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Zwilling was registrered in 1731 by Solingen knife maker Peter Henckels. He named his company after his own zodiac sign: Twins (*Zwillinge in German*). Later on the company came in the hands of Johann Abraham Henckels, to which the brand owes its current name: Zwilling J.A. Henckels. Often, however, this is 'just' abbreviated to Zwilling.


Characterizing for Zwilling's quality is the Friudur technique, where the steel is ice-hardened at very low temperatures. It removes the tension from the steel and improves the structure. An important advantage is also that it increases the corrosion-resistance of the steel. Zwilling truly values the basis of its knives that the brand has been producing its own steel ever since 1965.


## Top-quality steel


Most Zwilling knives are made from stainless steel with a carbon steel content of 0.5%. The result is a blade with a hardness of 56-58 HRC that is properly corrosion resistant and also easy to sharpen. There are, however, some exceptions. The American knife maker Bob Kramer, for instance, enhanced his Kramer by Zwilling line with Japanese damasteel and the same applies to the Japanese Zwilling Miyabi knives, that are produced in Seki.

Zwilling J.A. Henckels is one of the largest and most famous names in the world of kitchen knives. The brand from Solingen, known from the typical red-white logo that depicts twins, makes top-quality cutting tools. There are numerous collections for both the professional and the amateur chef.

Zwilling knives by J.A. Henckels

The engraving on the blade was updated and reduced in size. In this news article we will show you the differences. To make sure you know that everything is okay and have indeed received an original Zwilling kitchen knife.

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Zwilling knives by J.A. Henckels

Zwilling kitchen knives: new engraving on the blade

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