All-Clad Knife Block, Set of 12

Summary

Forged from German stainless steel, All-Clad knives feature the same standards of high quality and peak performance that distinguish the company's premium cookware. Each knife is cryo-hardened with liquid nitrogen to enhance its sharpness and rust-resistance. These precision sharp knives are ideal for creating paper-thin slices yet tough enough to resist chipping. This set includes five essential knives, four steak knives, a honing steel, kitchen shears and an acacia wood storage block.

• Using fully forged X50CrMoV15 German stainless steel that is finished in China, blades provide rust-resistance, optimal durability and lasting sharpness.
• Full tangs and angled end bolsters ensure comfortable hold.
• Paring knife, santoku and chef's knife sharpened to 26 degrees.
• Steak knife sharpened to 18 degrees.
• Fade-resistant, triple-riveted POM handles.
• Acacia wood storage block has 11 slots.

Set includes:

• 3 1/2" paring knife
• 5" serrated utility knife
• 7" santoku
• 8" chef's knife
• 8" bread knife
• 4 steak knives
• Honing steel
• Kitchen shears
• Storage block

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 3.28 oz.
• 5" Serrated Utility Knife: 5" blade, 4 1/4" handle; 3.76 oz.
• 7" Santoku: 7" blade, 5" handle; 8.5 oz.
• 8" Chef's Knife: 8" blade, 5" handle; 8.5 oz.
• 8" Bread Knife: 8" blade, 5" handle; 8 oz.
• Steak Knives (4): 5" blade, 4 1/4" handle; 3.68 oz.
• Honing Steel: 9" rod, 4 1/2" handle; 12.72 oz.
• Kitchen Shears: 8 3/4" long; 4.88 oz.
• Storage Block: 9 1/4" x 4 3/4" x 9" high; 4 lb. 5 oz.
• Knives are imported; made using German stainless steel.
• Honing steel, kitchen shears 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. Avoid using cleaners that contain bleach and citrus extracts.
• 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 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.