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Wüsthof Classic Ikon Starter Knife Block, Set of 6

Name: Wüsthof Classic Ikon Starter Knife Block, Set of 6
Price: 500 USD
Availability: InStock

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Detail
Summary

Wüsthof Classic Ikon knives combine sleek, modern profiles with exceptional durability. Crafted in the renowned cutlery center of Solingen, Germany, each one boasts a high-carbon-steel blade that holds a keen edge and resists rust and stains. Full tangs increase the balance of the knives while contoured handles ensure nonslip comfort and control. This set includes three 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.
- Each knife has recessed bolster that facilitates honing and sharpening entire length of cutting edge; heel bolster offers additional balance.
- Sleek, contoured POM knife handles provide comfortable grip and resist fading.
- Shears have nonslip polypropylene handles.
- Acacia block safely stores 15 items and is gentle on blades.
Set includes:
- 3 1/2" paring knife
- 8" serrated bread knife
- 8" chef's knife
- Honing steel
- Shears
- 15-slot storage block
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2.5 oz.
- 8" Serrated Bread Knife: 8" blade, 4 3/4" handle; 5.25 oz.
- 8" Chef's Knife: 8" blade, 5" handle; 9 oz.
- Honing Steel: 9" rod, 4 1/2" handle; 8 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 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.
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