Bundle · save 15%

Sterling · german steel

Steakhouse Block

Name: Sterling Steakhouse Block
Brand: KuroZhen
Price: 581.00 USD
Availability: OutOfStock

5 + 6 steak knives + block

$494~~$581~~Free 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.

Add a gift cardFree

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%

Sterling Steakhouse Block: the Sterling 5-piece set, 16-slot block, six steak knives, sharpening rod and kitchen scissors

01 / 06

01

5 knives + 6 steak knives

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

02

German 1.4116 steel · 56–58 HRC

One solid piece of tough, forgiving stainless steel that sharpens in minutes.

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.

Every kitchen needs a knife that asks for nothing special. Sterling is that knife: built for daily work and finished to look better than a workhorse should.

The blade is one solid piece of German 1.4116 stainless steel, hardened to 56–58 HRC and satin polished. It is tougher and more forgiving than harder steels. It resists rust and chips well, and it comes back sharp in a few strokes.

The santoku, and the chef knife in the sets, have a Granton edge: small scallops along the blade that let sliced potato and cucumber fall away instead of sticking. Red wood handles add warmth to any kitchen, from a first apartment to a busy family home.

Materials

what it is made of

We name our steel and publish our hardness.

Construction

German 1.4116 Stainless Steelone solid piece
56–58 HRCedge and blade alike
No cladding, no layerssimple and strong

Steel name

X50CrMoV15

German 1.4116. The name is the recipe:

Xhigh-alloya stainless grade

50about 0.5% carbonhardness, edge holding

Cr15about 15% chromiumresists rust

Momolybdenumtoughness

Vvanadiumfine grain

Hardness · Rockwell C

56–58 HRC

Sterling's core sits at 56–58 HRC, a little softer than our other ranges. That makes the steel tougher: it resists chips and comes back sharp in a few strokes.

Steel performance · out of 5

Corrosion resistance4

Edge retention2.5

Ease of sharpening4.5

Toughness4

Catalogue ratings for German 1.4116. Edge retention is lower on purpose: it is the price of a tougher, easier-to-sharpen edge.

Handle

Red Wood

A warm, everyday grip suited to any kitchen, from a first home to a well-used one.

Finish

Satin Polish

A clean satin finish over mono-steel, with a Granton edge on the santoku and on the chef knife in the sets to release food cleanly.

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: 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: 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 Sterling 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

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.

03Knife manualQuick start, care, sharpening, safety and storage in one pocket booklet.

04Card sleeveHolds your four cards behind a diamond window.

05Brand story cardWhy we started KuroZhen and where your knife is made.

06Gift coin cardThe tradition behind the coin, and what to do with it.

07Warranty and returns30-day returns and a limited lifetime warranty.

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

Reviews

from the people who cook with it

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FAQs

what to know about sterling

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.

No. The steel is a German grade, 1.4116. The knives are made in Yangjiang, China.

At 56–58 HRC, the edge needs honing more often, but it resists chips and sharpens in minutes. It is a deliberate choice for durability and easy care.

It is a row of shallow scallops along the side of the blade. They make small air pockets, so slices of potato or cheese fall away instead of sticking. Only the Santoku, and the Chef knife in the sets, have this edge.

Hone with the Sterling 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.