Wüsthof Gourmet Knife Block, Set of 10

Summary

In its seventh generation of family ownership, Wüsthof has produced premium kitchen cutlery since 1814. The company's Gourmet line features precision stainless-steel blades that resist stains and corrosion while holding an exceptionally sharp edge. For superior balance, each knife has a full tang that extends from the tip of the blade to the end of the handle. This set includes seven essential knives, a honing steel, shears and a handsome acacia storage block.

• Stamped blades are made of high-carbon stainless steel for exceptional performance and durability.
• Full tangs ensure superior balance and control.
• Triple-riveted contoured POM knife handles provide secure, comfortable grip.
• Shears have nonslip polypropylene handles.
• Wüsthof has introduced a new logo for its cutlery; logo on knives may differ slightly from images shown here.
• Acacia block safely stores 15 items and is gentle on blades.

Set includes:

• 2 3/4" paring knife
• 2 3/4" trimming knife
• 3" spear-point paring knife
• 4 1/2" utility knife
• 5" serrated utility knife
• 5" serrated spreader
• 6" chef's knife
• Honing steel
• Shears
• 15-slot storage block

Dimensions & More Info

• 2 3/4" Paring Knife: 2 3/4" blade, 4" handle; 1 oz.
• 2 3/4" Trimming Knife: 2 3/4" blade, 4" handle; 1 oz.
• 3" Spear-Point Paring Knife: 3" blade, 4" handle; 1.3 oz.
• 4 1/2" Utility Knife: 4 1/2" blade, 4 1/2" handle; 1.75 oz.
• 5" Serrated Utility Knife: 5" blade, 4 1/2" handle; 2 oz.
• 5" Serrated Spreader: 5" blade, 4 1/2" handle; 2.4 oz.
• 6" Chef's Knife: 6" blade, 4 3/4" handle; 5.25 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.