The Twin Master series is designed for the restaurant industry professional. The knife is made with a "ergonomically shaped" Handel made of harden synthetic with a non slip aspect to it. The bright yellow handel is great as well if you often misplace your knife in a busy kitchen.
I personally own this Knife, I purchased this knife after constantly using it while working in restaurants prior to attending cooking school, It is nothing special to look at but it does use a decent steal that you can get REALLY sharp easy, I can't find much literature on the knife and Henckels doesn't list the knives on there site you have to kind of do a run around to view them, I placed the link here for the series.
I find the Knife light enough to not bother me after prolonged amounts of use which is great when you are chopping boxes of peppers, tomatos, and mushrooms, I also learned how to use a stone with this knife, and where it is so cheep you don't mind making mistakes. I find that this knife is sturdy enough to be used to cut whole chickens in half and it doesn't roll the edge, which I would not do with say my global or Mac. I cut around 30 to 40 chickens daily and I have had no issues with chips or dents or rolls. not saying the Mac and Globals can't do it Just that I wouldn't put a expensive knife like that through that kind of abuse.
Over the years I have more than put this knife through it's paces, and for the price I think it's a exceptional tool to have in the kitchen, even if you just use it for more aggressive tasks to save the edge on your prized knives this is worth it. the Edge can be brought so sharp that the knife can cut straight through a shoe with little effort, the other day this knife made little work of a bottle of water as well as that shoe and right after I was still able to slice through papper with no effort, attesting to the ability to keep a edge, I video tapped this process so you can see what I'm talking about, I'll post this later on.
this little gem is PERFECT for the aspiring cook, it was my first knife and I see them in almost every kitchen I worked at, great knifes to purchase if you own your own shop as well.
hard enough to go through bottles, shoes, and chicken bones, able to hold a edge that can take down boxes of tomatos, peppers, and mushrooms.
all that said it does have it's faults all of which I find are minor or cosmetic something a aspiring chef or professional day to day cook shouldn't worry about.
the synthetic handle is not very pleasing to the eye, and the blade doesn't follow through the length of the handel like most high end knives this isn't as important with a knife that is so cheep anyway.
the blade is great but it's not amazing or anything to run to the press about, it does hold a good edge and it's a strong thick steal but it isn't a high end knife and in that regard it falls a little short in the blade metal. but again at $30 this isn't that big of a deal..
the last thing I would like to point out as a Con is that this knife isn't balanced perfectly, it's decent enough and light enough to not cause issues but if you purchased the 9 inch version you may have some problems with prolonged use. I own both and thats what I find.
all in all I gave this knife a 4 out of 5.
a great knife for starting out and a great work horse when you have out grown the quality of the build.
I have been cooking for 13 years as a prep cook and line cook and I never go to work without this knife in my bag.