The Xinzuo Zhen Series ZDP-189 Chef’s knife has been provided by Xinzuo for review. All opinions in this article and video are my own without outside influence or contracts.
📢 Disclosure: Before we begin the review, it’s important to note that Xinzuo sent this knife for review. I didn’t purchase it, and they didn’t pay for this article/video. I have the full freedom to express my honest opinions.
Blade Features and Aesthetics
The imported Japanese ZDP-189 steel in the Xinzuo Zhen Chef’s knife undergoes heat treatment at Hatta Kogyo in Japan before being refined by Xinzuo in China, where they apply the grind and finishing touches to the blade. The blade aesthetic is simple yet beautiful, thanks to its clean design and elegant finish. It comes in a 3-layer construction also known as san-mai.
With 2 outer layers of stainless steel and in the middle the ZDP-189 steel. The ZDP-189 steel is a hard material that can reach a high hardness on the Rockwell scale. The Xinzuo ZDP-189 comes with a Rockwell rating of around 65 to 67. It comes with excellent edge retention, which is commendable. However, its toughness and corrosion resistance, while decent, may not be the most beginner-friendly, especially in terms of maintenance. More on that later.
Handle Features and Aesthetics
The Xinzuo Zhen series Chef’s knife with ZDP-189 steel comes with a traditional octagonal handle that you might have seen on most traditional Japanese knives. Despite the simplicity it is the material and finish that Xinzuo has added and chosen that provides the handle a premium feel and look. It comes with a black G10 that is water resistant, brass washers, white ox bone, and Padauk wood. The attention to detail and finishing are amazing, you can see every single layer and texture on the G10. The octagonal handle ensures a comfortable grip for hands of all sizes, from small to large.
The Blade & Blade Profile
Xinzuo also paid attention to details when it came to the blade. The spine and choil are nicely rounded. It has a brushed finish on the stainless steel cladding and a mirror finish on the core material. They even rounded the heel to prevent you from accidental cuts.
The blade profile is on the flat side meaning that it is more suitable for an up and down motion. If you prefer the rocking motion then this blade is not ideal and only suitable for food with less stack height such as herbs. I do want to mention that the added blade width (Approx. 53mm) on the entire blade is a nice addition as it improves knuckle clearance and overall comfort especially if you use the blade as a guide with a claw grip.
Spine Taper & Blade Grind
The knife comes with a spine taper, the thickness above the heel is 2.2mm, 2.1mm in the middle, and 1.9mm before the slanted front. Not only does it come with a spine taper, but if we inspect the Choil you can see how well the profile grind is on the knife. It is not only thin behind the edge is it thin throughout the entire blade. Since the heel is rounded it is harder to capture the thinness on camera so here is the taper from the front view.
This results in a knife that will flawlessly glide through most cutting tasks, especially on softer produce. Just to add some context on the left is the Xinzuo ZDP-189 and in the middle is the Shibata Kotetsu Gyuto which is considered a very thin blade. On the right is the Zwilling Traditional Chef’s knife.
Balance Point & Weight
The point of balance is above the heel or around the neck area. If you pinch at that area the knife will neither be front nor back heavy.
Due to the added rounding on the front of the handle and rounded corners beneath the neck area, you can comfortably put your middle finger beneath it for extra control.
With a weight of just 180 grams, it also makes the knife quite light for its size especially if you consider the entire blade width.
Food Release
When it comes to food release it is similar to the other knives without any added grooves or hammered patterns. This means that food with high water content will stick to it but won’t create a strong suctioning effect. Most food with high water content will be pushed up without strong resistance.
Cutting performance
The Xinzuo Zhen Chef’s knife delivers a cutting experience that balances precision and finesse. Its razor-sharp edge effortlessly glides through various ingredients, making it suitable for intricate tasks like precision slicing. However, its thin profile is better suited for everyday kitchen tasks rather than heavy-duty cutting involving bones.
Xinzuo ZDP-189 Maintenance
When it comes to knife maintenance I have to say that the steel hardness is not beginner-friendly and I can’t recommend soaking stones with it.
Therefore I do recommend ceramic splash and go stones to be used for maintenance. It is not harder but takes a bit more time to get the edge back compared to other steel with a similar hardness rating.
Key Takeaways
In summary, the Xinzuo Zhen Chef’s knife with ZDP-189 impresses with its clean design, elegant finish, and well-balanced construction. Surprisingly, it seamlessly matches the performance of traditional Japanese octagonal-handle knives, proving that a well-made knife knows no borders. The balance point, straight profile, and the added width on the entire blade are the cherry on the cake, perfectly aligning with my personal preferences and exceeding my expectations.
For someone who values the details of Japanese craftsmanship, this knife from China stands out as an impressive contender. Just be mindful of the steel’s hardness for maintenance, favoring ceramic stones. Due to the thin blade grind, it may not be the ideal choice for beginners or those unfamiliar with premium Japanese knives. Overall, it’s a remarkable knife for those seeking a smooth, sharp, and precise cutting performance with a touch of traditional Japanese flair. The straight blade profile caters to those who prefer an up-and-down motion.
Closing thoughts
While the steel wasn’t the deciding factor, the exceptional grind and finish that Xinzuo applied truly stand out. I look forward to seeing more knives from Xinzuo with a variety of steel options, maintaining the same level of craftsmanship found in the ZDP-189 version.
🛒SHOP:
Xinzuo Store on AliExpress:
Xinzuo Zhen Series ZDP-189 Chef’s knife
Xinzuo Official Amazon Store: (Xinzuo Zhen ZDP-189 series are not sold on Amazon)
Xinzuo Amazon
The BamBoo Guy Official Xinzuo Reseller in the US:
Zhen Series ZDP-189
Xinzuo Zhen Series ZDP-189 Chef’s knife
Xinzuo Official Website:
Xinzuo Webshop
NOTES: Coupon code ”ChefPanko” for 10% off is only usable on the Xinzuo Official Website.
PS: Import taxes may apply if you order on the Xinzuo Official webshop.
Other items used for the video:
My main whetstone for most tasks:
Chosera/Naniwa Pro Ceramic Whetstone #800
Finishing whetstone:
Shapton Glass #8000
My Main Cutting board for everyday use is:
The Asahi Rubber Cutting Board (LL)
Mostly for aesthetics for the video:
Cutting board by Zassenhaus XL
Knives used as an example (Choil Shots):
Zwilling Traditional Pro 8inch
Shibata Kotetsu Gyuto 21cm
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