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

The XINZUO Zhen Series Chef’s Knife 205mm (8”) is a premium, all-purpose kitchen knife built around a Hitachi ZDP-189 powder steel core. Designed for daily prep, it handles vegetable work, herbs, fruits, and boneless proteins with a clean, precise feel—especially when you want a knife that stays sharp for a long time.

As a chef’s knife, it’s your main workhorse for chopping, slicing, and rocking through ingredients. The standout here is the ZDP-189 core: a high-carbon, high-chromium powder metallurgy steel known for exceptional wear resistance, which translates to excellent edge retention in real kitchen use. The stated core hardness of 65–67 HRC supports a stable, fine edge—ideal for refined cuts and consistent prep.

The knife uses a 3-layer structure: a ZDP-189 core flanked by SUS405 stainless steel outer layers. The hard core forms the cutting edge, while the stainless cladding adds support and helps with day-to-day maintenance. The edge is sharpened to 15±1° per side for a keen, precise bite through softer and medium-density foods.

For comfort and control, the blade’s spine/heel area is designed with rounded details to reduce pressure during longer prep sessions. The hand-brushed blade finish highlights a delicate metal texture and gives the knife a clean, understated aesthetic on the board.

The classic octagonal handle combines Desert Ironwood with White Bull Horn accents. The faceted shape helps your grip “index” naturally in the hand, supporting confident control for fast chopping and accurate tip work.

Care of the knife:

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

Use a wood or soft plastic cutting board to protect the fine edge. Avoid twisting or prying, and keep the edge away from bones, frozen foods, shells, pits, and other hard items—very hard steels are optimized for edge retention, not impact.

Store safely in a block, on a magnetic rack, or with an edge guard. Sharpen as needed with quality water stones (or diamond stones if preferred) and use light, controlled pressure to preserve the keen edge geometry.