Xinzuo & Hezhen Knives at Messe Frankfurt Ambiente

📢 NOTE: It is important to note that the knives discussed here are not final productions. Xinzuo and Hezhen have informed me that they will refine the knives based on the feedback they receive and are keen on improving them before final production.

Xinzuo and their sub-brand Hezhen left an impression at the Ambiente event in Frankfurt, Germany. Engaging with Co-Founders Peter Ling and Steve Cheng was a pleasure. Having previously reviewed their knives and consistently provided feedback, it was rewarding to see their commitment to enhancing their collections.

New Collections and Improvements

Xinzuo is exploring new steel types from Japan like Aogami #2, also known as Blue Steel #2, and refining older steel types by incorporating a thinner grind. Additionally, they are working on enhancing the aesthetics, such as refining the Damascus patterns with different layering techniques and introducing copper infusion. The newer collections feature Japanese-inspired designs, notably with wa-handles.

Design Flaws on Prototypes

While examining the knives displayed at the Xinzuo booth, I took a closer look at their details. Before pointing out any issues, I asked Xinzuo if these knives were the final versions being showcased. They explained that these were from their newer collections, still undergoing refinement based on feedback. I then took the opportunity to highlight some concerns. Given my prior experiences with Xinzuo, I was surprised to encounter a flaw: a flat spot on the sharpened edge. I stressed the importance of precision in the sharpening process and offered suggestions to prevent such imperfections. Upon further inspection, I found more instances of flat spots. Notably, all these spots were located in the same position, primarily on the K-tip Gyuto/Chef’s knife style. Luckily, Steve Cheng, Xinzuo’s lead designer and co-founder, was present. He acknowledged that the problem might originate from a possible CAD (computer-animated design) error. I’m hopeful that this flaw will be addressed in the final production.

A Talk with Xinzuo & Hezhen Designer and Co-Founder Steve Cheng

Since Steve Cheng was present I took the opportunity to talk about the designs that compromised comfort and functionality for the aesthetic or cool factor in the review samples I had received in the past.

Such as the F2 series or other series where the knife had a sharp spine and choil, a handle with noticeable sharp edges too. Besides that, the heel portion had an outward-going heel which looks cool but it was also the first time I was noticeably aware of the possibility of nicking myself on it. Peter and Steve told me that they would discontinue the F2 series or change the design to address the problems. He was disappointed but also understood that comfort and functionality should come first, I have to give him credit as the knives look very cool!

Handle Desing

Upon examining the knives, I noticed that the Wa-handles were feeling larger in my hands than anticipated. Adjusting to the handle size might require some time, as they are noticeably larger in both circumference and length compared to the Japanese wa-handles I’ve used in the past. Additionally, I found some handles to be disproportionately large for the blade size. When discussing this observation with Xinzuo, they mentioned that they used standard dimensions comparable to traditional Japanese handles. While my initial impression was that they seemed too large, I acknowledge that further testing may be needed to fully assess their comfort and usability in the long run.

Besides this, they do have some new handle designs that were good in the hands and will suit more of a general audience. Such as the one showcased below.

Hamon Series?

Xinzuo proudly introduced a new product line resembling a Japanese Hamon. Typically achieved through a differential heat treatment process, a Hamon knife features contrasting softer and harder sections, resulting in a distinct appearance. In their showcase, Xinzuo presented three knives with a hazy or kasumi-like “mist” aesthetic. They shared that sourcing the right artisan in China capable of replicating this effect was no easy task. While these knives undoubtedly offer a unique appeal, my excitement for the final production is tempered by concerns about handle size. One of the three knives exhibited an unrounded choil, a minor flaw absent in the other two. It’s important to note that the Hamon line showcased were prototypes, not the final production models.

Bright Future for Xinzuo and Hezhen

Meeting Peter Ling and Steve Cheng in person and getting an inside look at what they are currently working on provides valuable insight into the future trajectory of Xinzuo as a manufacturer and brand. With their dedication to continuous improvement, there is great potential for them to elevate their position even further. While I consider them to be among the top manufacturers in China at present, the prototypes I observed during our meeting still require some refinement. I’ve had the opportunity to discuss these areas for improvement with them and will provide additional feedback, drawing from my experience with the three knives I received from their showroom: an improved 1.4116 German Steel knife with a refined grind, an M390 knife, and an Aogami #2/Blue Steel #2 knife. While their showcased products are promising, they have yet to reach their full potential. I’m hopeful that they will consider implementing my suggestions in the final production, and I am prepared to offer more detailed feedback to assist in this process.

Xinzuo and Hezhen knives showcase

Want to know more about my Visit at the Ambiente event: 
ChefPanko at Ambiente Frankfurt Germany

📢 NOTE: It is important to note that the knives discussed here are not final productions. Xinzuo and Hezhen have informed me that they will refine the knives based on the feedback they receive and are keen on improving them before final production.

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