SHAN ZU Damascus Kitchen Knife Set 7-Piece Professional Knife Sets for Chefs Japanese 10Cr15CoMoV Super Steel With G10

The media could not be loaded. This 203mm (8in) Shan Zu chef knife from it’s Gyo Series, which is 67 layers of damascus “super steel” (10Cr15CoMoV) is a highly rated product that seems to be a real contender as a value Damascus chef knife. I recall the ad for this was that it had real layers of folded steel and was not just a pattern etched into the surface like some other faux-Japanese knives (that are made in China) do. What is laser etched is the name of the product, info, and series name. The balance point is right at the bolster, making it slightly back heavy if you are the type to pinch grip your spine when you chop. My first impression of the Damascus pattern is that it was almost too nice to be real Damascus; The pattern looked like an AI computer had designed it and made it look like a fingerprint tessellation with a mirror-finished zig-zag at the cutting edge. I do not see a primary bevel on this knife. It has a slight reverse tanto (or K-tip) angled tip, reminiscent of a Kiritsuke Gyuto. Perhaps added because of the more precise tip work that such a modification allows. The frosted G10 Fiberglass Handle with metal end cap is solid and feels hefty. The modern styling is very similar to the handles in Shun’s Sora line, which is not the most ergonomic grip there is. The singular rivet seems like gold foil plating since some of mine is flaking off on one side. But the important part…. This thing is very sharp and it seems to also back its performance up on the cutting board. Slicing through paper with ease and chopping the veggies I tested it on right out of the box, although, there was some stick-age of food on the side of the blade. Then there is box that it came in: The knife box has a magnetic flap enclosure and a black felt interior. It was dinged up on one side of the exterior due to the insufficient padding it had during shipment, but luckily this packaging had effectively kept the product from sustaining any damage. Overall, I think this Shan Zu Chef Knife is a versatile product that will serve its purpose in the kitchen well. It seems to be retaining a sharp edge so far, and I am prepared to sharpen it on my whetstones in the near future. Thinning it out in the distant future may be a challenge, but I have seen research done on the legitimacy of this product from content creators on YouTube (one literally found it’s extreme breaking point using a vice in a stress test) and am convinced that it will last the test of time. Although, I cannot say the same for the fiberglass grip (not being the most ergonomic and made of a material known to break down over time) and not to mention the flaky gold plated rivet, but I think the basic functionality of the knife has a good chance of survival. Read more

Beautiful knives, NOT "Laser etched" as some may claim - they are San-Mai... the hardened steel is sandwiched between 33 layers of softer stainless steel damascus on each side, for a total of 67 layers total. The larger knives are balanced VERY well, and the fit and finish is almost equal to knives costing many hundreds more. (I'm a custom knife maker, so that is a big deal for me) My only gripe, is that one of the smaller of the set came less sharp than I expected (all the other ones were scalpel sharp), but I have a knife sharpening hobby, so that's a non-issue for me. These are the Chinese version of VG10, and you'd find yourself almost impossible to tell the difference. (It's the same steel formula, but with a VERY slight advantage over the time-tested VG10... given the same heat treatment) My best Kitchen knives are VG10, and these are on pare with them. Beautiful, ultra sharp, relatively easy to sharpen, long lasting edge, and a pleasure to work with in the kitchen. BUT - bear in mind... the edge is SO hard (which is amazing for edge holding abilities), DO NOT cut bone, or anything you wouldn't try to bite with your teeth, and they'll serve you well. Also, NO DISHWASHER- HAND WASH ONLY, and only use an end-grain WOOD cutting board... no metal, ceramic or hard surfaces to cut on. Take this advice and you'll adore these. (BTW - the advice given here applies to ALL knives made with today's modern "super steels") Read more

Great set of knives that come extremely sharp. Aesthetically pleasing and look very expensive while being cost effective. Handle is very comfortable to hold as well. Highly recommend Read more

Really good knife for the $. Probably the sharpest knife I've ever had from the factory. Good quaility, ergonomic, balanced. I've got a couple of Shun's and this works just as well and has held up well so far. Read more

Love this knife. Slices through boneless proteins and produce. Weight is great, comfortable pinch grip. Sharp out of the box. Read more

Shanzu 8-Inch GYO Chef’s Knife For a “Japanese-inspired” knife made in China, this one actually surprised me—in a good way. Especially at around $50 (with a $20 discount), it offers solid value. 👍 What I Like Build quality – Very solid construction. No gaps between blade and handle, everything feels tight and well put together. Smooth edges and excellent overall finish. Sharpness – Came sharp right out of the box (not perfect, but definitely usable). The blade is thin and cuts nicely. Packaging – Premium look and feel. Makes a great first impression. 👎 What I Didn’t Love Blade shape – The profile is a bit too rounded. Works well for rocking cuts, but not great for straight chopping near the heel. Handle – The shape feels a little odd. It’s narrow in the front and thicker/taller in the back. Not uncomfortable, but not the best I’ve used. Steel confusion – The listing says 10Cr15CoMoV (similar to VG-10), but the booklet and website say AUS-10V. They’re close, but not the same. AUS-10V is easier to maintain, while 10Cr15CoMoV usually holds an edge a bit longer. A little misleading. Edge finish – While it was sharp out of the box, under closer inspection the edge looked rough, like it was only sharpened to a coarse grit. A quick touch-up on a finishing stone and strop made it razor sharp. ⭐ Bottom Line Not perfect, but for around $50 it’s a very solid chef’s knife. Good construction, sharp, and a nice value if you’re okay with a few quirks. Read more