Wüsthof Classic Knives with Drawer Tray, Set of 6

Summary

Crafted in the renowned cutlery center of Solingen, Germany, the Wüsthof Classic knives in this set have specially formulated high-carbon-steel blades that hold a keen edge. Full tangs increase strength and balance, and the triple-riveted synthetic handles ensure a comfortable grip. For those with limited counter space but an unlimited passion for cooking, this space-saving set includes five of the most used knives in the kitchen plus a specially designed in-drawer knife organizer to free up your countertops.

• Wüsthof has introduced a new logo for their cutlery. Please note that the logo on your knives may differ slightly from images shown here.
• Each knife is 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 the handles for exceptional durability and control.
• Durable polymer handles are contoured for a comfortable grip.
• Set includes a durable, densely grained rubberwood in-drawer knife organizer to free up counter space.
• The 7-slot knife organizer features a unique wave shape that makes it easy to remove or replace knives while in a drawer.
• Knives made in Germany.
• In-drawer organizer made in China.
• A Williams Sonoma exclusive.

6-Piece Set includes:

• 3 1/2" paring knife.
• 5” santoku knife.
• 6” utility knife.
• 8” chef’s knife.
• 8” Bread knife
• 7-slot in-drawer organizer.

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

Dimensions & More Info

• 3 1/2" paring knife: 3 1/2"-long blade; 3 3/4"-long handle; 2 oz.
• 5” santoku knife: 5"-long blade; 4 1/2"-long handle; 3.8 oz.
• 6” utility knife: 6"-long blade; 3 3/4"-long handle; 2.3 oz.
• 8” chef’s knife: 8"-long blade; 4 3/4"-long handle; 4 oz.
• 8" bread knife: 8"-long blade; 4 1/2"-long handle; 4.8 oz
  
• In-drawer organizer: 4 1/4" x 17" x 2" high.

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 mild detergent. Rinse and dry immediately.
• Maintain knife's cutting edge by regularly using 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 whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in safe place to protect edge and prevent injury.