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Wüsthof Classic Knife Block, Set of 9

Name: Wüsthof Classic Knife Block, Set of 9
Price: 685 USD
Availability: InStock

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Detail
Summary
Crafted in the renowned cutlery center of Solingen, Germany, Wüsthof Classic knives have specially formulated high-carbon-steel blades that hold a keen edge. Full tangs increase the balance of the knives while triple-riveted POM handles ensure a secure, comfortable grip. This set includes six 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.
- Durable POM handles are contoured for secure, comfortable grip.
- Acacia block safely stores 17 items and is gentle on blades.
Set includes:
- 3 1/2" paring knife
- 4 1/2" utility knife
- 4 1/2" Asian utility knife
- 5" serrated utility knife
- 8" serrated bread knife
- 8" chef's knife
- Honing steel
- Shears
- 17-slot storage block
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.
- 4 1/2" Asian Utility Knife: 4 1/2" blade, 4" handle; 2.5 oz.
- 5" Serrated Utility Knife: 5" blade, 4" handle; 2.3 oz.
- 8" Serrated Bread Knife: 8" blade, 4 1/2" handle; 4.8 oz
- 8" Chef's Knife: 8" blade, 5" handle; 8.5 oz.
- Honing Steel: 9" rod, 5" handle; 9.3 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 knives at home using sharpener specifically designed for serrated blades, or have them sharpened by a professional.
- Store knives in safe place to protect edges and prevent injury.
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