Steakhouse Block
5 + 6 steak knives + blockSave 15% against buying the 5 knives, six matching steak knives, a sharpening rod, a 16-slot block and Damascus scissors separately. Free US delivery.
From the board to the table, in one box.
Built for the table: five Damascus knives, six steak knives, a 16-slot block, a sharpening rod and Damascus kitchen shears. 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
5 knives + 6 steak knives
Chef, bread, santoku, utility and paring, plus six for the table.
14Cr14MoVNb powder steel · 62–64 HRC
Powder steel has a finer, more even structure, so the edge stays keen longer.
16-slot acacia block
Room for the whole set, the steak knives and the scissors.
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.
Materials
what it is made of
We name our steel and publish our hardness.
Core and edge construction
- 36 Layers Of 316L / Special Martensitic stainlessouter layer
- 14Cr14MoVNb core62–64 HRC cutting edge
- 36 Layers Of 316L / Special Martensitic stainlessouter layer
Core steel
14Cr14MoVNb
Powder steel: fine metal powder pressed into a solid bar. Small, even carbide particles help a thin edge stay sharp longer. The name is the recipe:
Hardness · Rockwell C
62–64 HRC
The hardest core in the KuroZhen range, so the edge stays keen longer between sharpenings. A very keen edge that lasts: avoid twisting and hard foods.
HRC → harder
Heat treatment
Vacuum heat treatment and deep freeze
For a stable hardness and better edge retention
Tang
Riveted handle, copper rivets
The olive wood scales are fixed to the steel with copper rivets for a solid feel.
Handle
Olive Wood, Copper Rivets
A Western-style handle with real weight and a premium feel, suited to daily use and to gifting alike.
Finish
Damascus, Acid-Etched
The 73-layer pattern is drawn out with acid-etching, giving each blade a look as considered as its performance.
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 Supreme 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.
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 supreme
Still unsure? Email support@kurozhen.com. We are happy to help you choose the right knife, or the right gift.