Zwilling Pro Vegetable Ultimate Knives, Set of 3

Summary

Zwilling Pro knives offer the ultimate in comfort, security and handling. Each one is precision forged using the company's Sigmaforge process, resulting in an exceptionally hard yet flexible blade. Special arched bolsters designed by architect Matteo Thun promote the perfect thumb grip, while contoured ergonomic handles provide comfort and control. This set includes three essential knives that excel at vegetable prep. ​​​​The paring knife has a pointed blade that's ideal for peeling and trimming. The nakiri features a distinctive straight-edged blade designed for precise slicing and chopping. The Japanese equivalent of a chef's knife, the santoku has a hollow-ground blade that reduces friction and sticking.

• Set includes paring knife, nakiri and santoku.
• Each knife is precision forged using the Sigmaforge process, resulting in exceptionally hard yet flexible blade.
• FRIODUR ice-hardening technique creates highly elastic, corrosion-resistant, ultra-sharp blade.
• Precise lasers ensure each blade edge is at optimal cutting angle for maximum sharpness.
• Arched bolster designed by architect Matteo Thun perfectly supports thumb.
• Bolster design allows full length of edge to be sharpened, from tip to end.
• Sleek ABS resin handle is triple riveted to blade and contoured for secure, comfortable grip.
• Santoku blade has hollow-ground depressions to reduce friction and minimize sticking.
• Made in Germany by Zwilling.

Dimensions & More Info

• 4" Paring Knife: 4" blade, 4" handle; 2.75 oz.
• 5" Nakiri: 5" blade, 6 1/2" handle; 7.2 oz.
• ​​7" Santoku: 7" blade, 5 1/4" handle; 8.8 oz.
• Made in Germany.

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 knives at home using whetstone or knife sharpener, or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.