Wüsthof Classic White Knife Block, Set of 9

Summary

Update your knife collection with a block set that combines Wüsthof's renowned German craftsmanship with modern, white ergonomic handles. Crafted in the famed cutlery center of Solingen, Germany, this 9-piece set includes durable, versatile essentials for everyday food prep, along with a sustainable acacia wood block for countertop storage. The high-carbon steel blades are hand honed to maintain their razor-sharp edges.

• Knives are precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
• Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
• Full tangs are triple riveted to handles for exceptional durability and control.
• Ergonomic white POM handles resist fading and discoloration.
• FSC®-certified acacia wood block is gentle on knife edges.

9-piece set includes:

• 3 1/2" paring knife
• 5" serrated utility knife
• 5" hollow-ground santoku
• 6" utility knife
• 8" cook's knife
• 9" double-serrated bread knife
• Honing steel
• Pull-apart shears
• 15-slot acacia wood storage block
• Please note: Storage block is counted as an individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2 oz.
• 5" Serrated Utility Knife: 5" blade, 4 1/2" handle; 2.3 oz.
• 5" Santoku: 5" blade, 4 1/2" handle; 5.8 oz.
• 6" Utility Knife: 6" blade, 4 1/2" handle; 2.3 oz.
• 8" Cook's Knife: 8" blade, 4 1/2" handle; 8.5 oz.
• 9" Bread Knife: 9" blade, 4 1/2" handle; 6.4 oz.
• Honing Steel: 9" rod, 4 1/2" handle; 6.5 oz.
• Shears: 8" long; 3.8 oz.
• Storage block: 8 1/2" x 5 1/4" x 11" high; 4.75 lb.
• Knives made in Germany.
• Honing steel, shears and storage 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 knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.

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 mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Maintain cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing once a week, you should not need to sharpen knife more than once or twice a year.
• Sharpen knife at home using whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.