XINZUO 7.8" 110-Layer Damascus Steel Chef's Knife | Jiang Series
XINZUO 7.8" 110-Layer Damascus Steel Chef's Knife | Jiang Series
XINZUO Jiang Series – 7.8" Damascus Steel Chef's Knife
Elevate your kitchen craft with the XINZUO Jiang Series 7.8-inch Chef's Knife — a masterwork of traditional forging artistry and modern metallurgy. Built for home cooks and professional chefs alike, this knife glides effortlessly through meat, vegetables, fish fillets, and salmon with precision and confidence. Made in Mainland China.
🔪 110-Layer Dual-Core Damascus Steel Blade
The blade is forged from 10Cr15CoMoV + 9Cr18MoV dual-core Damascus steel, composited across 110 layers through hybrid pressure forging. Unlike single-core designs, this dual-core construction stays truer to traditional Damascus craftsmanship — delivering superior edge retention, strength, and that iconic flowing wave pattern. After vacuum deep-cooling heat treatment, the blade reaches a hardness of 58–62 HRC, ensuring long-lasting sharpness that holds up to daily kitchen demands.
🌲 Premium North American Desert Ironwood Handle
The ergonomic handle is crafted from North American Desert Ironwood paired with white synthetic ox bone patches — a striking combination that is as beautiful as it is functional. Naturally dense and resistant to warping, the ironwood provides a secure, balanced grip that reduces hand strain during extended use. Whether you're breaking down a whole fish or slicing vegetables paper-thin, this handle keeps you in full control.
✂️ Hand-Sharpened V-Edge: 15° per Side
Each knife is finished using a traditional wet hand-opening process with V-sharpening technology, ground to a precise 15° angle per side. The result is a razor-keen edge that maintains its sharpness through rigorous, everyday cutting tasks — and is easy to re-sharpen when needed.
🤝 Humanised Granton-Edge Design
The Granton-style edge — with scalloped hollows along the blade — reduces food sticking during slicing, while thoughtful knife-root and spine arc processing softens the points that contact your fingers. Even during long prep sessions, the knife stays comfortable and safe to handle.
Key Specifications
- Blade Length: 20.4 cm (7.8 inches)
- Handle Length: 14.4 cm
- Blade Material: 110-layer dual-core Damascus steel (10Cr15CoMoV + 9Cr18MoV)
- Hardness: 58–62 HRC
- Blade Angle: 15° ± 1° per side
- Handle Material: North American Desert Ironwood + White Synthetic Ox Bone
- Knife Type: Santoku / Chef's Knife
- Certifications: CE / EU, EEC, SGS
- Packaging: Exquisite handmade gift box
- Origin: Made in Mainland China
- Model: Jiang-QDM-7.8'RS | Designer: XINZUO KNIFE & Steve Cheng
🎁 Perfect as a Gift
Presented in an exquisite handmade gift box, the XINZUO Jiang Series knife makes a stunning gift for cooking enthusiasts, culinary students, or anyone who appreciates fine kitchen tools crafted with care.
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Frequently Asked Questions
Q: What type of steel is used in the XINZUO Jiang Series Damascus knife?
A: The blade is forged from a dual-core combination of 10Cr15CoMoV and 9Cr18MoV high-carbon steel, layered 110 times through composite forging. This creates a Damascus pattern blade with hardness of 58–62 HRC, offering excellent edge retention and durability for everyday kitchen use.
Q: Is this knife suitable for cutting fish like salmon?
A: Yes — the XINZUO 7.8-inch chef's knife is designed to handle a wide variety of foods including meat, vegetables, and delicate fish like salmon. The razor-sharp 15°-per-side edge and Granton-style scallops along the blade allow for clean, precise slices with minimal resistance or tearing.
Q: How should I care for this Damascus steel knife?
A: Hand washing is strongly recommended — avoid the dishwasher, as high heat and detergents can affect both the blade finish and the wooden handle. Dry the knife immediately after washing and store it in the included gift box or on a magnetic knife strip. Regular honing will keep the edge performing at its best.
Q: What is the blade angle, and can the knife be resharpened?
A: The blade is sharpened to 15° per side using a traditional wet hand-opening process. It can absolutely be resharpened using a whetstone or honing rod at the same angle to maintain peak performance over time.