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3 knives + rodSave 10% against buying the 3 knives and a sharpening rod separately. Free US delivery.
A first proper set, ready to give.
A first proper set: three knives and a sharpening rod to keep them sharp. An excellent gift for every occasion like newlyweds, birthdays, Christmas and more.
30-day returns. Cook and use it first, then decide.
Warranty covers qualifying manufacturing defects.
Free US delivery over $125. Most orders arrive within 5 working days.
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3 knives
Chef, santoku and utility.
10Cr15CoMoV · 60 ± 2 HRC
67-layer Damascus cladding, acid-etched.
Sienna sharpening rod
A few light strokes keep the edge keen between sharpenings.
Save 10% as a bundle
Less than buying every piece separately. Free US delivery.
Why this knife
A first proper set, ready to give.
Materials
what it is made of
We name our steel and publish our hardness.
Core and edge construction
- 33 Layers Of 316/316L stainlessouter layer
- 10Cr15CoMoV core60 ± 2 HRC cutting edge
- 33 Layers Of 316/316L stainlessouter layer
Core steel
10Cr15CoMoV
Cobalt-bearing stainless, the same class as Japan's VG-10. The name is the recipe:
Hardness · Rockwell C
60 ± 2 HRC
Noticeably harder than most Western knives, so the edge stays keen longer between sharpenings, and still sharpens easily at home.
HRC → harder

Handle
Rosewood Western Handle
Full tang with polished rivets, giving Sienna real weight and a grounded, deliberate grip with every cut.

Finish
Damascus, Acid-Etched
The 67-layer pattern is drawn out with acid-etching, so every blade carries it like a fingerprint, never quite the same twice.
How to use it
made for the board
Best for
- Chef knife, 8": slicing tomatoes and onions, chopping vegetables and herbs, mincing garlic, slicing boneless meat and fish
- Santoku, 7": slicing and dicing vegetables, fine herbs, boneless chicken and fish, and thin slices of cheese
- Utility knife, 5": fruit, sandwiches, trimming meat, shallots and small vegetables, and slicing cured sausage or cheese
- Sharpening rod: light honing before each cooking session
Avoid
- Chef knife, 8": bones, frozen food, hard squash rinds you must pry through, and glass, stone or ceramic boards
- Santoku, 7": a heavy rocking motion, bones, frozen food and hard boards
- Utility knife, 5": large vegetables that need a long blade, bones, frozen food and hard boards
- Sharpening rod: pressing hard or honing at the wrong angle
Care
- 01Hand wash and dry at once.
- 02Use a wood or soft synthetic board, never glass or stone.
- 03Hone with the Sienna sharpening rod: 4 to 6 light strokes per side at about 15 degrees, before you cook.
- 04Store the knives so the edges don't touch other metal.
In the box
what arrives at your door
Everything inside, piece by piece.








A note from our founders
“The kitchen is where a home comes alive. Meals start there, and people stay there long after the plates are cleared.”
We started KuroZhen because the knife is at the centre of that room. A good knife is the one you reach for every day. It should feel right in your hand, and you should know what it is made of.
So we name our steel, we publish our hardness and we tell you where our knives are made: Yangjiang, China, a city that has made blades for more than 1,400 years. Kuro is Japanese for black. Zhen is Chinese for precious. We hope your knife becomes both.
The KuroZhen founders
Complete the set
build your sienna kitchen
Same steel, same finish, same handle.
FAQs
what to know about sienna
Still unsure? Email support@kurozhen.com. We are happy to help you choose the right knife, or the right gift.






