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Wüsthof Gourmet Knife Block, Set of 16

Name: Wüsthof Gourmet Knife Block, Set of 16
Price: 605 USD
Availability: InStock

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Detail
Summary
In its seventh generation of family ownership, Wüsthof has produced premium kitchen cutlery since 1814. The company's Gourmet line features precision stainless-steel blades that resist stains and corrosion while holding an exceptionally sharp edge. For superior balance, each knife has a full tang that extends from the tip of the blade to the end of the handle. This set includes seven essential knives, six steak knives, a honing steel, shears and a handsome acacia storage block.
- Stamped blades are made of high-carbon stainless steel for exceptional performance and durability.
- Full tangs ensure superior balance and control.
- Triple-riveted contoured POM knife handles provide secure, comfortable grip.
- Shears have nonslip polypropylene handles.
- Wüsthof has introduced a new logo for its cutlery; logo on knives may differ slightly from images shown here.
- Acacia block safely stores 17 items and is gentle on blades.
Set includes:
- 2 1/4" peeling knife
- 2 3 /4" paring knife
- 2 3/4" trimming knife
- 3" spear-point paring knife
- 5" serrated utility knife
- 5" serrated spreader
- 6" chef's knife
- Six 4 1/2" steak knives
- Honing steel
- Shears
- 17-slot storage block
Dimensions & More Info
- 2 1/4" Peeling Knife: 2 1/4" blade, 4" handle; 1 oz.
- 2 3/4" Paring Knife: 2 3/4" blade, 4" handle; 1 oz.
- 2 3/4" Trimming Knife: 2 3/4" blade, 4" handle; 1 oz.
- 3" Spear-Point Paring Knife: 3" blade, 4" handle; 1.3 oz.
- 5" Serrated Utility Knife: 5" blade, 4 1/2" handle; 2 oz.
- 5" Serrated Spreader: 5" blade, 4 1/2" handle; 2.4 oz.
- 6" Chef's Knife: 6" blade, 4 3/4" handle; 5.25 oz.
- 4 1/2" Steak Knives (6): 4 1/2" blade, 4 1/2" handle; 1.75 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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