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ZWILLING Pro 10" Chef's Knife

MSRP: $238.00
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Due to global supply chain issues and increased demand, items shipped directly from the manufacturer may arrive later than anticipated. Estimated arrival will be communicated when available from the manufacturer. Expedited shipping not available.

This chef’s knife is versatile and user-friendly.  The blade has a broader curve in front to enable the rocking motion of Western cutting, and the straight back is perfect for the Asian chopping motion.  The full length of the blade is usable when cutting, and it can be sharpened from bolster to tip. The curve of the bolster supports the professional pinch grip, thumb and index finger on the blade, ensuring safe cutting and less fatigue.  Designed in Italy by Matteo Thun.


  • Curved bolster facilitates cutting with improved precision, safety and comfort
  • ABS handle is durable and resilient
  • SIGMAFORGE knife forged from single piece of Special Formula High-Carbon NO STAIN stainless steel
  • Precision honed blade and laser-controlled edge gives ideal cutting angle for sharpness and durability
  • Ice-hardened FRIODUR blade begins sharper, stays sharper longer, and has superior resilience
  • Full tang and handle are triple-riveted for stability
  • Dishwasher safe, hand wash recommended
  • Made in Germany
  • Curved bolster encourages cutting with improved precision, safety, and comfort.
  • Ice-hardened FRIODUR blade for a sharper edge that lasts longer.
  • Made in Germany.
  • Construction:
  • SIGMAFORGE blade, forged from single piece of special formula High-Carbon No Stain steel.
  • Precision-honed blade and laser controlled edge.
  • Full tang and handles are triple-riveted for superb stability.
  • Cleaning:
  • Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
  • Clean under warm water with mild soap and non-scratch cloth or sponge.
  • Dry immediately
  • Use & Storage:
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
  • Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.