Summary
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.
Dimensions & More Info
- 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 & 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.
- 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.
