Wüsthof Classic Knife Block, Set of 9

Summary

Crafted in the renowned cutlery center of Solingen, Germany, Wüsthof Classic knives have specially formulated high-carbon-steel blades that hold a keen edge. Full tangs increase the balance of the knives while triple-riveted POM handles ensure a secure, comfortable grip. This set includes six essential knives, a honing steel, shears and a handsome acacia storage block.

• Each knife is precision forged from 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.
• Durable POM handles are contoured for secure, comfortable grip.
• Acacia block safely stores 17 items and is gentle on blades.

Set includes:

• 3 1/2" paring knife
• 4 1/2" utility knife
• 4 1/2" Asian utility knife
• 5" serrated utility knife
• 8" serrated bread knife
• 8" chef's knife
• Honing steel
• Shears
• 17-slot storage block

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2 oz.
• 4 1/2" Utility Knife: 4 1/2" blade, 4" handle; 2.5 oz.
• 4 1/2" Asian Utility Knife: 4 1/2" blade, 4" handle; 2.5 oz.
• 5" Serrated Utility Knife: 5" blade, 4" handle; 2.3 oz.
• 8" Serrated Bread Knife: 8" blade, 4 1/2" handle; 4.8 oz
• 8" Chef's Knife: 8" blade, 5" handle; 8.5 oz.
• Honing Steel: 9" rod, 5" handle; 9.3 oz.
• 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.
• Use honing steel regularly to maintain cutting edges of blades.
• 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 knives at home using sharpener specifically designed for serrated blades, or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.