ZHEN Japanese VG-10 3 Layers 9.5-inch Knife - $57.79

anyone has used this knife or knives from this brand before?

100% claimed

Which is better between Victorinox and this blade?

Deal is 100% Claimed

It's says it's made with Japanese metal, not made in Japan.
Just reading that, I'll stay away. The name itself sounds cheesy itself.

Anyone have an different opinion?

Blunt wrote: ↑ It's says it's made with Japanese metal, not made in Japan.
Just reading that, I'll stay away. The name itself sounds cheesy itself.

Anyone have an different opinion?

VG 10 steel is superb, and much better at cutting than what western style knives use. It is somewhat harder to care for and needs to be sharpened (not honed with a steel) more often. Chipping is also more of an issue.

The most popular Tojiro and Shun knives use the same metal. This seems like a Taiwanese made knife, and so quality control/materials may not be as good.

Sunshower wrote: ↑ Which is better between Victorinox and this blade?

Unknown manufacturer, nothing special - would save the money and go for a Victorinox Fibrox (https://www.amazon.ca/Victorinox-Fibrox ... ibrox+chef) which is one of the best values for a chef's knife.

this is not made in japan right? the name ZHEN itself is not Japanese for sure, sounds more like Mandarin.

Blunt wrote: ↑ It's says it's made with Japanese metal, not made in Japan.
Just reading that, I'll stay away. The name itself sounds cheesy itself.

Anyone have an different opinion?

Imported Japanese VG-10 Forged Stainless Steel and premium quality made in Taiwan.

seems like a garbage knife.

either pay less and get something cheap that's easy to sharpen (the victorinox as mentioned)

or pay $30 more and get the Global.

roastpuff wrote: ↑ Unknown manufacturer, nothing special - would save the money and go for a Victorinox Fibrox (https://www.amazon.ca/Victorinox-Fibrox ... ibrox+chef) which is one of the best values for a chef's knife.

Thanks for the reply.
I have already had few Victorinox Knives.
I was just wondering if this knife is a good value.

milolai wrote: ↑ seems like a garbage knife.

either pay less and get something cheap that's easy to sharpen (the victorinox as mentioned)

or pay $30 more and get the Global.

What is the Global?
I literally just bought two knives yesterday, and intend on returning which ever one I dislike. I know nothing about knives but I have been cutting a lot of sweet potatoes, and my shitty Wal-Mart block knives just don't cut it anymore (pun intended).

These are the 2 I bought, but is the "Global" better?
Shun Amazon VB0718 Sora Hollow Ground Santoku Knife, 7-Inch
https://www.amazon.ca/gp/product/B00BQ8 ... UTF8&psc=1

Victorinox Fibrox 8-Inch Chef's Knife
https://www.amazon.ca/gp/product/B00063 ... UTF8&psc=1

Kevin8se7en wrote: ↑ What is the Global?
I literally just bought two knives yesterday, and intend on returning which ever one I dislike. I know nothing about knives but I have been cutting a lot of sweet potatoes, and my shitty Wal-Mart block knives just don't cut it anymore (pun intended).

These are the 2 I bought, but is the "Global" better?
Shun Amazon VB0718 Sora Hollow Ground Santoku Knife, 7-Inch
https://www.amazon.ca/gp/product/B00BQ8 ... UTF8&psc=1

Victorinox Fibrox 8-Inch Chef's Knife
https://www.amazon.ca/gp/product/B00063 ... UTF8&psc=1

this is the global. https://www.amazon.ca/Global-Knives-Coo ... bal+knives

the shun you bought is fine. it's considered one of the lower end ones but i'm sure for anyones purposes it will be fine. the Sora line is the discounted line. it's only clad in VG10.
the normal line of shun is called 'classic'

The Victorinox is a great knife for the money. It's more useful in a restaurant kitchen where nice knives get stolen. it's a great value for $40. but also feels like it should be worth $20 in your hands.

Again - for your purposes of cutting sweet potatoes all will be fine. If i was only doing vegetables and i was careful i'd consider a kyocera.

Kevin8se7en wrote: ↑ What is the Global?
I literally just bought two knives yesterday, and intend on returning which ever one I dislike. I know nothing about knives but I have been cutting a lot of sweet potatoes, and my shitty Wal-Mart block knives just don't cut it anymore (pun intended).

These are the 2 I bought, but is the "Global" better?
Shun Amazon VB0718 Sora Hollow Ground Santoku Knife, 7-Inch
https://www.amazon.ca/gp/product/B00BQ8 ... UTF8&psc=1

Victorinox Fibrox 8-Inch Chef's Knife
https://www.amazon.ca/gp/product/B00063 ... UTF8&psc=1

You can alway sharpen your shitty Walmart set.
Choose your knife base on the handle and food release. Test on variety of food like potato, onion, eggplant, zucchini and cucumber. Cut variety of thicknesses like 1/16, 1/8, 1/4 inch thick slices.

These vg10 Zhen should be as good as any Japanese knife with vg10 core, unless Zhen screw up the heat treatment process.

Nice deal, too bad I missed out. VG10 is an excellent value steel. I'd argue it's the best all around kitchen knife steel for the average home for edge retention, ease of sharpening, and corrosion resistance.

No one should be afraid of buying a made in Taiwan knife. All the best Spydercos now come from Taiwan and they have impeccable fit and finish, better than my American and Japanese Spydercos. Good and bad products can come from any country, just depends on quality control of the manufacturer.

I have both a Shun and a Zhen. Zhen uses the same steel as Shun, sourced directly from Japan. Manufactured in Taiwan, which while not as good as Japan, is quite decent. A lot of high-end knives, tools, construction hardware, sports equipments are manufactured there.
The finishing and workmanship on both my Shun and Zhen knives are perfect, both look beautiful, feel great, retain very sharp edges.

Shun knives however are just so perfectly balanced while the Zhen wasn't. My Zhen was a different kind of knife, so it could be more head heavy by design?

Good knives are purpose built. $100 knives will not be as versatile as a $10 knife, but they'll do what they're design to do better.
Don't try to pry anything or cut anything with bones with this and use a proper wood cutting board.

Sunshower wrote: ↑ Which is better between Victorinox and this blade?

Go with the RFD Victorinox. I just bought one and it is the best knife I have ever owned.

KenyanRunna wrote: ↑ Go with the RFD Victorinox. I just bought one and it is the best knife I have ever owned.

What's RFD Victorinox? Is there any particular sale with RFD?

Sunshower wrote: ↑ What's RFD Victorinox? Is there any particular sale with RFD?

No, i'm just saying get the Victorinox fibrox its the most popular on RFD and most beginner knife forums.