Summary
Named for the Japanese word for "connection," the Zwilling Kanren Kiri collection celebrates the bond formed while cooking and eating together. Uniting German engineering and Japanese craftsmanship, each 48-layer Damascus-style blade is forged from high-performance carbide stainless steel and hand honed using the three-step Honbazuke process. Triple-riveted blonde Micarta handles feature Zwilling’s signature curved bolster, promoting a secure grip and comfortable, fatigue-free cutting.
- Each 48-layer Damascus-style blade is hand honed in high-performance FC61 fine-carbide stainless steel for exceptional resistance to corrosion, stains and chips.
- Zwilling’s signature curved bolster and Micarta handle are ergonomically designed for safe, comfortable handling.
- BPA-free.
- Handcrafted in Seki, Japan.
- Steak knives sold as set of 4.
- 2-piece starter set includes 4" paring knife and 8" chef’s knife.
- 7-piece set includes 4" paring knife, 5 1/2" prep knife, 8" chef’s knife, 9" bread knife, kitchen shears, diamond sharpening steel and 12-slot acacia storage block.
Dimensions & More Info
- Paring Knife: 4" blade, 4 1/2" handle; 3.9 oz.
- Steak Knife (4): 4 1/2" blade, 4 1/2" handle; 4.1 oz.
- Prep Knife: 5 1/2" blade, 4 1/2" handle; 4.3 oz.
- Nakiri Knife: 6 1/2" blade, 4 3/4" handle; 8 oz.
- Santoku Knife: 7" blade, 4 3/4" handle; 7.8 oz.
- Chef’s Knife: 8" blade, 4 3/4" handle; 7.7 oz.
- Bread Knife: 9" blade, 4 3/4" handle; 7.2 oz.
- Kitchen Shears: 8" long overall; 3.5 oz.
- Diamond Steel: 9" steel; 5" handle; 6.3 oz.
- Acacia Storage Block: 11 1/2" x 5" x 8 1/2" high.
- Knives are made in Japan.
- Block and steak knife storage case are 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.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, you should not need to sharpen knife more than once or twice a year.
- Sharpen bread knife at home using sharpener specifically designed for serrated blade.
- Sharpen remaining knives at home using whetstone or knife sharpener designed to sharpen between 9- and 12-degree angle, or have them sharpened by a professional.
- Store in safe place to protect edges and prevent injury.
