Zwilling Pro In-Drawer Knives, Set of 7

Summary

Our Zwilling Pro collection offers ultimate comfort, security and precision in hand. A special arched bolster designed by architect Matteo Thun promotes the perfect thumb grip while the contoured ergonomic handle enhances comfort. This set includes a beech wood block that helps safely and efficiently store the knives in a drawer.

• Each knife is precision forged using Zwilling's Sigmaforge process, resulting in an exceptionally hard yet flexible blade.
• Zwilling's Friodur ice-hardening technique creates a sharp blade that is corrosion resistant and highly elastic.
• Precise lasers are used to ensure each blade edge is at optimal 15-degree angle for maximum sharpness.
• Arched bolster designed by architect Matteo Thun perfectly supports the thumb for ultimate comfort, safety and precise handling.
• Bolster allows full length of edge to be sharpened, from tip to end.
• Sleek ABS resin handle is triple riveted to full tang and contoured for secure, comfortable grip.
• Knife blades are individually hand sharpened and polished.
• Made in Germany by Zwilling J.A. Henckels, founded in 1731.

7-piece set includes:

• 4" paring knife
• 5 1/4" fine-edge prep knife
• 8" chef's knife
• 8" bread knife
• Kitchen shears
• Honing steel
• In-drawer beechwood knife block with 12 slots

Please note: Storage block is counted as an individual piece.

Dimensions & More Info

• 4" paring knife: 4" blade, 4" handle; 2.75 oz.
• 5 1/4" fine-edge prep knife: 5 1/4" blade, 4" handle; 3.1 oz.
• 8" chef's knife: 8" blade, 4 1/2" handle; 9.2 oz.
• 8" bread knife: 8" blade, 4 1/3" handle; 6.5 oz.
• Kitchen shears: 3 1/2" blade, 4 1/4" handle; 3.5 oz.
• Honing steel: 9" steel, 5" handle; 6.25 oz.
• In-drawer knife block: 8 3/4" x 5 1/4" x 15 1/4" high.
• Knives made in Germany.
• 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.
• Maintain the knife's cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
• Sharpen straight-edge knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
• Sharpen serrated knife at home using a sharpener specifically designed for a serrated blade, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.