Zwilling, a cutting-edge saga for almost 300 years

In the heart of Solingen, that postcard-perfect German town, the history of Zwilling is written to the sound of hammers striking steel and flames dancing in the forges. Founded in 1731 by Peter Henckels, the company has shaped not only knives, but also a tradition of excellence that has been perpetuated through the ages, fueled by a promise of uncompromising quality. The choice of "Zwilling", which means "twin" in German, to christen the company, was a clever tribute to the sign of Gemini, under which the company was registered on a certain June. This celestial symbol has become the embodiment of the duality between tradition and innovation, marking each blade with a perfect balance between ancient and modern.

Knives for practicality and design

Over the centuries, Zwilling has forged its reputation, garnering distinctions at major world exhibitions such as those held in London in 1851 and Paris in 1855. The first creations, the result of a rhythmic ballet of hammers and sparks, transcended mere innovation to weave the beginnings of a heritage destined to cross the borders of their small town. These knives are not mere tools, they are the result of a meticulous choreography in which each stage, from the arrival of the steel coils to the affixing of the logo and final packaging, involves more than 40 precise, almost ritualistic movements. The craftsmen, the true souls of the factory, work in leather aprons, their eyes focused, handling the blades with a dexterity that betrays years of dedication.

To remain at the cutting edge, Zwilling is constantly innovating with techniques such as the Friodur process, where glowing blades are dipped in an icy bath to harden the steel, giving each cut an impeccable finish. The Sigmaforge method, meanwhile, transforms a single block of steel into a seamless, balanced and resistant blade, ready to rival samurai blades thanks to a precise 30° cutting angle. But the innovation doesn't stop there: the factory integrates around a hundred robots exclusive to the German brand, to automate the most complex tasks, guaranteeing unrivalled precision in every gesture.

Zwilling knives travel far beyond Solingen, winning the hearts of kitchens the world over, from renowned chefs to enthusiastic amateurs. But Zwilling products are not just acclaimed for their longevity and intuitive handling, design also plays an essential role. Renowned designers such as Italian architect Matteo Thun and Bob Kramer, the star of American blacksmiths, sign ranges, elevating these simple utensils to the status of objects of desire.

An extra tip to guarantee your knife a long, sharp life

Avoid the dishwasher at all costs! Instead, wash by hand with lukewarm water and mild soap (avoiding the use of abrasive sponges), then dry immediately with a soft cloth. Finally, store it in a sheath or knife block to avoid it coming into contact with the other cutlery in your drawer.

Three chefs talk about their Zwilling

Julien Duboué, of restaurant B.O.U.L.O.M.

The chef shares his first memories of Zwilling knives in a store near the Opéra, with the enthusiasm of a little boy marvelling at the Galeries Lafayette windows at Christmas. For him, ZWILLING embodies a fusion of diversities under a single banner, offering ranges suited to all culinary contexts. A former aspiring rugby player turned chef, Julien now has his own collection of Zwilling knives, choosing the Pro range for his home and a specific collection for his restaurant, where the precision of the blades takes precedence over everything else. He describes his passion for clean, precise cutting as a constant, whether at home or at work.

A TV chef on shows such as Top Chef and Cuisine Impossible, Julien has settled in the 18th arrondissement of Paris, where he has opened B.O.U.L.O.M., an original bakery-restaurant combo with all-you-can-eat buffet. In his kitchen, he swears by Tanrei Damascus knives, Zwilling's crème de la crème. These blades are his darlings for preparing fish, herbs and anything else that needs to be cut with surgical precision.
What does he love most of all? The finesse of the blades, perfect for thinly slicing ceviches or carpaccios and letting the slices slip off the blade as if by magic.

Bruno Doucet, of La Régalade Saint-Honoré restaurant

The chef at La Régalade Saint-Honoré (2 toques) could almost open a museum with his 500 knives! Kitchen knives, hunting knives, pocket knives... he collects them with the fervor of a passionate enthusiast who, as a child, dreamed of becoming an astronomer and finally turned to the stars of gastronomy. In his Paris restaurants, he delights palates with his unique vision of bistronomy, thanks to dishes that are as generous as they are creative.

When he's in the kitchen, Bruno Doucet doesn't mess around with his tools. "I like to work with a knife that cuts," he says, recalling the old, thick knives that had to be constantly sharpened. Zwilling knives, on the other hand, retain their sharpness. A simple shot and they're as good as new. Bruno has a soft spot for the Japanese Miyabi range and the highly prized Four Star. Whether slicing prime rib, filleting fish or chiseling shallots, he finds them incomparable. For him, a knife is more than just a tool: it's an extension of his hand, an essential partner in adding value to every product and transforming the simple act of cooking into an art.

Alessandra Montagne, Nosso restaurant

The most Parisian of Brazilians, has fond memories of the first Zwilling her mother-in-law gave her for Christmas many years ago. Since her arrival in France over twenty years ago, it's with these knives that she's found her rhythm in the kitchen. "Their lightness, their balance, their ergonomics... perfect for someone with small wrists like me!" she confides. Head chef at Nosso (2 toques) and the Tempero grocery store in Paris's 13th arrondissement, she concocts dishes that respect the seasons and zero waste.

For Alessandra Montagne, the large Pro range chef's knife is her darling, the essential tool for making precise brunoises, her great passion. "I drive my apprentices crazy with my perfect juliennes, not a morsel must stick out!" she laughs. Alessandra sees her knives as precious jewels, which she hides when she's away. "You spend all day with a knife in your hand, so it might as well be perfect." For her, a good knife is serious business: both a personal treasure and a constant companion in the kitchen.