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Zwilling Pro 7 Piece Self-Sharpening Knife Block Set

MSRP: $735.00
Was: $419.95
Now: $389.95
( saved $345.05 )
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SKU:
M-117823
UPC:
035886192921
Availability:
Due to global supply chain issues and increased demand, items shipped directly from the manufacturer may arrive later than anticipated. Estimated arrival will be communicated when available from the manufacturer. Expedited shipping not available.

Born from 287 years of cutlery expertise, the ZWILLING Pro Self-Sharpening Knife Block is stocked with all you need to slice, sharpen, and store. Its self-sharpening slots boast built-in ceramic honing wheels that automatically sharpen each time a knife is removed or replaced.

This Keep It Sharp (KIS) technology ensures your knives are always on the ready for precision prep work. Fully-loaded with 4 essential knives, shears, and a cutting board, this block sets you up to tackle your everyday kitchen tasks with ease.

ZWILLING Pro are the most user-friendly knives on the market. Precision-forged from a single piece of special formula stainless steel, they boast an innovative curved bolster that acts as an extension of the hand---allowing you to comfortably cut with confidence.

Set Includes:

  • 4 Inch Paring Knife
  • 5.5 Inch Fine Edge Prep Knife
  • 8 Inch Bread Knife
  • 8 Inch Chef's Knife
  • Plastic Cutting Board
  • Kitchen Shears
  • Self Sharpening Knife Block
Features:
  • Curved bolster encourages cutting with improved precision, safety, and comfort.
  • Ice-hardened FRIODUR blade for a sharper edge that lasts longer.
  • Made in Germany.
  • Construction:
  • SIGMAFORGE blade, forged from single piece of special formula High-Carbon No Stain steel.
  • Precision-honed blade and laser controlled edge.
  • Full tang and handles are triple-riveted for superb stability.
  • Cleaning:
  • Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
  • Clean under warm water with mild soap and non-scratch cloth or sponge.
  • Dry immediately
  • Use & Storage:
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
  • Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.
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