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Wüsthof Classic Ikon Essential Knife Block, Set of 11

Name: Wüsthof Classic Ikon Essential Knife Block, Set of 11
Price: 1080 USD
Availability: InStock

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Detail
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. Each knife features two bolsters – the half bolster allows the entire length of the blade to be honed and sharpened while the heel bolster provides additional balance.
- 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.
- Sturdy POM handles are contoured for secure, comfortable grip.
- 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
- 5" serrated 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; 2.5 oz.
- 5" Serrated Utility Knife: 5" blade, 4" handle; 2.8 oz.
- 8" Cook's Knife: 8" blade, 5" handle; 9 oz.
- 8" Serrated Bread Knife: 8" blade, 4 3/4" handle; 5.25 oz.
- 4 1/2" Steak Knives (4): 4 1/2" blade, 4" handle; 3.2 oz.
- Honing Steel: 9" rod, 4 1/2" handle; 8 oz.
- Kitchen Shears: 8" long; 3.8 oz.
- Storage Block: 8 1/2" x 4 1/2" x 8 1/2" 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 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.
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