Wüsthof Classic Black Collection

Update your kitchen cutlery with this collection that combines Wüsthof's renowned German craftsmanship with modern, black ergonomic handles. Crafted in the famed cutlery center of Solingen, Germany, this set includes durable, versatile essentials for everyday food prep. The hand-honed high-carbon steel blades maintain a razor-sharp edge, and the handles perfectly balance the knives to mitigate fatigue.

• 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.
• Wüsthof's Precision Edge Technology (PEtec) ensures a 20% sharper blade with twice the edge retention.
• Durable POM handles are contoured for a comfortable grip.
• Paring knife's compact spear-point blade is ideal for peeling, slicing, trimming and dicing small fruits and vegetables.
• Bread knife's sturdy long blade has a scalloped and double serrated edge for extra-smooth and delicate slicing.
• Santoku blade has hollow-edge depressions to reduce friction and minimize sticking.
• Steak knife sold individually or as set of four.

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2 oz.
• 4 1/2" Steak Knife: 4 1/2" blade, 4 1/2" handle; 2.3 oz.
• 4 1/2" Utility Knife: 4 1/2" blade, 5" handle; 4 oz.
• 7" Hollow-Edge Santoku Knife: 7" blade; 4 1/2" handle; 4 oz.
• 5" Serrated Utility Knife: 5" blade, 4 3/4" handle; 2.3 oz.
• 6" Utility Knife: 6" blade, 5" handle; 4 oz.
• 6" Chef's Knife: 6" blade; 5" handle; 5.8 oz.
• 8" Chef's Knife: 8" blade; 5" handle; 8.5 oz.
• 9" Double-Serrated Bread Knife: 9" blade, 5" handle; 6.4 oz.
• 10" Chef's Knife: 10" blade; 5 1/2" handle; 9.8 oz.
• Made in Germany.

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.
• To keep knives sharper longer, use cutting boards made of wood, thermo beech or plastic.

Care

• Hand-wash with warm water and mild detergent. Rinse and dry immediately.
• Use honing steel regularly to maintain cutting edges of blades.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice a year.
• Sharpen straight-edge knives using whetstone or knife sharpener, or have them sharpened by a professional.
• Sharpen serrated knives 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.

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