I've handled and sharpened two Zhen knives, both VG-10 san mai (non-Damascus) 270 mm gyuto's. My impression is not really all that high. Both knives had a small bit of twist to the blade, and the edges on each were crudely sharpened. It took a bit of work with my Edge Pro to get each of them to a good edge. I thought at that time that the other usual suspects (Richmond Artifex, Tojiro DP or Fujiwara FKM) might be a better candidate for a low priced gyuto.
With the prices right now on Amazon.com, I now more strongly feel that a Tojiro DP is a much better value than a Zhen.
If you're interested in my detailed appraisal, then read my post (2nd to last) on the Chef Knife To Go forum here: http://www.chefknivestogoforum.com/viewtopic.php?f=4&t=4747
(Sorry if I'm not posting it all here, but I'm a bit pressed for time this evening and hope that the detail I gave in my post on the CKTG forum - would give you the critical info. Also, to say the least, what I wrote a year ago was an example of my overly long windishness in writing that I'm somewhat loathe to inflict on the readers here)
But I hope it helps.