Wüsthof Classic Ikon Starter Knife Block, Set of 6

Summary

Wüsthof Classic Ikon knives combine sleek, modern profiles with exceptional durability. Crafted in the renowned cutlery center of Solingen, Germany, each one boasts a high-carbon-steel blade that holds a keen edge and resists rust and stains. Full tangs increase the balance of the knives while contoured handles ensure nonslip comfort and control. This set includes three essential knives, a honing steel, shears and a handsome acacia 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 offers additional balance.
• Sleek, contoured POM knife handles provide comfortable grip and resist fading.
• Shears have nonslip polypropylene handles.
• Acacia block safely stores 15 items and is gentle on blades.

Set includes:

• 3 1/2" paring knife
• 8" serrated bread knife
• 8" chef's knife
• Honing steel
• Shears
• 15-slot storage block

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2.5 oz.
• 8" Serrated Bread Knife: 8" blade, 4 3/4" handle; 5.25 oz.
• 8" Chef's Knife: 8" blade, 5" handle; 9 oz.
• Honing Steel: 9" rod, 4 1/2" handle; 8 oz.
• Shears: 8" long; 3.8 oz.
• Storage Block: 8 1/2" x 5 1/4" x 11" high; 4 lb. 12 oz.
• Knives are made in Germany.
• Honing steel, shears and storage block are 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.