Wüsthof Classic Knife Block, Set of 15

Summary

Crafted in the famed cutlery center of Solingen, Germany, this 15-piece set includes all the essential knives you'll need for everyday food prep, along with a sustainable acacia wood block for countertop storage. The high-carbon steel blades are hand honed to maintain their razor-sharp edges.

• Each knife is precision forged from a 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.
• Wüsthof has introduced a new logo for its cutlery; logo on knives may differ slightly from images shown here.

15-Piece Set includes:

• 3 1/2" paring knife
• 4 1/2" utility knife
• 5" santoku
• 6" utility knife
• 8" cook's knife
• 8" bread knife
• Six 4 1/2" steak knives
• Honing steel
• Pull-apart shears
• 17-slot acacia wood storage block
• Please note: Storage block is counted as an individual piece.

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.
• 5" Santoku: 5" blade, 4 1/2" handle; 3.8 oz.
• 6" Utility Knife: 6" blade, 3 3/4" handle; 3.2 oz.
• 8" Cook's Knife: 8" blade, 5" handle; 8.5 oz.
• 8" Bread Knife: 8 blade, 4 1/2" handle; 4.8 oz.
• 4 1/2" Steak Knife: 4 1/2" blade, 4 12" handle: 2.3 oz.
• Honing Steel: 9" rod, 5" handle; 9.3 oz.
• Shears: 8" long; 3.8 oz.
• Storage block: 4 1/2" x 10 1/2" x 8 1/2" high; 5 lb.
• Knives made in Germany.
• Honing steel, shears and storage block made in China.
• Please note: Storage block is counted as an individual piece.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or 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 or citrus extracts.
• Maintain cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing once a week, you should not need to sharpen knife more than once or twice a year.
• Sharpen knife at home using whetstone or knife sharpener, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.