A modern classic from Solingen: the Pro Le Blanc chef’s knife pairs a razor-sharp, satin-finished blade with an elegant matte-white handle and ZWILLING’s signature curved bolster. The 178mm blade glides through herbs, meat, and vegetables, while the balanced, medium-sized handle fits comfortably in any grip. From rocking cuts to precision slices, every movement feels natural and fatigue-free.

Pro Le Blanc by ZWILLING Solingen merges nearly three centuries of German steel expertise with contemporary ergonomics. Each blade is SIGMAFORGE® from a single billet of high-carbon stainless steel, then Friodur® ice-hardened to boost corrosion resistance, flexibility, and lasting sharpness.

ZWILLING J. A. Henckels AG J.A. ヘンケルス has crafted cutlery in Solingen since 1731, registering one of the world’s first trademarks. Their relentless pursuit of precision—from in-house steel production to laser-guided edge finishing—makes ZWILLING a benchmark in professional kitchens worldwide.

Peter Henckels had the brilliant idea to register the ZWILLING trademark with the Cutler's Guild of Solingen, Germany in 1731, making ZWILLING one of the oldest brands in the world today. His legacy of exacting quality standards lives on through fully forged blades that balance German toughness with everyday usability. Today, more than 3,200 skilled craftspeople continue this tradition, combining state-of-the-art machinery with meticulous hand finishing to forge blades trusted from Berlin to Beijing.

Chef's Knife – the French-inspired all-rounder – excels at the "holy trinity" of slicing, dicing, and mincing, often called the "king of the kitchen" for its unmatched versatility. Its gently curved belly invites smooth rocking cuts through herbs and aromatics, while the broad blade keeps knuckles clear and the tapered tip handles precision tasks with confidence. The wide profile scoops food easily from board to pan, making it the backbone of Western kitchens and the first knife most cooks reach for—and the last they'd give up. Whether chopping vegetables, trimming meat, slicing fish, or carving proteins, this all-purpose workhorse tackles everything in between with ease, offering maneuverability for home cooks while retaining pro-level versatility.

Monosteel Construction forges the entire blade from a single piece of steel, creating a seamless microstructure from spine to edge. This eliminates weak joints between layers, delivers balanced weight distribution, and simplifies both sharpening and maintenance compared to laminated blades. The uniform hardness and simplified care make monosteel knives ideal for first-time buyers and busy kitchens.