Xinzuo Chef Knife* Review 440C Steel - Yun Series (Gyuto*)

[@Grabehn42]

Got this knife a couple weeks and it still had the wooden sheath included, and omg has it been the best purchase I've made to date on aliexpress. Thank you so much for these videos!

[@bernardoareas7778]

I bought this knife after watching your review, and it is extremely accurate! Your channel deserves way more recognition! Oh and I noticed the saya doesn’t have a pin because it has magnets, I noticed it when the knife touched the side of the saya without the writing! But thank you, your review helped me a lot!!! Keep up the good work, chef! Cheers from Brazil

[@chefpanko]

Thank you for the comment, I wasn't aware of the magnets good to know :)

[@erickzhou5314]

Ohhhh um brasileiro aqui Eai mano, o que você achou dessa faca? Teve algum problema com dentes ou microdentes?

[@bernardoareas7778]

@@erickzhou5314 Opa, tudo bom? Então, cara, de forma alguma sou um especialista no assunto, porém, posso te dizer que a faca é sim boa, retém o fio até que bem (retoco na pedra de meses em meses, mas sempre na chaira). É confortável de usar, e a geometria da lâmina é, para mim, muito boa.

[@bernardoareas7778]

@@erickzhou5314 Com relação aos dentes, e microdentes... Os micro não sei bem dizer, mas de dentes não tive problema algum, fio resistente.

[@eisenhans9583]

I bought this knife thanks to this video and i am not dissapointed!

[@BoBaLedinci]

I have bought a few models of XINZUO knives. Very impressed with quality, performance and aesthetics vs price-range.

[@chefpanko]

Yeah, one of the select few that has been quite consistent so far. They also released some very expensive series that look and sound interesting, but they are coming close to a Japanese-made knife at that point (which makes it hard for me to pull the trigger). But quite curious about what Xinzuo has to bring to the table with the newer-steel versions and dual-core construction.

[@tagontag]

Very accurate review. Keep up the great work! Though I might not comment much, but I am watching your works weekly!

[@chefpanko]

I appreciate that! Thank you for leaving a comment behind :)

[@haninnamir6116]

I just received it and it looks amazing, thank you so much!! I never had a good knife before and this is just a great way to start!

[@chefpanko]

Enjoy your purchase :)

[@orlandolzr]

As a Xinzuo customer (and many others :) ) I have only words of praise for this brand.

[@orlandolzr]

I'm gonna buy this one, I don't have it and you sold it for me when you said cheap alternative before bying a proper gyutoh. Since the pandemic started I made a break buying knives but I'm ready for some new acquisitions.

[@chefpanko]

@@orlandolzrIt is very similar to the Tojiro DP3 Gyuto, I expected a western-style chef's knife since the website stated a Chef's knife but I got a Gyuto which is fine but unexpected for me. So hope that this video takes away some of the confusion I got when I received my order. Hope you get your knife very fast :) enjoy!

[@gaspercarman9149]

@@chefpanko It would appear they already changed the naming on AliExpress at least on the shorter one there is no more mention of western chefs knife however instead it says Chef Knife and Gyutou Knife

[@chefpanko]

@@gaspercarman9149 They are very fast with changing the name, good to see that! When I bought it and even when I uploaded the video there was no mention of a Gyuto but always good to see that they are adapting so fast :)

[@bublik11]

I got this knife few days ago in the mail. After 30 days approximately. It looks amazing. Quality is really good compared to my zwilling gourmet santoku and my 8' shun classic.. Looking forward to buying a few more knives from aliexpress

[@chefpanko]

Glad it is good, make sure to read the description on Aliexpress it is sometimes hard to find the hidden gems since not all knives sold on their are from good quility.

[@bublik11]

I've waited for a review. Thanks

[@chefpanko]

Hope it was worth the wait :)

[@j2kub]

Shame that 240mm version isn't available anymore

[@henrielkouby895]

great review, thanks for the details!!! do you think the 440c is better than the 1.4116 german steel or is it better to take the same knife with damascus steel taking into consideration the price difference? the prices i found now, all with the black cover: 440c - 37.85$ 1.416- 30.89$ damascus - 53.59$ . your expert recommendation will be highly appreciated (even another knife brand)

[@chefpanko]

I have one of the German Steel 1.4116 steel ones it is a utility knife (chef knife profile). So my current knives from Xinzuo is: Chef Knife (western chef knife profile more rounder) German Steel 1.4116 - Rockwell of 57/58 (need more testing) Gyuto (Japanese chef knife profile has a straighter profile) 440C - Rockwell of 58 10cr15comov Damascus - Rockwell of 60 All 3 offers something different as for the German steel it is a different profile more in line with the western chef knives (Yu series). With regular honing you can get the following edge retention before needing a whetstone (dependent on usage so this is a rough estimate): German Steel 1.4116 - HRC 57 - 2/3 months - bit.ly/2PeGxMh 440C - HRC 58 - 3/4 months - bit.ly/3hW2Bbo 10cr15comov Damascus cladding - HRC 60 - 5/6 months - bit.ly/2TKXDor (all Xinzuo damascus is 10cr15comov but they did an excellent job with thier heat treatment and currently the best 10cr15comov I have tested) Keep in mind the higher the Rockwell the brittle it becomes but the longer the edge retention. You would be fine with any of the knives. Xinzuo as a brand has good quility control never received a defective knife and always well packaged. Hope that this helps feel free to ask any questions :)

[@henrielkouby895]

@@chefpanko thank you chef i will proceed with the 440c material. i must say its not so common to see a knife from that material type. thanks a lot for reviewing decent knifes at an affordable price 👍 For me it helps a lot as I almost buy a sunnecko damascus knife but after your reviews I will stick with the xinzao 440c

[@chefpanko]

@@henrielkouby895 Yeah that was the main reason for me to test the 440C, tested the Nakiri first while I'm not satisfied with the blade profile and balance point I did like the overall finish and Quility control. Decided to test the Gyuto and I was surprised that they had everything that I expect from a Gyuto style knife. Keep in mind that there may be a longer delivery time since local and overseas postal offices are struggling to fulfill all shipments. They have fewer employees and increased packages to be sent due to the situation around the world.

[@jackdaniels2127]

Fantastic advice Chef, and thanks for the advice on my xinzuo santoku. I find Xinzuo Damascus ideal for daily home cooking. I am considering a boning Damascus. Could you recommend a knife for fish (cut/fillet/slice)?

[@chefpanko]

Depends on your preference, if it is for home use/small fish any knife will do fine. If it is for work/restaurant it depends on what kind of methods are used. You have speed filleting done with a flexible boning knife as speed matters and is something our fish supplier offers too however we don't order pre-filleted fish from them as we find that the flesh has been torn apart or is too lose degrading the quality of raw consumption (however the fish supplier has improved a lot since they offered pre-filleted salmon/ tuna but the price went up for it too as he was sending in samples for us to judge for free in return for feedback). If you have the more delicate slices for sushi, as you want a sharp knife to not tear the flesh apart then a Yanagiba is usually a good choice. But most western sushi restaurants will just opt for a Gyuto for filleting tasks and for the sashimi/nigiri cuts they switch to a Yanagiba or a Sujihiki. It all comes down to what you plan to use it for, and for what purpose ie; home use, restaurant use, or production line (fish supplier). For home use, most of the Gyuto/Santoku, etc should do just fine for that task. And a pin bone remover (pin bone tweezer, those at the dollar store are good enough for small fish but for a whole salmon the gripping power is not good enough). Like those you can buy in Japan at Daiso (a 100 yen store), those are not good enough for professional use. So filleting at home, a Santoku, or Gytuo will just do fine for all tasks. For professional use, you can consider a specialized knife depending on the task you plan to use them for. (Deba/Boning/Flexible knife for filleting and breaking down the fish, Sujihiki (you can also opt for a flexible Sujihiki), or Yanagiba for slicing).

[@pagaopaganus1498]

Chef Panko. I Love your videos! Did you had any experience with any 4116 steel knife from Xinzuo? I bought a Santoku from them (It still is on the way ) that is made with 4116 and I am thinking that it may have been an unfortunate purchase in comparison with this Gyuto.

[@chefpanko]

I did try a 4116 steel but not from Xinzuo. It was from Mokithand and Grandsharp sells the same. At the time of ordering the knife was $10/$15 USD (now around $20) for the 4116 steel, the knife is good but it reflects it's the price so less edge retention and the finish is oke. Xinzuo 440C is $30/$35 and it is definitely better than the 4116 german steel that I have tested. Better edge retention better finish and quality overall. Xinzuo is one of the select few that surprises me while I wasn't happy with their design choice of their 440C Nakiri (but that knife lead me into trying the Chef's/Gyuto knife and I'm happy with it). While I did not try the Xinzuo 4116 but I think it is pretty much the same as the one I tried: kzbin.info/www/bejne/g5Ozi4V8l7JmpsU If that is the case the 440C from Xinzuo is definitely better. I also prefer 7cr17 over 1.4116: kzbin.info/www/bejne/mmW9Y2iros9gra8 If you compare the Rockwell: 1.4116: HRC56 - Price $15/$20 7cr17: HRC56/57 (leaning more towards 57) Price $15/$20 440C: HRC58 (Xinzuo version in this video quility control + fit and finish and packaging is better than the above two) Price $30/$35. If I had to choose it would be the Xinzuo 440C, the extra money spend on it is definitely worth it over the other 2. As always with AliExpress never buy full price always wait for around 45/60% discount they have sales all day long. If it wasn't on sale wait 2, 3 days and it is on sale again.

[@pagaopaganus1498]

@@chefpanko, Thanks for the reply. So maybe I'll buy this Gyuto later. Even if I like the 4116 Santoku, I do not think it will be a bad idea to add a inexpensive but good alternative knife. And I think the Xinzuo knifes have excellent price to performance ratio. Especially for people like me that lives in Brazil and has in the AliExpress a place to buy good things with affordable prices.

[@chefpanko]

I would say try the 1.4116 and add this one to your wishlist and wait for a better sale. AliExpress has some special sales days so the knife will probably be cheaper. I got mine with Saya for around $33 USD (at a special sale day I have no idea what special sale but AliExpress has a lot of those limited-time sales).

[@pagaopaganus1498]

@@chefpanko I think I would do just that. Thanks, man.

[@MrYuridaPaz]

@@pagaopaganus1498 From Brazil too ;)

[@jaydendrawws6241]

How does it compare to the tojiro dp gyuto?

[@chefpanko]

Tojiro has better edge retention due to the material used, however they perform very similar. the only differance is the material and handle, I like the handle on the xinzuo but the Tojiro can take a better edge and can hold the edge for a longer period compared to the 440C on the Xinzuo

[@oxymoral265]

Should i save up a bit more and buy tojiro dp(92$ in my country) instead of this knife? Will there be a big difference in cutting performance and edge retention between these two knives?

[@chefpanko]

That is a good question, both knives are good and the Xinzuo 440C is almost an exact copy of the Tojiro DP 210mm Gyuto if you compare the aesthetic and blade profile. There will not be a big difference in cutting performance. As for edge retention: Tojiro VG10 - Rockwell 60 If honed regularly and for home use, you can get away with 5/6 months before needing a whetstone touch-up. Xinzuo 440C - Rockwell 58 If honed regularly and for home use, you can get away with 3/4 months before needing a whetstone touch-up. If you should save or not is up to you since the only difference between those 2 would be the edge retention. As for handle comfort, they are quite the same (Xinzuo handle slightly more comfortable).

[@oxymoral265]

ChefPanko Can i ask another question? Would you recommend the sunnecko vg10 over xinzuo 440c if i don’t mind the steel handle?

[@chefpanko]

@@oxymoral265 I personally would still go for the Xinzuo 440C. Sunnecko VG10 Rockwell is more in line with a Rockwell of 59 (+1). The fit and finish of Xinzuo and the consistent quility control are better. This will get you the following edge retention: Xinzuo 440C HRC 58 - 3/4 months Sunnecko VG10 HRC 59 - 4/5 months Tojiro VG10 HRC 60 - 5/6 months (I typed it wrong previously it is not 6/7 months but 5/6 going to edit the other comment). If you hone it regularly. So the edge retention is gap smaller. Sunnecko product line-up is all over the place and quility differs from knife to knife. The Keemake line up which is a sub-brand from Sunnecko has a better quility. But the Keemake AUS10 line-up is also around $60 compared to the Sunnecko VG10 $30/$40.

[@oxymoral265]

@@chefpanko Ohh then the keemake aus10 sounds like a nice option. Also, thank you for the reply. I really appreciate you reviewing these cheaper knives for people who can't afford/don't want to buy mid-high end knives.

[@chefpanko]

@@oxymoral265 Thank you it took me a ton of knives to find a few hidden gems that I really like. It is quite a Jungle when you purchase a knife from AliExpress you never know what to expect untill you get it and tried it. Hope that the reviews help some people that are looking for cheap but qualitative good knives. I will soon make a list of my favorites. I have made a current list of knives that I recommend on my website (considering the price/quility ratio): www.chefpanko.com/types-of-knives/

[@sheogorat123lord2]

Dont know how but i think it will be interesting to know the performance of the knife to compare it with others. I mean rope cutting test for example. May be its hard to do but i think video will be a level higher with it.

[@chefpanko]

It will be indeed interesting however performance wise it is not a good comparison. Since the blade weight, sharpened angle, blade design plays a huge roll in the performance and the intended use of the kitchen knives. And since you are using a slight surface of the blade edge it is also harder to measure the cutting performance overall. Entertainment purpose it is a good idea, performance comparison not so accurate since each slice is a different force if you do it manually. If it was a machine that cut for you then that will be more accurate. But right now I don't have enough of the same styled knives to compare them with. But definitely, a good interesting subject that adds entertainment value. (Need to look into it more so who knows maybe in the future :).

[@damiancanteros]

Please don't do such rope a test. They are simply tedious.

[@emeukal7683]

I have this in my list on AliExpress.if I didn't have a similar cheap chef knife with vg10 already.. if I get it cheap enough to evade taxes I'll snap buy. Could u find a large version of this one? 20cm us too.. boring and my wife would use it and then dishwasher.

[@chefpanko]

The one in the video is 210mm they also have one of 240mm: 210mm: bit.ly/3hW2Bbo 240mm: bit.ly/31mvqbo I got the 210mm with Saya for $33 USD. (50% sale now it is 42% off but as you may know, the sales fluctuates a lot on AliExpress) I usually order just one and that seems to evade import tax most of the time since it is around 22/23 Euro ($23/$24) for me to get it out of the import tax range. But it seems like they ignore the majority of the Chinese packages and just let it pass (or I'm very lucky).

[@emeukal7683]

@@chefpanko Last Time I had to drive, show invoice, pick it up and the drive is like30minutes. Even if it's below tax cap they don't care... I didn't find the bigger version, that's definitely interesting.

[@seanong83]

I’m interested to get this knife in 240mm version. You mentioned the knife is relatively thin on the spine, which makes me think the blade itself is on the thin side. However, do you have any specific thoughts regarding the grind; ie thickness behind the edge?

[@chefpanko]

Thickness behind the edge is thin but slowly becomes thicker, more of a convex. Compared to the Tojiro, this knife is stiffer, thin edge but due to the convex versus the V from Tojiro. It gives you the following difference: Tojiro: is thinner but more flexible, less stiff, this shape and form will naturally give you better/sharper performance, and the core material gives you longer edge retention. Xinzuo: is stiffer and more durable for a fraction of the price of a Tojiro but very similar performance-wise despite the small difference in sharpness and edge retention. Both cutting core/edge is a ''V'' flat grind, but the blade lemmet grind is different (thickness behind the edge convex Xinzuo versus full flat grind after the edge of the Tojiro). Resulting in a stiffer Xinzuo knife versus a more Flexible Tojiro. Hope that this helps.

[@seanong83]

@@chefpanko thanks for your helpful comments! Just wondering how it would fare cutting hard vegetables with minimal wedging or not, whether it would need some thinning sooner.

[@chefpanko]

@@seanong83 Wedging is minimized since the blade is thin, especially if you compare it to something like the Wusthof or Zwilling. When it comes to thinning, if used at home, I believe that there is no thinning needed at all for many years to come. And I prefer a stiffer knife when it comes to the tougher/harder root vegetables. They manage to make a durable knife with the performance of the Japanese thinner knives and the straighter Gyuto profile. If used at a restaurant and it is your only knife you use for everything and a prep time of 4+ hours a day and 5 times a week. You will probably need to thin the knife a bit to get the results back from when it was brand new (can be within a year depending on how heavy it was used at this point you are already at the cladding line or even past the cladding line from the multiple sharpening sessions). For home use, I don't think you will reach that point for many years to come unless you manage to break the knife where you need to fix it with a new grind (or somehow managed to chip a knife with a Rockwell of 58). The above example can be seen with the many complaints about the Global Classic knives, from home cooks camp that loves them and chefs that love them at first but after long use, they start to hate it. I have pinned comment in that video explaining the 2 divided camp situation with the Global Classic series: kzbin.info/www/bejne/n3XbeJ-HrteJqJY&t= You can read it there. The real difference is that Xinzuo comes with a ''V'' flat cutting core where Global Classic and the Ni series comes with a true convex from cutting core all the way to the lemmet/spine. While the Global is not a bad knife, it is just the factory edge that gives the knife its sharpness and durability while having a lower Rockwell rating. And most of the factory edge benefits will be gone after multiple sharpening sessions. But the same with Global, if used at home, you most likely won't need to thin it for many years to come.

[@seanong83]

@@chefpanko again, I greatly appreciate your detailed advice. Thank you!

[@emeukal7683]

@@seanong83 If you are still on the edge i made a picture: postimg.cc/5QgzvwXQ It's decently thin, goes through 2kg of potato today like a charm for example. It's not perfect for carrots. But then again look at all the *** chefs doing perfect burnoise with a wusthof or even with beater knives. Technique matters, if you like to rock something classic will cut as well as that gyuto fusion. PS: I would consider thinning it a bit, a friend of mine does it very well but laser profile below 63hrc sucks so much on a daily basis.

[@milleradam98]

Chef I have a steel question. Do you know anything about or have an opinion of FC61 steel? I've read that it is supposedly as strong or stronger than VG10 but has added elements that makes it less brittle and not prone to chipping

[@chefpanko]

The only FC61 I have tested were from Miyabi, I have used more VG10 over FC61 due to a few reasons. Keep in mind that the FC61 from Miyabi has great heat treatment to reach a Rockwell of 61. Edge holding the VG10 was better. FC61 while having the same Rockwell was softer and edge retention was less. In return, the knife was less brittle and tougher, easier to sharpen. But due to the less edge retention, it needed more maintenance than the VG10 and therefore reducing the lifespan faster than a VG10. Keep in mind that this comparison is based on the Miyabi FC61 steel, other manufacturers may have a bad heat treatment where the FC61 steel won't even reach 58 (and when that happens the 440C will outperform FC61 if the manufacturer had bad heat treatment).

[@milleradam98]

@@chefpanko ok chef thank you. Also, in your opinion do you think that, for the home cook, the miyabi FC61 would have better edge retention than a good quality 440c from someone like xinzuo?

[@chefpanko]

@@milleradam98 yes mainly because the Miyabi Rockwell/Heat treatment is 61 versus 58 from Xinzuo 440C

[@milleradam98]

@@chefpanko awesome. Chef thank you again for all of your help. I've ordered several 440c pieces from xinzuo, I'm waiting for them presently. I've always loved to cook, but recently I've become extremely interested in kitchen cutlery and studying various brands/materials. My plan is to find what works best for me, so based on your recommendations with xinzuo I'd like to eventually move on to something tougher in regard to edge holding but I'd rather not have to worry about chipping constantly. The miyabi kaizen 2 series is definitely on my radar both for these reasons and with your help and knowledge. Thank you again chef, it's greatly appreciated

[@mariaalejandravelasquezrod439]

Chef que opina de el XINZUO 8.5 inches Chef Knife Japanese VG10 Damascus que es este @t para cortes de carnes finos?

[@chefpanko]

El Xinzuo tiene una versión de 24 cm que es buena para uso en restaurantes. Y también es bueno para la carne. Xinzuo Chef knife (Gyuto) 240mm: bit.ly/31mvqbo

[@erickzhou5314]

Thank you for the video!!!! And what about the cutting feel? Did you like it?

[@chefpanko]

I like it, it performs as expected for a Gyuto styled knife.

[@erickzhou5314]

@@chefpanko thank you!! I already have a Yu kurosaki VG10 gyuto, but I want a more tough chef's knife to do some tasks that I can't with the Yu kurosaki, so what do you think will be a better option? A zwilling/wusthof or this xinzuo knife? I like the profile of the three, so I'm thinking more about the cutting feel and the resistance

[@haninnamir6116]

I just ordered this on Aliexpress, thanks to your recommendation. Do you happen to know a good budget wet stone brand on Aliexpress that I can get? And if I want to get only one (double sided) what grit should I get? Thank you so much, I love your videos!

[@chefpanko]

I have seen multiple brands offering whetstones now. They used to only sell their knives but now also offer whetstones. I have no idea how good they are, but I do have one. I recommend you can find it on the website, including all the information about the grit size and angles to use: www.chefpanko.com/maintenance-sharpening/ In general, for home use, #1000/#3000 grit is more than enough. Anything beyond that point is debatable if it is useful or not for home use. Anything lower than #1000 is for very dull knives, but you can find it on the chart on my website. If you have more questions, don't hesitate to ask :)

[@haninnamir6116]

@@chefpanko thank you for the reply! I'll get a 1000/3000 then

[@emeukal7683]

@@haninnamir6116 get a 4-600/1000 stone and then strop it on cardboard or leather. 58hrc doesnt benefit of 3k stones IMO. I got my xinzou today and it is pretty good, as expected. Also, KING stones are pretty good and cheap on amazon, depends on your country.

[@emeukal7683]

@@chefpanko Are the cheap diamond plates working? I am looking for a 400 grit one, i sharpen friends knifes here and there and its usually stuff that would save me a lot of time having a 400 plate^^(totally round knives).

[@A_Box]

Hmm 440C. On paper that is the best widely available stainless steel (not including knife only steel like VG10) for knives BUT heat-treatment is tricky. Nice to know they actually made it work for this one. For anyone reading this comment, always be wary of 440C knives as a poor heat treatment has a huge effect on performance.

[@chefpanko]

Thank you for the extra information, I only have experience with Xinzuo when it comes to 440C so wasn't aware of poor heat treatment with other brands.

[@A_Box]

@@chefpanko Not brand, but it is something that comes up with custom knives. If someone uses 440C it is a nice tag name but unlike other steels 440C is usually not hard with regular everyday heat treating. I guess the same applies to random no-name brands.

[@chefpanko]

@@A_Box I see thank you for the information about it, I only tried Xinzuo 440C, and based on those knives I like them better than the 4116 german steel from the knives that are made in China.

[@markir9]

@@chefpanko If 440C is heat treated properly it is indeed better than standard German DIN 4116. The issue is that often it is not (particularly with Chinese vendors). You seem to have found a good one, which is nice!

[@ClaudioGabrielPagliaro]

First excuse my lousy English, going to the point the yun 440C series from which you describe it this and another Naikiri, Xinzuo is failing to manufacture from what I could know of them. The new Series YU 1.4116 Germany replace the YUN 440C, I bought the game Chef 8, Santoku 7 and Another 5 in. It would be useful for us, you test these of the new series: example I noticed that the new Chef has a different angulation of this that you try not and a Gyuto. I await your considerations. Thank you for your attention.

[@chefpanko]

Hi, I heard that the 440C is harder to get a good heat treat on, however, the Nakiri and the Gyuto 440c that I tested from Xinzuo was good. No complaints about that. Since both knives are good I don't know why they would want to stop the production, since they already showed me that they can get a good heat treatment out of the 440C steel. I would choose the 440C over the german 1.4116 steel, even if the price of the 440C is double the price of the other german steel. The German 1.4116 steel is a lot cheaper to produce and their heat treat would most likely be 56. As far as edge retention goes for 56 Rockwell with regular honing you get the following before needing a whetstone: 56 - 1/2 months 57 - 2/3 months 58 - 3/4 months I haven't tested the Xinzuo 1.4116 steel but I have tried others and the heat treatment was similar and I don't think Xinzuo will add any extra to the already available 1.4116 german steel from other brands. But that being said if I can get a good deal with a sale at Xinzuo I might test the german steel 1.4116 from Xinzuo. (currently, too many knives to test so I don't want to add another one to the requested knives section) .

[@chefpanko]

I completely forgot I already have a 1.4116 from Xinzuo it is a 5-inch knife also from Yu series. A review will follow once I have the chance to test it. (did not test it yet)

[@ClaudioGabrielPagliaro]

@@chefpanko I thank you put the answers, I bought the Xinzuo to know from you that are of great quality, and also knowing that the 440 C and better, but bought for U$S 40 with shipping on Alibaba a sample with Multipurpose 5 in. From the one I'm waiting for your test, a 7-inch Santoku and the 8-inch Chef's, that helps me decide for 1.4116. Good thank you again and much health for all of us. I keep watching your channel firmly, congratulations.

[@chefpanko]

@@ClaudioGabrielPagliaro Xinzuo is one of the select few Chinese made knives that delivers good quility, so their 1.4116 should be good. I will be testing the 5 inch knife and once the test is done I will put a review video. Thank you for watching and commenting really appreciate it :)

[@danieljerloew]

Panko, what santoku 170-180mm aliexpress knife you recommend? With a western or octagonal handle? I Cant really find anything Nice.. id love a xinzuo 440c in that length but they Only have longer :-( maybe dongsun santoku ?

[@chefpanko]

Unfortunately, there is none I liked, mainly due to the balance point and sometimes the profile. They made the Santoku perform too much like a smaller chef's knife with the extra rocking and back heavy balance point. The AliExpress knives, but also some Japanese knives with western handles, have the same fusion going on and a back heavy balance point behind the bolster towards the handle. I did not test the Dongsun Santoku, so I don't know if it performs like a Santoku. I understand that people who never tried a traditional Santoku with a flatter profile and middle balance point will still like the western fusion Santokus. I can recommend a Japanese made knife called Masutani VG10 or also known as Kunihira VG10. It is made in Japan with a $70 or 70 euro (when on a discount). The handle is on the narrower and smaller side (if you have large hands, it may be less comfortable). Still, they managed to maintain a traditional profile and middle balance point while having a western fusion handle as a Santoku (and currently my personal favorite Santoku).

[@danieljerloew]

@@chefpanko thanky panko!

[@billboquet3531]

Dear chef Panko , in this series, the SANTOKU named "XINZUO 7 '' Nakiri 3 layer 440C" (no it's not a Nakiri but definitively a SANTOKU) , could be interresting for a review ! Not because it's better than a Affordable Santoku TOJIRO DP ( as i've still ordered one after yours reviews about this series), but just because it' cost less than the half price .... so it could be a good start for a beginner in Kitchen ! Don't you think ? Philippe (FRANCE)

[@chefpanko]

I think the seller made a mistake with their store listing, They indeed had 4 versions 2 Gyuto's from different sizes. A Nakiri and a Santoku, the Nakiri is removed, and now you see a listing of a NAkiri with Santoku pictures. If you scroll to the reviews you see 2 customers pictures and both show a Nakiri. If you plan to order I would message the seller first to avoid confusion. And also ask the balance point of the Santoku, that is the main reason why I did not found a Santoku that I like yet. They are all back heavy I prefer middle balance or front heavy due to the Santoku cutting style. Back heavy will make the Santoku perform more like a Chef's knife. In this case contact the seller to be sure, since they removed the Nakiri listing on their store but the Santoku listing shows customers pictures with a Nakiri and not a Santoku.

[@billboquet3531]

@@chefpanko Merci

[@dimmacommunication]

440c is basically aus-10 ? How do you test rockwell?

[@chefpanko]

No it's not there is a significant diffrence between them. I have not added 440C on the list but you can take a look at the Zwilling tap vs AUS10: www.chefpanko.com/kitchen-knives-steel-type-overview/ As for Rockwell testing: It is tested in a restaurant setting where we prepare a standard menu with the same ingredients (we do hours of prep work within a team setting. This means one person does 30+ min of cucumbers only and the other does the salad in 30+ min, etc.). Of course, other factors play a role in what you use it on, how much force you use, how you cut, how heavy the knife is, at what angle the knife is sharpened at, and what blade steel is used. I have added the indication since many of the viewers wanted a rough estimate. The guide below is created since I got asked to give specific edge retention that they can measure before buying a specific knife with a specific Rockwell (they wanted in a video; otherwise, they don't understand the steel core and edge retention). After long thinking and testing, I think this chart is the best I could come up with to help others understand the edge retention of higher Rockwell knives in the videos (home use). HRC 51 - 5 min HRC 52 - 1/2 days HRC 53 - 3 days HRC 54 - 1 week HRC 54 - 1/2 weeks HRC 55 - 1/2 weeks HRC 56 - 1/2 months HRC 57 - 2/3 months HRC 58 - 3/4 months HRC 59 - 4/5 months HRC 60 - 5/6 months HRC 61 - 6/7 months HRC 62 - 7/8 months HRC 63 - 8/9 months months with regular honing with a honing rod before needing whetstone maintenance. Professional kitchen: Rockwell 56: Knife died after approx. 30/45min. (Victorinox manages to reach 45min. Some other cheaper brands manage to survive 30 min despite the claim of a Rockwell of 56) Rockwell 57/58, They manage to get the job done longer, but a hone is needed after the prep was done (approx. 1.5/2 hours). Rockwell 60/61, It managed to survive 4 hours, but a hone is needed. Rockwell 63+, it survived for 2.5 days (10 hours before a hone). For home use, this all depends on how many knives they have, how often they cook, and how well they take care of them. (see chart above) This is based on my experience with knife Rockwell and how I got my estimates while testing the knives in a restaurant setting. Prep work on a Friday, 60 avocados (we use paring knives, and for dragon sushi rolls, we use a thinner knife like a utility knife), 60 cucumbers, 8 mangoes, 12 lettuce, 3 red cabbage, 20 whole salmon, Tuna, 25 kilo's (Approx. 55 pounds), 2 whole beef tenderloin (probably 3kg each 6.5 ish pounds) and more fish like sea bass, etc. These are only the Sushi prep excluding Teppanyaki and warm dishes, we have a sushi team of 5 to cover these, and it needs to be done before 4 PM since we need to eat staff meal at 3 PM before the rush hour/when guest arrive. (pre-COVID time with maximum seats for 250 guests). So if we split the team of 5 we approx.. have 4 hours to prep everything. So 5 times a day, 4 hours prep every day, and depending on which station you cover, you may use the knife for 7/8 hours. Rockwell 56: Knife died after 30 ish cucumbers a hone is needed (approx. 30/45min). Rockwell 57/58, They manage to get the job done longer, but a hone is needed after the prep was done (approx. 1.5/2 hours). Rockwell 60/61, It managed to survive 4 hours, but a hone is needed. Rockwell 63+, it survived for 2.5 days (10 hours before a hone). The above timeframe is for veggies prep only. We also don't use a strop or stone since it is time-consuming (which eats a chunk of your prep time). If we take the above time and translate it to home cooks 5 min (5 minutes of actually cutting) prep a day (they are slower in prep and prep less per day): Rockwell 56: 9 days Rockwell 57: 18 days Rockwell 58: 24 days Rockwell 60+: 48 days Rockwell 63+: 120 days And that is without honing and only veggies prep. Above with honing, you can get longer edge retention and most likely even double the days, and you can even hone more often after one honing session. Rockwell 56: 18 days Rockwell 57: 36 days Rockwell 58: 48 days Rockwell 60+: 144 days Rockwell 63+: 240 days Take everything with a grain of salt! (many other factors that can change the timing based on Rockwell, but this is a rough estimate since I was asked to add an edge retention timeframe in the videos) I just had fun with some rough calculations, but this pretty much says that you don't need a stone for a long period of time if honed correctly with high Rockwell knives. And above is assuming you cook no cheat meal/ visiting restaurants (so some will experience longer edge retention than others etc.). So, in the end, I came up with the first chart to give everyone a rough estimate and change it a bit per video/knife that I have tested over a longer timeframe. Hope this explains it a bit, but each video's guidelines are a rough estimate and only added since it was requested a lot (as they don't know what a Rockwell of 63+ means, etc.). (see the first chart)

[@dimmacommunication]

@@chefpanko Thank's , I didn't knew 63hrc knives could be honed 😮😮😮😮 I tought steel was too hard for the hone, wich hone do you use ? Ceramic ?

[@chefpanko]

@@dimmacommunication Ceramic indeed (I personally don't go lower than a #1000 grit ceramic rod on high Rockwell knives and don't use any diamond coated honing rods), and double bevel. I don't advise honing on a single bevel because of its design aspect (the concave).

[@dimmacommunication]

@@chefpanko But wich ceramic ? I mean brand etc... I've tried chinese ceramic but they were trash 😥. Could I sharpen 59hrc on a steel rod ?

[@shalas82]

Could you recommend a 10-12 inch chef's knife?

[@chefpanko]

It depends on your preference and what you are looking for, such as your preferred grip and your main cutting motion. Without a few basic information is will be hard to recommend a knife that will suit your preferred cutting style. My personal favorite is the Misono Gyuto High Carbon Steel. But that is because the straighter profile accommodates my cutting motion the best and the high carbon wich ads its own pros and cons. One of the cons is that it is high carbon so not stainless and needs a bit of extra care. If you can get me a bit more info then I might be able to recommend a few.

[@shalas82]

@@chefpanko Thanks for answering chef and forgive my English. I'm looking for an affordable, stainless chef's knife for battle between 10 and 12 inches. I have looked at your reviews and the xinzuo but I don't see any of that size

[@chefpanko]

@@shalas82 currently I don't think that any of the Chinese-made or Chinese brands offer a 10/12 inch Chef's knife. So your options would be limited to other brands like Wusthof, Zwilling, Victorinox, etc. For the affordable category, it would be a Victorinox the steel is soft but can withstand a lot of abuse. (look for some sales if there are any) While Xinzuo might offer some 10-inch in the Classic series they are not as durable as the Victorinox but do have a longer edge retention as it has a Chinese VG10 (10Cr15CoMoV). This Xinzuo 440C would be a good option for what you described but they don't sell a 10inch version.

[@shalas82]

@@chefpanko thanks chef

[@filouphilippe7680]

within 2 weeks, I'll probably receiverd the Santoku Xinzuo from this série (Yun) with 440c core material. And I'll compared it with the excellent and affordable Tojiro DP Santoku... Everybody know the winner. However I think for 25€ the Xinzuo Santoku 440C will Be à very good choicefor home copier. (4 time cheaper than Tojiro DP prices in France... Probably 2,5 cheaper than à Tojiro DP export via eBay) I test this and I contact you, however I think this Yun Santoku is a good knife to test ! Just because of the price compare to quality !

[@chefpanko]

Hope it arrives fast, I'm curious about the balance point of the Xinzuo Santoku.

[@filouphilippe7680]

@@chefpanko Dear Chef, i will be happy to send you some photos about the Xinzuo Santoku's balance. My hope is that knife will be a All day Santoku, because (perhaps it's a bad reaction) i'm afraid to damage my Tojiro DP ... i think the retention edge for a 440C STeel will be less good than a VG10... but much more "solid" and less subject to problem than a VG10 as you know: for FRENCH cooking use.

[@filouphilippe7680]

And the G10 handle is an handle i love: which will be Perfect with the Glitzy 8" Chef knife (im' using since fex weeks) ... it will be 2 "every day cooking" leisure cooking (In FRANCE Cooking is never a real leisure, it's a way of life lol) !

[@chefpanko]

@@filouphilippe7680 if you like you can send a dm on Instagram: instagram.com/chefpanko/ or email me you can find my email on my channel page click ''about'' and then ''view email''. Very curious about the balance point (I normally just ask the sellers for each knife I'm interested in before ordering).

[@emeukal7683]

@@filouphilippe7680 Edge retention is only a noticable difference if your 60+hrc knife is treated very well so you wont get those micro chippings. I noticed a buddy with his shun chef knife didnt go longer than a wusthof that is being honed reguarly. You also sharpen twice as long on the vg10 cuz its such a gritty material. So, how did you enjoy your santoku? I got both the gyuto and santoku and my wife gonna love the santoku but to me its .. its a santoku its too short XD. my 14cm santoku by shun is a nice petty substitute but the longer one..womans knife. But its nicely done imo, better than the wusthof santoku i tried at the store IMO and also a lot cheaper. TOjiro flex, i was horrified when i used one last year^^.

[@_BLANK_BLANK]

Huh, this is the only 440c stainless steel chef's knife I've ever seen. I have a pocket knife with 440 steel it seems like it's more common in those. I wonder why.

[@chefpanko]

Yeah, it was the only one I have seen on a kitchen knife too so I was curious how it was. I bought the Nakiri first, I liked the steel so I bought the Gyuto. I heard it is hard to get a good heat treatment on the 440C steel therefore it is not common to see it on kitchen knives.

[@shalas82]

Steel marked 440C from China is usually actually 9Cr18MoV, which is slightly inferior in edge retention properties. We must consider that quality standards in Chinese steel production are not comparable to Western ones.

[@chefpanko]

It depends highly on the manufacturer, but I agree when I started the channel a lot were misleading (still are and straight-up lying, if you are using their OEM's service you can acquire the import docs where you can see the date of import the test that has been done and wich steel manufacturer they order the steel from and more) and had the equivalent version listen along the wrong steel on the sales page. But fast forwarding years later there are still bad brands and oem's misleading the customers and resellers. That being said there is a shift happening recently where some of the OEMs clearly state the steel where they come from or are made and by which steel manufacturers they order. That being said Xinzuo is one of the select few that had the correct information from the start without misleading the consumers. They order steel from steel manufacturers outside China and inside China. Such as M390 from Bohler, ZDP-189 etc. I did a Q&A with the Co-Founder of Xinzuo on my website, you can see how they do the heat treatment along with the cladding. Each series will have some variations to obtain a certain contract with the steel manufacturers such as letting the heat treatment be done by a sister company of the steel manufacturer etc. There are things redacted for competitive reasons but explained to me along with the contracts they acquired and are planning to acquire a business contract with. He also explained that certain contracts are harder to gain as a ''Chinese OEM''. Therefore they had to go the the country to speak to the manufacturers directly to obtain certain steel. That being said one of the redacted things is the announcement of the Aogami #2 steel (Blue #2) they were in the middle of obtaining a contract to use that steel in Xinzuo and Hezhen products which they managed to get the will announce the newer series at the end of this month. (since it is now just a few weeks away I'm revealing it here in the comments). There was a VG10 import ban which I got the entire story which was lifted a long while ago. But if you have the time you can read the Q&A on my website with the Co-Founder of Xinzuo. (one of the select few that agreed to do a Q&A with me revealing the processes). Hopefully, they will work on the newer series with my suggestions once they do I hope that other Chinese OEMs step up and follow that direction as in the end, it will benefit the end consumer if there are more competitors in the knife market.

[@eediot69]

Hi Chef, have you tested any Grand Sharp branded knives from Aliexpress?

[@chefpanko]

Yes I have: kzbin.info/www/bejne/qmfLqWpvjZ14f5o I don't have the other versions tested so beware that other versions and design may differ in quility.

[@billboquet3531]

In Cutlery (Folding knife) using 440C is very usual, but that's true that 440C is very Rare in "Kitchen's" knife !

[@chefpanko]

I'm glad that they are starting to use 440C in kitchen knives, hope that we get more of the pocket knife steel to kitchen knives since I'm happy with this one. Quility wise it is excellent, especially for the price (around $30/$35).

[@einundsiebenziger5488]

It's simply kitchen knives, no need to put kitchen in quotation marks.

[@einundsiebenziger5488]

@@chefpanko 440C maybe outdated as a folding knife steel, but it makes so much sense for affordable kitchen knives as it is very similar to X50CroMoV steel which is a dedicated kitchen knife steel. 440C just has more Carbon and more Chrome, so it should perform a little better.

[@nadtz]

Curious why they don't offer this knife on Amazon. Honestly a pretty nice looking knife as opposed to all the 'Damascus' knives they have on Amazon and for the money wouldn't be a bad 'beater' knife. Nothing wrong with those knives that I know of mind you I just don't find a lot of them aesthetically pleasing.

[@chefpanko]

One of the reasons is that they need to send a complete batch to an Amazon fulfillment center, and therefore increasing the price a bit compared on AliExpress because of import taxes, etc. They don't know if it will sell, and they need to pay amazon for the fulfillment and storage space + other fees since Amazon will be handling the shipping and returns on their behalf. Only a select few brands manage to sell to a wider audience on Amazon USA and then expand to Amazon EU. Once they are big enough they will start selling directly on their own website or other platforms or resellers or stores. I know what you meant I have the same I personally like a knife without all the fluff around it like Damascus, hammering, etc.

[@nadtz]

@@chefpanko Ah interesting, I don't know much about how Amazon works for sellers. And it's not like there isn't a glut of 'cheap' decent/good $30-$70 knives on Amazon, but a decent 440c knife would be right up my alley at the moment as I still need a decent knife for light bone chopping (mostly chicken) since I don't want to ruin the knives I bought my friend while I'm *still* trying to find a place during this pandemic. If you have any recommendations feel free to enlighten me, right now I have my eye on www.amazon.com/dp/B0019KATWY/?coliid=I3J9VAA8JBH2ZH&colid=1NJIJ1EX6UFUP&psc=1&ref_=lv_ov_lig_dp_it

[@chefpanko]

@@nadtz I wasn't aware of it either untill someone told me about how it worked. Since their knife fluctuated from the price a lot per country. For light bone chopping, I find this knife a bit light and thin, currently the Wusthof and Zwilling are the ones I can say for sure you can go through bones without problems. This knife will not chip but it is thin and light so not ideal to go through smaller bones since the weight and thickness help with splitting. As for the one you linked that is a specific bone cleaver, I haven't tried those so I can't give you any feedback about those.

[@slopyj81]

They do got two from amazon

[@damiancanteros]

I really like the knife. I would buy it if I wouldn't have a gyuto from global already.

[@chefpanko]

Yeah if you already have one that works completely fine I would not add another one to the collection otherwise you will have too many knives at home hanging around and not bieng used. If it was a diffrent style that you did not own yet then it might be a diffrent story. Atleast you have an excuse to buy one since you want to try the diffrent styled knife out :)

[@nemanjazivkovic6895]

Beautiful knife and cheap too

[@chefpanko]

I was expecting a western chef's knife but I got a Gyuto which is fine too :)

[@theredbar-cross8515]

I find it odd that Chinese companies are the only ones using G10 in cooking knives. With high end American pocket knives, G10 is the default handle material. I wish more kitchen knife companies would use G10 rather than POM or Pakkawood

[@chefpanko]

In terms of handle material, my top#1 would be: #1, Wood: while it needs some maintenance it can last a lifetime with some care like oiling and sanding all the greasiness down. The feedback and the gripping power you get from wood are the best IMHO something I have not seen someone succeeding in recreating the natural grip of wood with other materials. (in some cases they are banned from being used at least here in the Netherlands not sure about other countries regulations, one of the reasons is that they want us to use certain handle types in some industries so that you can't mix them up, therefore a handle with a visible color is important the rules are the same for cutting boards). Green: Fruits & Vegetables. Yellow: Raw Poultry. Brown: Cooked Food. White: Dairy Products. Blue: Fish & Seafood. Red: Raw Meat. (there are exceptions but that depends on the kitchen/workstation). I find Pakkawood in general has a good grip not better than wood but decent same with textured G10. With G10 I like the ones with a slight texture for extra added grip but unfortunately, some have a visible pattern but there is no texture feelable. POM, I don't really like them, unless the handle shape is designed so that it won't slip and adds extra grip due to design rather than material. I sometimes have to debate with the food/health inspector about the boards we use. As we don't follow the HACCP color codes on certain stations since the entire station is used for one thing only. ie; fish only, raw poultry only, raw meat only stations. (we use white/transparent boards on those stations where we only do raw fish, only one board we saw a corned out that we use for cooked fish). As far as I'm aware of is that the restaurants I worked for never had to be closed down due to the health inspector (but we always get a few points of improvement). But in the same area, I have seen multiple restaurants being closed for a few days or weeks and (in one case closed forever) until they have fixed their health hazard in the kitchen. (proper clean-up and repairs before they are allowed to be opened again). One thing I hope is that the Chinese companies redesign the handle, the new outlook of the newer series has been disappointing mainly due to handle design. For some reason, they make them extremely big and comfortable to hold at the handle but not if you use a pinch grip at the blade. That is one of the reasons why I like this handle it has been done right! Not too big or small everything just works comfortably no matter the grip you use. But Xinzuo's newest knives that I currently have I'm not too fond of the handle in terms of design and size (Forgot the material I think it was Pakkawood its their powdered steel series).

[@theredbar-cross8515]

@@chefpanko Wood really does have a different feel to it, doesn't it. More maintenance though, like you said, but worth it for people who enjoy taking care of their tools. One material I'm surprised I don't see more often used is bamboo. It's more resilient than wood since it's basically waterproof, and it looks nice, reasonably resilient with chemical treatment. But for non organic, G10 or some other kind of fiber reinforced nylon is the best choice when mating with a steel tang. Nylon, unlike POM is quite flexible, so you don't get cracking. The POM handle on one of my Mercers actually cracked, just a little, but it happened. There was no radical change in temperature or humidity, no physical trauma, I wasn't smashing garlic with it, it just cracked lol -- As for Chinese companies... they really need to learn the value of less is more and focus on the fine details rather than fancy designs and finishes. As you've noted in your reviews, it's the attention to detail that separates Chinese made knifes from Japanese or even German ones. They get all the expensive and hard to do stuff down, but the simple stuff, like straightening the knife (which you can do literally just by hand) they mess up.

[@Scrappydog]

This knife looks sharp

[@chefpanko]

It could be better out of the box but it is indeed sharp enough for many standards :)

[@Ampie187]

Now idk if i should get this one or the Bunka or both 😂

[@chefpanko]

This is one of the hidden gems that I found, after testing so many knives with a lot of bad ones too. For the price of around $30, you get an exact copy of the Tojiro DP3 Gyuto with a handle that is better and looks nicer due to the mosaic rivet. The other difference is the Rockwell hardness of 58 compared to the 60 of Tojiro and the logo. And that for just 1/5th or 1/4th of the price of a Tojiro dependent on the country you plan to buy. (current price of the Tojiro 210mm Gyuto $120 on Amazon NA) Edge retention: HRC 58 - 3/4 months HRC 60 - 5/6 months with regular honing with a honing rod before needing whetstone maintenance. If you wanted to try a Japanese Gyuto just to know what a Gyuto is compared to a western knife then this one from Xinzuo I can recommend (avoid the Xinzuo 440c Nakiri version tho). The only thing is it is not made in Japan but they got everything that makes a Gyuto a Gyuto correct, unlike their 440c Nakiri which is nowhere near what a Nakiri is supposed to be......

[@emeukal7683]

@@chefpanko You can give the xinzou to the females too which is a big hidden plus. My wife chipped my poor shun tip twice haha, 440c wont chip as fast^^.

[@chefpanko]

@@emeukal7683 haha, some of the ladies can do everything with just a paring knife too. (they even prefer paring knives).

[@emeukal7683]

@@chefpanko This is universally true for all countries. I mean i can do things too with a pairing knife, i simply don't want to. In ym experience santoku cater a lot to woman and men with small hands. The downwards tip feels safe, my wife for exampe doesnt like kiritsuke at all. I know woman that can cook with huge knives too, i am being an generalising sexist pig rn of course.

[@olan5668]

Hi ChefPanko, 1. What do you think is better? Xinzuo 440C Gyuto 210mm Vs. FC Narihira Molybdenum Vanadium Gyuto 210mm? is Molybdenum Vanadium AUS-8? the video about Narihira Gyuto 210mm is here kzbin.info/www/bejne/rKSokKWnftqBd5Y 2. I read that FC (Fuji Cutlery) is still related to Tojiro, the Narihira line now changed to Reigetsu (early manufacturing in China, finishing in Japan). Former Narihira line have some similarity with Tojiro A-1 and DP, just with different blade material, i think you should make video about this Fuji Cutlery knives, since it's still Tojiro with cheaper price, best for first timer of Japanese knives enthusiasts.

[@chefpanko]

1. can't say much about it since I have not tried that knife. But The profile is very curvy as I can see from the video. Looking at the Choil it looks like the FC is thicker behind the edge (but this is hard to see from the choil shot as it was out of focus in the video but could see a picture on their website) other than that I can't say much about it. 2. That is very interesting! I will add it to my wishlist, Just ordered 3 knives from Ali as part of the current 11.11 sale. Very curious about what the Chinese manufacturers can do with their Powdered Steel and Wa-handle. You can find the exact knives I ordered on my website. chefpanko.com not sure how they would perform but very curious. (hope to get them soon but it will always take a while for stuff to come to Europe when I order from China).

[@ethang7242]

Please oil your cutting board

[@chefpanko]

Thank you for the reminder :)

[@81Garret]

Who else was cringing with every mis-pronounced word?

[@chefpanko]

Sorry for the miss-pronounced words I will try to improve it in future videos thank you for your feedback.

[@YouFeudTV]

I bet these are shit in the long run.. Rust... no edge retention etc I don’t buy anything I have respect for from China

[@noverdeamarillo]

Stop betting on things you have no idea. I bet you have a phobia of Chinese (and you actually have a lot of Chinese things :D)