Bundle · save 10%

Sumi · black ink墨

full kitchen

Name: Sumi full kitchen
Brand: KuroZhen
Price: 503.00 USD
Availability: OutOfStock

5 knives + magnetic stand + scissors

$453~~$503~~Free US delivery over $125

Save 10% against buying the 5 knives, a magnetic stand and kitchen scissors separately. Free US delivery.

Everything the kitchen and the table need.

The full Sumi kitchen: five knives, a magnetic knife stand 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.

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Bundle · save 10%

Sumi full kitchen: five Sumi knives on the magnetic knife stand, with kitchen scissors

01 / 04

01

5 knives

Chef, bread, santoku, utility and paring.

02

10Cr15CoMoV · 60 ± 2 HRC

Cobalt-bearing stainless, the same class as Japan's VG-10.

03

Magnetic walnut stand

Both faces hold knives, in full view on the counter.

04

Save 10% as a bundle

Less than buying every piece separately. Free US delivery.

Why this knife

Everything the kitchen and the table need.

The full Sumi kitchen: five knives, a magnetic knife stand and kitchen scissors. The chef, bread, santoku, utility and paring knives cover every cut. The magnetic stand keeps every knife safe and in reach.

Sumi means black ink. The blade wears a Kurouchi finish: a dark, rough coat left on the steel, with a bright edge ground below it. It looks nothing like the polished knives in most drawers.

The cutting core is 10Cr15CoMoV, a stainless steel with cobalt, hardened to 60 ± 2 HRC. Two layers of SUS410 stainless wrap the core to protect it.

The red wood wa-handle is light, so the weight sits in the blade. The blade leads and your hand follows. Each cut takes less effort and gives you more control.

The Sumi range is for the cook who wants a knife with character that works hard every day. Wash it by hand, hone it often, and it stays in use for years.

Materials

what it is made of

We name our steel and publish our hardness.

Core and edge construction

SUS410 stainlessouter layer
10Cr15CoMoV core60 ± 2 HRC cutting edge
SUS410 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 Sumi · 60 ± 2 HRC

HRC → harder

Handle

Red Wood Wa-handle

An octagonal profile and hidden tang shift the weight toward the blade, for a lighter, blade-forward balance. A buffalo horn collar seals the wood to the blade and adds warm contrast against the dark scale.

Finish

Kurouchi Finish

A forged black scale, left dark and textured, meets a hand-ground bright edge for a striking contrast.

How to use it

made for the board

Best for

Chef knife, 8.5": 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, 5.5": fruit, sandwiches, trimming meat, shallots and small vegetables, and slicing cured sausage or cheese
Paring knife, 3.5": peeling, coring, hulling, fine detail work

Avoid

Chef knife, 8.5": 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, 5.5": large vegetables that need a long blade, bones, frozen food and hard boards
Paring knife, 3.5": board work, hard rinds

Care

01Hand wash and dry at once.
02Use a wood or soft synthetic board, never glass or stone.
03Hone on a fine ceramic rod or a 5000-grit stone.
04Keep the knives in the magnetic stand; 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 sumi

Still unsure? Email support@kurozhen.com. We are happy to help you choose the right knife, or the right gift.

This bundle costs 10% 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. Sumi range knives are Japanese-style knives made in Yangjiang, China. "Japanese-style" means the design: a thin edge, blade-forward balance and a wa-handle.

The core is 10Cr15CoMoV, a cobalt-bearing stainless steel, at 60 ± 2 HRC. That hardness holds a fine edge and still sharpens easily on a 1000-grit stone.

Wash by hand with warm water, mild soap and a soft sponge, then dry the knife at once. Don't use scouring pads on the black finish. Never put it in the dishwasher.

Hone on a fine ceramic rod 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.