The Complete Guide to Zwilling Knives: Every Series Explained

Let's start with what made Zwilling famous: traditional German forged knives with full bolsters. These represent centuries of knife-making heritage, and they're still available today in several distinct series.

The Professional S is the foundation of Zwilling's fully forged lineup. Like all full-forged Zwilling Knives, it has a one-piece construction, with a single piece of metal running from the tip of the blade to the butt of the handle. The full bolster extends all the way to the edge of the blade, a classic German forging style dating back to the 1700s.

The Professional S is forged from German Friodurx2 ice-hardened high-carbon stainless steel, with a Rockwell hardness of 57. That's a sweet spot because it means these knives balance edge retention with durability, letting you use any cutting technique you want. Rock chop, push chop, cross chop, slicing, mincing, these blades handle it all.

The handles are made from POM (a resin-based synthetic material) with triple rivets. POM is nearly indestructible and won't warp with humidity or water exposure, so you don't have to baby these knives. They're built to work hard and can handle abuse. Still, please don't put them in the dishwasher!

Best for: Home cooks and chefs who want old school German craftsmanship, love the weight and feel of a full-tang full-bolster blade, and need a knife that can handle any technique without worrying about chipping or fracturing.

The Four Star series is very similar to the Professional S in construction, with a fully forged, full-bolster, enclosed, full-tang, triple-riveted POM handle and the same 57 Rockwell German stainless steel.

The Four Star has a different handle shape and feel that some people may find more comfortable, especially in commercial kitchens. Made from the same POM material, the Four Star handle fully encloses the tang (the metal that extends into the handle) for a more curvy, ergonomic feel. Otherwise, you're looking at the same high-quality German forging and the same performance characteristics.

Best for: Professional cooks who prefer a more rounded handle feel and a traditional full bolster design.

Zwilling recognized that while full bolsters are traditional, they can make it harder to sharpen the entire length of the blade, as the bolster impedes the edge at the heel. Enter the demi-bolster series, where the bolster curves away from the edge, giving you full access for sharpening while maintaining structural benefits and that premium forged feel. Not to mention, it's a lot more comfortable on your fingers in the pinch grip.

The Zwilling Pro is the most popular series in the entire lineup. It features that curved, flared demi-bolster design that looks modern and performs exceptionally well. The construction is still fully forged from a single piece of steel, with full tang construction and triple rivets, using the same 57 Rockwell German stainless steel as the previous series.

What makes the Pro special is the blade profile. The chef's knife has a pronounced curve from the mid-blade to the tip, making it particularly well-suited for rock chopping. Suppose you prep a lot of herbs, garlic, and vegetables with a rocking motion. In that case, the Pro's curve facilitates that technique beautifully.

Pro Tip: If you're confident with tap and push chopping, go with a 10" Zwilling Pro Chef's knife because you'll have more of a straighter mid-blade, making more contact with the cutting board, but you'll still get the swooped curve at the tip for rock chopping.

Best for: Cooks who love rock chopping, appreciate the comfort of the pinch grip, and want a modern take on German-forged knives with easier sharpening.

If you love the demi bolster of the Zwilling Pro Chef's Knife but want a more centered tip like the full-bolster series, then the Pro Traditional 8" Chef's Knife or 7" Slim is for you. The tip of the blade is less curved, so it meets the spine at a more central point, unlike the Pro's spine leaning tip. The less-curved tip lets you get a solid tap chop with the blade tip without overextending your wrist. However, it still rock chops perfectly fine!

Now, let's say you want the Zwilling Pro but a different handle color. Then the Pro Le Blanc is your only option, with its bright white POM handle!

Lots of "Pro" talk. Let's simplify these names and how some of the knives are designed.

• Professional S (spelled out) = Full Bolster
• Pro (abbreviated) = Demi-bolster
• Pro Le Blanc = Demi-bolster
• Pro Traditional = Demi-bolster with centered tip
• Pro Slim = Demi-bolster, centered tip, 7", smaller blade profile

The Spectrum is Zwilling's newest series, released in 2025, and it takes the Pro platform to a more refined, yet bolder level. Using the same 57 Rockwell German stainless steel as other series of Zwilling knives, the Spectrum features a flared demi-bolster design and full-tang construction with triple rivets.

What sets the Spectrum apart is the handle material and the edge. Instead of POM handles, the Spectrum uses linen micarta in a striking, deep turquoise-blue ocean color that looks absolutely fantastic. Micarta is a resin-based material similar to POM in durability, so it's going to last forever. It won't warp with moisture, but it has a different aesthetic and a grippier texture. The handle features a stainless steel end cap and the Zwilling twin logo in the center rivet. 

The blades are sharpened to a slightly finer edge than standard Pro series knives, giving you improved cutting performance out of the box. You're still working with that forgiving 57 Rockwell steel, so these knives handle all cutting techniques and maintain that German durability.

Best for: Cooks who want the Pro series performance and blade profile but need a finer edge, prefer the look and feel of micarta handles, or are drawn to that distinctive turquoise color profile.

Let's talk about stamped knives for a second. There's a lot of snobbery in knife forums about stamped versus forged, but here's the truth: stamped blades can be absolutely fantastic. The Zwilling Gourmet proves it.

The Gourmet series is made from stamped steel rather than being forged, meaning the blade is cookie-cutter-cut from a sheet of steel and then ground and sharpened. This manufacturing process is less labor-intensive, which is why these knives are significantly more affordable. But don't confuse less expensive with lower quality.

The Gourmet uses a similar 57 Rockwell German stainless steel to the forged lines. The blades are laser-cut for precision, properly heat-treated, and finished to a quality edge. The handles are also made from POM, with a flared top that meets the blade, giving a minimalistic bolster-like feel.

What you're not getting is the thicker tang, the full or demi-bolster, and the heft and balance of a fully forged knife. Let's be clear, "not" getting those things is a "good" thing for many people. 

Suppose you're building your first knife collection or you want quality German steel without the premium price tag. In that case, the Gourmet is one of the best values in the entire knife industry.

Best for: Budget-conscious cooks who want real Zwilling quality, a lighter overall feel, and German steel without the premium price of forged construction.

Hey, Chef B here. Just my opinion, but for the price and performance, this is one of the most undervalued and overlooked German chef's knives there are. That is all.

Now we need to address the elephant in the room: the Henckels line with the single-man logo, Zwilling's value-oriented brand, and its made in China (and other countries) rather than 'made in Germany' status.

Here's what's important to understand: these aren't German-made Zwilling knives. They're produced in China with a welded construction rather than being forged or stamped from German steel. The blades look fully forged, but they're actually separate pieces of steel welded to the blade right at the bolster. The reality is,  many high-end knives are made the same way, but we point this out because these aren't those super high-end blades that are welded.

The steel quality, construction method, and performance characteristics differ from those of the German-made Zwilling lines. That said, for entry-level pricing, Henckels knives do the trick. They're designed for people who want a recognizable brand name at big-box store prices.

Just be clear on what you're buying. If someone tells you they have "Zwilling knives" but they paid $30 for a chef's knife, they likely have Henckels. There's nothing wrong with that as long as expectations match reality.

At Cutlery and More, we only offer Henckels in block sets. There is a significant difference in features from the base $249 sets to the premium $399 sets, but the steel and overall performance are the same; some just look nicer on your counter!

Best for: Extremely budget-conscious buyers who prioritize affordability over performance and are okay with the quality trade-offs. Excellent set for vacation homes and rentals.

Bob Kramer is an American master bladesmith whose custom knives sell at auction for tens of thousands of dollars. His partnership with Zwilling brought his design philosophy and blade profiles into production knives that most people can actually afford. These knives are made at the same Seki, Japan factory that produces Miyabi knives, which Zwilling acquired to build its Japanese manufacturing capability.

The Kramer line represents a significant step up in steel quality and performance compared to the German-made Zwilling knives. Most of these use harder steels with higher Rockwells, which means superior edge retention but also requires more care and technique.

Two iconic features of Kramer knives are the tall blades and bulbous handles. You can spot a Kramer a mile away!

The Kramer by Zwilling lineup includes several distinct series:

• Kramer Euroline Damascus
  • SG2 Stainless Steel
  • 101-layer Deep Etched Damascus Cladding
  • 63 Rockwell
• Kramer Cumulus
  • Same as the Damascus with a shorter blade height and a white handle
• Kramer Carbon 2.0
  • The only carbon steel knife offered by Zwilling
  • American 52100 Carbon Steel
  • 61-62 Rockwell
• Kramer Meiji
  • FC61 Stainless Steel
  • 101-layer Polished Damascus Cladding
  • Two-tone Pakkawood D-Shaped Handle

Feel free to read more or watch a full breakdown of these stunning collectables by Zwilling Knives!

The Zwilling Tanrei series is a Cutlery and More exclusive that we created in collaboration with Zwilling. It's designed to bridge the gap between German and Japanese knife philosophies.

The construction uses an FC63 stainless steel core (Zwilling's proprietary version, similar to SG2) with a 63 Rockwell hardness, surrounded by deep-etched stainless steel Damascus cladding. 

But here's where it gets interesting: the handle design is more substantial and German-inspired rather than a traditional Japanese wa-handle. The bolster is a curved, flared demi-bolster similar to the Zwilling Pro series. The handles are Micarta, with triple rivets and full-tang construction.

Think Zwilling Pro x Kramer Damasucs x traditional Japanese knife profiles.

What you end up with is a blade that cuts like a Japanese knife with that harder steel and more refined edge geometry, but gives the familiarity of a refined German knife with a comfortable, substantial grip. The blades are also slightly thinner behind the edge than with traditional German knives, giving you improved cutting performance.

The Tanrei lineup includes gyuto (chef's knife), santoku, serrated bread knife, a utility/prep knife, and more. That prep knife is particularly clever, with enough heel height to use a proper tap chop without your knuckles hitting the cutting board.

Best for: Chefs who want Japanese steel performance but prefer German-style ergonomics, or anyone looking for that hybrid approach between the two traditions.

We'll keep this brief because technically Miyabi is its own brand and isn't marketed as "By Zwilling Knives" like the Kramers.

Long story short, Zwilling acquired an existing Japanese manufacturer, introduced German technology at the facility, and created Miyabi as a sister company. Think German engineering meets traditional Japanese hand craftsmanship. It's a beautiful combination.

You can learn all about Miyabi in another blog, or feel free to check out our deep dive YouTube video.

Some popular series include the Miyabi Kaizen, the original Miyabi, the Birchwood, Black, and Mizu series.

With all these options, how do you actually decide? Here's a practical framework:

1. Start with your budget. Price immediately narrows your options. If you're looking under $100 for a chef's knife, you're looking at the Gourmet or Henckels lines. Between $100 and $150, you're in Four Star territory. Above $150, consider the Pro, Professional S, and Spectrum Series; above $300-400, you're looking at Kramer or Tenrei.
2. Consider your cutting style. If you rock chop constantly, the Zwilling Pro's curved profile is ideal. If you use a variety of techniques, the Pro Traditional or Professional S might work better. If you primarily use push cuts and tap cuts, the Japanese-made lines with their straighter profiles and thinner grinds excel. 
3. Think about bolster preference. Do you want the traditional full bolster that goes to the edge, or the demi-bolster that makes sharpening easier? This isn't a small detail; it affects both the knife's balance and feel, as well as your long-term maintenance routine.
4. Assess your skill and carefulness. Be honest here. If you're rough with your knives, cut on hard surfaces, or toss them in the dishwasher (please don't), stick with the 57 Rockwell German lines. They'll forgive your mistakes. If you're ready to invest in proper technique, use a good cutting board, and only hand-wash your knives, the premium Japanese-made lines will reward you with exceptional performance.

Choosing between the Zwilling series doesn't have to be overwhelming once you understand what sets them apart. The German-made forged lines offer traditional craftsmanship and forgiving performance. The stamped Gourmet provides legitimate quality at an accessible price point. The Japanese-made Kramer and Tanrei series deliver premium performance for experienced cooks ready to invest in exceptional knives.

The right Zwilling knife isn't the most expensive one or the one with the highest Rockwell rating. It's the one that matches your cooking style, fits your budget, and feels like an extension of your hand during dinner prep. Take your time, consider your options, and invest in a knife you'll be proud to use for years to come.