Zwilling Pro Knife Block, Set of 7

Our Zwilling Pro collection offers ultimate comfort, security and precision in the hand. A special arched bolster designed by architect Matteo Thun promotes a perfect thumb grip, and contoured ergonomic handles enhance your comfort. This set is configured with a variety of blade options for cutting, chopping and slicing, so you're equipped to prepare any menu.

• Each knife is precision forged using Zwilling's Sigmaforge process, resulting in an exceptionally hard yet flexible blade.
• Zwilling's Friodur 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 an optimal 15-degree angle for maximum sharpness.
• Arched bolster designed by architect Matteo Thun perfectly supports the thumb for ultimate comfort, safety and precise handling.
• Bolster also allows the full length of the edge to be sharpened, from tip to end.
• Sleek ABS resin handle is triple riveted to a full tang and contoured for a secure, comfortable grip.
• Knife blades are individually hand sharpened and polished.
• Block available in black or white rubberwood, bamboo and walnut.
• Made by Zwilling J.A. Henckels, founded in 1731.

7-Piece Set includes:

• 4" paring knife
• 5 1/2" prep knife
• 8” bread knife
• 8" chef's knife
• Kitchen shears
• 9" honing steel
• 12-slot storage block

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

• 4" paring knife: 4"-long blade, 4 1/2"-long handle; 8 oz.
• 5 1/2" prep knife: 5 1/2"-long blade, 4 1/4"-long handle; 11.2 oz.
• 8" bread knife: 8"-long blade, 5"-long handle; 12.8 oz.
• 8" chef's knife: 8"-long blade, 5"-long handle; 12.8 oz.
• Kitchen shears: 3"-long blade, 4"-long handle; 4.8 oz.
• 9" honing steel: 9"-long steel, 5"-long handle; 6.4 oz.
• 12-slot storage block: 10" x 4 1/2" x 8 3/4"; 4 lb. 8 oz.
• Knives, honing steel and storage block made in Germany.
• Kitchen shears made in China.

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 the knife's cutting edge by regularly using a honing steel.
• Sharpen as needed. With regular use and honing, your knives should not need sharpening more than once or twice a year.
• Sharpen straight-edge knives at home using a whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knife at home using a sharpener specifically designed for a serrated blade, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.