Zwilling Spectrum Acacia Knife Block, Set of 8

Summary

The state-of-the-art Zwilling Spectrum collection combines the legendary quality and performance of the company's Pro series with eco-friendly German steel that's specially formulated for a reduced carbon footprint. Each knife boasts a precision-forged blade, full tang, curved bolster and triple-riveted handle for an elevated cutting experience. A great gift, this set includes five essential knives, kitchen shears, a honing steel and an acacia wood storage block.

• Blades are forged of Special Formula RCF (Reduced Carbon Footprint) German stainless steel.
• Razor-sharp blades are expertly engineered for superior edge-retention, durability and corrosion-resistance.
• Curved bolsters promote natural pinch grip for maximum comfort, safety and precision.
• Full tangs with metal endcaps ensure exceptional strength and balance.
• Triple-riveted, moisture-resistant Jute Micarta handles are textured to provide secure, nonslip grip.
• Kitchen shears and honing steel are made of rust-resistant stainless steel.
• Acacia wood storage block has 12 slots.
• Knives are crafted in Germany by Zwilling J.A. Henckels, producer of fine cutlery since 1731.

Set includes:

• 4" paring knife
• 5" serrated utility knife
• 5 1/2" chef's knife
• 8" bread knife
• 8" chef's knife
• Kitchen shears
• Honing steel
• Storage block
• Please note: Storage block is counted as an individual piece.

Dimensions & More Info

• 4" Paring Knife: 4" blade, 4" handle; 3.3 oz.
• 5" Serrated Utility Knife: 5" blade, 4" handle; 3.6 oz.
• 5 1/2" Chef's Knife: 5 1/2" blade, 4" handle; 4 oz.
• 8" Bread Knife: 8" blade, 4 1/2" handle; 7.3 oz.
• 8" Chef's Knife: 8" blade, 4 3/4" handle; 9.2 oz.
• Kitchen Shears: 7 3/4" long; 6.2 oz.
• Honing Steel: 10 1/4" long; 11.8 oz.
• Storage Block: 11 1/2" x 5" x 8" high; 4 lb.
• Knives are made in Germany.
• Kitchen shears, honing steel and storage block are imported.

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 thoroughly.
• Dry immediately.
• Maintain cutting edges by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edge knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knives 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.