Wüsthof Ikon Blackwood 20-Piece Knife Block Set

• 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.
• Each knife has a recessed bolster that facilitates honing and sharpening the entire length of the cutting edge; a heel bolster provides added balance.
• Comfortable contoured handles are cut from dense African blackwood and hand polished.
• Included care kit contains mineral oil for maintaining the silken finish of the handles.
• Coordinating hardwood block safely stores 17 items and is gentle on knives' edges.
• A Williams Sonoma exclusive.
• 3 1/2" paring knife: 3 1/2"-long blade; 4"-long handle; 2.5 oz.
• 6" utility knife: 6"-long blade; 4 3/4"-long handle; 4.25 oz.
• 5" hollow-ground santoku: 5"-long blade; 4 1/2"-long handle; 4.8 oz.
• 5" serrated utility knife: 5"-long blade; 4"-long handle; 2.8 oz.
• 5" boning knife: 5"-long blade; 5"-long handle; 4.5 oz.
• 6" chef's knife: 6"-long blade; 5"-long handle; 5.8 oz.
• 8" bread knife: 8"-long blade; 4 1/2"-long handle; 4.8 oz.
• 8" hollow-ground carving knife: 8"-long blade; 4 1/2"-long handle; 5.3 oz.
• 8" chef's knife: 8"-long blade; 5"-long handle; 9.3 oz.
• 4 1/2" steak knife: 4 1/2"-long blade; 4 1/2"-long handle; 2.5 oz.
• Kitchen shears: 8" long overall; 3.8 oz.
• 10" honing steel: 10"-long rod; 4 3/4"-long handle; 10 oz.
• Storage block: 5 1/2" x 12" x 8 1/2" high.
• Made in Germany.
• 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.