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Sienna  ·  warm earth

Steakhouse Block

5 + 6 steak knives + block
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$758$891Free US delivery over $125

Save 15% against buying the 5 knives, six matching steak knives, a sharpening rod, a 16-slot block and kitchen scissors separately. Free US delivery.

From the board to the table, in one box.

Built for the table: five knives, six steak knives, a 16-slot block, a sharpening rod and kitchen scissors. 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.

Sold out · back soon

Bundle · save 15%
Sienna Steakhouse Block: the Sienna 5-piece set, 16-slot block, six steak knives, sharpening rod and kitchen scissors
Sienna Steakhouse Block
16-Slot Knife Block
Sienna 5-Piece Set
Kitchen Scissors
Sienna Sharpening Rod
01 / 06
01

5 knives + 6 steak knives

Chef, bread, santoku, utility and paring, plus six for the table.

02

10Cr15CoMoV · 60 ± 2 HRC

67-layer Damascus cladding, acid-etched.

03

16-slot acacia block

Room for the whole set, the steak knives and the scissors.

04

Save 15% as a bundle

Less than buying every piece separately. Free US delivery.

Why this knife

From the board to the table, in one box.

Built for the table: five knives, six steak knives, a 16-slot block, a sharpening rod and kitchen scissors. The chef, bread, santoku, utility and paring knives cover every cut, the steak knives bring the same steel to the table. The sharpening rod keeps the edges keen between sharpenings. The 16-slot block keeps every knife safe and in reach.

Some cooks want a knife with weight in the hand. Sienna has a full-tang rosewood handle with polished rivets, so the balance sits close to your grip. Each cut feels steady and sure.

The cutting core is 10Cr15CoMoV, a stainless steel with cobalt, at 60 ± 2 HRC. It is clad in 67-layer 316L stainless Damascus. Acid-etching brings out the pattern, so no two blades look the same.

Sienna suits the cook who chops with a rocking motion and wants a knife that looks as good on the counter as it works on the board. Wash it by hand, hone it often, and the edge and the pattern last for years.

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:

10about 1% carbonhardness, edge holding
Cr15about 15% chromiumstainless, resists rust
Cocobaltkeeps the steel hard
Momolybdenumtoughness, rust resistance
Vvanadiumfine grain, keen edge

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.

Most Western knives · 56 HRC Sienna · 60 ± 2 HRC

HRC → harder

Rosewood Western Handle

Handle

Rosewood Western Handle

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

Damascus, Acid-Etched

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
  • Bread knife, 8.5": crusty loaves, soft bread, cakes, tomatoes
  • 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
  • Paring knife, 3.5": peeling, coring, hulling, fine detail work
  • Steak knives: steak, roast meats, pork chops, chicken and grilled sausages at the table
  • 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
  • Bread knife, 8.5": frozen bread, bones
  • 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
  • Paring knife, 3.5": board work, hard rinds
  • Steak knives: forceful cuts on porcelain or glass plates, bones, and kitchen prep
  • 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.
  • 04Keep the knives in the 16-slot block; dry each one before it goes back.
  • 05The serrated bread knife needs only occasional professional sharpening.

In the box

what arrives at your door

Everything inside, piece by piece.

KuroZhen black gift box with the red band
KuroZhen keepsake coin turning
01
Gift boxOur black and red gift box. Your knife arrives ready to give.
02
Keepsake coinKuroZhen on one side, 礼 (gift) on the other.
KuroZhen knife manual
03Knife manualQuick start, care, sharpening, safety and storage in one pocket booklet.
Card sleeve with a diamond window
04Card sleeveHolds your four cards behind a diamond window.
Brand story card
05Brand story cardWhy we started KuroZhen and where your knife is made.
Gift coin card
06Gift coin cardThe tradition behind the coin, and what to do with it.
Warranty and returns card
07Warranty and returns30-day returns and a limited lifetime warranty.
Personal message card
08Personal message cardA blank card for your own note to whoever receives it.

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

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.

This bundle costs 15% less than buying every piece in it separately. The saving is applied automatically at checkout.
Yes. It arrives ready to give, with the keepsake coin and its story card, and a gift card you can personalise.
Choose Sienna if you like a knife with some weight and a rocking chop. The Western rosewood handle carries more weight toward your hand than a Japanese wa-handle.
The core is 10Cr15CoMoV at 60 ± 2 HRC; that is the steel that cuts. The 67 Damascus layers protect the core and make the pattern. Layer count does not make a knife sharper.
Hand wash with mild soap, then dry at once. Wipe off acidic food, such as lemon or tomato, soon after you cut it. Never use the dishwasher or a scouring pad.
Hone with the Sienna sharpening rod in this bundle, or the 5000-grit side of a whetstone. When honing no longer helps, sharpen on a 1000-grit stone.
Most US orders are delivered within 5 working days, depending on the items ordered and your delivery location. Delivery is free on orders over $125, and we send tracking as soon as it ships.
KuroZhen will cover qualifying manufacturing and workmanship defects under the final warranty policy.
You have 30 days to return it. If the edge chips in normal use, send us photos and tell us what happened. We'll assess it under the warranty and help with the next step.
Email us at support@kurozhen.com. We're happy to help you choose the right knife, or the right gift.