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GreenPan™ Elite Black Block Set, Set of 13
GreenPan™ Elite Black Block Set, Set of 13
Quantity
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Detail
Summary
Crafted with the same focus on innovation as the company's ceramic nonstick cookware, GreenPan™ Elite knives are engineered with premium materials to deliver exceptional performance. Each razor-sharp stainless-steel blade is coated in titanium to resist corrosion, peeling and chipping, and heat-treated at 2000°F to ensure superior strength and flexibility. This exclusive set includes six kitchen essentials, four steak knives, a honing steel, shears, and a rubberwood block for easy access and safe storage.
- Razor-sharp blades are made of premium stainless steel.
- Titanium coating resists corrosion, peeling and chipping, and enhances performance.
- Heat-treated at 2000°F to ensure superior strength and flexibility.
- Forged full-tang construction provides exceptional balance and durability.
- Full tangs are secured with two brass rivets and four internal rivets.
- Ergonomic handles are made of durable ABS plastic.
- 12-slot storage block is crafted of durable rubberwood.
- A Williams Sonoma exclusive.
Set includes:
- 4" paring knife
- 5" serrated utility knife
- 5" santoku
- 7" santoku
- 8" chef's knife
- 8" bread knife
- 4 steak knives
- Honing steel
- Shears
- 12-slot storage block
Dimensions & More Info
- 4" Paring Knife: 4" blade, 4 1/2" handle; 3 oz.
- 5" Serrated Utility Knife: 5" blade, 4 1/2" handle; 3 oz.
- 5" Santoku: 5" blade, 4 1/2" handle; 4 oz.
- 7" Santoku: 7" blade, 5 3/4" handle; 8 oz.
- 8" Chef's Knife: 7 1/2" blade, 5 3/4" handle; 8 oz.
- 8" Bread Knife: 7 1/2" blade, 5 3/4" handle; 7.5 oz.
- Steak Knives (4): 4 1/2" blade, 4 1/4" handle; 3 oz.
- Honing Steel: 7 3/4" rod, 4 3/4" handle; 7.5 oz.
- Shears: 8" long.
- Storage Block: 5" x 8 1/2" x 9 1/2" high; 5 lb. 3 oz.
- Imported.
Use & Care
Use
- Always use caution when handling sharp blades.
- Avoid cutting on hard surfaces such as stone, metal and glass.
- It is not advisable to use knives to cut through bone, as blades can be easily damaged.
Care
- Sharpen knives every 1–2 months, depending on frequency of use. Use sharpening rod or professional knife sharpener. Sharpen serrated knives using sharpener specifically designed for serrated blades or have them sharpened by a professional.
- Clean knives immediately after using. Hand-wash using soft sponge, warm water and small amount of dish soap. Avoid using abrasive cleaning tools like steel wool to prevent scratching blades.
- Honing steel and shears are dishwasher safe.
- Wipe storage block clean using damp cloth. Dry thoroughly.
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