SHAN ZU PRO Series – Set of 7 Steak Knives, Damascus Steak Knives with Block
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 that matches your 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 above-mentioned countries.
- Delivery time 5-7 working days.
- Please note that all parcels are shipped by SHAN ZU, there is no extra tax on our products, which means you only pay the final sale price when you buy from SHAN ZU.
Learn more about the shipping policy.
RETURN POLICY
After receiving the product, please check "if the product is faulty" 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 after receiving your return request.
IMPORTANT: For items that arrive damaged or faulty, 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 faulty item, this return will be treated as a "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 faulty/damaged, proof must be provided before returning it, without exception. Use the contact form to submit photos/videos for your return request.
What matters most to you
Free standard delivery for all orders. SHAN ZU kitchen knife sold worldwide.
*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.
SHAN ZU kitchen knife sold 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 possible 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 notice" after you have placed 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 care for your knife, it is best to follow these steps: First, wash 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 hone 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 order.
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 a drawer organizer for knives is a good choice, 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 over the stone, making sure to keep 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 reach the desired sharpness.
What is Damascus steel?
The origin of the name "Damascus steel" is disputed: 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 smith. 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" in the context of steel may come:
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 surface pattern on the steel. Al-Biruni refers to a swordsmith named Damascene who made crucible steel swords. In Arabic, the word "damas" means "sprinkled," 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 also bear the name 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. This 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 of high-carbon steel.
