SHAN ZU CLASSIC | Nakiri Knife 6.5" + Magnetic Knife Holder
SHIPPING POLICY
Shipping to Austria, Germany, Italy, France, Sweden, the United Kingdom, the Netherlands, Spain, Belgium, Cyprus, Denmark, Finland, Greece, Hungary, Iceland, Ireland, Liechtenstein, Lithuania, Norway, Poland, Portugal, Romania, Switzerland, and the United States.
For the best experience, please use the SHAN ZU website corresponding to your location:
- Europe: www.shanzuchef.com (prices in euros)
- United States: www.us.shanzuchef.com (prices in dollars)
This ensures accurate warehouse allocation, 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 have to 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 whether “the product is defective” and “it matches the contents of the order.” If either of the issues mentioned above occurs, please contact us by email: shanzu@shanzuchef.com. We will respond within 48 hours after you submit your return request.
IMPORTANT: For items that arrive damaged or defective, YOU MUST provide photos/videos to support your claim that the item arrived damaged or is malfunctioning. If a customer refuses to send or fails to send photos/videos of an allegedly damaged or malfunctioning item, the 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 the shipping costs paid by the seller. If a customer claims that an item is defective/damaged, they must provide proof before returning it, without exception. Use the contact form to submit photos/videos for your return request.
SPECIAL FEATURES
This classic version of the knife is suitable for all cooking enthusiasts.
- 【Vegetarian Favorite】: The 16.5 cm SHAN ZU nakiri knife is ideal for quickly and efficiently chopping, slicing, or mincing vegetables and fruits. The elegant blade with hollow-ground indentations helps food detach from the blade more easily.
- 【Push Cut Master】: It features a flat profile and a square tip. This profile makes these knives ideal for push cutting and chopping, but less suitable for rocking cuts. The blunt tip also makes the knife safer to use.
- 【Super Sharpness】: The edge is carefully sharpened to an angle of 15° ± 1° on each side, giving it a thinner profile than other knives. This produces precisely chopped vegetables, with each piece having the same shape and size.
- 【Protective Full Bolster】: The full bolster between the blade and the handle acts as a finger guard while providing extra weight for perfect balance. It is safer to use, especially for beginners.
- 【Ergonomic Pakka Wood Handle】: The pakka wood handle is ergonomically designed for comfortable use and an attractive appearance. It has a skeleton tang secured with three silver rivets for superb balance and quality. The end cap adds weight and balance. An elegant top featuring the SHAN ZU cutlery mark.
- 【Easy Maintenance】: The blade is made of premium German 1.4116 stainless steel with a hardness of 55–57 HRC for excellent rust and corrosion resistance. Less time is required for knife maintenance.
L'avis de Nos Chefs Pros
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Classique en Acier Allemand
Créer de la chaleur, de la beauté et de la joie dans chaque parcelle de la vie.
Very Pointed
Sharpness is the key feature of the SHAN ZU knife. With its ultra-thin 2 mm blade and 15° cutting angle, it delivers maximum sharpness.
Blade Material
Precisely forged from a single piece of high-carbon German stainless steel, ice-tempered to 58+ Rockwell.
Easy Maintenance
Easy to clean—even a ketchup stain would say: “That was quick!”
What matters most to you
Free standard shipping on all orders. SHAN ZU kitchen knives on sale worldwide.
*The following regions are excluded: remote islands of France and Spain, Switzerland, Australia, Canada, Africa, and the Middle East.
SHAN ZU kitchen knives for sale worldwide.
*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.
Delivery time depends on the destination. Generally, please allow 3 to 14 days. International shipping is available to most countries. If we cannot deliver to your country, we will contact you. In addition, we will keep you informed about your order by sending you an “order confirmation” and a “shipping notification” after you place your order.
Returns are accepted within 45 days of the delivery date, in accordance with our refund policy. Simply send us an email, and we will tell you what to do next.
Official SHANZU email: shanzu@shanzuchef.com
To clean and maintain your knife, it is best to follow these steps: First, clean the blade with hot water and dish soap. Be sure to rinse and dry the blade thoroughly to prevent it from rusting. Next, use a sharpening steel to sharpen the blade.
Next, use a sharpening steel to sharpen the blade. This will help maintain the edge and ensure that the knife is in good working order.
If the blade is very dirty or food has become stuck to it, you can use a soft-bristled brush to clean it gently. 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 whetstone or a knife sharpener. To use a whetstone, first soak the stone in water for about 10 minutes. Then place the knife flat on the stone and tilt the blade so that it forms a 10- to 15-degree angle with the stone. Using long, steady strokes, move the blade back and forth across the stone, making sure to maintain the blade’s angle. After a few strokes, move the blade to the other side of the stone and repeat the process. You should sharpen the entire length of the blade, and you may need to repeat the process several times to achieve the desired level of 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 CE), both wrote about swords and sword steels based on their 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 refers to swords forged in Damascus, Siberia, as "Damascene," but it is important to note that these swords are not described as having a wavy appearance on the surface of the steel.Al-Biruni refers to a swordsmith called 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 Syria's capital, Damascus, the largest city in the ancient Levant. The most common explanation is that the steel is named after Syria's capital, Damascus, the largest city in the ancient Levant. These may have been swords made or sold directly in Damascus, or the name may simply refer to the appearance of the characteristic patterns, by comparison with damask fabrics, which are also named after Damascus.
What is German steel?
German knives are generally made of stainless steel with a Rockwell rating between 56 and 58. Stainless steel contains chromium. This is what lowers the Rockwell rating. The advantage is that the knife blade resists corrosion and rust.
Cooks generally agree that German-style stainless-steel knife blades are more durable than Japanese-style blades. Cooks generally agree that German-style stainless-steel knife blades are more durable than Japanese-style blades. Its durability allows you to use it for more cutting and chopping tasks.
The softer nature of this steel allows it to retain a sharp edge, but requires more frequent sharpening and honing. Although this softer steel makes the blade easier to sharpen, it also means that German knives lose their edge more quickly than Japanese knives made from high-hardness, high-carbon steel.
