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Hezhen Elegant Series Santoku Knife Review: Chinese VG10 vs 14Cr14MoVNb

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Explore the Hezhen Elegant Series Santoku knives in this detailed review! From aesthetics to blade differences and more.
🛒SHOP:
Hezhen Elegant Series Powdered Version:
s.click.aliexp...
Hezhen Elegant Series Chinese VG10:
s.click.aliexp...
Official Xinzuo Reseller ''TheBambooGuy
(US Customers for faster shipping and better return policy):
Hezhen Elegant Series Santoku:
Powdered Version Chinese SG2/R2:
www.thebamboog...
Hezhen Elegant Series Santoku:
Chinese VG10 Verison:
www.thebamboog...
Other Items Used:
Chosera/Naniwa Pro Ceramic Whetstone #800:
amzn.to/48HdfwB
Shapton Glass #8000:
amzn.to/48JAIxm
My Main Cutting board for everyday use is the
Asahi Rubber Cutting Board (LL):
amzn.to/3SrGpdE
Cutting board by Zassenhaus XL (mostly for aesthetics for the video):
amzn.to/3tUFEQZ
Chosera/Naniwa Pro Ceramic Whetstone #800:
amzn.to/48HdfwB
(My main whetstone for most tasks)
Shapton Glass #8000:
amzn.to/48JAIxm
(Finishing whetstone)
Zwilling Traditional Pro 8inch:
amzn.to/3ObQOY8
Shibata Kotetsu Gyuto 21cm:
shibataknives....
N O T E S: Hezhen is a sub-brand of Xinzuo
FULL DISCLOSURE
If you purchase from these links, I get a small commission to support the channel.
As an Amazon Associate, I earn from qualifying purchases.
I appreciate your support :)
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Опубликовано:

10 дек 2023

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Комментарии : 20

@anasevi9456 8 месяцев назад

Very impressed with the fit and finish, the second they do a powdered steel version with an octagonal handle I'm onboard. My favourite knife of the last 2.5 years was an aus-10 keemake kiritsuke they sadly stopped making.

@kevinleukhardt9560 8 месяцев назад

Hi Chef Panko, I am partial to the Hezhen knives. They perform above my expectations, even after you recommended them on one of your past videos. I have larger hands and like the larger handles as well. My wife has very small hands and she loves the Hezhen knives as they are easy to handle an are VERY SHARP!! It makes prep and cooking more enjoyable. I am trying to get used to the Nikiri blade for cutting larger vegetables and meat for making stew. It is different, but I like the weight and sturdiness when cutting more dense items.

@drrayeye 7 месяцев назад

If a user is committed to a pinch grip and a natural stroking movement, either of these knives will work very well. The extra benefit one gets from powder steel will be noticed if one is used to VG10, but my hammered VG10 Hezhen long nakiri has already performed admirably for me. I could go either way. Some users, not so committed to this pinch grip and stroke, may find the handle too constraining--and the belly due for a diet.

@jimilawrence3134 4 месяца назад

Hi Chef Panko, Xinzuo Lan Series Santoku Knife Powdered Chinese SG2 (14Cr14MoVNb) or Hezhen Elegant Series Santoku Knife Chinese 14Cr14MoVNb? I can not decide. Both are 73 layers Damascus. Which one would you recommend to me? Which is easier to maintain and which one keeps the sharpness longer? I ask for your advice. Thanks

@chefpanko 4 месяца назад

Both are similar in terms of steel but the Elegant series is heavier the handle is made from G10 so durable. Lan series is lighter but the handle is a bit on the big side due to the belly. Elegant is a bit handle heavy, Lan is at the neck area. Both are good knives for different tasks if you like to rock more with your primary cutting task Elegant. More of a push cut by lifting the blade up the Lan series. So I would choose what fits your use case the best in this case.

@jimilawrence3134 4 месяца назад

Thank you very much. I appreciate it @@chefpanko

@xokerlabbe Месяц назад

@@jimilawrence3134 cuál compraste? Your choise?

@will5989 7 месяцев назад

The link I attached is a video from Lau Fau Shan with a lady showing the oyster knife/tool and the technique used.

@g-sunl 8 месяцев назад

Hi chef, the hezhen series does look sharp ;-)

@ouroboros_on_the_orange 8 месяцев назад

Do you have any recommendation on the metal/diamond honing rod for higher quality knives?

@seve7442 4 месяца назад

Does the edge really hold on 14cr14movnb steel for a very long time? How does it compare to Hap40 and sg2?

@chefpanko 4 месяца назад

Edge retention is longer, but it all depends on the knife style how heavy it is, and how it is being used. In terms of edge retention, I will put in around an SG2. It is better than the Chinese VG10 and Japanese VG10.

@seve7442 4 месяца назад

@@chefpankothanks so much chef

@GranMalote 2 месяца назад

how does this compare to the Lan series (olive wood handle 14cr14movnb)?

@chefpanko 2 месяца назад

Olive wood handle you meant the Lan series right? I found that knife handle on the Lan Series on the bigger side. I have told them that they now have a new series with the added improvements those are called the X01 series for the Hezhen brand. And they exactly did what I hoped a handle that will directly suit the majority of hand sizes. In terms of the 14Cr14MoVNb steel, I find them good and maintenance is great on a ceramic whetstone or diamond electro-coated plate. With the softer stones, you might struggle or find it difficult to grind the material away. Some told me that they would compare the steel to an S35VN instead of an R2/SG2. With similar edge retention as an R2/SG2 but is harder to grind than them. But in return, the steel is a bit tougher and less likely to chip.

@GranMalote 2 месяца назад

@@chefpanko thank you chef. just before you respond this, I read another comment with the same question. My main concern was about the geometry of the blades but after seeing some revies on the Lan series with not a good impression on the wood from the handle after getting wet I decided to go for the elegant series for the g10 handle besides a flatter profile (and the k tip is just a plus)

@chefpanko 2 месяца назад

@@GranMalote Yeah they have various knives some with a thicker geometry as they are mainly focused on the home kitchen market. They are implementing more and more to cater to both now but the prices increase too with that kind of grind (especially if it is a harder material).