Cangshan Maya Knife Block, Set of 12

Summary

Handcrafted by award-winning cutlery maker Cangshan, the Maya collection is a celebration of beauty, precision and performance. The sleek knives feature razor-sharp blades forged from proprietary X-7 Damascus steel and comfortable handles made of African blackwood. This set includes five essential knives for everyday prep, four steak knives and a handsome storage block.

• Precision blades are expertly forged from 67 layers of proprietary X-7 Damascus steel.
• Rockwell hardness rating of 60 +/- 1 allows blades to take and retain remarkably sharp edge.
• Hand sharpened to 16-degree angle by master bladesmiths.
• African blackwood handles feature octagonal shape for secure, comfortable grip.
• Comes with solid walnut storage block that holds 11 knives, honing steel and shears.
• A Williams Sonoma exclusive.

Set includes:

• 3 1/2" paring knife
• 5" serrated utility knife
• 7" santoku
• 8" chef's knife
• 9" bread knife
• 4 steak knives
• Honing steel
• Kitchen shears
• 11-slot storage block
• Please note: Storage block is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4 1/2" handle; 2.6 oz.
• 5" Serrated Utility Knife: 5" blade, 4 1/2" handle; 2.9 oz.
• 7" Santoku: 7" blade, 5" handle; 6.5 oz.
• 8" Chef's Knife: 8" blade, 5" handle; 6.7 oz.
• 9" Bread Knife: 9" blade, 5" handle; 5.8 oz.
• Steak Knives (4): 5" blade, 4 1/2" handle; 3.2 oz.
• Honing Steel: 9" rod, 4 1/2" handle; 8.6 oz.
• Kitchen Shears: 9" long; 5.9 oz.
• Storage Block: 9 3/4" x 6 2/3" x 9 1/2" high; 7 lb. 4 oz.
• Made in China.

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.
• 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 blade, or have them sharpened by a professional.
• Periodically rub food-safe mineral oil onto handles to prevent wood from becoming brittle or cracking. Wipe off excess with clean cloth.
• Store knives in safe place to protect edges and prevent injury.