Hello from Germany

[Guybrush]

I am relatively new to the world of high-quality knives. I am in search of a Chuka Bocho (Chinese chef knife) made from very hard stainless steel. The primary reason for this preference is that I would prefer to minimize the frequency of sharpening; ideally, I would only have the knife professionally sharpened every few months.

In my search, I have come across the XINZUO SRS13/R2/SG2 series, which are said to feature a Hitachi SRS13 Powder Steel Core. Unfortunately, the only model from this series I can currently find is a Nakiri. I am curious if the quality surpasses that of the Xinzuo knifes crafted from 14Cr14MoVNb steel.

As an alternative, I am also considering the Kai Chun Chuka Bocho. However, I am completely open to other recommendations that fit my requirements.

Best regards,
G.

 

[daveb]

Welcome

 

[jaydee]

Welcome!
Search for xinzuo here in the forums. Blokey and others have tried knives from them iirc and i believe i also read about their cleavers.

 

[HumbleHomeCook]

Welcome.

I'll give you the opposite advice and say to get a standard, softer Cai Doa and a stone and learn to sharpen it. Potential physical conditions aside, you can do it and it isn't as difficult as it is often made out to be.

There's a cleaver thread here with a ton of info and helpful folks.