Wüsthof Classic Essential Knife Block, Set of 11

Summary

Crafted in the famed cutlery center of Solingen, Germany, this set includes four essential knives for everyday food prep, four steak knives and a handsome acacia block for convenient countertop storage. The high-carbon steel blades are honed by hand to maintain their razor-sharp edges. The full tangs are triple riveted to the ergonomic handles for exceptional durability and control.

• 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 20% sharper blade with twice the edge retention of standard knives.
• Full tangs are triple riveted to handles for exceptional durability and control.
• Ergonomic POM handles resist fading and discoloration.
• Wüsthof has introduced a new logo for its cutlery; logo on knives may differ slightly from images shown here.
• Acacia storage block holds up to 15 pieces.

Set includes:

• 3 1/2" paring knife
• 6" utility knife
• 8" cook's knife
• 8" serrated bread knife
• Four 4 1/2" steak knives
• Honing steel
• Kitchen shears
• 15-slot acacia storage block
• Please note: Storage block is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2 oz.
• 6" Utility Knife: 6" blade, 3 3/4" handle; 3.2 oz.
• 8" Cook's Knife: 8" blade, 5" handle; 8.5 oz.
• 8" Serrated Bread Knife: 8 blade, 4 1/2" handle; 4.8 oz.
• 4 1/2" Steak Knives (4): 4 1/2" blade, 4 1/2" handle; 2.3 oz.
• Honing Steel: 9" rod, 5" handle; 9.3 oz.
• Kitchen Shears: 8" long; 3.8 oz.
• Storage Block: 8 1/2" x 5 1/4" x 11" high; 4 lb. 12 oz.
• Knives are made in Germany.
• Honing steel, shears and storage block are made in China.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces, such as stone, metal and 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 and citrus extracts.
• Maintain cutting edges by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen straight-edge knives at home using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knife at home using sharpener specifically designed for serrated blade, or have it sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.