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Wüsthof Classic Knife Block, Set of 15

Name: Wüsthof Classic Knife Block, Set of 15
Price: 1170 USD
Availability: InStock

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Detail
Summary
Crafted in the famed cutlery center of Solingen, Germany, this 15-piece set includes all the essential knives you'll need for everyday food prep, along with a sustainable acacia wood block for countertop storage. The high-carbon steel blades are hand honed to maintain their razor-sharp edges.
- 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 20% sharper blade with twice the edge retention of standard knives.
- Full tangs are triple riveted to handles for exceptional durability and control.
- Durable POM handles are contoured for secure, comfortable grip.
- Wüsthof has introduced a new logo for its cutlery; logo on knives may differ slightly from images shown here.
15-Piece Set includes:
- 3 1/2" paring knife
- 4 1/2" utility knife
- 5" santoku
- 6" utility knife
- 8" cook's knife
- 8" bread knife
- Six 4 1/2" steak knives
- Honing steel
- Pull-apart shears
- 17-slot acacia wood storage block
- Please note: Storage block is counted as an individual piece.
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2 oz.
- 4 1/2" Utility Knife: 4 1/2" blade, 4" handle; 2.5 oz.
- 5" Santoku: 5" blade, 4 1/2" handle; 3.8 oz.
- 6" Utility Knife: 6" blade, 3 3/4" handle; 3.2 oz.
- 8" Cook's Knife: 8" blade, 5" handle; 8.5 oz.
- 8" Bread Knife: 8 blade, 4 1/2" handle; 4.8 oz.
- 4 1/2" Steak Knife: 4 1/2" blade, 4 12" handle: 2.3 oz.
- Honing Steel: 9" rod, 5" handle; 9.3 oz.
- Shears: 8" long; 3.8 oz.
- Storage block: 4 1/2" x 10 1/2" x 8 1/2" high; 5 lb.
- Knives made in Germany.
- Honing steel, shears and storage block made in China.
- Please note: Storage block is counted as an individual piece.
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 mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Maintain cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing once a week, you should not need to sharpen knife more than once or twice a year.
- Sharpen knife at home using whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
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