Zwilling Professional "S" Knife Block, Set of 18

Summary

Forged in Solingen, Germany, Professional "S" knives are designed to meet the challenges of professionals as well home cooks. The cutlery combines a classically contoured design with refined construction standards that ensure superior sharpness, strength and durability. We configured this set to include the knives you’ll use most often for everyday paring, mincing, slicing and chopping tasks.

• Zwilling’s Fridour ice-hardening technique results in a harder, sharper blade that is corrosion resistant and highly elastic.
• Precise lasers are used to ensure each blade’s edge is at the optimal cutting angle for maximum sharpness.
• Full tangs ensure good balance (a solid piece of steel extends from the tip of the knife to the end of the handle).
• Contoured for a secure, comfortable grip, the sleek polypropylene handles are triple riveted to the blades.
• Crafted in the famous cutlery center of Solingen, Germany.

Dimensions & More Info

• 2 3/4" Bird's Beak Peeling Knife: 2 3/4" blade, 4 1/2" handle; 2.4 oz.
• 2 3/4" Trimming Knife: 2 3/4" blade, 4 1/2" handle; 2.4 oz.
• 4" Paring Knife: 4" blade, 4 1/2" handle; 8 oz.
• 5" Serrated Utility Knife: 5" blade, 4 1/4" handle; 8 oz.
• 5 1/2" Hollow Edge Santoku: 5 1/2" blade, 5" handle; 4.5 oz.
• 8" Bread Knife: 8" blade, 5" handle; 12.8 oz.
• 8" Chef's Knife: 8" blade, 5" handle; 12.8 oz.
• Steak Knife (8): 4 1/2" blade, 4" handle; 4.8 oz.
• Honing Steel: 9" steel, 5" handle; 4 oz.
• Kitchen Shears: 3" blade, 4" handle; 4.8 oz.
• Storage Block: 9 1/4" x 5 1/2" x 10 1/2" high; 4 lb.

Additional Information

• Kitchen knives and shears are made in Germany.
• Steak knives are made in Spain.
• Storage block is 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 or frozen food, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent. Rinse and dry immediately.
• 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 using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knife 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.