Zwilling J.A. Henckels Twin Cermax M66 8-Inch Chef's Knife

An update after 5 months of daily usage.I needed to sharpen it only after 5 months of daily use. I am impressed. The edge retention is exceptional.I used a 8000 grid ceramic stone really just to touch up the edge, and it was, to my surprise, very easy to sharpen the zdp-189 edge. The cutting edge is very thin and sandwiched between 2 pieces of soft steel. The construction is very precise and the hard metal is very thin making it easy to sharpen. This is better than all my other hand hammered gyuto from Japan costing much more than this Henkel. I have a pocket knife that is solid zdp-189 and it is nearly possible to sharpen it.—-original review——I think this represents the best of both worlds. The Henckel’s traditional pattern of a French style chef knife and the thin and hard PM steel blade (hitachi’s zdp-189 aka mc66) contributed to a unique chef knife.Henckel stated HRc 66 which is very hard for kitchen knives (Japanese knives typically are hardened to 61 while Germans 58). Super hard levels in the range of HRc 61 and above is usually seen in fish slicers e.g. Yanagiba. The blade of this Henckels is thinner than a traditional German knife e.g., Henckels “Professional” series, but I think it is still thick enough that the double edge is not overly brittle. I cut squashes with it and the edge stayed fine - no chips. I am a little wary with the tip though and I won’t be using it to pop the joints on chicken bones or to start a cut on a hard squash. The MC66 steel can be tempered to hardness level just like carbon steel (e.g. hitachi white #1) but is stain resistant which requires less care than a blade made of carbon steels.This Henckels also has a well made handle that is more in shape like a traditional Japanese chef knife (“Wa handle) but is made of steel (full tang) and micarda. It is very well made with perfect seams and finishes. The knife as a whole is handle heavy unlike most Japanese Gyuto which are typically blade heavy or German’s neutral way of balancing near the bolster. It felt weird holding an 8” chef knife that is so weighty in the handle but I got used to it quickly. The thin blade just slices through hard vegetables with little or no wedging. Slicing boneless meat is nearly as effortless as using a sujihiki or Yanagiba but without the benefit of a longer blade. I fileted some fishes with it as well and it worked admirably.My only complain is the spine - it is smoothed but not relieved to provide comfort in a pinch grip for extended use.So far I have been using it with the factory edge which is very sharp (it slices kitchen paper towels), but I will soon polish the secondary bevel on a 8k whetstone to see how it fares making sashimi.This Henckels represents a great price compared with the newer Miyabi series (the black line) at less than half the price while loosing the decorative pattern welded clashing but tempered to a higher hardness.I’ll be using it more and will return to this review after I put some more mileages on it.

Love the handle and razor sharp

No lo recomiendo,no se obtiene un buen filo y la duración del filo es mala

I have owned 2 of the Henckels Twin Ceramx M66 knives for 4 years and find them to be very high performance for softer vegetable slicing and cutting bone out meats. The edges are very hard and prone to microchipping and stains from acidic foods like citrus. I must sharpen on DMT course and fine diamond plates to maintain the edge. Hard rinds and bones are problems that can cause chips from these blades. Again very high performance steels for knife blades.

I got this knife as "new" from ebay. I paid slightly less for a supposedly "brand new" knife. Upon 1st examination, the knife appears new but a closer look reveals tiny pits and with a 10x loupe I can see many gaps, small breaks, and other signs of use or if new, poor storage methods. The knife is still arm hair shaving sharp though it surely needs a steel. I bought it because of the powdered MC 66 steel in the blade core.(MC 66 is Henckels' own name for Micro Carbide w/ Rh 66 hardness. The cutting edge steel is actually Hitachi ZDP-189, an ultra hard, high quality exotic steel; the same used on Henckels' 7000MC Miyabi series. The cutting edge has the "Honbazuke" edge which is sharp! I guess now I get to see how well I am able to get the blade up to like new condition. I'll try to remember to add a comment to this post to let you know my luck, but first I have to find the blade angle from Henckels. All the sharpening information came with my TCuisine which I bought new but did not come with my not "unused,new" knifeI like the feel and weight of the Twin Cermax chef's knife better than the Henckels Twin Cuisine chef I already own. The TCermax is definitely Japanese cutlery vs the heavier German construction of the TCuisine.The Shun Elite Ken Onion chef I have I would have to rank #1 because of the ergonomics and the way the bolster meets the blade. It's just more comfortable to me. But since I'm an amateur and won't be cutting all day I think the TCermax will be my go to chef knife because of its lighter weight, thinner blade, and its a little easier to maneuver than the KO. I think the SG-2 powder steel in the KO and the MC-66 in the TCermax compare very closely.I have tested these two knives and a Tojiro DP 6" utility knife F-800 cutting carrots, slicing an onion, and slicing tomatoes. I'll have to say they all perform amazingly well, specially compared with my old hardware store carbon steel knives. I think the extra heft of the KO let it go through the carrots a little better than the others(remember my TCermax had a less than new blade) . The big knives went through the onion with ease with the Tojiro right behind and the tomatoes just melted before all three.This little test just shows me that good sharp knives make cutting in the kitchen a pleasure rather than a chore. I can also recommend the Twin Cermax with no restrictions. It is high quality, will hold an edge, feels good in my hand, maneuvers well, and is a great knife for the money.If I could do it over I would definitely get the new knife; the little money difference in such a high quality item is not worth the gamble.

Great knife you get a western style chef knife but it has the narrow edge of a Japanese chef knife and its made by the best cutlery company in the world in Japan its hard to beat this. It cuts vegetable and meat with ease. You can drop a tomato on the knife and it will easily split it in half. You can achieve paper thin cuts just like those chefs on youtube. The problem is this knife is very hard that makes it easy to damage if dropped and it takes a while to put a good edge on it when it dulls. Fortunately it dulls very slowly. All in all if you can spare more money for the Kramer line go with that otherwise this is a fantastic guy for any chef or home cook.