Zwilling Kanren Knives with Acacia Block, Set of 7

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 four of the most commonly used knives, plus shears, a sharpening steel and storage block, making it a perfect starter set.
• Each 48-layer Damascus-style blade is hand honed in high-performance FC61 fine-carbide stainless steel for exceptional resistance to corrosion, stains and chips.
• Zwilling's signature curved bolster and Micarta handle are ergonomically designed for safe, comfortable handling.
• BPA-free.
• Handcrafted in Seki, Japan.

7-Piece Set includes:

• 4" paring knife
• 5 1/2" prep knife
• 8" chef's knife
• 9" bread knife
• Twin Select kitchen shears
• Diamond sharpening steel
• 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" Bread Knife: 9" blade, 4 3/4" handle; 7.2 oz.
• Kitchen Shears: 8" long overall; 3.5 oz.
• Diamond Steel: 9" steel; 5" handle; 6.3 oz.
• Acacia Storage Block: 11 1/2" x 5" x 8 1/2" high.
• Knives made in Japan.
• Storage 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.