Zwilling Gourmet Knives, Set of 14

Summary

The Zwilling Gourmet collection brings you outstanding performance at a great value. With comfortable handles and a lightweight feel, Gourmet knives offer confident, fatigue-free cutting. This knife set includes a wide range of cutlery, kitchen shears, a honing steel and a wood storage block.

• Each blade is precision-stamped from single piece of high-carbon stainless steel.
• Zwilling's patented Friodur ice-hardening technique results in an ultra-hard, sharp blade that is corrosion resistant and highly elastic.
• Precise lasers are used to ensure each blade edge is at the optimal cutting angle for maximum sharpness.
• Traditional three-riveted handle with full tang provides maximum comfort and stability while cutting.
• Highly durable POM handle has stainless-steel rivets that provide perfect balance between blade and handle.
• Center rivet is laser inscribed with Zwilling logo.
• Rubberwood storage block has 14 slots.
• Made by Zwilling J.A. Henckels, founded in 1731.

14-piece set includes:

• 2 3/4" peeling knife
• 3" vegetable knife
• 4" paring knife
• 5" serrated utility knife
• 6" slicing knife
• 8" chef's knife
• 8" bread knife
• Four 4 1/2" steak knives
• Kitchen shears
• Honing steel
• Rubberwood storage block

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

Dimensions & More Info

• 2 3/4" peeling knife: 2 3/4" blade, 4" handle; 1.76 oz.
• 3" vegetable knife: 3" blade, 4" handle; 1.97 oz.
• 4" paring knife: 4" blade, 4" handle; 1.97 oz.
• 5" serrated utility knife: 5 1/2" blade, 4" handle; 2.5 oz.
• 6" slicing knife: 6" blade, 4" handle; 4.62 oz.
• 8" chef's knife: 8" blade, 4 1/2" handle; 6.17 oz.
• 8" bread knife: 8" blade, 4 1/2" handle; 5.6 oz.
• Four 4 1/2" steak knives: 4 1/2" blade, 5 1/2" handle; 6.4 oz.
• Kitchen shears: 7 1/2" long; 3.5 oz.
• Honing steel: 8 1/2" long; 5" handle; 6.25 oz.
• Knife block: 9 3/4" x 5" x 16 3/4" high.
• Knives made in Germany.
• Shears and 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 cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice a year.
• Sharpen knife at home using a whetstone or knife sharpener, or consult a professional.
• Serrated knives: Sharpen 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.