Wüsthof Gourmet Knives in Acacia Block, Set of 16

Family owned for seven generations, Wüsthof has produced some of the finest kitchen cutlery in the world since 1814. The Gourmet line features precision stainless-steel blades that resist stains and rust while holding an exceedingly sharp edge. This set includes all the most common kitchen knives, as well as a four-piece steak knife set, specialty knives for more advanced prep work and a handsome hardwood block.

• Wüsthof has introduced a new logo for their cutlery. Please note that the logo on your knives may differ slightly from images shown here.
• Stamped blades are made of high-carbon stainless steel for top performance and durability.
• Triple-riveted high-impact plastic handles provide a secure, comfortable grip.
• Hardwood block safely stores 15 pieces and is gentle on knife edges.
• Knives are made in Germany.
• Knife block is made in China.

16-Piece Set includes:

• 2 1/4" peeling knife
• 2 1/2" paring knife
• 2 3/4" trimming knife
• 3" paring knife
• 4 1/2" utility knife
• Four 4 1/2" steak knives
• 5" spreader
• 5" hollow-edge santoku
• 8" bread knife
• 8" chef's knife
• 9" honing steel
• Kitchen shears
• 15-slot storage block

Please note: Storage block is counted as an individual piece.

• 2 1/4" Peeling Knife: 2 1/4" blade, 4" handle; 1 oz.
• 2 1/2" Paring Knife: 2 1/2" blade, 4" handle; 1 oz.
• 2 3/4" Trimming Knife : 2 3/4" blade, 4" handle; 1 oz.
• 3" Paring Knife: 3" blade, 4" handle; 1.3 oz.
• 4 1/2" Utility Knife: 4 1/2" blade, 4" handle; 1.8 oz.
• Steak Knife (4): 4 1/2" blade, 4 1/2" handle; 1.8 oz.
• 5" Spreader: 5" blade, 4 1/2" handle; 1.8 oz.
• 5" Hollow-Edge Santoku: 5" blade, 4 1/2" handle; 3 oz.
• 8" Bread Knife: 8" blade, 4 1/2" handle; 3.5 oz.
• 8" Chef's Knife: 8" blade, 4 1/2" handle; 6.2 oz.
• Honing Steel: 9" blade, 4 1/2" handle; 6.5 oz.
• Kitchen Shears: 8 1/2" long; 3.8 oz.
• Block: 8 1/2" x 10 1/2" x 4 1/2" high; 5 lb.

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 a mild detergent. Rinse and dry immediately.
• Maintain each 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.