• Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
  • Wüsthof Classic Chef's Paring Knives, Set of 2
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Wüsthof Classic Chef's Paring Knives, Set of 2

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  • Detail

    Summary

    Made in Germany, this set includes two essential pieces of cutlery. The compact 3 1/2" paring knife is ideal for finely trimming produce. The multipurpose 8" chef's knife is a favorite when it comes to chopping, dicing and slicing.

    • Wüsthof has introduced a new logo for their cutlery. Please note that the logo on your knives may differ slightly from images shown here.
    • Set includes a 3 1/2" paring knife and an 8" chef's knife.
    • Each knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
    • Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
    • Full tang is triple riveted to the handle for exceptional durability and control.
    • Durable polymer handle is contoured for a comfortable grip.

    Dimensions & More Info

    • Paring Knife: 3 1/2" blade, 4" handle; 2 oz.
    • Chef's Knife: 8" blade, 5" handle; 8.5 oz.
    • Made in Germany.

    Use & Care

    Use

    • Always use caution when handling sharp objects.
    • Avoid cutting on hard surfaces such as stone, metal or glass.
    • It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

    Care

    • Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
    • Maintain the knife's cutting edge by regularly using a honing steel.
    • Sharpen as needed. With regular use and honing, you should not need to sharpen your knife more than once or twice a year.
    • Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
    • Store in safe place to protect edges and prevent injury.
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