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Zhen Thunder Series Damascus Knives
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Zhen Thunder Series Damascus Knives
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Product Description
Originally created more than 2,000 years ago, Damascus steel is made by folding many layers of steel together in a unique pattern. Because of this process, it’s been hailed as a super steel Read More
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keyboard_arrow_downWigdaddy
549
Jul 3, 2019
The damascus steel of today is not remotely the same metal as the damascus of 2,000 years ago. The secret of forging that metal was lost long ago. I personally own a watered steel Persian dagger, and it barely resembles the pattern-welded steel featured here. Implying that these knives are made out of wootz steel is false advertising.
(Edited)
JohnnySpike
2
Jun 28, 2019
I wanna know more about the stone. Is it worth? Looks like a King waterstone? If I order it, will I get one exactly like the picture or some other brand?
Anjanakrishnan
43
Jun 28, 2019
I've no idea about knives but I have a pair of $2 carbon steel knives which have served me well for years. Need to keep em clean to avoid rust but seem to be far easier to keep sharp compared to normal stainless steel kitchen knives.
theMZA
41
Jun 28, 2019
Anyone know if the cleaver here is relatively thin/light? I'm looking for a big veggie cleaver that doubles as a bench scraper
michi-henning
7
Dec 28, 2018
I own the 101-layer damascus nakiri. Zhen claim a hardness of 62 HRC, which is unusually high for 1.1425 steel (but achievable with careful tempering).
The knife is very sharp out of the box, no issues. Fit and finishing are OK, but not great. The rivets stick out just a fraction above the surface of the wood, as do the bolsters; you can just feel a slight step up from the wood to the metal. There are small gaps on my knife where the scales meet the bolster (on one side only),
Because of the full-tang construction, and because the blade is not all that thin (2.4 mm near the bolster, 2.2 mm near the tip), the knife is heavy for a Japanese-style nakiri: exactly 250 g. For comparison, another nakiri that I own, a Sakai Takayuki 165 mm with AUS-10 hammered damascus blade and rosewood Wa handle, weighs 146 g and can be bought for the same price.
If you don't mind a heavy knife, and if your are not anal about minor fit and finishing flaws, the damascus nakiri is good value. But be prepared to use your muscles when using it. I definitely wouldn't recommend it for extended prep sessions.
(Edited)
vinniec
7
Jun 12, 2018
I found the 8" chefs knife on amazon for $102
https://www.amazon.com/ZHEN-Thunder-Layers-German-Damascus/dp/B078BD6VSW
FriggaD
Jun 11, 2018
Ok, finally found some solid info on the Damascus. The layers are 410 and 440C/1.4125..."blade is constructed by forge welding 50 layers of 410 martensitic stainless steel per side around a single core layer of 1.4125 martensitic stainless steel for a total of 101 layers with a final hardness of HRC 62+".
gabe_jung
4
Jun 10, 2018
for around this price, it seems okay. For little more, you can purchase the Misono 440c Gyotou that is made in japan. For this brand (Zhen), its everywhere in ebay and amazon and i'm skeptical where this knife is made. There is a saying, you get what you pay for.
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