Wüsthof Classic Knife Block, Set of 7

Summary

Crafted in the renowned cutlery center of Solingen, Germany, the Wüsthof Classic knives in this set have specially formulated high-carbon steel blades that hold a keen edge. Full tangs increase balance, and the triple-riveted POM handles ensure a comfortable grip. This seven-piece set includes a handsome storage block with 17 slots, leaving you room to grow your collection.

• 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 a 20% sharper blade with twice the edge retention.
  
• Full tangs are triple-riveted to the handles for exceptional durability and control.
• Ergonomic POM handles resist fading and discoloration.
• Handsome hardwood block safely stores 17 items and is gentle on knife edges.
• Wüsthof has introduced a new logo for its cutlery; logo on knives may differ slightly from images shown here.

7-Piece Set with Maple or Walnut Block includes:

• 3 1/2" paring knife
• 6" utility knife
• 8" chef's knife
• 8" bread knife
• 9" honing steel
• Pull-apart shears
• 17-slot storage block

7-Piece Set with Acacia Block includes:

• 2 3/4" fluting knife
• 5" tomato knife
• 8" chef's knife hollow edge
• 8" bread knife
• 9” honing steel
• Pull-apart shears
• 17-slot storage block

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

Dimensions & More Info

• 2 3/4" Fluting Knife: 2 3/4" blade, 4" handle; 2 oz.
• 5" Tomato Knife: 5" blade, 4 1/2" handle; 2.3 oz.
• 8" Chef's Knife Hollow Edge: 8" blade, 4 1/2" handle; 9.6 oz.
• 8" Bread Knife: 8" blade, 4 1/2" handle; 4.8 oz.
• 9" Honing Steel: 9" rod, 5" handle; 9.3 oz.
• Shears: 8" long; 3.8 oz.
• 17-Slot Acacia Block: 10 1/2" x 4 1/2" x 8 1/2".
• Knives are made in Germany.
• Block, shears and honing steel are imported.

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.
• Maintain cutting edge by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice a year.
• Sharpen at home using whetstone or knife sharpener, or have sharpened by a professional.
• Store in safe place to protect edges and prevent injury.