ZELITE INFINITY CHEF KNIFE 8 INCH ALPHA ROYAL SERIES

Customer questions and answers

• is this castle forged Valyrian steel?
  Hi Andrew,No, Our chefs knife is Japanese VG10 Super Steel that is clad with 33-layers per side of High Carbon Stainless Steel finished with the Tsunami Rose Damascus Pattern. Hammer finished with the traditional Japanese Tsuchime Finish.It means you are getting razor sharpness, fantastic edge retention with stain an… see more Hi Andrew,No, Our chefs knife is Japanese VG10 Super Steel that is clad with 33-layers per side of High Carbon Stainless Steel finished with the Tsunami Rose Damascus Pattern. Hammer finished with the traditional Japanese Tsuchime Finish.It means you are getting razor sharpness, fantastic edge retention with stain and rust resistance - not common with chef knives.The handle is military grade G10, full tang, finished of with our famous 3-metal (stainless steel, copper and brass) Japanese mosaic RivetHope this helps see less

• what is the best way to sharp this knife?
  Hi Victor,Let me provide some information on honing and sharpening for you.Honing and Sharpening perform different functions. You should hone your knife regular - maybe every 6-8hrs worth of use and this will ensure it keeps its sharp edge.… see more Hi Victor,Let me provide some information on honing and sharpening for you.Honing and Sharpening perform different functions. You should hone your knife regular - maybe every 6-8hrs worth of use and this will ensure it keeps its sharp edge.Honing only removes the microscopic burr that it put on your edge after general use - it does not remove metal, only removes the burr and realigns the edge.For honing steels, you will want one with a 10" or longer rod and with a hardness greater than the knife which is 61 Rockwell. Ceramic Honing rods are popular as here you don't need to worry about hardness. I don't have a specific one to recommend as the choice is so vast on Amazon. Sharpening depends upon your skill level with using a whetstone. If you are confident using a whetstone, then we recommend the King 1000/6000 whetstone - this is very popular. A lot of our customers prefer to send their knives to a local sharpener if they are not as confident using a whetstone.I actually found it difficult to use the whetstone at first, so I recommend practicing on an old knife if you choose this route. I found the technique in the below link to be the best and easiest to use for consistent results:https://www.chefsteps.com/classes/knife-sharpening Amazon is a great place to make these purchases as they have a great selection to choose from.There is a system called "Wicked-Edge" which takes the skill level away from using a whetstone, but they are very expensive. You will see examples of these on YouTube - here you can set the angle of your blade to anything you like and get really consistent results.A leather strop is the final touch if you want a mirror finish and razor edge. A lot of people just hone their knives regular, but if you want the entire process to get a professional razor edge after dulling, I have provided the process above.General good tips are to cut on blade friendly materials such as wood, bamboo or plastic. Surfaces such as stone, glass or ceramic would quicken the dulling process.I hope the above has been helpful for you. see less

• Hi there. How non-stick is this knife? Is it really?
  Don't quite understand the question. There's no non-stick coating of course, it's made from high quality Japanese steel.

• I would like to know if the patterns on the knives are unique to each knife being handmade folded steel i would expect variations???
  Hi Bob, Each knife does have a slight variation in the pattern and this is inherent in the process, like you identified … see more Hi Bob, Each knife does have a slight variation in the pattern and this is inherent in the process, like you identified Hope this helps see less