does a great rock chop, which some cheaper chef's knives can't do because of a weird shape. The heft helped to cut through chicken bone easily. It held an edge well, with regular steeling before use.

The 55-58 HRC is a pretty standard hardness rating for a German knife, so expect it to be fairly hard and not need too frequent sharpening (though not as hard as more expensive knives with different finishing).

The POM handle is contoured to fit most hands. It's comfortable, durable, and usually seen on much more expensive knives.

Henckels says the Classic knives are dishwasher safe, but we strongly recommend hand washing. Dishwasher detergent has abrasives in it that can dull both the blade and the handle.

Overall, a quality German knife at an affordable price. If you're in the market for affordable forged knives, the Henckels Classic line should certainly be on your list.

What we didn't like:The full bolster adds heft and balance, but makes it harder to sharpen the knife. We prefer partial bolsters, but the full bolster is traditional German design and is a safer choice because it prevents your fingers from reaching the blade.

The blade is quite a bit thinner than on the more expensive Wusthof knife, as you can see in this image:

Wusthof (L) Henckels (R) Classic spine comparison.

But despite this, the knife weighs about the same as a Wusthof and feels durable (most of the weight must be in the handle material).

The spine isn't polished very well, and some users complained that it cut into their hand. We did not have that problem in testing, but the finish is definitely a bit rough.

We also didn't care for the serrated steak knives, but this is a minor issue.

Buying Options for Henckels Classic

Buying options are one of the reasons we love the Classic line: Henckels Classic has a wide range of knives and sets to choose from. They have all the standard German blades as well as santoku knives. Sets include a three piece starter set (no block) and block sets in 7, 15, 16, and 20 piece block sets. Blocks can be self-sharpening or plain. We linked to some of the best buying options above, at the beginning of this section.

There are also steak knife sets and slicer/carving fork sets available.

You can see most of these options on Amazon. To see the full line, go to the Zwilling website.

If you're lazy about keeping your knives sharp, then a self-sharpening block might be the right choice--but we recommend using a honing steel regularly instead, and sharpening the knives a few times a year with a "real" sharpening tool (e.g., whetstone, guided rod system, or pull-through sharpener).

Recommendation on Henckels Classic (Who Is this Knife For?)

The Henckels Classic line is a good line for anyone who wants traditional German design without spending a lot. This is a forged line so it will cost more than the Henckels stamped lines, but the knives are heavier and have better balance.

Which knife or set you buy really depends on your individual needs, but we really like the idea of an expandable block set like the one shown above (left). Your initial purchase is less, and you have extra storage slots that will (ideally) fit knives that you know you want.

Zwilling

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See Henckels Modernist line on Amazon

See Henckels Modernist line at Zwilling

8-inch chef's knife about $40

6 piece studio set about $120

13 piece block set about $150

14 piece self-sharpening set about $200

Henckels Modernist has the traditional German style of the Classic line, with the full tang and bolster, but with its all-stainless blade and handle, the look is much more modern. It uses the same high carbon German steel seen in all Henckels knives (and also in more expensive German knives). It's a great-looking knife, and will complement the decor of most kitchens.

Features of Henckels Modernist Knives

• One of the most popular Henckels lines
• X50CrMoV15 high carbon German stainless steel
• HRC 53-55
• Forged blade, full bolster, full tang (hidden)
• 15 degree double cutting angle
• Satin finished blade
• Modern contoured sandblasted steel handle
• Made in China.

Using Henckels Modernist Knives

Out-of-box sharpness: 240g (new high end cutlery--see theHow We Tested section above)

Weight: 7.4 oz. (this is a different weight than listed on the Zwilling site, but this is our result)

We tested the Henckels Modernist 8-inch chef's knife for several weeks, using it for basic cutting jobs like prepping veggies and fruits, cutting up raw meat, and deboning chickens. We used it on hard foods as well like pineapple and winter squash.

What we liked:This is a great kitchen knife that's beautiful as well as functional. It has the full bolster and tang of a traditional German knife, but with sleek, modern styling. It feels like a much more expensive knife. The Henckels Modernist line is made in China, so even though it's made with high carbon German stainless steel, the knife won't hold an edge quite as well as a knife with better tempering. However, this knife was extremely sharp out of the box and held its edge pretty well with nothing but steeling before use--but it will need more frequent sharpening than a more expensive knife. (How much more frequent? It's hard to say because it depends on use.)

This knife is a joy to use. The blade is sharp and the brushed steel handle is extremely comfortable, with a surprisingly good grip. It feels well balanced and works great with all types of chopping styles. It cut through hard squash, chicken bone, and pineapples easily.

Modernist knives are supposedly dishwasher safe, but we recommend hand washing. Dishwasher detergent has abrasives that can discolor and dull steel.

Overall, the Modernist is a good quality German knife at an affordable price. It was the favorite Henckels knife of everyone who tested it for us. If you want a traditional knife but in a modern style, the Modernist knife line is an excellent choice.

What we didn't like:The full bolster adds heft and balance, but makes it harder to sharpen the knife.

The 53-55 HRC means that this blade will require fairly frequent sharpening, even though it was quite sharp out of the box.

Some reviewers complained that the knife wasn't sharp when it arrived, but ours was sharp. Others complained that the knife dulled quickly, which can be true for a knife with a hardness rating of 53-55 HRC. We steeled ours regularly during testing, and it did not require any sharpening in the six or so weeks we tested it.

Note that the steak knives are serrated, which you may or may not like (we prefer smooth blades because you can sharpen them, even for steak knives).

Buying Options for Henckels Modernist

Being one of Henckels most popular options, there are several buying options for the Modernist line. We listed some of the most popular at the beginning of this section, but if you want to see more, click over to Amazon or to the Zwilling site to see the full line.

If you have a small kitchen or limited counter space, the studio block (above left) is a good choice. You get all the basic knives plus a kitchen shears in a narrow block that won't take up a lot of space.

The other sets are large and include a kitchen shears and a honing steel as well as steak knives. These are nice packages, but you may not need this many knives, even at this low price.

Recommendation for Henckels Modernist (Who Is this Knife For?)

Henckels Modernist knives are a good line for anyone who wants modern design without spending a lot. These are really pretty knives that will look great in most kitchens. They are also quite affordable, especially for forged knives. They were the universal favorite among all the people who tested Henckels knives for this review.

The studio block is our pick, but larger sets are nice if you want all the basic knives as well as steak knives, a honing rod, and a shears. Individual knives are a good choice too if you have a way to store them safely.

Zwilling

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Henckels Solution Review

See Henckels Solution line on Amazon

See Henckels Solution line at Zwilling

8-inch bread knife about $18(recommended)

8-inch chef's knife about $15

12 piece with cherry block about $110

7 piece with self-sharpening block about $110

8 piece steak knife set about $41

Henckels Solution is one of Henckels higher priced stamped knives (though still quite affordable). It has a traditional German handle, contoured with three rivets, and a full tang, but because it's stamped it doesn't have a bolster, so it's much lighter than a forged knife.

We tested the Solution knife because it is one of Henckels most popular lines, but we think for the price, you can do better. For example, you can get the Henckels Modernist knife for about the same price (see above), or if you want a light, affordable stamped knife, you could get a Victorinox or Messermeister for close to the same price, too (links go to our reviews).

Features of Henckels Solution Knives

• One of the most popular Henckels lines
• X50CrMoV15 high carbon German stainless steel
• HRC 50-54
• Stamped blade, no bolster, full tang
• 15 degree double cutting angle
• ABS traditional contoured handle, 3 rivets
• Dishwasher safe (hand wash recommended)
• 8" chef's knife weighs 5.3 oz.
• Made in India.

Using Henckels Solution Knives

Out-of-box sharpness:340g(new high end cutlery--see theHow We Tested section above)

Weight:5.4 oz.

We tested the Henckels Solution 8-inch chef's knife for several weeks (with several users), doing basic cutting like prepping veggies and fruits, cutting up raw meat, and deboning chickens. We used it on hard foods as well, including pineapple and winter squash.

What we liked:The Solution knife felt sharp out of the box, even though it's one of the lowest sharpness testing results we've ever had. It did everything we asked of it, cutting through meats, vegetables, herbs, fruits, and even cheese. It sliced, rock chopped, and deboned chickens very well.

It's a very light chef's knife, which some people prefer and some don't. The handle is comfortable and feels durable.

Solution knives are dishwasher safe, but we recommend hand washing. Dishwasher detergent has abrasives in it that can discolor and dull the steel.

What we didn't like:This knife is a littletoo light for most of our testers, who found that they had some trouble cutting through harder foods like carrots and potatoes, not to mention a squash or a pineapple, which the blade got through, but with a bit of struggle.

This knife is one of the dullest out-of-the-box knife we've ever tested. Steeling the knife regularly before use made it usable, but it wasn't nearly as sharp as the other Henckels knives we tested.

The hardness rating of just 50-54 HRC means that this knife won't hold an edge very well. However, it also means that it's easy to sharpen (because it's soft). We think this hardness rating is too low for a decent quality kitchen knife, but if you're looking for an inexpensive knife, it's a fairly common hardness rating.

From what we've read, the Henckels knives made in India are some of the lowest quality of all the Henckels knives.

The knife also had some rough finishing, so the exposed tang might dig into your hand during use. We did not find the knife unusable, but some reviewers complained that it was painful or even of being cut by it.

Buying Options for Henckels Solution Knives

The Solution line has several buying options, including individual knives and sets. We listed some of the best and most popular options at the beginning of this section. Click over to Amazonfor more options or to theZwilling site to see the full line.

In general we don't care for self-sharpening knife blocks, but in the case of the Solution line, it might be a good choice. These knives will need frequent sharpening because they're soft, so a self-sharpening block is one way to solve that problem. You'll never have razor sharp knives, but you'll have knives that are adequate to tackle most cutting jobs.

If you're looking for individual knives, we think that a Solution knife is a good choice for a bread knife, which is serrated and will last for along time before it feels dull.

Recommendation for Henckels Solution (Who Is this Knife For?)

Henckels Solution knives were our least favorite of all the Henckels knives we looked at, and a least favorite of most of the stamped knives of all the brands we've tested. But the price is hard to beat, so if affordability is your main consideration, then you'll be hard pressed to find German steel knives any cheaper than these.

Buy these knives individually--we recommend the bread knife--or go for the small self-sharpening block. Don't expect these knives to stay sharp for long, and don't expect them to last as long as some of Henckels more expensive lines.

And if you want an inexpensive knife with a better hardness rating, we recommend the Definition and Statement lines.

Zwilling

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Other Henckels Knives We Like

Since these are all affordably priced knives made of the same steel, we think the hardness rating is a good way to choose. Among the forged lines, Classic, Forged Accent, and Forged Synergy have the highest hardness ratings, so those are all good choices. Forged Accent offers a choice of black or white handles and has several buying options.

If you're looking for an affordable stamped knife, then we recommend going with any of the lines that don't have serrated edges. This includes the Definition, Dynamic, Solution, and Statement lines.

We recommend that you stay away from the serrated edge lines, which are the Everedge lines plus the Silvercap line--but if you want serrated edges, then any of these are a good choice; we prefer the looks of the Silvercap line.

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Caring for Henckels Knives

Henckels knives are easy to care for. Most of them are dishwasher safe, so you can just toss them in the dishwasher if you want to. But we recommend hand washing to get the longest life out of your knives. Dishwasher detergent contains abrasive materials that can dull both the blades and the handles--and banging around in a dishwasher isn't good for sharp knives, either.

Hand washing is easy to do. In most cases, a quick wipe with a soapy sponge and a rinse will do the trick. Then let the knife air dry.

Some reviewers complained of blades rusting, so if you want to avoid that, dry the blades after washing. Stainless steel is rust resistant, but it is not rust proof, so itwill rust if left to sit in wet conditions. While air drying is probably fine, wiping a blade dry after washing will ensure the least possible amount of rust forming on the blades.

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The Best (and Easiest) Ways to Sharpen Henckels Knives

See Henckels honing steels on Amazon

See Henckels pull-through sharpeners on Amazon

Here, we are talking about smooth blades, because you can't sharpen serrated blades without a special tool.

First, you need a steel, also called a honing rod. It is extremely important that you get into the habit of steeling your knives before every use. Doing so will keep the blade in top condition and reduce the need for sharpening. Knives that are regularly steeled before use stay sharper for longer and so need to be sharpened less frequently.

If you buy a set, you may get a honing steel. If not, they aren't expensive and they are an essential tool you need to keep your knives in good condition. Look for one that's at least 10 inches long, with a handle that keeps your hand away from the sharp blades. We recommend ceramic steels because they're harder than steel steels and do a better job aligning the blade.

To use the steel, pull the knife edge along the steel, sweeping from handle to tip to make sure you cover the whole blade. Do a few passes on each side of the blade, trying to keep the edge at a 15 degree angle to the steel (this will be a very narrow angle).

Here's a link to a great YouTube video on how to steel your knives.

Henckels pull-through sharpener.

When it is time to sharpen your knives, you have several options. If you want the sharpest edges possible, you need to learn how to use a whetstone (difficult) or a guided rod system (not as difficult, but there's a learning curve). If you just want your knives to be adequately sharp, you can go with a pull-through sharpener like the one shown here and linked to at the beginning of this section. Or you can go with an electric pull-through sharpener like the Chef'sChoice Trizor XV, which is easy to use but can remove a lot of metal from the blades, shortening the lives of your knives.

You can also choose to send your knives out to have them professionally sharpened, which is inexpensive and you are guaranteed good results (though not as inexpensive as doing it yourself). Unfortunately, you have to get along without your knives for a week or two while they're being sharpened.

You do not have to buy the same brand of honing steel and sharpener as your knives. Any honing steel will work--though ceramic steels are considered the best option by most experts--and the most important thing about a pull-through sharpener is that it has the same angle as the cutting angle on your knives. All Henckels knives have a 15 degree cutting angle, which is the most common angle on knives today. Thus, most pull-through sharpeners will work--but if you go with a Henckels sharpener, you can be sure it has the right cutting angle.

Is it important to retain the factory cutting angle? Yes and no: if you invest a lot in your kitchen knives, then you should probably keep the cutting angle they come with. If you buy less expensive knives, then it doesn't matter as much. But in general, a 15-degree cutting angle is sharp enough to cut through anything, but not so narrow that you have to worry about the blade chipping.

For Henckels knives, we recommend keeping the 15-degree cutting angle.

If you want to learn more about your sharpening options, see our article A Beginner's Guide to Knife Sharpeners.

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Kitchen Knife Buying Guide

Here is a guide on how to shop for kitchen knives. We tried to include all the important factors to consider before you buy.

Sets or Individual Knives?

Sets are a great way to get several knives at once, and often a means of storing them (a block, that is), a honing steel, and a kitchen shears, as well. But if you buy too large a set, you may end up with knives you rarely or never use, whereas if you buy individual knives, you'll be buying knives you know you like and want.

Another consideration is that you can return an individual knife, but if you buy a set and don't like some of the knives, you're stuck with them unless you return the whole set.

Also, when you buy individual knives, you can have more than one of each type of knife. Why would you need more than one, say, chef's knife? Well, if you're preparing an involved meal, you may need your knife for more than one type of food, and if you have more than one, you won't have to wash your knife. Or you may just like the look and feel of a few different sizes and styles of knives, and use them for different tasks.

So before you buy a large set, think about all the knives in the set and if you'll use them all. You may not get a lot of use out of a utility knife or a slicer knife, whereas youwillget a lot of use out a second chef's knife, or a santoku knife.

On the other hand, a set is a great way to get a lot of knives at once, and usually for less than what you'll pay buying individual blades. Just be sure you're getting the knives you want, and that you'll use all the knives in the set.

You may also want to consider buying a small set of the basics, like a three-piece chef's knife, utility, and paring knife. Or, if you really want a block for storage, you can get a block that has open slots so you can expand your collection with the knives you really want, like this 7 piece Henckels Classic block.

Storage

Another reason to not buy a knife set is storage. If you don't have a lot of counter space, a block may not be the right choice. Instead, just buy the knives you need--for most people, that's a chef's knife, a bread knife, and a paring knife (see the next section)--and keep them in a drawer (be sure to use a knife organizeror putguardson the blades--don't nstore knives loose in a drawer as it can damage them).

You could also consider a smaller knife block. Magnetic blockstake up less space and can usually sit right next to a wall. If they're double sided, they can hold about 8-10 knives. You can buy them separately, then fill them up with knives of your choice.

For more on knife storage, see our articleThe Best Way to Store Your Kitchen Knives.

Which Knives Do You Really Need?

Most cooks need just three knives: a chef's knife, a paring knife, and a bread knife. You might need different knives, depending on how you use your knives. But if you're a beginner, these are the basic kitchen knives. You can expand your collection as you know you need (or want) different knives.

We don't want to tell you which knives you need or don't need. Rather, we want you to figure it out yourself, based on your cooking style. Do you really need a slicer? Or a fillet knife? Or a serrated utility knife?

Overall Fit and Finish

Overall fit and finish is about how a knife looks and feels.

Inexpensive knives in particular can have rough finishing such as sharp, protruding tangs and poor quality rivets, meaning the knife will be unpleasant to use and also that it might not last very long. You want to avoid knives like this.

Look for these things:

• A smooth handle and bolster: no protruding rivets or rough spots that could dig into your hand.
• A smooth tang: good quality knives have a rounded, polished tang (when exposed) that feels smooth in your hand.
• Transitions from blade to handle: no crevices or looseness where the blade and handle meet, so the knife is solid throughout and there are no spots to collect food and other particles.

Henckels knives are an affordable brand, and they sometimes have rough finishing, especially on the lines with an exposed tang. We noticed this in our testing, but found the knives comfortable despite the slightly protruding tang.

Whichever brand of knife you go with, be sure you can use the knife comfortably before you decide to keep it.

Blade Considerations

The blade is the most important consideration for most buyers. You want good steel that's sharp and can hold an edge.

When you buy an economical brand, there will always be a few compromises. The steel may not be as good as more expensive knives, or the way it's finished may cause the steel to lose its edge faster. These are standard considerations with an entry level brand such as Henckels, and you should know that going in. It doesn't mean these knives aren't worth buying; it just means that you should know what you're getting before you buy.

Here are some other important considerations.

Forged Vs. Stamped

The two main types of kitchen knives are forged and stamped.

A forged blade is heated under pressure and pounded into shape. Forged knives have a bolster, which is the area of wider steel where the blade attaches to the handle. A bolster adds balance, increases weight, and helps to protect fingers from the sharp cutting edge. It is the mark of a forged knife.

The heat and pressure of forging strengthen a blade and improve its ability to hold an edge. Forging is a more expensive process than stamping, which is why forged knives are almost always more expensive than stamped knives.

Astamped blade is cut from a sheet of steel, so it has the same thickness from the tip to the heel (or butt if it's a full tang knife). Of course, the edge is ground, but if you view a stamped knife from the top, the spine will be the same thickness throughout. Thus, a stamped knife has no bolster. This makes stamped knives lighter than forged, and in many cases, not as well balanced. However, some people prefer the lightness of a stamped knife, and they are easier to sharpen than a full bolster forged knife. (Partial bolster forged knives offer the best of both worlds, but Henckels doesn't make any partial bolster knives, so we won't talk about them any more than than this.)

A few years back, forged knives were considered to be the far superior choice, but today, you can find a lot of good quality stamped knives. Some brands of stamped knives are considered premium, such as Global.

You can also find poor quality forged knives, such as some of the brands made in China and sold at ridiculously low prices (don't fall for it).

Reasons to choose a forged knife include durability, balance, and edge retention.

Reasons to go with a stamped blade include lightness, comfort, and price.

As long as you pick a quality brand, you should be happy with either choice, depending on what you prefer.

Steel Type

This is an introduction to knife steel. Steel is a huge topic and we are only touching on the basics. But if you're shopping for a knife, understanding these basics will be a huge help.

Kitchen knives are made from three types of steel: stainless steel, carbon steel, and high carbon stainless steel.

Stainless steel is the cheapest knife steel. It's soft, so it doesn't hold an edge very well. You'll see stainless steel on the cheapest knives.

Carbon steel is the opposite: it's very hard, and is often the choice of professional chefs because it holds an edge sowell. This saves chefs time in the kitchen because they need sharpening so infrequently. However, carbon steel is not corrosion resistant, so it rusts easily. You have to dry carbon steel blades aftereverywashing or they'll rust.

For home cooks, usually the best knife steel is high carbon stainless steel, which has a higher percentage of carbon than regular stainless steel (such as that used in cookware), which makes it the best middle ground: hard, durable steel that can also resist corrosion.

Nearly all knives marketed to home cooks are made of high carbon stainless steel. In fact this is so standard, that some knives are marketed as stainless steel but are actually high carbon stainless steel. If a knife is marketed as stainless steel, make sure it's high carbon before you buy.

There are two main types of high carbon stainless steel: German steel and Japanese steel.

German steel is softer and more durable (lower carbon content), but needs more frequent sharpening. Japanese steel is harder (higher carbon content) and holds an edge longer, but can chip because it's more brittle.

German high carbon stainless is the best steel choice for most cooks and for all around kitchen knives. Japanese knives are beautiful and sharp, but they need more care, are more specialized, and are better for more advanced cooks. They are exquisite tools when you use them for the right tasks, but are not good for hard foods and bone, so they are not as versatile as German steel knives.

All Henckels knives are made from high carbon German stainless steel, the same steel used in much higher end knives like Wusthof. So they are durable and will resist corrosion, but they don't have the high end tempering and finishing of more expensive knives, so they won't hold an edge as well.

Steel Hardness

Steel hardness in knives is measured by the Rockwell Scale. The "HRC" rating of a knife is its hardness on the Rockwell scale. Kitchen knife hardness can vary widely, from about 50 HRC seen in inexpensive blades, up to 65 HRC for super high-end Japanese steel.

German knife hardness ranges from about 54-58 HRC. This is hard enough to be durable, but soft enough to be easy to sharpen. You will see lower hardness ratings in inexpensive knives, but anything lower than about 54 HRC is going to need frequent sharpening. (If you have a limited budget, this is okay; just know that the softer the blade, the more often you'll have to sharpen it.)

Japanese knife hardness ranges from about 58-65 HRC. The harder steel allows Japanese blades to hold an edge longer, but the higher you go above 60 HRC, the more easily a blade will chip, so you have to be very careful how you use such a hard knife.

Henckels knives range in hardness from 50-58 HRC. We recommend not going below about 54 HRC, but if you're on a budget, a softer knife isn't a deal breaker; it just means it won't stay sharp as long as harder blades.

Sharpness

A brand new knife should be razor sharp, so if it isn't, you should return it. A knife that arrives dull indicates a quality control issue by the maker.

On the other hand, sharpness is not the only indication of a quality knife. Any piece of steel can be made to be absurdly sharp with the right technique. So you want to think about how long a blade will hold its edge, too.

The sweet spot for sharpness is around 57-59 HRC. Most Henckels knives are in this range or below, with the lower priced lines having a lower hardness rating. You'll pay less for softer steel (or should, anyway), but that's a tradeoff a lot of people on a budget are willing to live with.

If you go much harder than this--like most Japanese knives are--you'll have superb sharpness that lasts, but it will cost more.

Cutting angle diagram.

The cutting angle is the angle at which the knife is sharpened. The cutting angle largely determines how a knife feels during use. Cutting angles on kitchen knives can vary from 9-25 degrees per side (18-50 degrees total).

Probably the most common cutting angle is 15 degrees double bevel. This means that the knife has a fifteen degree angle onboth sides of the blade, or a total of 30 degrees, often referred to as 30 degrees total orinclusive.

Most knives sold in the American market have a 15 degree double bevel, or something close to it. Some Japanese knives can have much thinner cutting angles, which makes knives a lot of fun to use but makes them more fragile, too.

At one time, a 20 degree double bevel was the standard for German (and American) knives. You can still find knives--and knife sharpeners--with this angle, but most today are closer to 15 degrees. A 15 degree cutting angle feels sharp yet is still quite durable, so it's become popular for German, American, and Japanese knives alike.

Some Japanese knives are only angled on one side, with the other side completely flat. These are specialty knives, used for extremely thin slicing, such as for sushi. Most Japanese knives sold in the American market have a standard double cutting angle, but be sure this is what you're getting (unless you want a single bevel knife).

Size, Weight, and Balance

How a knife feels while you're using it is affected by its size, weight, and balance. You should try different knives to find out what your preferences are.

Chef's knives, for example, vary greatly in design, including length, width, spine thickness, balance, and more. Eight inches is the standard length for a chef's knife, and the size we typically do most of our testing on. If you have large hands, you may prefer a longer knife, or if you have small hands, you may prefer a shorter one.
There are a lot of choices.

Look at these blade features when buying a knife (in particular, a chef's knife):

• Blade height: A blade should be tall/wide enough to provide knuckle clearance (the space between your fingers and the cutting board). Handle placement matters, too, for knuckle clearance.
• Belly: The belly of the knife is where the cutting edge curves up to the tip of the knife. It should provide a good rock chop motion. Not all chef's knives do this well, so try it out. Or, if you like up-and-down cutting, you may want the opposite of a curved belly, such as a santoku or nakiri knife, which have a nearly flat cutting edge.
• Spine thickness: You want a knife that's thin enough to feel nimble, but thick enough to be durable. There is a wide range of spine thickness among chef's knives, from 1.5mm up to about 3.5mm, so be sure to get the spine thickness you want. They'll have a different weight and feel when using, and the only way to know what you prefer is to use different knives.
• Length: Chef's knives can be as short as 4 inches or as long as 14 inches, with 8 inches the sweet spot for most cooks. A too-long blade can feel cumbersome to use, so be sure to get the right length for you.
• Balance: Balance isn't as important for home cooks who don't use their knives for hours on end like pro cooks, but good balance is crucial to how a knife feels in your hand. The center of gravity should be where the blade meets the handle; this is the mark of a well-balanced knife. If the balance is off a little, it's not the end of the world, especially if the weight is more toward the blade, as it often is with stamped knives. But if it's too far off, it can feel awkward to use and cause hand strain and fatigue.

Handle Considerations

The most important handle considerations are shape, size, and material.

Shape

It's a given that a handle should feel good in your hand. But that can be hard to determine until you've used the knife for several hours, on different foods and different cutting boards.

Knife handles can be contoured, with swells to fit your grip, or they can be round, oval, or flat. There are several handle shapes to choose from, but most German knives are contoured for grip with flat sides, and tend to be quite comfortable in the hand.

A handle that doesn't fit your hand can be hard to use and cause fatigue, strain, and even blisters.

Henckels knives have contoured handles with flat sides, standard to German brands.

Size

A handle should also be long enough and thick enough to fit your whole hand. For example, if you have particularly large hands, some handles can be too short. This will cause the knife to feel awkward and uncomfortable.

Material

The most common options for handle material are wood and synthetic, although there are many different varieties in both categories. A few knives have stainless steel handles.

Wooden handles can be made from cheap woods or very expensive woods. All wood handles have a warm, organic feel that most people like. Wood handles are generally durable, but can harbor bacteria more easily than synthetic materials, and you can't put them in the dishwasher.

Synthetics range from soft and textured (seen mostly on inexpensive knives) to hard and smooth (usually on higher end knives). Cheaper synthetics like polypropylene are soft and not very durable, which means they can melt or crack when exposed to temperature extremes. Harder, more expensive synthetics like POM are durable, and won't melt, crack, or discolor when exposed to heat or cold.

All synthetics make good handles, including inexpensive ones. They won't harbor bacteria like wood handles can, and they tend to feel comfortable in the hand.

There are also wood/synthetic composites such as pakkawood, and fabric/resin synthetics like micarta and G10. These make excellent handles that look and feel organic, yet are also very durable. (No Henckels knives have composite handles.)

Stainless steel handles can be surprisingly comfortable and provide good grip--we love the handle on the Henckels Modernist line.

Most Henckels handles are synthetic, and a few are stainless steel.

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Henckels Knives FAQs

Here are some common questions about Henckels knives.

Which Are Better, Henckels or Zwilling Knives?

Zwilling and Henckels knives are made by the same company (Zwilling), but they are not the same. Henckels knives, officially called Henckels International, have the single man logo on the blade. They are made in China, Spain, and India--depending on the line--and are affordably priced lines marketed to beginner and entry-level cooks. Zwilling knives, officially called Zwilling-J.A. Henckels, have the twin logo on the blade and are made in Germany, with higher end tempering and finishing. Both brands are made from high carbon German stainless steel, but Zwilling knives are the better quality (and more expensive) choice.

How Can You Tell the Difference Between Henckels and Zwilling Knives?

The easiest way to tell, as they are often listed incorrectly on Amazon and other sites, is that Henckels knives have asingle manlogo on the blade, and Zwilling knives have atwinlogo on the blade.

Are Henckels Knives Forged or Stamped?

Henckels makes both forged and stamped knives, but are probably best known for their inexpensive stamped knives.

What's the Best Line of Henckels Knives?

For a forged line, Henckels Classic is the best choice. They have sharp blades with a good hardness rating and durable POM handles, all for a reasonable price. For a stamped line, both the Definition and Statement lines have the highest hardness rating so will provide the best bang for your buck.

Are Henckels Knives Dishwasher Safe?

Most Henckels knives are marketed as dishwasher safe, but Henckels recommends hand washing for longest life. Dishwasher detergent can dull both handles and blades, causing knives to wear out faster.

Where Are Henckels Knives Made?

Most Henckels knives are made in China, and a few lines are made in India and Spain.

What Kind of Steel are Henckels Knives Made Of?

All Henckels knives are made with high carbon German stainless steel (X50CrMoV15). This is the same steel used in much more expensive knives, including Wusthof and Zwilling.

What Is the Cutting Angle of Henckels Knives?

All Henckels knives have a 15 degree cutting angle (30 degrees total).

Will Henckels Knives Rust?

Yes, Henckels knives can rust. In fact,all stainless steel knives can rust because stainless steel is not rust proof, it is only rust resistant. To prevent rusting, don't let your knives sit in water for long periods, and always rinse thoroughly after using on acidic foods (such as citrus fruits).

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Final Thoughts on Henckels Knives

Henckels knives--officially J.A. Henckels International knives--are an affordable brand marketed to beginner cooks and people on a budget (or those who don't want to spend a lot on kitchen knives). But for a budget knife line, they are a good choice because they're made from good quality high carbon German stainless steel and backed by a lifetime warranty.

We recommend avoiding the serrated lines ("Everedge") and the softer lines (that is, those with a hardness rating below 54 HRC). But if you buy the right line, your Henckels knives can last for decades.

Thanks for reading!

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