General

SHAN ZU knives are manufactured in the world’s third-largest knife city—Yangjiang, China. They are produced in a state-of-the-art facility by some of the most skilled experts, using the most advanced technology. They are the result of tradition, time, wisdom, and technology.

In general, SHAN ZU products are sold at the same price on every online e-commerce site, except during special festivals or events. You can subscribe to the SHAN ZU Newsletter to receive timely information about special offers.

You can buy SHAN ZU knives from the official SHAN ZU website and SHAN ZU online stores on Amazon.

For the time being, we have no authorized distributors, but we plan to have many in the near future. Please subscribe to our Newsletter to stay informed. Alternatively, please contact us for more information.

It depends on your personal preferences. A chef’s knife, in particular, is usually a must-have in any kitchen. For detailed information about various knives for different purposes, please visit our website: www.shanzuchef.com

Each culinary blade shape has been developed over the years to address specific needs and uses. Some, like the chef’s knife and the paring knife, are general-purpose knives that every kitchen and every cook needs. Others, like the boning knife and the meat cleaver, are for cooks who have specialized needs—in this case, working extensively with meat. The product description for each knife on SHAN ZU website provides information on the key uses for each particular knife.

Microchipping can occur even with a knife made of very hard steel if poor technique is used or the knife is used on inappropriate foods. A cook unfamiliar with the hardness of Japanese knives may use one to cut bones or other particularly tough foods, or chop forcefully against a cutting board, causing chips along the blade edge. The damage will be even more pronounced when cutting against ceramic, glass, or marble.

Microchips in the blade edge can also occur if a spot of rust develops on the extremely thin edge because of poor knife maintenance. Please make sure the knife is thoroughly dry before storing it; this greatly reduces the chances of chipping.

Of course, if there is a problem with the materials or manufacturing itself, we’ll take care of that, too. Please contact us for evaluation.