German Steel Paring Knife 3.75 " | Classic Series

Free standard shipping for any order. SHAN ZU kitchen knife for sale worldwide.

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

SHAN ZU kitchen knife for sale worldwide.

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

The delivery time depends on the destination. In general, it takes between 3 and 14 days. International shipping is possible in 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 placing your order.

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

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 it from rusting. Then use a sharpening gun to sharpen the blade.

Then use a sharpening gun to sharpen the blade. This will keep the cutting edge and ensure that the knife is in good working order.

If the blade is very dirty or food has 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 knife drawer organizer is a good option, as it will protect the blade and prevent accidents.

To sharpen a knife, you will need a stone to sharpen SHANZU or a knife sharpener. To use a whetstone, 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. Making long, steady movements, move the blade over the stone back and forth, 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 need to sharpen the blade along its entire length and you may need to repeat it several times to achieve the desired level of sharpening.

What is Damascus Steel?

The origin of the name "Damascus steel" is controversial: two Islamic scholars, Al-Kindi and Al-Biruni (circa 800-873 CE), both wrote about swords and sword steels based on appearance, the geographical location of the place where they were produced or forged, or the name of the blacksmith. 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 "Damascus" originated 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 blacksmith of swords called Damascus who made swords from crucible steel. 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 Syria's capital, Damascus, the largest of the cities 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 be swords made or sold directly in Damascus, or simply the look of the typical patterns, compared to the damask fabrics, which also bear the name Damascus.

What is German Steel?

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

Cooks generally agree that German-type stainless steel knife blades are stronger than Japanese-type blades. Cooks generally agree that German-type stainless steel knife blades are stronger than Japanese-type 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 sharpen it more often. The softer steel also makes it easier to sharpen the blade, 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.