Xinzuo Knife review 440C steel - Nakiri (Yun Series)

[@coltssneakercloset]

Definitely need a nakiri showdown video someday. Curious which one comes out on top

[@chefpanko]

Great idea! will keep that in mind for future videos since my use on different Nakiri's is limited.

[@AGC828]

Excellent point about the balance of this knife not being as a true Nakiri should be. I didn't know that. Learnt something new. :) Maybe you could do a "My Top 5 Nakiri recommendation" video. Your idea of YOUR top 5. From affordable to the best you've used.

[@chefpanko]

I really wanted to point that importance out since it is something that can't be fixed with a knife reprofiling. Good to hear that you learned something from it :) (Hope you also saw the difference in the cutting/ chopping style). Great idea added it to my idea list for new videos! Thank you!

[@TheEarthScape]

Nice review ever !!!!

[@damiancanteros]

Interesting blade profile. As a beginner I think it's important to know that this "Nakiri" will need a different hand movement to go trough the food.

[@chefpanko]

The profile is indeed interesting. As a Nakiri it just does not have what people want from a Nakiri. On the other hand using it as a chef's knife was the better solution of the Xinzuo Nakiri. So if you want a cross of the Nakiri with a Chef like profile then this knife is good. But I was looking for a Chinese made Nakiri that performs like a Nakiri so was a bit disappointed that this was sold as a Nakiri has the appearance of one but performs like a chef knife. The 440C steel from Xinzuo is something that stunned me I like that over the 1.4116 German and the 7Cr17comov steel.

[@milleradam98]

Chef I've looked for this nakiri on AliExpress, I want it, apparently they don't sell it anymore. Any ideas where I could find it?

[@chefpanko]

I could not find it either; as for other replacements at that price point, I have no idea. Hezhen is another brand I'm looking into, currently testing their Master series, but they have a German Steel version at the same price range: bit.ly/3rRhSyD If they are good, I have no idea, so I can't say anything about it. I have seen that Xinzuo is adding a lot of new knives to their collection and have seen a few disappear, unfortunately.

[@Paulooliveira-up7df]

could you please do a review on the Xinzuo 8.5 inch Gyuto HE series? I really want to try the Gyuto profile to see if i like it but i am not ready to spend 100+ on one before trying Also if you have any recommendations on other cheap aliexpress Gyuto type, please tell love your videos and thank you very much

[@chefpanko]

The only 8.5 inches HE series I could find is a Kiritsuke, which they named Gyuto for some reason. As a Kiritsuke the blade profile on the picture looks good. Unfortunately, it is an Oval shaped handle wich I personally don't like for a longer period time of extended use in the kitchen. For home use, it should be fine, since I need to do prep work for 4+ hours a day instead of 20 min at home. The blade seems good too so there should be enough knuckle clearance with the knife. The handle length op 135mm looks good,. blade length of 210mm is fine too the balance point should sit exactly between a ping grip at the front of the cap. Currently, I have too many knives that need to be reviewed so I can't add more, still have 20+ knives from AliExpress to be reviewed including new stores like Turwho. As for a Gyuto styled knife on AliExpress there is none, most of the ''Gyuto's styled'' knife made in China is more in line with a Chef's knife than Japanese Gyuto. The belly of the knives is usually to round and the front portion is curved up a lot to accommodate the rocking motion from western cuisines. In our Japanese cuisine, we mainly slice than rock chop/cut. While the Gyuto's are versatile and a very nice cross between a western and Japanese knife the Gyuto's have a straighter profile and a bigger flat spot at the heel. But don't confuse it with the Kiritsuke since a Kiritsuke has a flatter profile than a Gyuto with a slight curve at the front. A Kiritsuke looks very cool and the main reason for using one is for meat prep work. Our beef tenderloin has been removed from the menu card so a Kiritsuke is barely used now. I don't recommend a Kiritsuke as your all-purpose knife, you will be better with a Gyuto or a Chef's knife that can do everything else better than a Kiritsuke except for meat (especially beef) that is where a Kiritsuke shines. But thank you for the suggestion I was not aware of the new knife from Xinzuo, hope that the above information will help you a bit more in your decision. Feel free to ask any questions, a video explaining the differences and why I prefer a certain knife style over another will be made.

[@Fozters]

Hi again ChefPanko! You have nice reviews and I'm still enjoying them! Just learning to sharpen my knives (cheap fiskarses and similar) with my first stone (suehiro cerax 1k). Still waiting for 2 things, my first gyoto and your review with Victorinox Fibrox knives as probably gonna upgrade my western set to them! :D Which I believe I'll get both answer from watching your channel. Thanks again from Finland.

[@chefpanko]

That is a nice stone, wich gyuto did you get? Victorinox Fibrox review is coming! :)

[@Fozters]

@@chefpanko I've not yet purchased my gyuto, it's still on to do list :). First thing is to get comfortable with wet stones etc. Probably 1 japanese gyuto and better western set is what I'm gonna end with when the time is right. Have previously looked Tanaka ginsan and similar 200$ range gyutos. E. That would be the most sensible option for me but as always everything is subject for change xD

[@chefpanko]

@@Fozters I looked that knife up I'm very interested in the Gingami 3 steel that they use. Never tried one for 200$ it is in a nice price range. (unfortunately for me I have to restrict myself from buying knives atm). Don't be too hasty with your decisions take it slow, do research before buying! :)

[@Fozters]

@@chefpanko I surely will. I'm not in a hurry luckily and I also like doing my research. Thanks again.

[@chefpanko]

@@Fozters also if you can make sure to visit the store and hold the knives in your hand, that is the only way to know it for sure if you will like the knife or not. Test the balance point see if you like the balance point of it, try the main gripping style and see if you like the handle, etc. I do recommend that you at least hold the knives at the store for higher price ranged knives. Most better knife stores have the knives behind a glass wall and if you ask them they will take it out and let you hold it and in most cases, they will also bring aboard for you to check the profile.

[@tagontag]

Bought the chef knife after your recommendation, chef! Thank you so much. I can't wait for it to arrive! How do you find this 440C steel compared to Kai's Seki Magoroku Akane Gyuto?

[@chefpanko]

I never tried that knife so I can't give you my opinion about it sorry.

[@tagontag]

@@chefpanko Chef, I want you to know that I just received the 440C xinzuo chef knife today! The steel is really fantastic! In the past, I have only used 8 inches German chef knives (Wusthof and Zwilling). This Xinzuo series gave me the sharp edge alike those German knives but it is way lighter! It reminds me of the Japanese knives' sharpness and weight, but in the shape and size of the German chef knives. I love it and I would like to thank you once again for trying them out and reviewing it. For a home cook, it's a great joy to be using it. =)

[@chefpanko]

@@tagontag Thank you for sharing your experience with the chef's knife version of Xinzuo. After testing this Nakiri 440C version I was very curious how the Chef's knife 440C version would perform compared to the Wusthof and Zwilling. My current thought was if they made the Nakiri into a Chef's knife it would mean that the Chef's 440C version from Xinzuo would be the perfect combination for quility, durability that comes extremely close to the Wusthof or Zwilling but than for a fraction of the price. Thank you for confirming my thoughts it performs like the german knives but with the Japanese style in mind (slightly thinner and lighter the handle is also less thick). But the core material was the most surprising for me since that came extremely close or even the same as the german knives along with the strong properties of the durability for heavy-duty prep work.

[@tagontag]

@@chefpanko Yes, you are exactly spot on about the experience through your imagination. In fact, this is the best price point for hard chores (cutting through bones, etc). I love the fact that the handle is heavier than the blade despite being thin - it makes chopping easier for that matter.

[@chefpanko]

@@tagontag Will definitely add this knife to my collection in the future. Thank you again for sharing your experience :)

[@milleradam98]

Chef i would actually like to purchase this nakiri, I followed your link and it's no longer available, the link takes you to the 440c santoku and others. I have already purchased the 8&10 inch 440c chef knives from xinzuo based on your recommendations and are awaiting their arrival (can't wait, excited!). However, I would like to have a nakiri as well, even though as you stated it's not in the form of a traditional nakiri, I find it interesting and I'm heavily drawn to the 440c core material. I've done a search on aliexpress and xinzuo doesn't offer a similar one in 440c (at least not that I can find), can you recommend a similar knife in 440c, or one made with material that would be similar in rockwell hardness? I'm trying to avoid the vg10 and harder so as not to worry about chipping and things of that nature, similar price would be a bonus but I would be willing to pay a little more. Thank you chef! Keep doing what you do love all of your videos!

[@chefpanko]

Unfortunately I do not have any other recommendation for 440C since Xiznuo is the only 440C I tried so far. (So I don't know how the heat treatment and quility control from other brands will be on the 440C steel) I have no idea why they pulled the Nakiri out of the collection, seems like they were experimenting with it. Maybe they will relist the Nakiri again in the future.

[@milleradam98]

@@chefpanko ok chef thank you, can you recommend another material with similar rockwell, like perhaps an AUS-10 steel? I would just like to purchase a nakiri, I'd like edge retention but I'm looking for middle ground in not chipping the edge

[@milleradam98]

@@chefpanko chef I was just looking on Amazon, Tuo has a line called the "blackhawk-s", high carbon stainless but they are advertising it with a rockwell of 58-60, which my research indicates is in line with a 440c steel. In your experience, has their rockwell ratings been accurate?

[@chefpanko]

@@milleradam98 I only have tested their AUS10 series and they were accurate, I bought one myself and reviewed it here and after that video, they contacted me and gave me a review sample of their AU10 9.5 inch chef's knife. Both the review sample and the Kiritsuke that I bought myself were equal in terms of quility control and heat treatment and were as advertised. But since I did not try their other series and steel, I can't give my opinion about it. I'm happy with the heat treatment and quility control of the AUS10 I tried: kzbin.info/www/bejne/q3inaYF3nb52edE Since they are using modern forging techniques (machines) they can create interesting designs and patterns. Which you can see from the designs and series, that they offer. But based on the AUS10 heat treatment from them is good.

[@milleradam98]

@@chefpanko thank you for your help chef

[@bamvicy883]

would you recommend getting a zinzuo over a findking for a nakri?

[@chefpanko]

As for a Nakiri I haven't found one that I really like. As for Xinzuo vs Findking both are good but the quility control of Xinzuo is better.

[@bamvicy883]

@@chefpanko Thanks! i'll keep checking your vids until you find one that you like then!

[@dorianl1635]

I'm French but I want to highlight the quality of this video, really clear and interesting explanations 👍🏻

[@AGC828]

I would love to see you compare it to the Zwilling Pro and the Wushof Classic/Classic Ikon...the Wushof nakiri's are sharpened to a sharper 10-degrees vs 15 for the Zwilling...5-degrees!! :) Similar geometry...don't know if they are both blade heavy--hope they are. I'm think ing of getting the Wusthof Classic--same blade as the Ikon, no full bolster--only difference is the handle for $40 CDN more. Not worth it IMHO. Buying kitchen knives...a lot of it is like buying a good pair of sunglasses. There isn't much difference in performance. We're paying mostly for the frame design. And with kitchen knives...The difference is in the handles/bolsters--same blades. LOL!! :) MSUT know what we really NEED in a knife FIRST. Not buy into the marketing. Know if we're more of a rocker or push-cut/chopper. Rarely is there a kitchen knife with outstanding materials and engineering. The MX9 by Mann Kitchen looks interesting. :) As is the affordable Misen 2.0 chef's knives.

[@chefpanko]

I will see what I can do when I move to comparison videos, the best way for the handle is to test them in a store. While I like the new Ikon handle but I was not complaining about the classic handle either. So for those that did not like the Wusthof general handle can go for the Ikon but that is all dependable on the person. That is truly a great comparison however when it comes to Chinese made knives it is a huge gamble especially in quality control but in some cases, the core material and heat treatment is just really bad. Definitely, once you know what you need when searching for a knife that suits your style and preference is the best way to go. I got mentions and suggestions to test the Misen knife a knife that I'm very interested in, so I have added it to my knife to watch list and may test them in a future video along with many other suggested knives.

[@Dudesofdestruction]

THX!

[@chefpanko]

your welcome :)

[@heckkoch9]

NAH-KEE-REE

[@chefpanko]

NAH-KEE-REE :)