Koraka Series | SHAN ZU 7-Inch Fillet Knife
SHIPPING POLICY
Delivery to Austria, Germany, Italy, France, Sweden, United Kingdom, Netherlands, Spain, Belgium, Cyprus, Denmark, Finland, Greece, Hungary, Iceland, Ireland, Liechtenstein, Lithuania, Norway, Poland, Portugal, Romania, Switzerland, United States.
For the best experience, please use the SHAN ZU website corresponding to your geographic location:
- Europe: www.shanzuchef.com (prices in euros)
- United States: www.shanzushop.com (prices in dollars)
This ensures accurate warehousing, faster shipping, and avoids customs fees.
- We can deliver orders to customers in the countries listed above.
- Delivery time 5-7 business days.
- Please note that all packages are shipped by SHAN ZU, there are no additional taxes on our products, which means you only pay the final sale price when you purchase from SHAN ZU.
Learn more about the shipping policy.
RETURN POLICY
After receiving the product, please check "if the product is defective" and "if it matches the order content." If any of the above issues occur, please contact us by email: shanzu@shanzuchef.com. We will respond within 48 hours of receiving your return request.
IMPORTANT: For items that arrive damaged or defective, YOU MUST provide photos/videos supporting your claim that the item arrived damaged or is malfunctioning. If a customer refuses or fails to send photos/videos of an allegedly damaged or malfunctioning item, this return will be treated as "buyer's remorse," and the customer will be solely responsible for reshipping the item. The customer will also be subject to a 15% restocking fee as well as shipping costs paid by the seller. If a customer claims an item is defective/damaged, proof must be provided before returning it, without exception. Use the contact form to submit photos/videos for your return request.
[Acier en poudre – Couteau japonais à désosser]
The SHAN ZU fillet knife for fish is made from high-carbon Japanese powder steel, with a hardness of 63 HRC, superior to 99% of ordinary steels. This Japanese knife, forged using advanced metallurgical technology, guarantees exceptional durability and longevity. Flexible, it excels at peeling fish skin and cutting meat, offering a comfortable culinary experience at excellent value.
[Lame ultra-tranchante et précise]
Sharpness is essential for any knife, and we ensure you get the sharpest blade on the market. Its 2 mm thick blade, hand-polished by skilled artisans, maintains a durable edge and optimal precision for all your cutting needs. With a 12° blade angle, this boning knife is sharper and smoother for efficient cutting.
[Couteau à fileter de précision]
This boning knife is a versatile kitchen tool with a slightly curved tip to effortlessly separate meat, poultry, and fish from the bone. Perfect for boning, slicing, and filleting, this fish knife features a slanted bolster between the blade and handle for better balance, increased stability, and reduced wrist pressure, allowing you to cut fish with ease.
[Motif gravé au laser élégant]
The SHAN ZU fish knife is ideal for filleting and cleaning. This professional Japanese fillet knife combines traditional aesthetics with modern elements. An elegant textured pattern is laser-engraved on the blade surface, giving the boning and fillet knife a premium and refined look. NOTE: THIS IS NOT A DAMASCUS KITCHEN KNIFE.
[Manche ergonomique en bois de Pakkawood]
Best fillet knife for fish. Perfectly integrated with the sharp blade, the ergonomic Pakkawood handle offers an ideal and comfortable grip. Its ergonomic shape ensures a good balance between the handle and the thin blade for easy use. Made from durable Pakkawood, known for its high resistance, the handle features non-slip properties and ergonomic balance for professional use.
What matters most to you
Free standard shipping on all orders. SHAN ZU kitchen knife available worldwide.
*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.
SHAN ZU kitchen knife available worldwide.
*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.
The delivery time depends on the destination. Generally, it takes between 3 and 14 days. International shipping is available to most countries. If we cannot deliver to your country, we will contact you. Additionally, we will inform you about your order by sending you an "order confirmation" and a "shipping notification" after you place your order.
Returns are accepted within 30 days from the delivery date, in accordance with our refund policy. Simply send us an email and we will guide you through the process.
Official SHANZU email: shanzu@shanzuchef.com
To clean and maintain your knife, it is best to follow these steps: First, clean the blade with warm water and dish soap. Be sure to rinse and dry the blade thoroughly to prevent rust. Next, use a sharpening steel to sharpen the blade.
Then, use a sharpening steel to hone the blade. This will help keep the edge sharp and ensure the knife is in good working condition.
If the blade is very dirty or food is stuck to it, you can use a soft-bristled brush to gently clean it. After cleaning and sharpening the blade, apply a thin layer of oil to the blade and handle. After cleaning and sharpening the blade, apply a thin layer of oil to the blade and handle to prevent rust and keep the knife in good condition. Finally, store the knife in a safe, dry place, away from heat and moisture. Finally, store the knife in a safe, dry place, away from heat and moisture. A knife block or drawer organizer is a good option, as it will protect the blade and prevent accidents.
To sharpen a knife, you will need a SHANZU sharpening stone or a knife sharpener. To use a sharpening stone, first soak the stone in water for about 10 minutes. Then, lay the knife flat on the stone and tilt the blade so that it forms an angle of 10 to 15 degrees with the stone. Using long, steady strokes, move the blade back and forth across the stone, making sure to maintain the blade angle. After a few strokes, move the blade to the other side of the stone and repeat the process. You should sharpen the blade along its entire length, and you may need to repeat the operation several times to achieve the desired sharpness.
What is Damascus steel?
The origin of the name "Damascus steel" is controversial: two Islamic scholars, Al-Kindi and Al-Biruni (around 800-873 AD), both wrote about swords and sword steels based on the appearance, the geographical location where they were produced or forged, or the name of the blacksmith. Both authors also mention the terms "damscene" or "damascus" when describing swords to some extent.
Based on these references, there are three possible sources for the term "Damascus" in the context of steel:
Al-Kindi calls swords forged in Damascus in Siberia "Damascene," but it is important to note that these swords are not described as having a wavy pattern on the steel surface. Al-Biruni refers to a swordsmith named Damasqui who made crucible steel swords. In Arabic, the word "damas" means "watered," and Damascus blades are often described as having a water-like pattern on their surface.
The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest city of the ancient Levant. It may refer to swords made or sold directly in Damascus, or simply to the appearance of the typical patterns, by comparison with damask fabrics, which are also named after Damascus.
What is German steel?
German knives are generally made from stainless steel, with a Rockwell hardness rating between 56 and 58. Stainless steel contains chromium, which lowers the Rockwell rating. The advantage is that the knife blade resists corrosion and rust.
Chefs generally agree that German-style stainless steel knife blades are tougher than Japanese-style blades. Its durability allows you to use it for more cutting and chopping tasks.
The softer characteristic of the steel still allows for a sharp edge, but stainless steel will require you to sharpen and hone it more often. The softer steel also makes the blade easier to sharpen, although a stainless steel blade means a German knife will lose its edge faster than its Japanese counterpart, which is made from high-carbon steel.
