Summary
The Zwilling Gourmet collection brings you outstanding performance at a great value. These knives have a lightweight feel that enables confident, fatigue-free cutting with comfortable handles and a single-piece, precision-stamped blade. This knife set includes all the essentials plus kitchen shears, a honing steel and a wooden storage bock.
- Each blade is precision-stamped from single piece of high-carbon stainless steel.
- Zwilling’s patented Friodur ice-hardening technique results in an ultra-hard, sharp blade that is corrosion resistant.
- Precise lasers are used to ensure each blade edge is at the optimal cutting angle for maximum sharpness.
- Traditional three-riveted handle with full tang provides maximum comfort and stability while cutting.
- Highly durable POM handle has stainless-steel rivets that provide perfect balance between blade and handle.
- Center rivet is laser inscribed with Zwilling logo.
- Rubberwood storage block has 14 slots.
- Made by Zwilling J.A. Henckels, founded in 1731.
10-Piece Set includes:
- 2 3/4" peeling knife
- 3" vegetable knife
- 4" paring knife
- 5" serrated utility knife
- 6" slicing knife
- 8" chef’s knife
- 8" bread knife
- Kitchen shears
- Honing steel
- Rubberwood storage block
Please note: storage block is counted as an individual piece.
Dimensions & More Info
- 2 3/4" Peeling Knife: 2 3/4" blade, 4" handle; 1.76 oz.
- 3" Vegetable Knife: 3" blade, 4" handle; 1.97 oz.
- 4" Paring Knife: 4" blade, 4" handle; 1.97 oz.
- 5" Serrated Utility Knife: 5 1/2" blade, 4" handle; 2.5 oz.
- 6" Slicing Knife: 6" blade, 4" handle; 4.62 oz.
- 8" Chef’s Knife: 8" blade, 4 1/2" handle; 6.17 oz.
- 8" Bread Knife: 8" blade, 4 1/2" handle; 5.6 oz.
- Kitchen Shears: 8 1/2" long; 3.5 oz.
- Honing Steel: 8 1/2" long; 5" handle; 6.25 oz.
- Knife Block: 9 3/4" x 5" x 16 3/4" high.
- Knives made in Germany.
- Shears, honing steel and block made in China.
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 mild detergent. Rinse and dry immediately.
- Maintain cutting edge 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 knives at home using a whetstone or knife sharpener, or consult a professional.
- Serrated knives: Sharpen knife at home using a sharpener specifically designed for a serrated blade, or have it sharpened by a professional.
- Store in safe place to protect edges and prevent injury.
