Traditional Japanese Blue 2 steel with superior toughness and edge stability for professional performance.
15° Angle
Razor Sharp
62-64 HRC
Superior Hardness
Blue 2 Steel
3-Layer Composite
The Santoku, meaning "Three Virtues," is the master of slicing, dicing, and mincing. The Zhen Series 7" Santoku elevates this daily driver into a high-performance instrument. With a flatter profile than a chef's knife, it excels at vertical chopping motions and creating paper-thin vegetable slices.
At the heart of this blade is Japanese Blue Steel No. 2 (Aogami #2). Known for its high tungsten and carbon content, this steel reaches a hardness of 62–64 HRC. This extreme hardness allows for a steeper, sharper edge angle that stays sharp through effortless prep work. The core is sandwiched between softer stainless steel layers (San Mai), offering structural support while exposing the high-carbon edge for pure cutting power.
The handle is crafted from select Maple Wood, offering a smooth, warm tactile feel. It is capped with a premium White Buffalo Horn bolster. The light color palette of the handle provides a stunning contrast to the dark, reactive edge of the Blue Steel core.
Please read before purchasing: This knife requires specific maintenance practices.
Combine with the PM8M 8.5" Bunka for larger tasks or the 5" Utility for detailed work.
All our knives arrive in a beautiful, premium gift box that’s ready to impress. (Whether it's for a very lucky cook, or just for you.)
Steel Type: 3 Layers Blue 2 Composite Steel
Hardness (HRC): 62-64 HRC
Handle: Maple Wood + White Buffalo Horn
Heat Treatment: Vacuum Heat Treatment and Deep Freeze
What that means: Traditional Japanese steel with superior toughness and edge stability.
1.1% Carbon Content
Blue Steel No. 2 contains more carbon than any stainless steel in our range. This is what gives it unmatched edge-taking ability and that legendary sharpness.
Tungsten & Chromium
Added tungsten improves wear resistance while a modest amount of chromium provides some toughness — but not enough to prevent rust. This steel must be dried immediately after use.
3-Layer Composite
The reactive Blue Steel core is sandwiched between stainless cladding layers. This protects the sides of the blade while leaving the cutting edge exposed for maximum sharpness.
Aogami #2 (Blue Steel No. 2) is a legendary Japanese carbon steel, revered by bladesmiths for its ability to take the keenest edge of any kitchen steel. The 3-layer composite construction wraps the reactive carbon core in stainless cladding for protection — but make no mistake, this is a knife that demands respect. It will rust if left wet. That's the trade-off for the finest edge available.
THE SHARPEST EDGE. THE HIGHEST STANDARD.
Handle Design
Guides to help you get the most from your knife
A premium blade is built to last decades when looked after. Here's how to keep yours performing like the day it arrived.
Hand-wash with warm water and mild detergent immediately after use, then dry thoroughly with a soft cloth. Never leave the blade wet, soaking in the sink, or in contact with acidic foods (lemon, tomato) for long periods.
Store in a knife block, magnetic strip, or protective sheath — drawer storage where the edge can knock against other utensils is the fastest way to dull the blade.
No. The combination of heat, harsh detergents and metal-on-metal contact will dull the edge, damage the handle, and risk corrosion to the blade. Hand washing takes ten seconds and protects an investment built to last decades.
For home use, hone the edge weekly with a fine ceramic rod and sharpen on a whetstone every 6 to 12 months — sooner if you cook daily. Our high-carbon Damascus steel holds its edge significantly longer than typical kitchen steel.
Avoid pull-through sharpeners — they grind away too much steel and leave an uneven bevel. A 1000/3000 or 1000/6000 grit whetstone is the right tool. See our whetstone sharpening guide for the technique.
Every Xinzuo knife is covered by a lifetime manufacturing warranty against defects in steel and craftsmanship. Accidental damage from misuse (hitting bone, prying, dishwasher) isn't covered, but we offer a paid re-handle and re-grind service for the life of the knife — get in touch via our contact page with photos and we'll talk you through it.
14Cr14MoVNb is a powder metallurgy steel with high chromium (14%), molybdenum, vanadium, and niobium content. The powder steel process creates an extremely fine, uniform grain structure that allows the blade to be hardened to 62-64 HRC while remaining tough enough for kitchen use. It holds an edge 2-3 times longer than conventional VG10 and is the same class of steel used in knives costing $400+.
The Lan Series is hardened to 62-64 HRC through vacuum heat treatment. This is significantly harder than German steels (56-58 HRC) and harder than VG10 (60-61 HRC). The practical result is excellent edge retention. Most home cooks can go 6-12 months between sharpenings with regular honing. See our powder steel guide for detailed performance data.
Harder steel does require a bit more care. Use a fine-grit whetstone (3000+ grit) rather than a coarse stone, and avoid ceramic honing rods which can chip the edge. A leather strop is ideal for daily maintenance. The trade-off is worth it: you'll spend far less total time sharpening because the edge lasts so much longer between sessions.
The Lan Series features a hand-finished olive wood handle. Each piece of olive wood has unique grain patterns, making every knife one of a kind. Olive wood is naturally moisture-resistant and develops a rich patina with use. The ergonomic Western-style shape suits both pinch and handle grips.
The Lan Series is built for cooks who prioritise edge performance above all else. If you find yourself sharpening too often, or if you want the closest thing to a professional-grade knife at a fraction of the price, the Lan Series delivers. It's also excellent for cooks who do a lot of precision work: the harder steel takes a keener edge for finer cuts.
