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Zwilling Knives — German Craftsmanship for Your Kitchen

Engineered in Germany. Ice-hardened steel. Built to last a lifetime of slicing, dicing, and chopping.

FIND YOUR PERFECT KNIFE

learn a little knife terminology...

Tang, spine, bolster — these are just some of the terms you’ll hear when comparing kitchen knives. When choosing the right Zwilling knife, understanding key blade and handle features helps you select the best tool for your cooking style. Below, we break down the main parts of a knife so you can make a confident decision.

Plastic Handle

Zwilling plastic handles are shock- and scratch-resistant, engineered for durability and stability even under varying kitchen temperatures. While these handles are technically dishwasher safe, we strongly recommend handwashing to extend the finish and appearance.

Partial Tang

A partial tang describes a blade tang that is bonded into the handle rather than extending through it. Zwilling’s Four Star series uses this design to balance performance and ease of handling in everyday kitchen knives.

Full Tang

A full tang means the blade’s steel runs the full length of the handle shell. In Zwilling’s Professional “S” series, the full tang is riveted and visible — offering excellent balance, strength, and control in chef’s knives.

The Bolster

The bolster is the thick junction between blade and handle. In Zwilling knives, bolsters reinforce this transition area, absorbing stress during chopping or heavy use. A full bolster helps prevent bending and gives a smooth, seamless transition from blade to handle — enhancing stability and ergonomics in the knife.

Knives Without a Bolster

Knives without bolsters (common in stamped blades) omit that thick junction, making the knife lighter and more maneuverable. This design is suitable for cooks who prefer agility and quick, precise cuts.

The Spine

The spine is the back (non-cutting) edge of the blade and is noticeably thicker than the cutting edge. Because it’s not sharp, it’s a safe place to rest your palm when you need added control during chopping or pushing motions.

Fine Edge

A fine edge blade (double bevel) gives clean, precise cuts, especially when employing push, slicing, or rocking techniques. For tasks that demand accuracy and control — like dicing or chopping herbs — a fine-edge Zwilling knife excels.

Serrated

Serrated knives (or saw-tooth edges) are ideal for slicing through foods with a tough exterior and soft interior — for example, crusty bread, tomatoes, or some cheeses. The teeth grip and cut without compressing soft tissues, giving clean results where straight edges might struggle.

For nearly 300 years, ZWILLING J.A. Henckels has set the standard for premium kitchen knives. Founded in 1731 in Solingen, Germany — the historic center of fine cutlery — Zwilling remains one of the most respected knife manufacturers worldwide.

Each Zwilling knife is the result of meticulous German engineering, cutting-edge metallurgy, and enduring craftsmanship. From early master blacksmiths to modern production experts, the brand has never wavered in its commitment to excellence.

Unmatched Heritage

Zwilling’s reputation is rooted in centuries of precision forging, rigorous quality control, and continuous innovation to meet the needs of professional chefs and home cooks alike.

Advanced Technology

Zwilling’s Friodur ice-hardening process improves blade hardness and durability, while SIGMAFORGE forging ensures strength, balance, and consistent performance across the range.

Built to Last a Lifetime

With proper care, your Zwilling knife will retain sharpness and reliability — earning its place as a trusted, long-term tool in your kitchen arsenal.

Shop Zwilling

  • Steel Blade Composition

    Each Pro knife is made from Zwilling’s proprietary formula steel, optimized with the right ratio of chromium and carbon. The blade undergoes Friodur ice-hardening, enhancing edge retention, corrosion resistance, and flexibility. Through SIGMAFORGE forging, each knife is shaped from a single steel piece to improve balance and consistency across the line.

  • Blade Geometry

    The blade is ground to a precise V-edge (approximately 30° total angle) to slice cleanly and glide through ingredients with minimal resistance — whether chopping vegetables or carving meats.

  • Handle

    Zwilling Pro knives sport a classic three-rivet full tang handle design, ensuring balance, control, and professional feel in the hand during extended use.
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knife care + Maintenance

Make Your Zwilling Last

  • Hand wash only; avoid dishwashers to preserve blade integrity and finish
  • Hone the blade weekly with a quality honing steel to realign the edge
  • Sharpen only when the blade begins to lose cutting performance
  • Use premium sharpening stones or approved professional sharpening services
  • Store safely — in a knife block, magnetic strip, or blade guard — to protect edges and prevent damage
  • Avoid contact with hard surfaces (glass or stone) to protect the edge
  • Dry the knife thoroughly before storage to prevent moisture-related issues

Can’t find the Zwilling knife or set you want? We’re happy to assist with custom orders or special requests. Please provide your details and requirements below.