In addition to this Zwilling Pro, I also own an old Zwilling Gourmet and a Zwilling Four Stars chef's knife (all 8''). I also own four International J.A. Henckels (boning, trimming, slicing and chef). So I can make comparisons.
What I like about the Zwilling Pro 8 inch chef's knife: beautiful very sharp and very fine V-shaped profile, comfort thanks to the large handle and the large curved bolster (superb pinch grip, thumb and index finger on the back of the bolster/forged blade junction), the very practical design of the curve of the blade (it was a very nice unexpected surprise).
What I don't like: despite its great looks, the Zwilling Pro 8-inch Chef's Knife is not a kitchen workhorse but a large, thin, sharp knife with rather soft steel. I had to remove a small nick on the blade, and the steel isn't much harder than my Spear&Jackson machete and without a doubt softer than my other knives: hunting, folding and bushcraft knives, and even than my other Zwilling or Henckels International. Yes it is razor sharp, but I wouldn't trust this Zwilling Pro to cut anything other than meat, vegetables and fruits. I would trust my Zwilling Gourmet to cut a chicken, but not this Zwilling Pro because the edge is way too thin, soft and fragile for this kind of task. At least it will not chip like a hard Japanese knife. Finally about the finition: clean German work, but the exposed tang is not flush everywhere and there are some place where you can feel the sharp angle of the steel tang between the black synthetic slabs. For the price of this knife made in Germany I expected a better finish.
So a good sharp knife with a nice innovative and practical design, but improvements can be made.
