Cuisinart Stainless Steel Hollow Handle Knives, Set of 15

Legendary for its food processors, Cuisinart also lends its culinary innovation and expertise to premium cutlery. This sleek, contemporary set is made from high-carbon stainless steel to stand up to everyday use. The blades are precision-tapered to achieve razor-sharp edges that easily slice everything from meat and poultry to fruit and cheese.The hollow handles create a lightweight design that maintains the proper balance, while their ergonomic shapes provide a comfortable, secure grip. The 15-piece set includes a range of food prep essentials, along with six steak knives, all-purpose shears, a honing steel and a black hardwood block for convenient countertop storage.

• Razor-sharp blades are made from high-carbon stainless steel.
• Each precision-ground blade tapers to create extremely sharp, fine cutting edge.
• Lightweight hollow handles have ergonomic curves for balanced stability and control.
• All-purpose shears feature built-in bottle opener and nutcracker.
• Black hardwood storage block has nonslip feet for stability.

15-piece set includes:

• 2 3/4"bird's beak paring knife
• 3 1/2"paring knife
• 4 1/2"steak knives (6)
• 5 1/2"serrated utility knife
• 7"santoku
• 8"chef's knife
• 8"slicing knife
• Honing/sharpening steel
• All-purpose shears
• 14-slot wood storage block
• Please note:Storage block is counted as an individual piece.

• Bird's Beak Paring Knife: 2 3/4"blade, 4 3/4"handle; 1.6 oz.
• Paring Knife: 3 1/2"blade, 4 3/4"handle; 1.6 oz.
• Steak Knives (6): 4 1/2"blade, 4"handle; 3.3 oz.
• Serrated Utility Knife: 5 1/2"blade, 4 3/4"handle; 3 oz.
• Santoku: 7"blade, 5"handle; 6.5 oz.
• Chef's Knife: 8"blade, 5 1/2"handle; 7.6 oz.
• Slicing Knife: 8"blade, 5 1/4"handle; 5.4 oz.
• Honing/Sharpening Steel: 8"steel, 5 1/4"handle; 6.1 oz.
• All-Purpose Shears: 8"long; 3 oz.
• Wood Storage Block: 5"x 8 1/4"x 9" high; 5 lb.
• Made in China.

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, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent. Rinse and dry immediately.
• Maintain cutting edges of straight-edge knives by regularly using honing steel.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice a year.
• Sharpen straight-edge knives at home using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knives at home using sharpener specifically designed for serrated blades, or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.