Xinzuo X05Z Zhen Series Bunka Knife 205 mm (8”) – ZDP-189, 3-Layer

The XINZUO Zhen Series Bunka Knife 205mm (8”) is built around its headline material: a ZDP-189 powder steel core. This bunka format is made for high-control prep—clean slicing, quick chopping, and detailed tip work—making it a strong choice for vegetables, fruits, and boneless proteins in daily cooking.

A bunka’s pointed K-tip is excellent for precise cuts and trimming, while the straighter edge profile supports efficient push-cuts on the board. It’s a kitchen knife for ingredients, not a cleaver—avoid bones, frozen foods, and hard items where impact can damage a very hard edge.

ZDP-189 is a powder metallurgy steel developed by Hitachi and widely used in premium knives. It’s known for very high wear resistance, which translates into outstanding edge retention in real kitchen use—especially on fine, clean cuts. The steel’s high carbon and high chromium composition helps support a crisp, stable edge, and the knife’s stated core hardness of 65–67 HRC is aimed at maximizing edge longevity.

This knife uses a 3-layer structure with a ZDP-189 core and SUS405 stainless outer layers. The hard core forms the cutting edge, while the outer stainless layers add support and improve day-to-day ease of care compared with a fully reactive blade. The edge is set at 15±1° per side for a keen, precise feel through softer ingredients.

A hand-brushed blade surface highlights the steel’s refined texture. The classic octagonal handle combines Desert Ironwood with White Buffalo Horn accents, giving a traditional Japanese-style grip that helps indexing and control—especially useful for tip work and repeatable prep cuts.

Care of the knife:

Hand wash only. Rinse and wipe clean promptly after use, then dry thoroughly before storage. Do not soak and never put the knife in the dishwasher.

ZDP-189 is optimized for edge retention, not prying or impact. Use a wood or soft plastic cutting board, avoid twisting in cuts, and keep the edge away from bones, pits, shells, and frozen foods to reduce the risk of micro-chipping.

Sharpen with quality water stones (or diamond stones if preferred) and take your time—high-wear steels can sharpen more slowly than typical stainless. Store safely in a block, on a magnetic rack, or with an edge guard to protect the fine edge.