Zwilling Pro Butcher's Knife, Set of 9

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. Designed to help you prep and serve meat, this set includes a boning knife, a cleaver, a chef's knife, four steak knives and a carving set.

• 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.
• Slender boning knife is ideal for maneuvering around bones and slicing everything from chicken to fish.
• Thick-bladed, heavy cleaver is essential for chopping through bones. Sturdy chef's knife helps you tackle thick cuts of beef.
• Razor-sharp steak knives slice effortlessly through meat and chops.
• Carving set features long-bladed knife and sturdy fork for deftly slicing and serving at the table.
• Made in Germany by Zwilling.

Set includes:

• Boning knife
• Cleaver
• Chef's knife
• 4 steak knives
• Carving knife
• Carving fork

Dimensions & More Info

• 5" Boning Knife: 5" blade, 5 1/2" handle; 5.2 oz.
• 6" Cleaver: 6" blade, 5" handle; 16 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 9.2 oz.
• Steak Knives (4): 4 1/2" blade, 4 1/2" handle, 2.76 oz.
• Carving Knife: 8" blade, 5" handle; 6.1 oz.
• Carving Fork: 7" tines, 5" handle; 4.5 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.