SHAN ZU PRO | 7-Piece Damascus Knife Block + Sturdy Kitchen Shears

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 45 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 from which the term "Damascus" comes in the context of steel:

Al-Kindi calls "damascene" the swords forged in Damascus in Siberia, 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 of 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 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 maintain a sharp edge but requires more frequent sharpening and polishing. Although this softer steel makes the blade easier to sharpen, it also means that German knives lose their edge faster than Japanese knives made from high-hardness, high-carbon steel.