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Wüsthof Gourmet Knives in Acacia Block, Set of 16

Name: Wüsthof Gourmet Knives in Acacia Block, Set of 16
Price: 630 USD
Availability: InStock

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Detail
Summary
Family owned for seven generations, Wüsthof has produced some of the finest kitchen cutlery in the world since 1814. The Gourmet line features precision stainless-steel blades that resist stains and rust while holding an exceedingly sharp edge. This set includes all the most common kitchen knives, as well as a four-piece steak knife set, specialty knives for more advanced prep work and a handsome hardwood block.
- Stamped blades are made of high-carbon stainless steel for top performance and durability.
- Triple-riveted high-impact plastic handles provide a secure, comfortable grip.
- Hardwood block safely stores 15 pieces and is gentle on knife edges.
- Knives are made in Germany.
- Knife block is made in China.
16-Piece Set includes:
- 2 1/4" peeling knife
- 2 1/2" paring knife
- 2 3/4" trimming knife
- 3" paring knife
- 4 1/2" utility knife
- Four 4 1/2" steak knives
- 5" spreader
- 5" hollow-edge santoku
- 8" bread knife
- 8" chef's knife
- 9" honing steel
- Kitchen shears
- 15-slot storage block
Please note: Storage block is counted as an individual piece.

Dimensions & More Info
- 2 1/4" Peeling Knife: 2 1/4" blade, 4" handle; 1 oz.
- 2 1/2" Paring Knife: 2 1/2" blade, 4" handle; 1 oz.
- 2 3/4" Trimming Knife : 2 3/4" blade, 4" handle; 1 oz.
- 3" Paring Knife: 3" blade, 4" handle; 1.3 oz.
- 4 1/2" Utility Knife: 4 1/2" blade, 4" handle; 1.8 oz.
- Steak Knife (4): 4 1/2" blade, 4 1/2" handle; 1.8 oz.
- 5" Spreader: 5" blade, 4 1/2" handle; 1.8 oz.
- 5" Hollow-Edge Santoku: 5" blade, 4 1/2" handle; 3 oz.
- 8" Bread Knife: 8" blade, 4 1/2" handle; 3.5 oz.
- 8" Chef's Knife: 8" blade, 4 1/2" handle; 6.2 oz.
- Honing Steel: 9" blade, 4 1/2" handle; 6.5 oz.
- Kitchen Shears: 8 1/2" long; 3.8 oz.
- Block: 8 1/2" x 10 1/2" x 4 1/2" high; 5 lb.
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 each 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.
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