Zwilling Diplome Chef Knife anyone ?

No personal experience, but from looking at your links, the Diplome is made in Japan and seems more like a Japanese gyuto than a German chef's knife. The tip is lower and there is less belly, so you won't be able to rock the blade from as high an angle before the tip digs into your cutting board. FC61 is AEB-L stainless steel which they heat treat to fairly high hardness at HRC 61 versus the German steel at only HRC 57. What this means is that they are probably sharpened to a bit more acute angle so will have more of a laser feel, but the downside is that they're so hard that you shouldn't use a standard chef's steel/honing rod on it because it's probably as hard or possibly harder than the steel and can chip. Whereas the softer steel tends to roll in use and the chef's steel is used mostly to realign the edge.

The pricing seems pretty decent for what you get.
 
It looks really influenced by their Miyabi line and probably made in the same factory.
There are no real complaints about Miyabi recently, good F&F. Really, given the recent increases in price for Henckels, Wusthof, Messermeister, & Shun this is a good buy.
But yeah, you'd have to like gyutos to enjoy this, vs the higher, heavier, & thicker Professional S. The Pro has a far higher tip, it's built more like a flipped santoku.

After a little searching, this seems to be a little heavy for a gyuto. I haven't found the actual weight though.
It seems things have come full circle. The gyuto is the Japanese take on the French Chef's knife. Now the Germans have the Japanese make a gyuto-fied French Chef's knife.
 
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milkbaby said:
No personal experience, but from looking at your links, the Diplome is made in Japan and seems more like a Japanese gyuto than a German chef's knife. The tip is lower and there is less belly, so you won't be able to rock the blade from as high an angle before the tip digs into your cutting board. FC61 is AEB-L stainless steel which they heat treat to fairly high hardness at HRC 61 versus the German steel at only HRC 57. What this means is that they are probably sharpened to a bit more acute angle so will have more of a laser feel, but the downside is that they're so hard that you shouldn't use a standard chef's steel/honing rod on it because it's probably as hard or possibly harder than the steel and can chip. Whereas the softer steel tends to roll in use and the chef's steel is used mostly to realign the edge.

The pricing seems pretty decent for what you get.
Click to expand...

In Friedr. Dick’s Dickoron line of steel tools their “Titan” is HRC 63, the remainder of their steel offerings, in both their Dickoron and Household lines, are HRC 60. F. Dick offers sharpening, honing and polishing steels, their Dickoron “Duo” has both fine honing and polishing edges, it’s sguare so there’s 2 sides of each, the polishing sides will closely mimic leather stropping. Lastly, while some European cutlery manufactures are choosing to outsource their steel production, F. Dick manufactures all of their steels in-house in their main Esslingen, Germany manufacting plant.
 
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