Zwilling Kanren Knife Block, Set of 12

Summary

Named for the Japanese word for "connection," the Zwilling Kanren collection celebrates the bond formed while cooking and eating together. Uniting German engineering and Japanese craftsmanship, each 48-layer Damascus-style blade is forged from high-performance carbide stainless steel and hand honed using the three-step Honbazuke process. Triple-riveted Micarta handles feature Zwilling's signature curved bolster, promoting a secure grip and comfortable, fatigue-free cutting.

• Includes five of the most commonly used knives, plus four steak knives, kitchen shears, a sharpening steel and a storage block.
• 48-layer Damascus-style blades are hand honed in high performance FC61 fine carbide stainless steel for remarkable corrosion-, stain- and chip-resistance.
• Zwilling's signature curved bolster and black linen Micarta handle are ergonomically designed for safe, comfortable handling.
• BPA-free.
• Handcrafted in Seki, Japan.

12-Piece Set includes:

• 4" paring knife.
• 5 1/2 prep knife.
• 8" chef's knife.
• 9" carving knife.
• 9" bread knife.
• 4 1/2" steak knives (set of 4).
• Twin Select kitchen shears.
• Diamond steel.
• 12-slot acacia storage block.

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

Dimensions & More Info

• 4" Paring Knife: 4" blade, 4 1/2" handle; 3.9 oz.
• 5 1/2 Prep Knife: 5 1/2" blade, 4 1/2" handle; 4.3 oz.
• 8" Chef's Knife: 8" blade, 4 3/4" handle; 7.7 oz.
• 9" Carving Knife: 9" blade, 4 3/4" handle; 7.2 oz.
• 9" Bread Knife: 9" blade, 4 3/4" handle; 7.2 oz.
• 4 1/2" Steak Knives (Set of 4): 4 1/2" blade, 4 1/2" handle; 4.1 oz.
• Kitchen Shears: 8" overall; 3.5 oz.
• Diamond Steel: 9" steel; 5" handle; 6.3 oz.
• Storage Block: 11 1/2" x 5" x 8 1/2" high.
• Knives made in Japan; wood block made in China.

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.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing once a week, you should not need to sharpen your knife more than once or twice a year.
• Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen between a 9- and 12-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.