Williams-Sonoma Open Kitchen 7-Piece Knife Block Set
One of the most important rules for everyday food prep: use the right knife for the job. To create a durable cutlery set that equips cooks for essential daily tasks, we hand-selected four of the most frequently used knives in the kitchen—as well as versatile shears and a sharpening steel. For convenient storage and display, the set also includes a solid beechwood cutlery block.
- Part of our Open Kitchen collection, designed and developed by Williams-Sonoma, and exclusively ours.
- Razor-sharp blade is hot-drop forged from a solid piece of high-carbon Molybdenum Vanadium steel, chosen for its combination of strength, hardness and resistance to stains and corrosion.
- To ensure precision cutting, each blade is taper ground and hand honed by expert craftsmen.
- We’ve designed the blades to maintain keen edges that are easy to re-sharpen.
- Blade has a partial tang embedded deep into handle for added strength and balance.
- Ergonomic handle molded from a state-of-the-art synthetic rests comfortably and securely in your hand for safe, efficient cutting without fatigue.
- Made in Solingen, Germany, by a company famous for fine cutlery for over 170 years.
7-Piece Set includes:
- 3 1/2" paring knife
- 4 1/2" serrated utility knife
- 6" chef’s knife
- 8" bread knife
- 9" sharpening steel
- 8" kitchen shears
- 6-slot beechwood storage block
- Dimensions & More Info
- 3 1/2" paring knife: 3 1/2"-long blade; 4.1/4"-long handle; 1.75 oz.
- 4 1/2" serrated utility knife: 4 1/2"-long blade; 4 1/4"-long handle; 2 oz.
- 6" chef's knife: 6"-long blade; 5"-long handle; 5 oz.
- 8" bread knife: 8 1/2"-long blade; 5"-long handle; 5.25 oz.
- 9" sharpening steel: 9"-long blade; 4 1/2"-long handle; 6.5 oz.
- 8" kitchen shears: 8" long.
- 7-slot beechwood storage block: 9 3/4" x 3 1/4" x 7 3/4" high
- Cutlery is made in Germany; storage block is made in Italy.
- Use & Care
- 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.
- Hand-wash with warm water and a mild detergent. Rinse and dry immediately.
- Maintain the knife's cutting edge by regularly using a honing steel.
- Sharpen as needed. With regular use and honing, your knife should not need sharpening more than once or twice a year.
- Sharpen knife at home using a whetstone or knife sharpener, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
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