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Wüsthof Classic Wild Blueberry Collection

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Detail
Summary
Add a stylish pop of color to the kitchen with these eye-catching Wüsthof knives. Hailing from the renowned cutlery center of Solingen, Germany, they combine expert craftsmanship with vibrant handles inspired by the culinary world. The hand-honed high-carbon steel blades maintain a razor-sharp edge, and the handles perfectly balance the knives to mitigate fatigue.
- Each knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion.
- Full tangs are triple riveted to the handles for exceptional durability and control.
- Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
- Durable POM handles are contoured for a comfortable grip.
- Steak knife sold individually or as set of 4.
Paring Knives Set includes:
- 3 1/2" paring knife
- 8" chef's knife
8-Piece Set includes:
- 3 1/2" paring knife
- 5" serrated utility knife
- 6" utility knife
- 6" chef's knife
- 7" hollow-edge santoku
- 8" chef's knife
- 9" double-serrated bread knife
- 8-slot storage block
- Please note: storage block is counted as an individual piece.
Dimensions & More Info
- 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2 oz.
- 4 1/2" Steak Knife: 4 1/2" blade, 4 1/2" handle; 2.3 oz.
- 5" Serrated Utility Knife: 5" blade, 4 3/4" handle; 2.8 oz.
- 6" Chef's Knife: 6" blade; 5" handle; 5.8 oz.
- 6" Utility Knife: 6" blade, 5" handle; 4 oz.
- 7" Hollow-Edge Santoku Knife: 7" blade, 4 1/2" handle; 4 oz.
- 8" Chef's Knife: 8" blade, 5" handle; 8.5 oz.
- 9" Double-Serrated Bread Knife: 9" blade, 5" handle; 6.4 oz.
- Storage Block: 5" sq., 10" high.
- Knives are made in Germany.
- Storage block is made in Poland.
Use & Care
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.
- Use honing steel regularly to maintain cutting edges of blades.
- Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice a year.
- Sharpen straight-edge knives using whetstone or knife sharpener, or have them sharpened by a professional.
- Sharpen serrated knives using sharpener specifically designed for serrated blades or have them sharpened by a professional.
- Store in safe place to protect edges and prevent injury.
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