Art of Sharpness

Create Greatness

 

Like a house building that needs an architectural concept, accurate measurement, scientific methods and labor and resources, building a knife is a delicate yet complicated miniature engineering that makes wonders from a hunk of flattened metal, that is, create exceptional sharpness from blunt steel.

 
  • Superior Steel -- Strength from Within

    Many steels look alike on the exterior though, internally they have major differences. Different steels are made of different formulas -- a little more carbon or chromium here or there and the performance can vary. Usually, a steel used for making a knife is called tooling steel which generally contains carbon (C), chromium (Cr), vanadium (V) and molybdene (Mo).

    Know The Formula, Know Your SHAN ZU Knife SHAN ZU GYO Series -- mix of three steels Blade core -- Japanese AUS-10V steel (0.95%-1.10% of C, 13.00%-14.50% of Cr, 0.10%-0.27% of V, 0.10%-0.31% of Mo) Outer Layers -- 430 & 431 stainless steel

    SHAN ZU PRO Series -- mix of three steels Blade core -- Japanese AUS-10V steel (0.95%-1.10% of C, 13.00%-14.50% of Cr, 0.10%-0.27% of V, 0.10%-0.31% of Mo) Outer Layers -- 430 & 431 stainless steel

    SHAN ZU CLASSIC Series -- single steel German 1.4116 stainless steel (0.55% of C, 15.00% of Cr, 0.20% of V, 0.80% of Mo)

  • Explore How The Formula Works

    Carbon (C) determines the two properties of steel -- Hardness and Edge Retention. Generally, with increased levels of carbon you get a harder steel, improved tensile strength, edge retention and overall resistance to wear. Knife steels are typically described as “high carbon” if they contain more than 0.5% carbon and these are generally what you want to look for in knife steel.

    Chromium (Cr) contributes to Corrosion Resistance of steel. By adding chromium to the steel it increases the resistance to oxidation and corrosion in general. To be classified as “Stainless Steel” there should be at least 13% chromium.

    Molybdenum (Mo) contributes to Toughness of steel. Molybdenum will increase toughness which reduces the likelihood of chipping. It also allows the steel to maintain its strength at high temperature.

    Vanadium (V) contributes to the two properties of steel -- Toughness and Wear Resistance. Vanadium is another element similar to Molybdenum that promotes the toughness of the steel and it adds wear resisting property to steels.

 
  • Heat treatment - Heat Works Wonders

    Are all blades from the same steel alike? The answers are always NO. Significantly, heat treatment makes a difference through which a blade is finished from a “raw” steel. Thus the inherent characteristics of the steel can be changed. The finished blade usually has an elevated hardness, corrossion resistance, flexibility and better cutting performance. Heat treatment is complicated and it requires skill to bring out the very best that the steel can offer. The quality level of the finished blade from one manufacturer may perform very differently to that from another.

    Attain The Full Potential of The Steel The steel is heated to over a thousand degrees Celsius to change the propertities of the steel The blade is then quenched momentarily to achieve optimum hardness and elasticity The blade is finally cooled to the room temperature to gain good corrossion resistance

    By carefully controlling the heating and cooling speeds of the blade, SHAN ZU knives are able to produce an extraordinarily strong blade.

  • Ultimate Edge -- Go Beyond Being Sharp

    Edge is the key part of the blade that does the actual cutting. The smaller the edge bevel angle, the sharper the blade. A high quality knife not only has supreme sharpness but stays sharp for a very long time. And the latter (edge retention) is significantly affected by the hardness of the steel -- the higher hardness, the better edge retention.

    SHAN ZU knives are forged by premium steels of superb hardness and the edge is sharpened to a shockingly thin 15°±1° bevel angle on each side, which is carried out by highly skilled specialists using the Japanese traditional Honbazuke method. By sharpening the knife on a rotary whetstone with water, it increases greatly the smoothness and the cutting quality of blade edge, making it perfect for precise cutting while retaining the taste and texture of delicate dishes like sashimi.

 
  • Polish the Blade Professionally

    Polish is another indispensable step that refines the shape of a blade and improves its aesthetic and functional value. A good polish can greatly improve the appearance and performance of a blade, while a bad one can ruin the best of blades. Every SHAN ZU knife goes through professional polishing to produce ultimate smoothness of the edge that excels at the responsive and precise cutting.

  • Kiritsuke Tip -- Look Just Cool

    Every knife has a pointed tip on the blade, used for piercing or delicate cutting. SHAN ZU GYO Series knives feature Kiritsuke tip -- a dramatic bevel on the tip, like a sheer cliff, producing a breathtakingly adventurous beauty and exceptional sharpness. Compared with the smooth tip as many knives have, Kiritsuke tip is more aggressive and fierce, which fillets fish and meat more easily.

 
  • Incomparable Sharpness from A Japanese Tradition

    SHAN ZU knives rebuild the everlasting charm of Japanese samurai swords featuring exceptional sharpness, craftsmanship and performance via modern design, technology, method and facility. Exceptional beauty and sharpness are found in the beautifully crafted knives.

  • YangJiang -- China's city of blades

    Made in Yangjiang, the well-known China’s blade city which assembles state-of-the-art technologies and topnotch facilities for the ultimate kitchen knives, SHAN ZU knives boast supreme sharpness, exceptional beauty and super durability.

Like what you just read?

Experience Our Best Seller