XinZuo

Edit Content
Menu
Edit Content
Menu

56-58 Steel Hardness

B35 Bone Chopper

This series of products features high-quality German 1.4116 stainless steel blades, which are vacuum heat-treated to achieve a hardness of 55-57HRC. This steel contains metal elements such as chromium, molybdenum and vanadium, which give it superior properties. Compared to ordinary stainless steel kitchen knives, they have better corrosion resistance, rust resistance and strong toughness. These blades are extremely sharp and provide a perfect cutting, preserving the original flavor of the food.

The handles are made of natural red sandalwood, which is durable and comfortable. They are designed for a perfect hand fit, making cutting easier and safer. The ergonomic handle design ensures a comfortable grip and provides the best mobility for cutting different types of food.

With this series, XINZUO is committed to creating a set of simple and practical kitchen knives. It combines classic craftsmanship with modern minimalist design concepts. Choosing XINZUO knives will make your kitchen experience enjoyable and satisfying.

B13S Steak Knife

B13S series is XINZUO modern professional German 1.4116 steel kitchen knives with natural ebony wood handle. The German 1.4116 steel, with hardness of 55-57 HRC, has especially good performances in corrosion and rust resistance, as well as toughness.

Each knife in the B13S series is adorned with a nature ebony wood handle with double steel head. This design gives and excellent grip feeling and is aesthetically pleasing. The ebony wood fiber is finely grained, without pores and good moisture resistance. Because of its stable performance, delicate and beautiful texture, ebony wood is especially appreciated for high-end kitchen knife handles.
Excellent kitchen knife for daily use.

YM3L 7″Cleaver

Introducing the remarkable YMSL series, a testament to culinary excellence. Crafted from high-quality 7Cr17MoV steel, this collection undergoes meticulous forging and high-temperature heat treatment, resulting in a hardness level of 56-58 HRC. What sets it apart is the addition of chrome, molybdenum, and vanadium – special elements that bestow enhanced corrosion resistance, rust protection, and overall durability to these kitchen knives.

Designed with your comfort in mind, the ergonomic handle ensures a secure grip and effortless maneuverability, making slicing various foods a breeze. Fashioned from natural padauk wood, the handle combines resilience with a seamless fit in your hand, facilitating safer and easier cutting experiences. This fusion of practicality and aesthetics ensures that the PM8 series not only meets but exceeds your culinary expectations.

YM3L 8”Cleaver

Introducing the remarkable PM8 series, a testament to culinary excellence. Crafted from high-quality 7Cr17MoV steel, this collection undergoes meticulous forging and high-temperature heat treatment, resulting in a hardness level of 56-58 HRC. What sets it apart is the addition of chrome, molybdenum, and vanadium – special elements that bestow enhanced corrosion resistance, rust protection, and overall durability to these kitchen knives.

Designed with your comfort in mind, the ergonomic handle ensures a secure grip and effortless maneuverability, making slicing various foods a breeze. Fashioned from natural padauk wood, the handle combines resilience with a seamless fit in your hand, facilitating safer and easier cutting experiences. This fusion of practicality and aesthetics ensures that the PM8 series not only meets but exceeds your culinary expectations.

SO 300mm Sashimi Knife

Each knife in the SO series features a premium natural olive wood handle. Olive wood is very solid, brightly colored and clearly grained. The comfort of the handle enhances the user’s experience and makes the cooking process more enjoyable.

For the blade we use Electroslag remelted 7Cr17MoV forged steel. Electroslag remelting is a special heat treatment with rapid solidification which doubles the solidification speed of ingots, reducing the particle size and number of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The hardness of our 7Cr17MoV steel is stable at 58±2 HRC, offering lasting sharpness and durability. The gradual thinning improves the knife’s center of gravity, the grip is comfortable, and it is very convenient to use. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

SO 270mm Sashimi Knife

Each knife in the SO series features a premium natural olive wood handle. Olive wood is very solid, brightly colored and clearly grained. The comfort of the handle enhances the user’s experience and makes the cooking process more enjoyable.

For the blade we use Electroslag remelted 7Cr17MoV forged steel. Electroslag remelting is a special heat treatment with rapid solidification which doubles the solidification speed of ingots, reducing the particle size and number of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The hardness of our 7Cr17MoV steel is stable at 58±2 HRC, offering lasting sharpness and durability. The gradual thinning improves the knife’s center of gravity, the grip is comfortable, and it is very convenient to use. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

SO 240mm Sashimi Knife

Each knife in the SO series features a premium natural olive wood handle. Olive wood is very solid, brightly colored and clearly grained. The comfort of the handle enhances the user’s experience and makes the cooking process more enjoyable.

For the blade we use Electroslag remelted 7Cr17MoV forged steel. Electroslag remelting is a special heat treatment with rapid solidification which doubles the solidification speed of ingots, reducing the particle size and number of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The hardness of our 7Cr17MoV steel is stable at 58±2 HRC, offering lasting sharpness and durability. The gradual thinning improves the knife’s center of gravity, the grip is comfortable, and it is very convenient to use. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

SO 180mm Deba Knife

Each knife in the SO series features a premium natural olive wood handle. Olive wood is very solid, brightly colored and clearly grained. The comfort of the handle enhances the user’s experience and makes the cooking process more enjoyable.

For the blade we use Electroslag remelted 7Cr17MoV forged steel. Electroslag remelting is a special heat treatment with rapid solidification which doubles the solidification speed of ingots, reducing the particle size and number of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The hardness of our 7Cr17MoV steel is stable at 58±2 HRC, offering lasting sharpness and durability. The gradual thinning improves the knife’s center of gravity, the grip is comfortable, and it is very convenient to use. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

SE 300mm Sashimi Knife

SE sashimi knife series are the traditional knife shapes to cut raw fish, featuring single-bevel blades in two main shapes, Deba knife and Sashimi knife. Sashimi knives come in three sizes to adapt to different cuts:240mm sashimi knife, 270mm sashimi knife, 300mm sashimi knife.

The SE Series blades are made from Electroslag remelted 7Cr17MoV forged Steel with hardness of 58±2 HRC. Electroslag remelting is a special heat treatment which doubles the solidification speed of ingots, reducing the number and particle size of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

The handle is made in ebony wood. It is mainly produced in subtropical and African regions. It has high texture hardness and is particularly appreciated for its strong wear resistance. The wood fiber is fine, without pores and with good moisture resistance. These features and its unique aesthetic look make Ebony wood a great and beautiful material for knife handles.

SE 270mm Sashimi Knife

SE sashimi knife series are the traditional knife shapes to cut raw fish, featuring single-bevel blades in two main shapes, Deba knife and Sashimi knife. Sashimi knives come in three sizes to adapt to different cuts:240mm sashimi knife, 270mm sashimi knife, 300mm sashimi knife.

The SE Series blades are made from Electroslag remelted 7Cr17MoV forged Steel with hardness of 58±2 HRC. Electroslag remelting is a special heat treatment which doubles the solidification speed of ingots, reducing the number and particle size of primary carbides, thereby improving the toughness of the material and enhancing the wear resistance. The concave blade grinding process, called “Urasuki” in Japanese helps reduce the contact surface between the food and the blade, prevents the food from sticking to the blade, and reduces food compression, preserving the very delicate features of raw fish. The blade surface is sandblasting and with a fine metal texture.

The handle is made in ebony wood. It is mainly produced in subtropical and African regions. It has high texture hardness and is particularly appreciated for its strong wear resistance. The wood fiber is fine, without pores and with good moisture resistance. These features and its unique aesthetic look make Ebony wood a great and beautiful material for knife handles.