"Timo" > wrote in message
...
> On Friday, June 5, 2015 at 9:07:49 AM UTC+10, Sqwertz wrote:
>>
>> It also NOT the classic 8" blade in the picture. It's the chef's extra
>> wide blade with the thinner spine - which they also failed to mention.
>>
>> If you click the link in their article you're led to the Amazon page
>> for the Henckles International 8" *regular* blade. The one they have
>> in the article's picture is THIS one:
>>
>> http://www.cutleryandmore.com/zwilli...-knife-p131252
>
> Nice looking knife. I'd consider trading my 9" Wusthof for one (though
> Wusthof do their steel a bit harder).
>
> The one in the article isn't that wide; it's one of the non-extra-wide in
> the same range.
>
> (If I was to buy another Western chef's knife, I'd go for the Fallkniven
> Blue Whale. I like hard knife steel.)

what is the purported benefit(s) of the extra wide?