Wüsthof Classic Knife Block, Set of 12

Summary

Instead of reaching for an all-purpose knife, select one from this collection with a blade that's the perfect size and shape for the task at hand. Crafted in Germany, Wüsthof Classic knives feature durable full-tang construction and hand-honed high-carbon-steel blades.

• Wüsthof has introduced a new logo for their cutlery. Please note that the logo on your knives may differ slightly from images shown here.
• Each knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
• Wusthof's Precision Edge Technology (PEtec) gives each straight-edged knife an extraordinarily sharp blade that retains its edge 30% longer.
• Full tangs are triple riveted to the handles for exceptional durability and control.
• Durable polymer handles are contoured for a comfortable grip.
• Handsome hardwood block safely stores 13 items and is gentle on knives' edges.
• A Williams Sonoma exclusive.

12-Piece Set includes:

• 3 1/2" paring knife.
• 6" utility knife.
• 5" hollow-ground santoku.
• 8" chef's knife.
• 8" bread knife.
• Four 4 1/2" steak knives.
• 9" honing steel.
• Pull-apart shears.
• 15-slot storage block.

Please note: Storage block is counted as an individual piece.

Dimensions & More Info

• 3 1/2" paring knife: 3 1/2"-long blade; 4"-long handle; 2 oz.
• 6" utility knife: 6"-long blade; 3 3/4"-long handle; 2.3 oz.
• 5" hollow-ground santoku: 5"-long blade; 4 1/2"-long handle; 3.8 oz.
• 8" chef’s knife: 8"-long blade; 5"-long handle; 8.5 oz.
• 8" bread knife: 8"-long blade; 4 3/4"-long handle; 4 oz.
• 4 1/2" steak knife: 4 1/2"-long blade; 4 1/2"-long handle; 2.3 oz.
• 9" honing steel: 9"-long rod; 4 1/2"-long handle; 6.5 oz.
• Shears: 8" long overall; 3.8 oz.
• 15-slot storage block: 4 1/2" x 11" x 8 1/2" high.
• 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, your knife should not need sharpening 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 knife in a safe place to protect its edge and prevent injury.