SHAN ZU PRO | 7-Piece Damascus Knife Block + 30 cm Magnetic Holder

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, 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. 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 AD), 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 calls swords forged in Damascus, Siberia, "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 simply named for the appearance of their 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 hardness of between 56 and 58. Stainless steel contains chromium. This is what lowers the Rockwell hardness. 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.