SHAN ZU CLASSIC

Classic chef's knife 8" | Classic series

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Blade material: German stainless steel

Blade hardness: HRC 55~57

Blade edge: 15 degrees per side

Blade type: double edge

Material Handle: pakkawood handle

Handle color: black

Handle design: ergonomic shape

Manufacturing method: air channel release technology

Miter: full miter

Couteau de chef classique 8" | La série de couteaux allemands comprend :

Couteau de chef 8'' en une seule pièce

Poids : 200 grammes
Longueur de la lame : 8.30 in / 210 mm
Longueur du manche : 5.20 in / 132 mm
Longueur totale : 13.50 in / 342 mm

SHIPPING POLICY

Shipping 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.

  • The above countries enjoy free shipping service, and we are unable to deliver orders to customers located in other countries or regions.
  • Shipping Lead time 5-20 business days.
  • Please Note that all packages are shipped by SHAN ZU, there is no additional tax on our products, which means you only need to pay the final sale price when you purchase from SHAN ZU.

Learn more about shipping policy.

RETURN POLICY

After receiving the product, please check "whether the product is defective" and "whether it matches the contents of the order". If any of the above issues arise, please contact us by email: shanzu@shanzuchef.com. We will respond to you within 48 hours of sending your return request.

IMPORTANT: For items that arrive damaged or defective, YOU MUST provide photos/videos to the support your statement that the item arrived damaged or malfunctioned. If a customer refuses to send or fails to send photos/videos of an allegedly damaged or malfunctioning item, such return will be treated as "buyer's remorse" and the customer will be solely responsible for reshipping the item. the article. The customer is also subject to the 15% restocking fee as well as shipping costs paid by the seller. If a customer claims an item is defective/damaged, they must provide proof before returning it, no exceptions. Use the contact form to submit photos/videos for your return request.

Learn more about the refund and return policy.

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SPECIAL FEATURES

This classic version of knives is suitable for all cooking enthusiasts.

  • 【Multipurpose Workhorse】:This 8-inch chef's knife can handle almost any prep task imaginable. It's perfect for chopping herbs, dicing onions, slicing shallots, crushing garlic, slicing meats of all kinds and shredding cabbage.
  • 【Thin Double Bevel Edge】:The surprisingly thin 15°±1° double bevel excels in fine cuts. It passes through food effortlessly.
  • 【Full Bolster】: The full bolster between the blade and the handle serves as protection for the fingers while providing additional weight for perfect balance. It is safer to use, especially for beginners.
  • 【Ergonomic Pakkawood Handle】:The handle is ergonomically designed for comfortable use. It is made of pakka wood, which is beautiful and pleasant to the touch. It features a skeletal tang secured with three silver rivets for exceptional balance and quality. The waffle toe cap adds weight and balance. The SHAN ZU cutlery brand is graceful.
  • 【Light Weight】:This SHAN ZU chef's knife is lightweight and well balanced, reducing strain on your wrist. It allows you to cut food like child's play.
  • 【Easy Maintenance】:The blade is made of premium German 1.4116 stainless steel with a hardness of 55-57HRC for high rust resistance and ease of maintenance. Less time required for knife maintenance.
Shan zu Classic Series

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Classique en Acier Allemand

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Super Sharp

The sharpness is the key attribute of the SHAN ZU knife. With its ultra-thin 2 mm blade and 15° cutting angle, it achieves maximum sharpness.

Blade Material

Precision forged from a single piece of ice-hardened, high-carbon German stainless steel at a temperature of 58+ ​​Rockwell.

Great Balance

Ergonomic shape of the bolster for a natural and flexible grip.

Easy Maintenance

Easy to clean, even a ketchup stain would say: That was quick!

What matters most to you

Free standard delivery on all orders. SHAN ZU kitchen knife on sale worldwide.

*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.

SHAN ZU kitchen knife on sale worldwide.

*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.

Delivery time depends on the destination. In general, 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. In addition, we will notify you of your order by sending you an "order confirmation" and a "shipping notification" after you have placed your order.

Returns are accepted for 30 days from the delivery date, in accordance with our refund policy. Just send us an email and we'll tell you what to do.

SHANZU official 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 well 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 maintain the sharpness and ensure that the knife is in good working order.

If the blade is very dirty or if food has stuck to it, you can use a soft bristle 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, in order to prevent rust and keep the knife in good condition. Finally, store the knife in a safe and dry place, away from heat and humidity. Finally, store the knife in a safe, dry place, away from heat and humidity. A knife block or knife 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 sharpening stone, first soak the stone in water for about 10 minutes. Next, lay 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, even strokes, move the blade across the stone in a back-and-forth motion, making sure to maintain the angle of the blade. After a few strokes, move the blade to the other side of the stone and repeat the process. You must sharpen the blade along its entire length and may need to repeat the process several times to achieve the desired sharpness level.

What is Damascus steel?

The origin of the name "Damascus steel" is controversial: two Islamic scholars, Al-Kindi and Al- Biruni (c. 800-873 CE), both wrote about swords and sword steels based on appearance, the geographic location of where they were produced or forged, or the name of the black-smith. Both authors also mention the terms "damscene" or "damascus" when describing the swords to some extent.

Based on these references, there are three possible sources where the term "comes from." Damascus" in the context of steel:

Al-Kindi refers to swords forged in Damascus in 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 Damascus who made crucible steel swords.In Arabic, the word "damascus" means "watered", and Damascus blades are often described as having a water pattern on their surface.

The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest of the ancient cities Levant. The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest city in the ancient Levant. These may be swords made or sold directly in Damascus, or simply the appearance of the typical patterns, in comparison with damask fabrics, which also bear the name Damascus.

Qu Is German steel?

German knives are generally made of stainless steel, which has a Rockwell rating between 56 and 58. Stainless steel contains chromium. This is what lowers the Rockwell index. The advantage is that the knife blade resists corrosion and rust.

Cooks generally agree that German-style stainless steel knife blades are stronger than carbon blades. Japanese type. Cooks generally agree that German-style stainless steel knife blades are stronger than Japanese-style blades. Its durability allows you to use it for more cutting and chopping tasks.

The softer characteristic of steel still allows for a sharp edge, but stainless steel will require you to sharpen and trim it more often. The softer steel also makes the blade easier to sharpen, although a stainless steel blade means that a German knife will lose its edge more quickly than its Japanese counterpart, which is made of high-carbon steel.

Customer Reviews

Based on 3 reviews
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P
Paula Mataix
Excellent!!

We bought a knife and was as well as we expected! We highly recommended

D
Dallas
Excellent value. Excellent kitchen knife.

Very high quality, precision-made knife. Ver, very satisfied.

N
Nicole Ruan
Fantastic knife for the price

Very well made knife. Sharp as a razor so I keep it inside the box that came with it. Not the kind of knife you can just keep in the drawer loose. It's on the big side so it's great for my hands. My wife has tiny hands like a child so she doesn't use it. Best knife I have now. And I've got some very expensive ones I'm a little disappointed with.

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