Zwilling Pro Knife Block, Set of 12

Summary

Our Zwilling Pro collection offers ultimate comfort, security and precision in the hand, thanks to a special arched bolster designed by architect Matteo Thun that promotes a perfect thumb grip. Contoured ergonomic handles enhance your comfort.

• 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 at the optimal cutting angle for maximum sharpness.
• Arched bolster designed by architect Matteo Thun perfectly supports the thumb for ultimate comfort, safety and precise handling. Also allows the full length of the edge to be sharpened, from tip to end.
• Sleek ABS resin handle is triple riveted to the blade and contoured for a secure, comfortable grip.
• Made in Germany by Zwilling J.A. Henckels since 1731.

12-Piece Set includes:

• Four steak knives
• 4" paring knife
• 5" santoku knife
• 6" slicing knife
• 8" bread knife
• 8" chef's knife
• Kitchen shears
• Honing steel
• Rubberwood storage block
• Please note: Storage block is counted as an individual piece.

Dimensions & More Info

• Four steak knives.
• 4" paring knife.
• 5" santoku knife.
• 6" slicing knife.
• 8" bread knife.
• 8" chef's knife.
• Kitchen shears.
• Honing steel.
• Rubberwood storage block.
• Made in Germany.

Use & Care

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, you should not need to sharpen your knife 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.

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 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, you should not need to sharpen your knife 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.