Wüsthof Classic Ikon Knives, Set of 7

Summary

Crafted and hand honed in Germany, these Wüsthof Ikon knives feature contemporary profiles with hand-polished African blackwood handles. Each one has a high-carbon-steel blade, full tang and double bolsters for balance and stability. This set includes four essential knives, a honing steel, kitchen shears and a walnut storage block.

• Each knife is precision forged from single piece of sturdy high-carbon steel that resists stains and corrosion.
• Wüsthof's Precision Edge Technology (PEtec) ensures 20% sharper blade with twice the edge retention of standard knives.
• Full tangs are triple riveted to handles for exceptional durability and control.
• Each knife has recessed bolster that facilitates honing and sharpening entire length of cutting edge; heel bolster provides additional balance.
• Sleek contoured handles are made of African blackwood.
• Comes with walnut storage block. 
• Wüsthof has introduced a new logo for its cutlery; logo on knives may differ slightly from images shown here.

Set includes:

• 3 1/2" paring knife
• 6" utility knife
• 8" cook's knife
• 8" serrated bread knife
• 10" honing steel
• Pull-apart shears
• 15-slot storage block
• Please note: Storage block is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2.4 oz.
• 6" Utility Knife: 6" blade, 5" handle; 3.5 oz.
• 8" Cook's Knife: 8" blade, 5" handle; 8.5 oz.
• 8" Serrated Bread Knife: 8" blade, 5" handle; 5.25 oz.
• 10" Honing Steel: 10" rod, 5" handle; 9.2 oz.
• Shears: 8" long; 7.2 oz.
• Storage Block: 10 1/2" x 4 1/2" x 8 1/2" high; 4 lb. 14 oz.
• Knives and honing steel are made in Germany.
• Shears are made in Spain.
• Storage block is made in China.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces, such as stone, metal and 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 mild detergent. 
• Rinse and dry immediately.
• Use honing steel regularly to maintain cutting edges of blades.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edge knives at home using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knife at home using sharpener specifically designed for serrated blade, or have it sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.